Thursday, August 20, 2015
Increase Profits with Smaller Portions
Some of the downsides to serving portions that are too large include wasted food, additional to-go box usage and lost profits.
The fact is, no one needs a pound of pasta or three servings of fries when they sit down to a meal. In fact, many customers appreciate a restaurant that serves smaller portions (look at the popularity of tapas and mini desserts).
Many consumers (including myself) have resorted to skipping apps, sharing entrees, and nixing dessert in order to balance out the huge portions that are being served. This behavior doesn't help with your profits.
So what can you do if your customers are accustomed to large portions at your pizzeria but you want to introduce smaller entrees/pizzas? Consider pairing a price cut with the portion cut and offer personal-size pizzas at lunchtime or on the Starters menu. Most people will enjoy the lower price and finally be able to try some of your apps and desserts.
Alternatively, you can raise the prices slightly and label yourself as "family-style." This way, customers will order pasta, salad and bread items "for the table." Tactics like these can curb waste, inspire customers to try new dishes, and boost your bottom line.
How are portions at your pizzeria? What measures are you taking to make your menu the most profitable it can be?
Labels: bigger profits, cut portions, decrease portion size, increase profits, restaurant tips, smaller portions, smaller portions size, the pizza insider
My goal at The Pizza Insider is to give you the inside scoop on the latest trends, marketing tactics and technology so that you're always one step ahead of the competition! I've been a part of the pizza industry since 2007, first as the editor-in-chief, and now as the editor-at-large at PMQ Pizza Magazine. My first pizza book, Pizza: A Slice of American History, was just released; find out more here.