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Schielke

Portion Size

2 posts in this topic

Chef Nischan,

I was curious if you think much about healthy portion size in your dishes. America is drunk on large dishes, do you ever feel compelled to offer too much food on the plate?

Thanks for participating!

Ben


Gimme what cha got for a pork chop!

-Freakmaster

I have two words for America... Meat Crust.

-Mario

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Thanks for bringing in size as it does matter. I got tired of watching bussers throw food out long ago. I used to MAKE customers take a doggie bag because I couldn't bear the thought. It's almost as though baby boomers lived through the depression, which they didn't. Size was the security blanket.

Thankfully, more diners are beginning to appreciate substance, intent and composition. We don't serve any protion over 6 oz. and have no guilt about it. I've been thinking of pushing the envelope by highlighting well prepared rice and legume dishes with meats as the "side" and scaling the price accordingly. Someone will probably shoot me or something, but I'm still tempted to do some work in that direction anyway :laugh:

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