The bottom line in determining what portion size to serve is to "serve the
largest portion feasible, but charge accordingly. It is far better to serve too
much food than too little. Perceived value is the key to determining the
relationship between price and portion size.
The crucial element that must
be reinforced is that every menu item, entrees, side dishes, and some desserts
must be a specific weight and size. Portion controlling is the basis for the
restaurant's entire cost control program; its importance cannot be
overstated.
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