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Last updated on 2024年4月24日

How can you use portion control to save money in your restaurant?

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Portion control is a key factor in managing your food cost and profitability in your restaurant. It means serving consistent and appropriate amounts of food to your customers, without over- or under-sizing your dishes. By using portion control, you can reduce food waste, optimize your inventory, satisfy your customers, and save money in your restaurant. In this article, you will learn how to use portion control to achieve these benefits and some practical tips to implement it in your kitchen.

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1 Define your portion sizes

The first step to use portion control is to define your portion sizes for each menu item. You need to consider the type of cuisine, the ingredients, the cooking method, the plate presentation, and the price of your dishes. You also need to balance your portion sizes with your customers' expectations and preferences, as well as your competitors' offerings. You can use standardized recipes, measuring tools, scales, and portion scoops to determine and maintain your portion sizes.

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Vertiline Synergy

Your One-Stop Hospitality Solutions Company.
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You can save money in your restaurant through portion control by carefully measuring and serving standardized portions. This reduces food waste and ensures consistent plate sizes. Additionally, consider offering smaller portion options or sharing plates to accommodate budget-conscious customers. Implementing portion control can lead to cost savings, improved profitability, and reduced overheads.

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Marcin Glowacki

Food and Beverage/Operations Professional
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I found few thing helpful when defining your portion size -understanding demographics, age group you are serving, day parts, location, style of food you are serving, expectations of the customers - job aids for all the prep, cooking techniques and portioning dishes include scoop size, weight of grain or vegetables, all proteins are pre portioned before cooking, sauces and garnishes are planned in advance - all add ons, alternative substitutions are approved and there is no confusion during service - staff is properly trained to serve all the dishes

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2 Train your staff

The second step to use portion control is to train your staff on how to follow your portion sizes and recipes. You need to communicate clearly and regularly with your kitchen and service staff, and provide them with written guidelines, visual aids, and feedback. You also need to monitor and evaluate their performance, and correct any deviations or errors. You can use checklists, audits, and quality control tests to ensure your staff are complying with your portion control standards.

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Marcin Glowacki

Food and Beverage/Operations Professional
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Some ways to stay on target: - create detailed job aids, including pictures, measuring tools - checklists are in place, in use and all staff is comfortable using them - all your senior staff members are proficient in executing the menu and train new employees, station by station - portion check before service, mise en place correctly executed - clear communication path between department heads, feedback and constructive criticism welcomed

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3 Use proper equipment

The third step to use portion control is to use proper equipment and utensils that help you measure and serve your portions accurately and efficiently. You need to invest in quality and durable equipment that suits your menu and operation, such as portion scales, portion bags, portion cutters, portion spoons, ladles, tongs, and dispensers. You also need to maintain and clean your equipment regularly, and replace any broken or worn-out items.

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Marcin Glowacki

Food and Beverage/Operations Professional
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Make sure: - all equipment is working properly - measuring tools, cameras, pans, pots are clean, in place and available - deep cleaning schedule is in place, executed and signed off regularly - preventing maintenance program is in place

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4 Control your inventory

The fourth step to use portion control is to control your inventory and avoid overstocking or running out of ingredients. You need to track and record your food purchases, deliveries, storage, usage, and waste, and analyze your food cost and inventory turnover. You also need to plan and forecast your menu demand, and adjust your orders and production accordingly. You can use inventory management software, par levels, reorder points, and FIFO (first in, first out) method to control your inventory.

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Kimberly Parris

CEO & Founder @ Cuterie | Trained Chef, Writer, Consultant
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Using FIFO is the easiest way to control your inventory. In my experience, 30% of inventory that is lost is as a result of newer product being used before the older product. Another thing to consider is: are we accurately looking at the menu? Are we putting things on the menu that aren't selling, but look good, or boost a specific aesthetic? How can we ensure that we have a good menu mix and that our inventory accurately reflects that mix?

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Marcin Glowacki

Food and Beverage/Operations Professional
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Proper inventory depletion is a key to success, discuss with staff any surplus of ingridients, create specials or LTO's to use all ingridents at their prime. Always communicate any issues, work with other departments where specific ingridients can be cross-used.

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5 Reduce your waste

The fifth step to use portion control is to reduce your waste and minimize your food loss. You need to identify and measure your waste sources, such as spoilage, overproduction, trimmings, leftovers, and plate waste, and implement strategies to prevent or reduce them. You also need to reuse or recycle your waste whenever possible, and donate or compost your excess food. You can use waste reduction techniques, such as batch cooking, pre-portioning, repurposing, and offering takeout boxes, to reduce your waste.

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6 Review your menu

The sixth step to use portion control is to review your menu and evaluate your dishes' profitability and popularity. You need to calculate and compare your food cost percentage, contribution margin, and gross profit for each menu item, and identify your stars, plowhorses, puzzles, and dogs. You also need to monitor and assess your customers' feedback, satisfaction, and loyalty, and adjust your menu accordingly. You can use menu engineering, menu design, and menu pricing methods to review your menu.

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7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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How can you use portion control to save money in your restaurant?

1

2

3

4

5

6

7

1 Define your portion sizes

2 Train your staff

3 Use proper equipment

4 Control your inventory

5 Reduce your waste

6 Review your menu

7 Here’s what else to consider

Culinary Management

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How can you use portion control to save money in your restaurant?

1

2

3

4

5

6

7

1 Define your portion sizes

2 Train your staff

3 Use proper equipment

4 Control your inventory

5 Reduce your waste

6 Review your menu

7 Here’s what else to consider

Culinary Management

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