Question
6) What is the difficulty faced by restaurant owners if they choose to reduce the portion of food per plate? 7) What function does utility have for the consumer when confronted with smaller portions? 8) Economically, what is the only factor that would allow a restaurant owner to make money by reducing the portion of food per plate? L 9) If the restaurant reduced the portions per plate, what is the impact on demand? What must restaurants do to offset the normal impact of reduced portion size?
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