Portions Sizes For Your Restaurant

How much food should you serve your customers at your restaurant? This can prove to be a very tricky question but one you need to deal with. Unless you are serving foods with a chain that have given you the specifications, then you will need to determine it on your own. There is no right or wrong answer but you need to do your homework. You want to be able to offer your customers what they will be happy with.

You don't want anyone out there complaining that they don't get enough to eat with your entrees. Of course the standard size of meal is different for everyone but you should be able to get a ball park idea of the norm. Those with a larger appetite can often fill up on salad, bread, and other appetizers if they need more. They can even get something delicious from your dessert menu.

The price that you charge for the meals needs to be comparative to the size of the portions as well. Each customer should leave there feeling like they got enough food for what it cost them. I know I have left some restaurants astonished by the total bill and I won't be going back. A tip to understand is that you are better off giving smaller portions and lower prices then too much food and a high price for it.

Portion sizes are also a concern for customers. I took a friend to a Mexican food place once and she ordered two burritos. I had to laugh and then told her not to get two as one would be more than enough. They were huge and covered the entire plate. Yet she didn't know this from looking at the menu.

It isn't just the restaurant owner who has to be concerned about how much food will be on each plate. Customers really take an interest in this as well. It can be frustrating when you don't order enough food because you assumed it would be more than it was. It can also be overwhelming when you get way too much food for you to eat at one meal.

If you aren't sure how much food to expect, eyeball the plates of other dinner guests around you. Chances are you can gauge from there what you will be ordering. Don't be embarrassed to ask your waiter or waitress to clarify portion sizes for your as well. They see those plates of food all day long so they can help you out with it.

How much food you offer is an issue you really need to take a close look at before you get ready to open or to set your prices. It is one of those details that most of us don't think about unless we are a part of such a business. Make sure you compare what you are thinking of offering to other restaurants in the area. You want to be comparable so that your customers will be happy.

There are many customers who dine out but that watch calories and portion sizes. They want to be able to enjoy a decent sized meal as well. They don't want to be paying for heaps of food they will never touch. Do your best to balance things out so you can keep your customers coming back for more.

Article Source: http://www.rightarticle.com

Patricia Farnham writes about the ups and downs of the restaurant business. She's owned, operate and managed many different types of restaurant over the years. You can read some of her ideas on how to open a restaurant on her website.

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