Portions: 7 ideas to add to your menu and earn more

Offering different types of portions at your restaurant or bar is a great way to diversify the menu and increase profitability.

They're excellent options for families and groups of friends looking for good-value dishes to share at get-togethers.

In this article, find out why it's worth creating a portions menu and check out some tips to earn more. Read on!

Why create a portions menu?

A portions menu can help attract more customers and increase the business's profitability.

Restaurants and bars that serve portions are favorites among families and groups, since the dishes can be shared. On top of that, the larger quantities, variety, and flexibility are also advantages this audience values.

It's very common for groups to order several different portions — to try different flavors — along with drinks to go with them. As a result, they tend to end up spending more, raising the venue's average ticket.

Another benefit for the business is making better use of ingredients. With a well-designed portions menu, you can optimize the use of supplies, reduce waste, and lower operating costs.

Below, check out some portion ideas to add to your bar or restaurant menu!

7 most popular types of portions

The ideal type of portion for your menu depends on several factors, such as your target audience's consumption preferences and your venue's concept.

For example: bars that host happy hours can bet on large, traditional portions like french fries and fried chicken bites. If the concept is more sophisticated, cold cuts boards or gourmet versions are great choices.

To help you put together a menu of portions, we've listed below some ideas that tend to be a big hit. Adapt them with your business's characteristics in mind!

1 – Griddle portions

Portions prepared on the griddle have a special flavor, are versatile, and please a wide range of palates.

Picanha, filet mignon, striploin, top sirloin, chicken breast, and calabresa sausage are the most common options. To round things out and create an appetizing presentation, add caramelized onions and peppers, or provolone cheese.

2 – Cold cuts portions

The cold cuts board is a more sophisticated type of portion, great for pairing with wines or craft beers. Assorted cheeses, parma ham, salamis, olives, breads, jams, pâtés, fruits, and nuts usually make up a cold cuts board.

Put together different options to make the menu more interesting. And don't forget to go all out on the presentation to surprise your customers!

3 – Snack portions

Snack portions are perfect for restaurants and bars that host larger groups. French fries, breaded shrimp, fish strips, onion rings, croquettes, coxinhas, and other fried foods are very popular.

A good idea is to offer different portion sizes (small, medium, large, and giant) and various combinations, so customers can pick the one that pleases everyone in the group.

4 – Bar food portions

Traditional bar food has become a trend, taking on gourmet and more elaborate versions. You can adopt this concept by including portions of rustic potato wedges, cod or feijoada fritters, pork cracklings, skewers, and more.

5 – Meat portions

How about giving your portions a barbecue feel? For meat lovers, portions with prime cuts like picanha, tri-tip, and short ribs are always a hit.

They can be served with simple sides like farofa, vinaigrette, and cassava, offering a complete experience for your customers.

6 – French fry portions

A classic is a classic, and french fry portions can't be missing from your menu. But you can get creative and set your restaurant apart with more elaborate options: rustic potatoes, with bacon and cheddar, seasoned, flambéed with cheese, or with special sauces.

7 – Pastel portions

Pastel portions are a great option for restaurants. Mini shrimp, beef, and cheese pastéis are customer favorites and make an excellent starter to whet the appetite and pair with a cold beer. Another option is to serve sweet pastel portions for dessert.

Tips to profit more with portions

Portions are very popular and deliver excellent results, but it's essential to know the strategies that increase your profits. Check out some tips we've put together below:

Price them properly

The most important thing is proper pricing of your portions. To do that, you have to consider not only the cost of supplies, but also operating costs, the value your customers perceive, the prices your competitors charge, and the profit margin you expect.

Build combos

To boost sales, it's worth creating promotional combos of portions and drinks. This is an effective strategy that helps attract more customers, increase sales, and raise the average ticket.

Variety with balance

Offer a good variety of portions, but be careful not to overdo it.

Having too many options on the menu can increase waste and make inventory control harder, which drives up your costs and cuts into profits. So select options that share common ingredients, making management easier.

Promotions on strategic days

Create promotions on days or at times with less traffic. A “double portion” deal or discounts on certain days of the week can attract more customers and improve flow during idle hours.

Standout presentation

Invest in how the portions are presented. A well-plated dish with attention to detail, whether in the choice of dishware or the arrangement of the ingredients, can raise the perceived value and justify a higher price.

Portions for delivery

The delivery market keeps growing, and adapting your portions to this format can be an excellent source of revenue.

Just be careful to keep the same quality standard. Choose portions that travel well and use the right packaging.

Get to know EPOC and boost your sales

Portions are an excellent way to add value to your menu and give customers a good experience. With the right variety, proper pricing, and a solid marketing strategy, your bar or restaurant can increase revenue and build customer loyalty.

For even better results, choose a restaurant system with features to deliver outstanding service, gain operational efficiency, and simplify management.

With EPOC, besides optimizing your operation, you can collect data and analyze your results easily, creating more effective strategies to increase your profits.

If you want to know how we can help your restaurant grow, fale com nossos consultores!