Hospitality industry sees diners shift toward smaller portions
10 News First · Just In
10 News First
Just In
Restaurants are reporting that health-conscious diners are opting for smaller portion sizes, something dietitians say is overdue. But hospitality operators aren’t convinced it’s entirely driven by a desire to eat better, citing cost-of-living concerns.
Breakdown
- Australians are choosing smaller portions and sharing plates when dining out
- Restaurants are adapting menus to offer more share plates and reduced portions 14s
- Health and cost of living concerns are driving these dining changes 21s
- Dieticians support smaller meals, noting traditional portions are often too large 48s
- A standard serve of cooked red meat is only 65 grams, about a matchbox size 1m 0s