Restaurants cater to demand for smaller plates

A growing number of restaurant chains are cutting portion sizes and offering customers lighter fare in response to demand for healthier menus and rules that will soon require them to post calorie counts. The moves are paying off at Sbarro, where a new lower-calorie slice is outselling nearly all other varieties, and Baja Pizzafish, where grilled fish and brown rice dishes are proving popular.

View Full Article in:

New York Times (tiered subscription model), The · Advertising Age (tiered subscription model)

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Sheraton
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA