Large portions. Affordable prices. For years, these were the main selling points for many restaurants. While there are advantages to this strategy, oversized servings also come with their own challenges.
Here’s the good news: you can embrace smaller servings with an effective restaurant portion control strategy.
But first, let’s look at why so many restaurants adopted large portions and some of the advantages of going smaller.
What Influences Portion Size in Restaurants?
There are many reasons why restaurants have historically offered customers larger servings. Here are some of the top factors influencing portion size in restaurants:
- Perceived value: The larger the portion, the higher the perceived value to customers. American consumers, in particular, believe that getting more food for the same price is a great deal. Offering generous servings helps attract customers who want more value for their money.
- Customer expectations: Over time, customers have come to expect big servings when dining out, especially at family-style restaurants.
- Maximizing profits: Bigger portions can be an effective strategy to boost revenue and profitability. Charging slightly higher prices for these generous servings allows restaurants to capitalize on the perception of value without increasing costs significantly.
- Competition: The restaurant industry can be competitive. Some establishments use larger portions as a way to stand out in the crowd and appeal to local customers.
The Problem with Big Portions
It’s easy to see why restaurants offer generous servings, but this strategy comes with its own set of challenges.
Here are some of the biggest drawbacks:
- Poor restaurant cost management. In some cases, large portion sizes can drive up costs both in terms of purchasing ingredients and preparing dishes. You have to buy larger quantities of ingredients to accommodate those bigger servings, which puts strain on your budget and profit margins.
- Food waste. One of the biggest drawbacks of big portions is the amount of waste it generates. Some diners will clean off their plates, but in most cases, a large portion of the food goes uneaten.
- Lower quality dishes. Restaurants may compromise on the quality of their ingredients in order to offer bigger servings and bulk up their dishes. This compromise has a negative effect on the customer experience.
- Negative environmental impact. Food waste does more than just eat into your bottom line. It also has a negative impact on the environment. Large, wasted portions result in higher greenhouse gas emissions, more water usage and other negative effects.
The Advantages of Smaller Portion Sizes
For many restaurants, the idea of offering smaller portions sounds counterintuitive. There’s a valid concern that reducing serving sizes may drive customers away.
But there are many advantages to taking a different approach.
Offering smaller portions can help:
- Reduce food waste in restaurant kitchens. Smaller portions mean fewer customers will leave uneaten food on their plates. Not only does this reduce your environmental impact, but it also helps lower food costs. Food waste reduction alone is enough of a reason to adopt smaller servings.
- Higher restaurant profitability. Smaller portions can actually increase profitability and help with food cost control in restaurants. Reducing serving sizes means fewer ingredients, lower costs and higher profit margins.
- Improved customer satisfaction. When portions are smaller, you can focus on using quality ingredients. Customers also enjoy manageable servings that don’t feel wasteful.
- Competitive edge. Smaller servings can also be a major selling point that sets you apart from the competition. It shows that you prioritize quality over quantity, which is something more consumers are looking for.
6 Portion Control Techniques You Can Adopt Today
There are clear advantages to reducing your serving sizes. But where do you start? If you’re used to offering large portions, you may not know how to even begin.
Try these strategies.
1. Change Your Menu
If you want to offer smaller portions, the first place to start is with your menu. You don’t necessarily need to toss out your current menu and start again. Rather, try offering the option to choose smaller portions or traditional sizes. Label each option clearly so that customers know they’re available.
2. Add Side Dishes to Your Menu
Ditch oversized main courses and offer smaller portions of side dishes that customers can mix and match however they want.
This strategy puts the customer in control. They can personalize their dining experience while keeping portions under control.
3. Change Your Plate Size
If you’re used to offering big servings, you likely have larger plates. Swapping those out for smaller ones can make a big difference.
Small plates create the illusion of a fuller plate, making your reduced portions look more substantial. Plate sizes also influence perceived value and customer satisfaction, so there are many advantages to adopting this strategy.
4. Improve Your Presentation
How you present your dishes matters, especially when offering smaller portion sizes. Try using creative plating techniques to make your dishes more visually appealing.
Experiment with different sauces, garnishes and colors.
5. Encourage Customers to Share
If you’re concerned that smaller servings will turn guests off, try making your dishes more shareable.
Offer small plates or tapas-style dishes that are easily enjoyed with others. This helps you keep portions under control while creating a unique and memorable dining experience.
6. Monitor Customer Feedback
Gather feedback from customers regularly to gauge their satisfaction with portion sizes and make adjustments accordingly.
Listen to customer comments and make meaningful changes that help fine-tune your portions.
The Takeaway
Large portion sizes have long been the standard at restaurants, but it’s a strategy that often leads to higher food waste and costs.
Smaller servings, on the other hand, keep costs under control and allow you to focus on quality ingredients for your dishes.
The biggest challenge is incorporating smaller portions without alienating your regulars. Using the strategies above can help you reach that goal.