How do you keep up with the latest trends and innovations in portion control?

Portion control is a key skill for food cost management, as it helps you reduce waste, optimize profits, and satisfy customers. But how do you keep up with the latest trends and innovations in portion control, especially when consumer preferences and expectations are constantly changing? In this article, you will learn some tips and strategies to stay ahead of the curve and adapt your portion control practices to the current and future demands of the food industry.

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1 Assess your current portion sizes

The first step to improve your portion control is to evaluate your current portion sizes and compare them to industry standards and customer feedback. You can use tools such as scales, measuring cups, scoops, ladles, and portion guides to ensure consistency and accuracy in your portioning. You can also conduct regular audits, surveys, and reviews to measure customer satisfaction, food quality, and waste levels. By assessing your current portion sizes, you can identify areas of improvement and potential savings.

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2 Monitor the market trends and customer preferences

The next step is to keep an eye on the market trends and customer preferences that affect portion control. For example, some of the current trends that influence portion sizes are health consciousness, environmental awareness, convenience, customization, and value. You can use sources such as industry reports, trade magazines, social media, blogs, and podcasts to stay updated on the latest innovations and best practices in portion control. You can also observe your competitors, suppliers, and customers to see what they are offering and expecting in terms of portion sizes.

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3 Experiment with different portion options and formats

The third step is to experiment with different portion options and formats that suit your menu, concept, and target market. For example, you can offer different portion sizes for different occasions, such as lunch, dinner, snack, or catering. You can also offer different portion formats, such as single-serve, shareable, family-style, or buffet. You can also use different presentation techniques, such as plating, packaging, or labeling, to enhance the perceived value and quality of your portions. By experimenting with different portion options and formats, you can increase your customer appeal and loyalty.

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Mirjam Trinkler

Head of Catering | Executive Master Chef with Advanced Fed. Dipl. | Food Safety | Dietary Kitchen with Fed. Dipl. | Hospital, Nursing Home and Catering with Fed. Dipl. | Modernist Gastronomy | Culinary Sustainability
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Balancing healthy eating with customer satisfaction is possible. Offering smaller, healthier portions does not exclude guest satisfaction. The secret is in finding the right compromise. From this perspective, the option for "seconds" is a smart strategy. Allowing a second serving in reduced portions reduces food waste and increases satisfaction. This flexibility promotes excellent word-of-mouth: customers who appreciate the possibility of having more food, if they desire, are more likely to recommend the restaurant. Even though not everyone requests seconds, having the option available creates a positive perception.

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4 Train your staff and educate your customers

The fourth step is to train your staff and educate your customers on the benefits and importance of portion control. You can train your staff on how to use portion control tools and techniques, how to handle and store food properly, and how to communicate with customers about portion sizes. You can also educate your customers on how to choose the right portion size for their needs, preferences, and goals, and how to appreciate the value and quality of your portions. By training your staff and educating your customers, you can improve your service and reputation.

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5 Evaluate your results and adjust accordingly

The final step is to evaluate your results and adjust accordingly. You can use metrics such as food cost percentage, food waste percentage, profit margin, customer satisfaction, and repeat business to measure the effectiveness of your portion control practices. You can also solicit feedback from your staff, customers, and stakeholders to identify strengths and weaknesses in your portion control strategies. By evaluating your results and adjusting accordingly, you can optimize your portion control performance and achieve your food cost management objectives.

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6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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How do you keep up with the latest trends and innovations in portion control?

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1 Assess your current portion sizes

2 Monitor the market trends and customer preferences

3 Experiment with different portion options and formats

4 Train your staff and educate your customers

5 Evaluate your results and adjust accordingly

6 Here’s what else to consider

Food Cost Management

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