How many times have you gone to a favorite restaurant and found that they have done two things: reduced portion size and raised menu prices? Sometimes there is also a noticeable decrease in food quality. Now, I understand that business costs can rise, however, when you charge more for food you also need to know that if you don't maintain portions and quality you will probably be signing your business's death warrent. I can say this because for a number of years I owned a very successful sandwich shop and understand the food game. I hope if any of you are planning to get into ( or are already in ) the restaurant business this elementary advice will help.
P.S. Check your customer's plates as you clean up, that will tell you a lot about what the customer's really like or dislike.