Chefs would cut portion sizes before fiddling with recipes
Chefs agreed in a recent survey that the best way to cut calories and still keep customers satisfied is to trim the portions on the plate without altering the recipe. Additional findings revealed that chefs' opinions differ concerning the effect of posting calorie counts on menus, with 36% saying the practice would boost sales and 38% saying it would hurt sales.
Chicago Sun-Times
| 11/13
This story published in National Restaurant Association SmartBrief on 11/13/2009
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