What You See Is What You Get!

Despite the rise of organic foods, natural alternatives and healthy lifestyles, Americans continue to gorge themselves on junk food. Eating right has never been easy in modern America. The onslaught of television commercials, print ads and billboards are simply hard to ignore.

It should be no secret to anyone that Americans equate portion size with value. Perhaps that explains why buffets are so popular. Eat as much as you want for one price.

Like a life insurance executive pouring over complex actuarial tables to formulate the perfect premiums versus life expectancy, restaurant managers crunch the numbers and calculate the best price for their bread and butter the buffet.

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

And it is more than a simple desire to give each family their favorite dish. Studies show that we respond to numerous choices by trying a little of everything. Unfortunately, we do so without regard to portion size and end up overeating.

For many of us, variety itself is enough. Variety equals value.

And restaurants are catching on. Many restaurants offer Choose Two options that include a combination of two smaller portion entrees for a few dollars more. We have also witnessed the return of family style dining a kind of miniature buffet at your table.

At the same time, restaurateurs all over are finding success with smaller portions and smaller prices. To many it is a bit of a conundrum. So how do you get customers to identify your restaurant with value without fifty-foot buffets, family style meals and Paul Bunyon-size portions?

Smart managers are combining smaller portions and lower prices with additional courses. Instead of serving a large salad and entre, customers are treated to small appetizers, small salads, a small portion three part entre, and delightful desserts. The larger variety and lower prices give patrons the value they want and the restaurant managers the sales they desire.

It seems variety is indeed the spice of life!

Paul G. Campbell

Paul Campbell is the former vice-president of:

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

Paul specializes in challenging restaurant operations scenarios. From start-ups to turn-arounds, Paul has a history of achieving national award winning results time and time again. Paul Campbell is the former vice-president of:

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

Paul specializes in challenging restaurant operations scenarios. From start-ups to turn-arounds, Paul has a history of achieving national award winning results time and time again.

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