Guests Gong Plastic Utensils at Cafe Orleans

Speaking of food faux pas, the silverware and real dinner plates are back at the Cafe Orleans and French Market Restaurant after diners there raised a stink about the plastic utensils foisted upon them a few months back.

“It was a 45-day experiment that didn’t work,” said Michael Berry, vice president of Disneyland food operations. “Our guests didn’t like it, so we put it back.”

Look for the menus of the French-themed restaurants to improve as well. Berry said the eateries will soon offer gumbo, po’ boy sandwiches and other Creole-style favorites in keeping with the atmosphere of New Orleans Square. It’s a pattern Berry plans to repeat with food service throughout the park’s themed lands.

“We’re trying to match up the story line [and] the food,” Berry said. “We want it to be part of the show.”

After all, the most direct route to a customer’s wallet is through the stomach, says Cincinnati theme park analyst Dennis Speigel. Theme parks, stadiums and arenas have realized that patrons want more than a hot dog and Maalox--and are willing to pay for it. Food is the second-biggest revenue generator behind admissions at most theme parks nationwide, he said.

“Parks have learned that quality food can make you more money than cheap food,” said Speigel, president of International Theme Park Services. “People’s tastes have gotten much more sophisticated.”

Which also explains why Disneyland regulars are so vocal about seemingly picayune details such as real tableware and sit-down service at the park. The public expects penny-wise, pound-foolish, nickel-and-dime shortcuts at other companies. They demand more from Disney.

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Marla Dickerson covers tourism for The Times. She can be reached at (714) 966-5670 and at marla.dickerson@latimes.com