Portion Distortion, What Operators Can Do

It turns out that bigger is not better. Smaller portions are becoming more popular. According to the Chicago-based NPD Group’s Healthy Eating Strategies by Generation report, 43 percent of the more than 5,000 adults surveyed indicated that they ate smaller portions always or most of the time during the past year. Also, 57 percent of adult consumers said they planned to eat smaller portions in the coming year.

Restaurant guests are opting for smaller meals in an effort to eat more healthfully. Lower calorie counts are not the only factor though, as consumers are also seeking high quality ingredients, sustainably produced foods and lower prices.

Just look at tapas, says Chef Neil Doherty, senior director of culinary development for Sysco Corp. “Consumers like tapas because they are less expensive and more social,” he says. “People end up buying more, so the check average goes up and beverage sales go up.”

Of course, not every concept can offer tapas, but there are other ways to present smaller servings, keep food costs low and satisfy customers. Several operators have added small meals, snacks and sharable entrees to their menus.

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