Restaurant menus should state the average weight (or volume of liquids) for each menu item. In addition, menus could also state the price per unit (weight or volume) of food. This would allow people to compare economic value between dishes. Such labeling would help people who just want to get the most food for the least amount of money and who may not care too much about what they eat.
In addition, restaurant food menus should be required to state roughly the amount of calories (within a range of about 100 calories) a dish or entree has. For example, a menu could state that the Rooty Tooty breakfast has between 1,200 and 1,300 calories, on average.