Restaurant Start Up - The Menu

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.