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Objects on Your Plate May Be Smaller Than They Appear |
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In the last year, a few dozen chefs have come here to the test kitchen of Rastelli Foods, a wholesaler based near Philadelphia, in search of tips about how to trim portions -- preferably in ways that diners won't notice. |
Like many in this business, Rastelli has developed an impressive bag of tricks, and one recent morning staff consultant John Roehm is sharing a few of them with the owner of Conley Ward's Steakhouse, a restaurant in Wilmington, Del. Roehm focuses on the chops, which will soon be downsized in subtle ways, but he's got an idea about the shrimp cocktail, too.
"What you do is skewer the shrimp before you boil them," Roehm says. "It straightens them out so that when you serve them, they look bigger. Now you can buy a smaller, less expensive shrimp."
Pinched by soaring food costs on the one hand and a recession-fearing public on the other, the restaurant industry is getting crafty. Chefs are tinkering with recipes, swapping out expensive ingredients for cheaper ones. Managers are using behavioral science research to rejigger menus -- putting high-profit items in the top right-hand corner, for instance, where diners tend to look first.
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Source - Washington Post
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