{"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":"bilanciare-le-porzioni-di-cibo-per-aumentare-la-redditivita-dei-ristoranti","status":"publish","type":"post","link":"https:\/\/www.ncco.eu\/it\/blog\/sustainability\/balancing-food-portion-sizes-to-boost-restaurant-profitability\/","title":{"rendered":"Bilanciare le porzioni di cibo per aumentare la redditivit\u00e0 dei ristoranti"},"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\">Il controllo delle porzioni \u00e8 un problema con cui molti ristoranti lottano di tanto in tanto. \u00c8 un delicato equilibrio tra mantenere la cucina redditizia e soddisfare i clienti con il pasto. Entrando nel mercato della ristorazione post-pandemia, pi\u00f9 ristoranti si concentreranno sulle porzioni di cibo e penseranno a come limitare le porzioni senza lesinare sui piatti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Usa piatti pi\u00f9 piccoli<br><\/strong>Servire il cibo su piatti pi\u00f9 piccoli \u00e8 un ottimo modo per controllare le porzioni senza far sentire ai clienti che si stanno perdendo qualcosa. Questo permette di ridurre le dimensioni delle porzioni e i costi del cibo senza turbare i clienti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Limitare le porzioni di carne<\/strong><br>La porzione tipica di un pezzo di carne \u00e8 di circa 85 grammi, il che significa che il taglio di carne dovrebbe avere all'incirca le dimensioni di un pugno. Porzioni due o tre volte pi\u00f9 grandi sono diventate normalizzate negli ultimi anni. Porzioni di cibo troppo grandi portano a un consumo eccessivo, spreco di cibo e minori profitti. Aumentare le porzioni di un contorno o di verdure, riducendo al contempo le porzioni di carne, bilancer\u00e0 meglio le porzioni di un pasto aumentando i profitti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><strong>Concentrati sulla presentazione<\/strong><br>Come un piatto pi\u00f9 piccolo sembra meno vuoto con una porzione pi\u00f9 piccola, il modo in cui presenti un piatto pu\u00f2 distrarre dalla dimensione della porzione. Se i tuoi clienti vedono il tempo e la cura dedicati all'assemblaggio del pasto, sar\u00e0 pi\u00f9 probabile che si prendano il loro tempo e apprezzino il pasto allo stesso modo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Usa l'attrezzatura giusta<\/strong><br>Le attrezzature per il controllo delle porzioni fanno risparmiare tempo ai ristoranti e riducono gli sprechi alimentari. Dispenser antigoccia, anelli a porzione fissa e altri accessori aiuteranno la tua cucina a creare piatti ripetibili e consistenti, riducendo al contempo gli sprechi. Per maggiori informazioni su soluzioni per aiutare la tua attivit\u00e0 a gestire le porzioni, consulta <a href=\"https:\/\/www.ncco.eu\/products\/fifo-portion-control\/\">i nostri prodotti FIFO e di controllo delle porzioni.<\/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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