tag:blogger.com,1999:blog-9437268.post4395266216613949566..comments2024-02-03T07:12:06.620-05:00Comments on U.S. Food Policy: Applebee's sued over nutrition labeling questionsusfoodpolicyhttp://www.blogger.com/profile/17098394318544229984noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9437268.post-81784734654312540842009-02-03T06:02:00.000-05:002009-02-03T06:02:00.000-05:00I had been meaning to contact Tara.I've been wonde...I had been meaning to contact Tara.<BR/><BR/>I've been wondering about proof.<BR/><BR/>Do you need to have saved your receipt?<BR/><BR/>Regards,<BR/>YoniYoni Freedhoff, MDhttps://www.blogger.com/profile/15855979454844538601noreply@blogger.comtag:blogger.com,1999:blog-9437268.post-50474995837322844312009-02-03T05:44:00.000-05:002009-02-03T05:44:00.000-05:00It's not only about customers' perceptions of valu...It's not only about customers' perceptions of value that keep portions large -- at least not that on its own. It's about ticket averages. Restaurants have limited seats and a limited number of people they can seat in a given time. So they need to maximize revenues for those limited resources. <BR/><BR/>While food costs are relative to portion size, all other costs are fixed. So the more a restaurant can charge each diner, the less the costs, other than food, become as a percentage of revenue. So it's better for a restaurant to give out large portions, or even offer bottomless pasta bowls or whatever, if it can charge extra for each diner. Even a couple bucks can mean a huge revenue difference in the aggregate.Anonymousnoreply@blogger.com