I totally agree with you UncleR. I think I understand some of the impetus behind smaller portions, though. And I don't think it really has to do with healthy choices. To begin with, larger portions usually translate into "take home" meals at a local restaurant. At WDW, most of us don't have the luxury of a DVC dwelling so "take home" becomes wasted food. Also, with the DDP, patrons eat 3 courses at a TS restaurant. There's no reason for a huge entree to exist when patrons have 2 other courses to consider. So restaurants cut back on the entree that many (if not most) Americans order - beef.
The above scenario is all well and good for the DDP patron. The price is fair even if the portions are small. But for those people who are not on the dining plan (and does anyone know what percentage of a restaurant's patrons ARE on the dining plan?) the portions are dreadfully small (and according to some/many, the quality compromised) when priced using the "rack rates" posted on the menus. And that's what those prices have become - rack rates. They don't indicate true value of the meal. They indicate what it costs if you don't have a "discount" - i.e., the DDP.
For many of us, we wouldn't order a 3 course meal at a table service restaurant. My DH would but I would usually have a bit of his appetizer and my entree. I'd virtually never have a dessert. I'd have more than enough to eat with a full priced entree. After walking for hours in the park, it was enough to eat comfortably. Now, however, I need that appetizer (probably not the dessert) and DH wants the dessert to round out his meal. That translates into alot more money for the average WDW patron who is not on the DDP. And when you look at the quantity/quality verses the price, it's not worth it.
As far as a smaller menu is concerned, many restaurants have downsized menus with several very intricate entrees as their showcases. They haven't downsized to include X amount of beef entrees, X amount of chicken, X amount of fish, etc. They've juiced up the entrees they serve so that they are masterpieces when presented, full of unusual flavors and preparations. That's not what's happening at WDW. They've taken off the intricately prepared items, standardized alot of dishes and portion controlled the best sellers.
I look at all of these factors when I judge a restaurant. I don't just look at taste. I look at price as compared to intricacy of preparation, quality of ingredients, ambiance AND taste. And while size is a factor, it's not usually a biggie on my scale. But it has become a bigger factor at WDW because they've trimmed their offerings and scaled down their preparations. Size only matters when the food is lacking for me. Again, I stress, for me. A richly prepared meal more than compensates for a smaller piece of meat. I'm not seeing the former and seeing too much of the latter these days at WDW.
JMHO.
The above scenario is all well and good for the DDP patron. The price is fair even if the portions are small. But for those people who are not on the dining plan (and does anyone know what percentage of a restaurant's patrons ARE on the dining plan?) the portions are dreadfully small (and according to some/many, the quality compromised) when priced using the "rack rates" posted on the menus. And that's what those prices have become - rack rates. They don't indicate true value of the meal. They indicate what it costs if you don't have a "discount" - i.e., the DDP.
For many of us, we wouldn't order a 3 course meal at a table service restaurant. My DH would but I would usually have a bit of his appetizer and my entree. I'd virtually never have a dessert. I'd have more than enough to eat with a full priced entree. After walking for hours in the park, it was enough to eat comfortably. Now, however, I need that appetizer (probably not the dessert) and DH wants the dessert to round out his meal. That translates into alot more money for the average WDW patron who is not on the DDP. And when you look at the quantity/quality verses the price, it's not worth it.
As far as a smaller menu is concerned, many restaurants have downsized menus with several very intricate entrees as their showcases. They haven't downsized to include X amount of beef entrees, X amount of chicken, X amount of fish, etc. They've juiced up the entrees they serve so that they are masterpieces when presented, full of unusual flavors and preparations. That's not what's happening at WDW. They've taken off the intricately prepared items, standardized alot of dishes and portion controlled the best sellers.
I look at all of these factors when I judge a restaurant. I don't just look at taste. I look at price as compared to intricacy of preparation, quality of ingredients, ambiance AND taste. And while size is a factor, it's not usually a biggie on my scale. But it has become a bigger factor at WDW because they've trimmed their offerings and scaled down their preparations. Size only matters when the food is lacking for me. Again, I stress, for me. A richly prepared meal more than compensates for a smaller piece of meat. I'm not seeing the former and seeing too much of the latter these days at WDW.
JMHO.
. I'm now rethinking my ADRs, it's not like we HAVE to do characters, we have done them so many times that the kids don't feel the need, but I like the food at places like 1900 PF and Cape May, why do they have to charge so much? I'd rather pay a per meal charge instead of an all you can eat price!
