I have eaten in a lot of restaurants that seem to be confused about how big their portion size will be. Sometimes, aside from being too much for one person, the portions are inconsistent, meaning the size is not the same as the next time you order it.
Portion size is simply how much will be enough for one person. To some extent, how big or small the portion size will be is a a subjective decision. One size might not be enough for one and might be too much for another. The objective should be finding the average or the nearest size that will satisfy most customers.
First of all, it will be unwise to make your portions extra large. One, it will be charging your customers for something they cannot consume in one seating. Second, it might "teach" your customers to share one order the next time they visit, thus, lowering your average guest check. It will be also a disaster to make a portion too small for the average consumption. Guests might think they have been fooled and might not come back another time.
Most restaurants have set yields and portions they can make out of a kilo or a batch of a certain dish. For example, a pan of a certain size of cake or pudding would make a certain number of servings. Or a kilo of pork chops would make ten to twelve individual servings. Experienced restaurateurs or cooks would already know the yield. But beginners would need to test and find out the portion sizes from scratch.
Your portion size would be what you perceive to be a just serving for one person. Understandably, some restaurants have family style servings which would mean more than one serving in one order.
If you see guest's plates not empyting out their plates or always asking for a doggy bag, it might be a sign that the portion is too big or the food is not good. Take note of guests' comments about portions.
Finding it out your correct portion size is not hard but finding it out will be good for your business.
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