Quote:
Originally Posted by dillywho
but what is wrong with offering smaller portions as opposed to oversized portions? Keep the larger portions on the menu, but offer the others as well. Then if they order the larger portion items and share, charge them then.
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A lot of Items is very hard to prepare in very small portions. Especially if you have a quality Restaurant and make food from scratch and not like many others from freezer to fryer food.
And small portions combinated with low money is more expencive.
Because the quality food Is cheap a lot more people come to the Restaurant just because of the price. More people means more enegry cost, more water use, more power use, more dishwasher, more server.........
That means the cost of the small portion will be proportional higher than the cost of a larger portion with less customers.