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To help guests consume fewer calories, one strategy is to dial your portions back to the smaller amounts that were typical a few decades ago. While this strategy can make a dramatic difference in calorie intake, it may be best to make changes gradually so that it doesn’t disrupt the perceived value equation that your guests have become accustomed to.

Portion sizes have been expanding steadily (along with people’s waistlines) over recent decades. Typical portions now have double or even triple the number of calories that they had just 20 years ago¹.

Are you looking at some simple ways to trim down calories while maximising the nutrients and flavours of your menu? Fruits and vegetables are part of the solution. Read more to learn ways to make the most of them.

Research shows that one of the keys to developing loyal customers is reducing the amount of work they have to do.

Ancient grains are making a comeback with consumers, who crave quality, variety, and novelty, so try them in place of stand-bys like white rice or pasta.

Sodas, sweetened tea, coffee drinks, and even some juices are often loaded with added sugar – and empty calories. Add in extra-large servings and free refills, and a person could easily drink half of the day’s recommended calories in one sitting, but these “empty calories” would provide none of the important vitamins, minerals, fibre, and other nutrients our bodies need.

Another way to provide more balanced portions is to consider how you plate your dishes.

Let’s take a look at how a restaurant meal might be structured. They tend to be heavy on protein and starches, accompanied by sauces, and limit vegetables to just a garnish.

The restaurant industry faces a new challenge: how to join in the fight for better public health without compromising on the pleasures of eating out.

Protein-foods (e.g. meat) has traditionally been the centre of many dishes. Protein a critical part of a healthy diet, but many protein food sources can also be high in calories and fat, which makes it particularly important to plan appropriate serving sizes when developing main course items that revolve around the protein source.

Carbohydrate-rich foods are the major source of calories in the diet. However, they are also an important source of the fibre, vitamins, and minerals that our bodies need. This group includes simple carbohydrates, complex carbohydrates or starches, and dietary fibre.

Fats and oils are part of a healthy diet and contribute to both the flavour and texture of many foods. However, health authorities recommend limiting the amount of fat we consume – particularly saturated fats.