There probably isn’t a person on this planet that finished every dish they’ve ever been served in a restaurant. Given situations usually happened because there just wasn’t an adequate restaurant portion control.
Most of the today’s restaurants are super-sizing their portions in a way that it’s virtually impossible to clear your plate.
One of the reasons for this is the fact that food business is a very competitive market and restaurant food portion sizes have to look bigger.
Nobody wants their customers thinking their favorite restaurant is underfeeding them.
However, things are starting to improve as more and more restaurateurs are getting a hang of this problem.
Read more in this restaurant portion size guide.
The first measure restaurants started to introduce was weighing the food they serve a purpose of evenly served meals to all customers. Although it’s common to weight the meat, the food doesn’t necessarily need to be weighed on a scale.
More common practice for non-rigid food is measuring it in different cups that are all the same size. Using same serving spoons is a good idea as well. That way, the staff in both shifts can serve the same quantity of food on a plate. As you can see portion control equipment isn’t anything you need to buy
That way, the staff in both shifts can serve the same quantity of food on a plate. As you can see portion control equipment isn’t a big investment, and you probably have most of the stuff in the kitchen already.
It’s also recommendable to give detailed instructions to cooks (especially if they’re new) addressing the quantity of each article in the course (two slices of cheese per cheeseburger, five pickles per salad, 3 slices of bread for main dish etc.)
Shrinking plate sizes
It’s sort of a psychological phenomenon, but it is actually pretty efficient.
It has been proven that we don’t even notice when we are served with 20% smaller portions, as long as the plate is full.
That’s what some of the restaurants are doing. Serving food portions on a smaller dishes, but with full plates.
That way they ensure most of the food is actually eaten and reduce the potential waste if the customers don’t ask for leftovers.
However, it’s not a step that fully came to life yet, because the implementation itself can be a risk for losing customers.
What are the benefits of restaurant portion control?
Restaurant portion control has many advantages that some aren’t even aware of.
Some are listed as follows:
Probably the most important one for food owners is saving money.
It may sound ridiculous thinking you can save a significant amount of money by portion control, but numbers don’t lie.
If you could just save 30$/day (which is far from mission impossible) using restaurant portion control, we’re speaking of more than 10 000$/year.
It’s just a wasted money that can be used for better purposes.
A man is a creature of habit and he likes to know what he is getting, especially when he is paying for it.
Using restaurant portion control your patrons can assess the size of a meal they want to order depending on their appetite. They won’t be served with a smaller portion than they expected neither a larger one which can then lead to 3 scenarios.
The first one is usually to eat the whole plate even if you are already full.
The second one is asking for leftovers which can be useful for later if you don’t mind reheating the meal or just eating it cold.
The last one is simply to throw it in the trash.
Reducing food waste
According to official data, one in nine people were suffering from chronic undernourishment 2016. That’s more than 780 million hungry people.
People ought to be more aware of that problem and start at their own households or in this case restaurants.
Restaurant portion control can help in reducing the food waste and at least not partake in throwing food away when there are ones that desperately need it to survive.