{"id":9647,"date":"2021-07-01T10:00:00","date_gmt":"2021-07-01T10:00:00","guid":{"rendered":"https:\/\/www.ncco.eu\/?p=9647"},"modified":"2021-09-21T17:48:39","modified_gmt":"2021-09-21T17:48:39","slug":"die-richtige-portionsgrose-fur-den-verkauf-zur-steigerung-der-rentabilitat-von-restaurants","status":"publish","type":"post","link":"https:\/\/www.ncco.eu\/de\/blog\/sustainability\/balancing-food-portion-sizes-to-boost-restaurant-profitability\/","title":{"rendered":"Die richtige Portionsgr\u00f6\u00dfe von Speisen zur Steigerung der Rentabilit\u00e4t von Restaurants"},"content":{"rendered":"<div class=\"wp-block-image\"><figure class=\"alignleft size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"684\" src=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/06\/A-plate-of-breakfast-food-eggs-benedict-with-asparagus-1024x684.jpg\" alt=\"\" class=\"wp-image-9654\" srcset=\"https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/06\/A-plate-of-breakfast-food-eggs-benedict-with-asparagus-1024x684.jpg 1024w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/06\/A-plate-of-breakfast-food-eggs-benedict-with-asparagus-320x214.jpg 320w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/06\/A-plate-of-breakfast-food-eggs-benedict-with-asparagus-760x508.jpg 760w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/06\/A-plate-of-breakfast-food-eggs-benedict-with-asparagus-150x100.jpg 150w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/06\/A-plate-of-breakfast-food-eggs-benedict-with-asparagus-300x200.jpg 300w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/06\/A-plate-of-breakfast-food-eggs-benedict-with-asparagus-325x217.jpg 325w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/06\/A-plate-of-breakfast-food-eggs-benedict-with-asparagus-400x267.jpg 400w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/06\/A-plate-of-breakfast-food-eggs-benedict-with-asparagus-480x321.jpg 480w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/06\/A-plate-of-breakfast-food-eggs-benedict-with-asparagus-560x374.jpg 560w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/06\/A-plate-of-breakfast-food-eggs-benedict-with-asparagus-900x601.jpg 900w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/06\/A-plate-of-breakfast-food-eggs-benedict-with-asparagus-600x401.jpg 600w, https:\/\/www.ncco.eu\/wp-content\/uploads\/sites\/2\/2021\/06\/A-plate-of-breakfast-food-eggs-benedict-with-asparagus.jpg 1253w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption><a href=\"https:\/\/www.twenty20.com\/photos\/b15cf04c-e86d-4391-8fcb-7e1376a46865\">https:\/\/www.twenty20.com\/photos\/b15cf04c-e86d-4391-8fcb-7e1376a46865<br><\/a><\/figcaption><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Portionskontrolle ist ein Thema, mit dem viele Restaurants von Zeit zu Zeit zu k\u00e4mpfen haben. Es ist ein heikler Balanceakt zwischen der Rentabilit\u00e4t der K\u00fcche und der Zufriedenheit der Kunden mit der Mahlzeit. Mit dem Eintritt in den Post-Pandemie-Gastronomiemarkt werden sich mehr Restaurants auf Essensportionen konzentrieren und dar\u00fcber nachdenken, wie sie Portionen begrenzen k\u00f6nnen, ohne bei den Gerichten zu sparen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Verwenden Sie kleinere Teller<br><\/strong>Das Servieren von Speisen auf kleineren Tellern ist eine gro\u00dfartige M\u00f6glichkeit, Portionen zu kontrollieren, ohne dass sich Ihre Kunden benachteiligt f\u00fchlen. So k\u00f6nnen Sie Ihre Portionsgr\u00f6\u00dfen und Lebensmittelkosten senken, ohne Ihre Kunden zu ver\u00e4rgern.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fleischportionen begrenzen<\/strong><br>Die typische Portionsgr\u00f6\u00dfe f\u00fcr ein St\u00fcck Fleisch betr\u00e4gt drei Unzen, was bedeutet, dass das Fleischst\u00fcck ungef\u00e4hr faustgro\u00df sein sollte. Portionen, die zwei- bis dreimal so gro\u00df sind, haben sich in den letzten Jahren normalisiert. Gro\u00dfe Essensportionen f\u00fchren zu \u00fcberm\u00e4\u00dfigem Verzehr, Lebensmittelverschwendung und geringeren Gewinnen. Das Erh\u00f6hen einer Beilage oder eines Gem\u00fcses bei gleichzeitiger Reduzierung von Fleischportionen wird die Portionsgr\u00f6\u00dfen einer Mahlzeit besser ausbalancieren und gleichzeitig die Gewinne steigern.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><strong>Konzentrieren Sie sich auf die Pr\u00e4sentation<\/strong><br>So wie ein kleinerer Teller mit einer kleineren Portion weniger leer aussieht, kann die Art und Weise, wie Sie eine Mahlzeit pr\u00e4sentieren, von der Portionsgr\u00f6\u00dfe ablenken. Wenn Ihre Kunden die Zeit und M\u00fche sehen, die in die Zubereitung der Mahlzeit gesteckt wird, werden sie diese ebenfalls mehr zu sch\u00e4tzen wissen und sich Zeit daf\u00fcr nehmen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Benutzen Sie die richtige Ausr\u00fcstung<\/strong><br>Portionskontrollger\u00e4te sparen Restaurants Zeit und reduzieren Lebensmittelverschwendung. Tropffreie Spender, feste Portionsringe und weiteres Zubeh\u00f6r helfen Ihrer K\u00fcche, wiederholbare, gleichbleibende Gerichte zu kreieren und gleichzeitig Abfall zu reduzieren. Weitere Informationen zu L\u00f6sungen, die Ihrem Unternehmen helfen, Portionsgr\u00f6\u00dfen zu verwalten, finden Sie unter <a href=\"https:\/\/www.ncco.eu\/products\/fifo-portion-control\/\">unsere FIFO- und Portionskontrollprodukte.<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Portion control is an issue that many restaurants struggle with from time to time. It\u2019s a delicate balance between keeping the kitchen profitable and keeping customers satisfied with the meal. [&hellip;]<\/p>\n","protected":false},"author":18,"featured_media":9654,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[311],"tags":[],"class_list":["post-9647","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sustainability"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>NCCO Blog | Sustainability | Balancing food portion sizes to boost restaurant profitability<\/title>\n<meta name=\"description\" content=\"As we enter a post-pandemic foodservice market, more restaurants will be focusing on food portions. 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