The basic laws of restaurant economics state that meals keep getting bigger because food is cheap and fixed overhead--staff, rent, equipment--is the same no matter how much is piled on your plate. So giant servings are a win-win: you pay a little extra for a lot more food, and the restaurant makes extra profit. Thus it is surprising that a restaurant, Ruby Tuesday, tried to position itself as the healthy chain restaurant by cutting back on serving sizes and printing nutritional info on its menus in 2004. However their customers did not welcome this plan, they hated the smaller portion foods so much that the plan was dropped within five months.
Well, who would like to have a smaller portion of food when ordering the bigger portioned one is just a few bucks more? People nowadays do not care much on keeping a healthy diet. Not even the restaurant’s plan of having a smaller portion for health sake appealed to them. Maybe it is because the benefits of having a smaller diet were not brought across widely, as mentioned in the article. Restaurants can try to educate the public about the importance of a healthy and smaller diet. Also, introducing more incentives would also attract people to buy smaller portions. Examples like cutting the prices or giving a free drink.
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