Is the era of “supersize” being replaced by the age of mini meals?
Whether it’s Dairy Queen’s mini Blizzard, mini meals at McDonald’s or mini tenderloin sandwiches at The Capital Grille, restaurateurs are thinking small and shrinking new menu items.
“In the last five years, portion size has gotten out of control,” said Adam Werner, director of the restaurant and foodservice practice at AlixPartners LP. “People are now taking a step back and saying, ‘Wow, that’s excessive.’ ”
The trend toward smaller plates appears to come from a confluence of factors including the economy, a change in Americans’ eating habits, a focus on health and diet and interest in culinary exploration.
Oh, and we just think small things are cute.
