Balancing food portion sizes to boost restaurant profitability

Portion control is an issue that many restaurants struggle with from time to time. It’s a delicate balance between keeping the kitchen profitable and keeping customers satisfied with the meal. As we enter a post-pandemic foodservice market, more restaurants will be focusing on food portions and thinking about how they can limit portions without skimping on dishes.

Use smaller plates
Serving food on smaller plates is a great way to control portions without making your customers feel like they are missing out. This allows you to decrease your portion sizes and food costs without upsetting your customers.

Limit meat portions
The typical portion size for a piece of meat is three ounces, meaning the cut of meat should be roughly the size of a fist. Portions two or three times this size have become normalised in the last few years. Large food portions lead to overconsumption, food waste and lower profits. Upping a side dish or vegetable while reducing meat portions will better balance a meal’s portions while increasing profits.

Focus on presentation
Just as a smaller plate looks less empty with a smaller portion, the way you present a meal can distract from portion size. If your customers see the time and care put into assembling the meal, they will be more likely to take their time and appreciate the meal as well.

Use the right equipment
Portion control equipment saves restaurants time and reduces food waste. Non-drip dispensers, fixed portion rings and other accessories will help your kitchen create repeatable, consistent dishes while reducing waste. For more information on solutions to help your business manage portion sizes, check out our FIFO and portion control products.

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