Larger portions are a reliable way to bolster the average check at restaurants. "So while it may cost a restaurant a few pennies to offer 25 percent more French fries, it can raise its prices much more than a few cents." And the Super Size was born. Some restaurants are struggling to reign in portion size, but it cuts into their profit margin (causing big trouble for publicly-traded companies) and customers complain they're not getting value. If only Americans prized quality the way they do value. I guess then we'd be France or Switzerland or something.
Posted on March 26, 2007
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