Standardizing Portion Size in the Hospitality Sector

By Sagrika Sanjay

A concern spurred to cut down the food wastage

Portion Size in the Hospitality SectorA “portion size” is the actual food that is placed on your plate, reflecting your own choice or the choice of the restaurant or food producer. We tend to buy bigger packages or order bigger portions because we believe we’re getting better value. However, this phenomenon leads to overeating and obesity. Not just that, food and packaging-containers account for major landfilled and some of these discarded materials are food-related packaging and containers. Food service establishments generate a significant amount of wasted food and packaging.

Humongous food purchased by food service operations is thrown out before reaching the plate.

Better tends to look like food rose in a way that’s more sustainable for both people and planet. The research conducted in the US and UK showed that ‘over serving’ of larger-sized portions of food and drink has not been known. The data showed that people consistently consume more food and drink when offered larger-sized portions, packages or tableware than when offered smaller-sized versions, suggesting that, if sustained reductions in exposure to large sizes could be achieved across the whole diet. Thus, reducing their size, availability and appeal in shops, restaurants and in the home, is likely to be a good way of helping lots of people to reduce their risk of overeating. One such example is of Nestle that considered ready-to-eat foods and found that portion sizes had begun to increase in the 1970s and were still increasing to the extent that most of the portions exceeded the government-recommended serving sizes.

Food Audit is one way of reducing waste is to find out how much you’re wasting to begin with and what kind of waste your establishment is producing. Other methods like portion control, right storage, selection of right packaging material, proper disposal, etc. can tackle this issue.

Serving sizes must be based on how much food people actually consume, and not on what they should eat. In a bid to monetise food wastage, the Narendra Modi led central government has made another big announcement by asking the restaurants to fix the portion size of food being served to customers. Union Minister of Consumer Affairs, Food and Public Distribution, Ram Vilas Paswan has expressed to meet with the hotel and restaurant industry on fixing and standardising the food being served.

Researchers have also shown that, with the modern pattern of consumption, and risk related to obesity, people are restricting. Restricting pricing practices whereby larger portion and package sizes cost less monetary terms than smaller sizes and thus offer greater value for money to consumers; and restricting price promotions on larger portion and package sizes.

The prepared food together should reduce over-production, loss from ineffi¬cient purchasing and processing, and loss from excessive portion sizes. It gets important to food costs efficiently to maximizing the profitability of the operation. It accounts for the major step in production control.

Restaurants may find that a large portion of their business is accounted for by customers who prefer to change their meals. In order to cover this additional expense it is necessary for menu prices to be increased by an additional amount. With the wide range of portion sizes for any given item, it is possible for the food cost of any operation to be controlled in such a manner that the operating food cost percentage can be adjusted or changed by adjusting portion sizes.


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Food Marketing & Technology is a monthly magazine published by L.B. Associates Pvt Ltd

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