The Rise of Right-Sized Dining

When you think about the portion sizes that American consumers want, what comes to mind? Big portions, right? America is the land of massively sized meals, whether it’s entrées that could feed multiple people or beverages that reach a half gallon.

But is that really what consumers want?

Imagine a menu that has three different chicken alfredo options: small (8 oz. for $11), medium (12 oz. for $13.50), or large (16 oz. for $16.00). Ounce for ounce, the large portion is the better deal, so it should be the clear choice for the consumer who wants a large portion at the best value.

But, when over 1,500 consumers were asked this exact question, the majority chose the medium-sized option (56%), while the rest were split fairly equally between small (22%) and large (20%).¹

It’s time to throw out everything you think you know about portion size on today’s menu.

Portion size pain points

With over half of consumers saying they would choose a medium-sized option on the menu, it’s clear that bigger isn’t always better when it comes to menus. But that still leaves about 2 out of every 5 guests entering your operation who would rather have something even smaller, or larger.¹

As in so many things today, customers want options that fit their particular needs and lifestyle. They don’t want to compromise.

That’s why they have begun adapting on their own. Consider these stats:¹

• 40% of consumers know they won’t finish the entire meal right there, but are purposely over-ordering so they will have food to take home

• 35% of guests share a regular menu item with someone else, changing the entire portion equation

• 34% of consumers skip an entrée, side, or dessert completely that they knew they couldn’t finish

• 29% specifically ask a server to leave something off the plate

Those are clear guest needs that the menu isn’t meeting, which is also impacting the bottom line, either in a lower check when someone shares a full item or skips a course, or in reduced visits.

From waste to GLP-1s, everyone has a different need

Customers have a wide range of demands when it comes to portion sizes because they live different lives with different issues that are important to them.

The percentage of U.S. adults now taking a GLP-1 medication has reached 11% in 2026, up from 3% just two years ago.²

They also dine far more frequently than non-users, with over three-quarters saying they buy restaurant food weekly.¹

There’s a clear opportunity to offer those guests the smaller portion sizes their new diet requires. Indeed, 73% of GLP-1 users say flexible portion sizes would make them more likely to visit a foodservice operation.¹

But the small portions trend can also be attractive to the guest looking for a lighter lunch, or the diner ordering a kids’ portion for themselves, or the couple sharing an entrée.

Consumers today are also growing more acutely aware of waste as a key concern, with 61% saying they feel guilt when they leave food uneaten.¹

They’re right to notice, as 31% of food in the U.S. is never eaten, 17% of which comes from foodservice.¹

That guest who leaves behind a third of their meal because it was too big isn’t just food waste, either. It’s the wasted cost of buying the product, paying chefs to prep it, and then paying to have it thrown out.¹

It’s time to right-size the menu

A better fit. Less waste. Lower food cost. Higher perceived value. More traffic. The benefits of right-sizing the menu are clear. So where do you begin? Try these steps:

• Are some portion sizes simply too big? Which dishes result in guests leaving a lot of food on the plate, sharing it with someone else, or taking home a huge amount of leftovers? Most consumers choose the medium-sized option when given a choice.

• Offer smaller portions when it matters. Guests are often too full for a dessert at the end of a meal, which means you lose out on the sale overall. But a mini dessert may be just the right size.

• Consider showing photos of the dishes. 70% of consumers say portions are hard to judge without a visual example.¹

• Pay attention to guest behavior. If guests are splitting dishes or ordering kids’ meals for themselves all the time, it’s a clear sign that it’s time to offer them sizes that fit their particular needs.

Looking for more ideas? Check out the most recent edition of Simplot’s Trend Feast®, which brings you more data on the right-sizing trend, plus plenty of craveable menu ideas that can work in the portion sizes your customers are demanding.

¹ ReFED and Datassential, “From Plate to Profit: How Portion Customization Elevates Dining and Reduces Waste,” 2026 ² Gallup, “In U.S., GLP-1 Usage Reaches New High,” July 2026