Principle 8: Reduce Portions, Emphasizing Calorie Quality Over Quantity

Moderating portion size is one of the biggest steps foodservice operators can take towards reversing obesity trends and reducing food waste. Defaults are important. This is different from offering multiple portion sizes, as many diners “trade up” to bigger portions, which they see as offering greater value.

Consider menu concepts that change the value proposition for customers from an overemphasis on quantity to a focus on flavor, nutrient quality, culinary adventure, new menu formats, and the total culinary and dining experience (thereby mitigating potential downward pressure on check averages). Calorie quality is also important. Dishes should feature slowly metabolized whole grains, plant proteins including nuts and legumes, and healthy oils that promote lasting satiety and create great flavors.