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.

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Job Title Company Location
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The Culinary Institute of America
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The Culinary Institute of America
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