The interesting dilemma facing restaurants is profits so they can pay their employees, taxes, rent and so forth. Generally, people eat at restaurants for 2 reasons: 1) convenience, or 2) food that tastes good; or a combination of both. The ingredients that make food taste good generally add fat and calories…think butter, cream, salt and sugar. When restaurants offer traditional items and healthy alternatives, people just don’t order the healthy alternatives. It’s just good business to give people what they want or you won’t be in business very long. There are a number of healthy alternative restaurants that only offer healthy meals and people who are trying to eat healthy will patronize these businesses, but there aren’t enough health food customers for all restaurants to survive on healthy food alone. If you want proof…just look at the number of people who still smoke or go through a 6 pack every day. Changing the menu won’t help…you have to change people.
One of the reasons I primarily eat lunch and dinner, and most of the time breakfast at home, is that I just don't want to eat a huge plate of food with everything piled on.
When I was younger and more active, sure, that's why my friends and I liked to do. As a friend said to me at an all-you-can-eat restaurant, "think quantity, not quality."
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Now, older and wiser - and also somewhat fatter - the opposite is true.The smaller portions, which are not necessarily cheaper, are the first step toward reversing the practice of piling more food on a plate than anyone needs in a single meal, a trend that began nearly three decades ago. Besides making a contribution to customers’ health, restaurant owners are finding that the move is paying off financially.
“When the public starts saying it wants healthier options we have an obligation to help show you and give you choices to help you achieve that,” “That’s good business.”ΑΝΕΜΟΣ
