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Perfect Portions

Reducing portion sizes can be healthier for students while helping operators cut costs and reduce waste. However, many operators face the same challenge: overcoming students' "all-you-can-eat" mindset. But, with great-tasting food and a little marketing effort, operators have found that students are quick to jump on board with portion-controlled concepts.

Serve smaller portions with flair
The University of North Texas received national attention for good reason when it opened the Mean Greens Café in 2006. The café has experienced much success with serving up wellness through small plates that help students manage their nutritional and caloric intakes. In fact, participation has risen 22%, with a dramatic increase in participation this year, said Regenia Phillips, Director of Dining Services at University of North Texas.

"The Mean Greens Café received mixed results initially from students who were used to larger portions, however, students have caught on and they really enjoy it. The perception is that the food is healthier and fresher," Phillips said.

The Mean Greens concept focuses on controlling center-of-the-plate portions and serves low-fat, low-calorie items such as grilled tilapia, salmon and low-calorie paninis. Students are allowed only one center-of-the-plate portion but are welcome to unlimited portions of vegetables, salads and whole grain cereals. The cost savings gained by limiting portions and allowing only one helping of center-of-the-plate items allow the operation to serve premium, healthier foods.

"The students like the healthier choices but aren't crazy about the portion control. But we're sticking to it. If a student eats here, they have to abide by our portion control rules," Phillips said. "When we ask students if they are still hungry after they've eaten at Mean Greens, they say they aren't hungry, but the food tastes so good they want more of it."

Although portion control isn't receiving rave reviews at the University of North Texas, the "small plate" idea is growing in popularity across the nation. According to the IFMA Technomic Trends and Forecast for 2007, 61% of diners want to cut down on the amount of food they eat; 30% say restaurant portions are "too big"; and 61% feel restaurants do not offer small meal portions.¹

To answer the call, many operators are turning to tapas – a traditional small plate concept that's been a culinary tradition in Spain for years. Give your menu authentic flair and small plate appeal with "Jammin' Salmon Tapas" made with Carr's® Table Water® Crackers, ham, peas, mayonnaise and salmon. For more great ideas using Carr's® specialty crackers, contact your Kellogg Sales Representative.