What You See Is What You Get!

Despite an upswing of organic foods, natural alternatives and healthy lifestyles, Americans still gorge on their own junk food. The right diet has never been easy in modern America. The onslaught of television commercials, print ads and billboards are merely hard to ignore.

It should not be a secret to anyone who Americans equate portion size with value. Perhaps that explains why buffets are very popular. Eat around you want for just one price.

Like an existence insurance executive pouring over complex actuarial tables to formulate an ideal premiums versus life span, restaurant managers crunch the numbers and calculate the very best price for his or her bread and butter - the buffet.

But, perhaps, it's not the volume most patrons crave. Three-plate-fillers aside, most customers simply want more variety.

And it's more than a simple need to give each family a common dish. Research has shown that we react to numerous choices by trying a 'little of all things.' Unfortunately, we achieve this without regard to portion size and wind up overeating.

For a lot of us, variety is enough. Variety equals value.

And restaurants are increasing in popularity. Many restaurants offer 'Choose Two' options including a combination of two smaller portion entrees for some dollars more. We now have also witnessed the return of family style dining - a type of miniature buffet at the table.

At the same time frame, restaurateurs all over find success with smaller portions and smaller prices. To a lot of it is a bit of the conundrum. How do we get customers to recognize your restaurant with value without fifty-foot buffets, family style meals and Paul Bunyon-size portions?

Smart managers are combining smaller portions minimizing prices with additional courses. Rather than serving a sizable salad and entrée, customers are treated to small appetizers, small salads, a little portion three part entrée, and delightful desserts. The bigger variety minimizing prices give patrons the worthiness they want and also the restaurant managers the sales they really want.

It seems variety is definitely the spice of life!

Paul G. Campbell

Paul Campbell may be the former vice-president of:

Philadelphia-based hospitality consulting firm, Staib and Associates and it has managed both franchise and independent restaurants across the nation.

Paul specializes in challenging restaurant operations scenarios. From start-ups to turn-arounds, Paul includes a history of achieving national top rated results again and again. Paul Campbell may be the former vice-president of:

Philadelphia-based hospitality consulting firm, Staib and Associates and it has managed both franchise and independent restaurants across the nation.

Paul specializes in challenging restaurant operations scenarios. From start-ups to turn-arounds, Paul includes a history of achieving national top rated results again and again.