Analyze your menu, standardize your recipes , monitor waste , review and revise on the key performance indicator Adjust your prices. Train your staff about portion control .

Balancing portion sizes with costs requires smart menu engineering focus on high-margin items and portion control without sacrificing quality or guest satisfaction. It’s about value perception!

To effectively address customer complaints about portion sizes, it is essential to first understand what customers expect. Customers often have specific expectations regarding the value they receive for their money, quantity, quality and presentation. Next, conduct a thorough analysis of your current portion sizes compared to industry standards and competitor Once you have a clear understanding then implement strategies to manage costs without compromising quality; focus on Presentation, Flavour Profiles and Customer Education Before, conduct tests with select customer groups; Gather feedback and adjust based on responses. At the end establish a continuous feedback through comment cards, digital surveys or social media engagement.

First we have to monitor customer feedback through comment, online reviews, or direct conversations. Ensure that kitchen staff are trained to measure portions accurately and train the staff can explain portion sizes is the complaint is made. You can also use portion control tools, such as; Smaller plates can make food appear smaller, offer a range of sizes with varying prices, this may give customers more control over their choices. Last but not least, you can analyze the cost per serving for each menu item, to determine the correct portion size. The popularity and profit margin of each dish can also determine which items could withstand a portion adjustment.

Même un petite bouteille d’eau ne doit pas ??sortir?? de l’entreprise sans être comptabilisée ,il faut minimiser les pertes et éradiquer le vol.