The Power of Portion: Doing EVERYONE a BIG Favor!
- Tony Benedia
- 6 minutes ago
- 3 min read
Reducing waste and waistlines too!
The latest ActionXImpact Sustainability Forum, hosted by Christy Cook, 4xi’s Chief Sustainability Officer in Residence, alongside Rick Green, Guckenheimer’s Head of Culinary, one voice stood out in the conversation about actionable sustainability in foodservice: Tony Benedia, Senior Consultant at 4xi Global Consulting.
Tony’s story, shared during the session, struck a chord with every operator, chef, and foodservice leader in attendance. It was a story rooted in adversity and in pure innovation. Tony recalled,
We were faced with a challenge. Our key client had just announced layoffs and a freeze on all catering. Catering was our lifeline, a 20% margin business, while our cafés barely broke even. We were told to hold off on price increases and had to find a way to survive.
What followed was not just survival, it was transformation. Faced with constraints, Tony and his leadership team chose creativity over compromise. They launched seven new initiatives that reversed their deficit and became best practices - more relevant today than ever.
Smaller plates at a reduced price
Half-sized desserts at 60% of the original price
The Results? Higher participation, happier guests, and improved profitability, without a single price increase.
Tony smiled as he recounted how their dessert sales jumped from 5% to 11% of total revenue. Guests loved the flexibility - a sweet treat that didn’t break the bank or the beltline. They could enjoy more variety, reduce waste, and feel better about what they consumed.
Fast forward to today, and Tony’s insight feels more urgent than ever.
Scaling down portion sizes does everyone a favor: it reduces food cost, waste, and reduces consumers’ waistlines too! Why wouldn’t every foodservice establishment adopt half the portion at 60% of the price?
It’s hard to argue with logic that simple, and that powerful.
A Menu for Everyone
According to ReFED, roughly one in eight U.S. adults are now taking a GLP-1 medication and early research shows that many users report smaller portion sizes and reduced overall food consumption. These shifts in appetite and portion size may have material implications for foodservice and restaurant operations, particularly around menu design, portion control, and waste reduction.
Imagine a menu that serves every guest and every purpose:
Standard Menu: The classics, full portion, full flavor
Great if You’re Hungry: Big enough to share, perfect for couples and for hearty appetites too
Half Portions: Lighter, smarter, sustainable, ideal for those who want less waste, fewer calories, and lower spend
This small operational shift brings a big impact: for the planet, for business, and for the people. This is what I mean when I say that Sustainability is Operational Excellence.
At 4xi Global Consulting, we call this Sustainability Simplified: real-world, actionable ideas that make both ethical and economic sense.
No greenwashing. No gimmicks. Just common-sense innovation that drives the middle of the P&L, builds engagement, and creates meaningful impact.
A Call to Action: Half portions. Full impact.
Foodservice leaders: this is your moment. Rethink your portions. Reimagine your pricing. Reconnect with what your guests truly value.
Because Sustainability Simplified isn’t about doing less. It’s about doing better: for your guests, your business, and for our planet.
No price increase? No problem. Just smarter, smaller, and more sustainable. Sustainability Simplified: The Power of Portion - Doing Everyone a BIG Favor.
Missed the Webinar? Catch the full ActionXImpact Sustainability Forum HERE:
Want to Learn More? Contact Tony Benedia to discover more about how we support organizations in the foodservice and hospitality business.
Contact Christy Cook, 4xi´s Chief Sustainability Officer in Residence to discuss how we can help you on your sustainability journey, learn more by visiting our Website, and don't forget to visit our YouTube Channel for more inspiration and real-world stories of sustainability in action.
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