Learn how customizable portions can cut restaurant food waste, boost profits, and improve guest satisfaction.

Restaurant portions are often out of sync with how guests actually eat, leading to wasted food, missed revenue, and declining satisfaction. In this joint study, Datassential and ReFED quantify how portion customization can reduce plate waste, strengthen value perception, and improve margins across foodservice segments.

What’s inside?

• Modeled impact: How offering different portion size options could reduce millions of tons of food waste and save operators hundreds of millions of dollars annually
• Consumer expectations: How diners perceive portion size across key restaurant and cuisine types — pasta, pizza, burgers, tacos, plant-based, and more
• Winning strategies: Discover alternative portion-size formats and strategies that resonate most, from shareable plates and split portions to build-your-own combos
• Perceived value: How price, portion, and perceived fairness shape consumer satisfaction — and when guests are willing to pay more for “just enough”
• GLP-1 user insights: How smaller appetites and unique nutritional needs are reshaping portion expectations and waste behaviors when dining out

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