• "The Psychology of Portion Control: How Smaller Plates Can Save Food and Your Bottom Line"

  • 2025/03/05
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"The Psychology of Portion Control: How Smaller Plates Can Save Food and Your Bottom Line"

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  • In the latest episode of "The Industry" podcast by SPB Event Services, the concept of 'plate psychology' is explored. The host introduces the strategy of reducing plate size to control portion sizes, cut down on food waste and improve the bottom line for businesses. The discussion reveals that when businesses switch from larger 10 3/4 inch plates to smaller 8 3/4 inch plates, customers perceive their plates as fuller, resulting in feelings of satisfaction with less food. This tactic taps into the Delboeuf Illusion, a psychological principle which states that smaller plates can make portions appear larger. The host underscores that not only does this strategy manage waste and cost but also creates a more sustainable approach to serving food.
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In the latest episode of "The Industry" podcast by SPB Event Services, the concept of 'plate psychology' is explored. The host introduces the strategy of reducing plate size to control portion sizes, cut down on food waste and improve the bottom line for businesses. The discussion reveals that when businesses switch from larger 10 3/4 inch plates to smaller 8 3/4 inch plates, customers perceive their plates as fuller, resulting in feelings of satisfaction with less food. This tactic taps into the Delboeuf Illusion, a psychological principle which states that smaller plates can make portions appear larger. The host underscores that not only does this strategy manage waste and cost but also creates a more sustainable approach to serving food.
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