Portion sizes that don't match cost you money and customers. Oversized portions eat into your profit, undersized portions frustrate guests. In this article you'll learn how to find the right portion size and what your options are when guests complain.
Why portion sizes matter so much
A portion that's 50 grams too large easily costs you €500-1000 per month extra at 100 covers per day. A portion that's too small costs you customers and reviews. The trick is finding the balance.
💡 Example:
Your 200g steak regularly gets complaints "too small":
- Increasing to 250g costs €3.20 extra per portion
- At 30 steaks per week = €4,992 per year
- Alternative: expanding the garnish costs €0.80 per portion = €1,248 per year
Savings by smart adjustment: €3,744 per year
Your options when guests complain about portion size
You have five strategies to tackle this problem, each with different impacts on your food cost and customer satisfaction.
Option 1: Adjust portion size
For portions that are too small: Increase the main ingredient by 20-30%. This is the most expensive option but solves the problem directly.
For portions that are too large: Reduce the portion, but don't communicate this. Guests usually don't notice a 10-15% difference.
⚠️ Watch out:
Never reduce more than 15% at once. Guests notice big changes and that triggers negative reactions.
Option 2: Adjust garnish and side dishes
This is often the smartest choice. A portion that feels "too small" can look bigger by:
- More vegetables on the plate (cheaper than meat/fish)
- More elaborate garnish
- Extra sauce or dressing
- Using a larger plate (makes the portion look fuller)
💡 Example:
180g salmon feels too small:
- Option A: Increase to 220g = €2.40 extra
- Option B: More vegetables + extra sauce = €0.60 extra
- Visual effect: both plates feel "full enough"
Savings: €1.80 per portion
Option 3: Improve menu communication
Many complaints come from wrong expectations. Mention on your menu:
- Weight of main ingredient ("200g steak")
- "Light lunch" or "Generous portion" as indication
- "Sharing style" for large plates
- Photos showing realistic portions
Option 4: Adjust price
If your portion is objectively too large or small for the price, consider a price adjustment:
Oversized portion: Raising the price is often easier than reducing the portion
Undersized portion: You can lower the price, but check your food cost first
⚠️ Watch out:
Always calculate the impact on your margin. One euro less per dish can cost €15,000-30,000 per year at busy establishments.
Option 5: Offer different portion sizes
The most flexible solution: give customers a choice:
- "Small" and "Large" of the same dish
- "Lunch" and "Dinner" portion
- "Sharing" option for larger groups
How to make the right choice
The best strategy depends on three factors:
1. Frequency of complaints
1-2 per month: ignore or make small adjustment
1-2 per week: action needed
2. Your food cost room
Under 30%: you can increase portion
Above 35%: look for cheaper alternatives
3. Type of guest
Business lunch: consistency matters more
Family dinner: expect larger portions
💡 Example decision:
Pasta gets 3 complaints per week "not enough":
- Current food cost: 32%
- 50g more pasta costs €0.30 → food cost becomes 34%
- Decision: increase portion, still within margin
Action: Increase portion by 50g pasta
Practical implementation
Whatever option you choose, roll it out in a controlled way:
- Test new portion for 1-2 weeks
- Track complaints (number and type)
- Calculate impact on food cost
- Evaluate after 1 month
With a system like KitchenNmbrs you see directly what portion adjustments do to your food cost, without having to calculate yourself.
How do you tackle portion complaints? (step by step)
Analyze the complaints
Track for 2 weeks: how many complaints, about which dishes, and what exactly do guests say. "Too small" can mean: not enough meat, plate looks empty, or price-quality doesn't match.
Calculate your current food cost
Check the food cost of dishes with complaints. Under 30%? You have room to increase. Above 35%? Look for cheaper alternatives like more vegetables or different garnish.
Test one adjustment at a time
Choose one strategy (increase portion, adjust garnish, or change price) and test for 2 weeks. Track complaints and costs. Only adjust or try a different approach after evaluation.
✨ Pro tip
Check your 5 best-selling dishes for complaints. If those are good in terms of portion size, you've solved 80% of potential problems. Focus there first, not on dishes you sell 2 times per month.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
How many portion complaints are normal?
1-2 complaints per month about portion size is normal. More than 1 per week means you need to take action. Pay special attention to patterns: always the same dish or the same comment.
Can I reduce portions without guests noticing?
Yes, up to 10-15% guests usually don't notice. Do it gradually over 2-3 months. Also use visual tricks: smaller plate makes the portion look bigger, more garnish fills the plate.
What does it cost to increase all portions by 20%?
At 30% food cost that becomes 36% food cost (30% × 1.2). On €500,000 annual turnover that costs €30,000 extra per year. Often you can achieve the same effect by garnishing smarter for €5,000-10,000.
Should I put different portion sizes on my menu?
Only if you regularly get requests for smaller or larger portions. It makes your kitchen more complex and your menu busier. Start with one good portion size per dish.
How do I communicate portion sizes on my menu?
Mention weights for meat and fish ("220g steak"), use labels like "light lunch" or "generous portion", and consider photos. This prevents wrong expectations.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
Make better decisions with real numbers
Should you change your menu? Raise prices? Test a new concept? KitchenNmbrs simulates scenarios with your own data. Try it free for 14 days.
Start free trial →