re: If you owned a restaurant, how would you handle a request for a 1/2 sized entree

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Give them a half sized entree' and charge them half the price of a regular entree'. What's so difficult about that?

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Depends... what if they want half of a burger? Or half of a pre-cut 16 ounce ribeye? Or half of a chicken breast entree? Then the other half is going to waste.

If they want half of a salad, or a pasta dish, then it's different.

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Give them a half sized entree' and charge them half the price of a regular entree'. What's so difficult about that?

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Well because that isn't how this works. Does the patron use half a plate? half a glass? Does the restaurant only half cook the food. It costs the same to produce a half entrée as a full, except for the food cost itself....so I think the need to pay almost full price...if they are fine with that...so be it.

If not, maybe they should stay at home and cook.

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Give them a half sized entree' and charge them half the price of a regular entree'. What's so difficult about that?

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A lot of your items are prepped and portioned before cooking. This throws things off. Tell them we don't offer that and give them a to go box. Everyone that thinks this isn't that big a deal is looking at a small picture. You could be opening up a Pandora's Box of guests wanting this all the time.