Are you a restaurateur looking for ways to cut food costs?  As reported by The Washington Post, many restaurant operators are looking for ways to trim portions, raise prices, or make less expensive substitutions where possible on their menus.  And without drawing customer attention to the changes, if at all possible.  As the article states, “Many restaurants are putting the great American portion -- a monstrosity by the standards of international cuisine -- on a diet, as surreptitiously as possible.”

Some may frown on practices such as strategic plating (or buying smaller plates to make the meal look larger), but the trend of smaller portions has been in the works for quite some time.  Americans are looking for healthier options with smaller portions and more appetizing prices (achievable through some of the ideas mentioned in the news article).

So, what do you think of these practices?  Do you have other ideas for restaurateurs to keep costs reasonable even as food prices rise?  Drop your ideas into the “Comments” area below!