The top concerns of restaurant chains centered on inventory management, increased shelf life and more consistency in the size of the beef cut. Independent restaurants, including fine dining establishments, want suppliers to provide beef products with less external visible fat and gristle, better yield and overall better consistency. On average this denial occurs about three times a day. People also deny themselves larger portions. On average, Americans hold back from larger portions about twice a day.
Age is a factor in terms of portion control.
In spite of all the anti-fat media messages, there are still some Americans who satisfy their gastronomical desires. Reed Elsevier Inc. The Cahners logo and Prepared Foods are registered trademarks of Reed Elsevier Properties Inc. Used under license. Use of this web site is subject to its Terms of Use .