Customers are requesting more than just their checks at the end of their meals. Some local

By Jon Moffett

Customers are requesting more than just their checks at the end of their meals. Some local restaurants have seen an increase in customers asking for doggy bags after they’ve finished.

“There has definitely been a noticeable increase in people taking food home,” said Michael Blake, general manager of Rosetta Stone Cafe in downtown Youngstown.

The recession has affected more than just Wall Street and the auto industry. Consumers are watching their dollars more closely and making sure to account for every penny. Consumers also have cut back spending on some frills, such as eating out.

Now, when consumers do go out to eat, they are trying to maximize their meals by leaving nothing behind.

“It gives you the most for your dollar,” said Jeff Merriam, a manager of Smoky Bones in Boardman. “I look at it personally as, there is ‘X’ amount of dollars that a person is going to spend in a week, and they monopolize that dollar amount to get the maximum that [they] can. If that includes stretching one meal into two, that’s how it works.”

Merriam said Smoky Bones has seen a minimal increase, but taking food home is nothing new.

“In all honesty, doggy bags are quite a common thing around here,” he said. “I think it’s a direct correlation to the portion size here ... All of our portion sizes are facilitated by corporate — it kind of just happens that way for everybody.”

Applebee’s in Boardman has also seen the doggy bag trend for a while. Manager Ryan Gantz said the restaurant has always seen a steady flow of people taking food home for later. He added that the idea of doggy bags is purely economical.

“It’s a value thing,” he said. “People just want to get the most out of their money, and they are going to utilize their money as much as possible.”

Cafe Cimmento, on East Boardman Street, has dinner portions large enough for two meals, said owner and manager Georgy Mager.

“When people take food out of here, it’s either a to-go order or because they can’t finish it,” he said.

Customers are divided on their stances for takeaway meals.

Stena Becker, 71, of New Bedford, Pa., said her generation was taught to conserve meals.

“I was raised to not waste food,” she said. “If I don’t finish something, I always take it home.”

Randy Horton, 38, of Canfield said he often doesn’t bring any food home with him.

“I would imagine it’s probably habit, but I usually just leave it,” he said. “I very rarely ever take a doggy bag.”

Horton added lunch portions are often too small to stretch and he generally finishes his dinner meals.

Blake at Rosetta Stone said the restaurant is doing its part to stretch the meal for customers as well.

In addition to an $8 all-you-can-eat lunch buffet, Rosetta Stone has instituted a “stimulus menu” for dinner customers. Blake said the menu’s goal is to give people more food for less cost.

“In this economic time, people are more budget conscious, so we’re trying to do that as well,” he said. “We’re making our portions bigger so that people feel they are getting more bang for their buck and they can take it home for a second meal.”

Blake said the idea for the budget-conscious menu is to ease the worry of financial strain on customers.

“We try to cater to what people ask for,” he said. “People want hearty portions, especially now. They appreciate being able to enjoy bigger portions.”

jmoffett@vindy.com