The Portion Trade Off
Restaurants that offer smaller portions may reduce waste, but extra choices can complicate service. When a café offers half portions of stew, cooks must divide garnishes and adjust batch records during lunch. If orders vary, a cook may open another pot, using more fuel and leaving less time for plating. Because smaller servings cost less, some customers may choose them, while others compare prices and buy larger bowls. If the price gap is narrow, the larger portion can seem better value, even for diners expecting leftovers. That bargain can shift the cost into the bin, especially when containers for leftovers are unavailable. Yet smaller portions may force kitchens to discard prepared food when batches cannot be stored safely. A restaurant can test demand for a month, keeping one base recipe and weighing each serving. The records reveal whether waste falls enough to cover extra preparation, rather than relying on complaints or praise. The best portion policy may therefore be a limited choice, adjusted to what the kitchen can reliably serve.
「The Portion Trade Off」は、食べ物をテーマにした無料のB2 中上級英語リスニング・ディクテーションです。所要時間は約2分です。
再生ボタンを押して自然な英語音声を一文ずつ聞き、聞こえたとおりに入力すると、つづり・抜けた単語・余分な単語についてすぐにフィードバックが表示されます。最後にすべての間違いが解説されます。