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What are some best practices for portion control and inventory management in menu development?

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Portion control and inventory management are essential skills for menu development, as they can help you reduce food waste, optimize your costs, and satisfy your customers. In this article, we will share some best practices for applying these skills to your menu planning and execution, based on industry standards and examples.

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MD Shahnawaz

Senior Restaurant Supervisor | Elevating Guest Dining Experiences | Exceptional Service & Hospitality at Gastronomica…
Sandeep Kachroo

Resident District Manager Food services/ Hospitality and culinary Outlier | Certified Executive Chef
Chris Schneider

Bar Financial Strategy Coach | Hospitality Industry Fractional CFO | Host of The Bar Business Podcast | Award-Winning…

1 Know your target market

Before you design your menu, you need to understand who your customers are, what they expect, and how much they are willing to pay. This will help you determine the appropriate portion sizes, prices, and variety for your dishes. You can use market research, customer feedback, and sales data to identify your target market and their preferences.

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MD Shahnawaz

Senior Restaurant Supervisor | Elevating Guest Dining Experiences | Exceptional Service & Hospitality at Gastronomica ME
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- Menus are designed subject to demographic and clientele of the place. - The given market needs to be researched, identified well before designing the menu. - Adequate knowledge of the given market, types of Guests to be served, their power of paying needs to be considered well before designing the menu. - After considering the above factors prices can be determined, in some places the formula of "shrinkflation" can also be governed. - Guests liking particular dishes are subject to vary demographically, these need to be considered.

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Sandeep Kachroo

Resident District Manager Food services/ Hospitality and culinary Outlier | Certified Executive Chef
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In my opinion customization of the menu based on the above factors is key and drives customer’s satisfaction,loyalty and repeat visits.Even some so called run of the mill brands have their menus customized to geographic location and customer mux

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shaik Liaquddin

Head Chef at RUHI RESTAURANT
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Standard recipes and measurements are the foundation of consistent portion control and quality control. They ensure that you use the same ingredients, quantities, methods, and presentation for each dish, which can reduce waste, improve efficiency, and enhance customer satisfaction. You can use recipe cards, scales, measuring cups, scoops, and portion plates to implement standard recipes and measurements in your kitchen.

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2 Balance your menu mix

Your menu mix is the ratio of popular, profitable, and unprofitable items on your menu. You want to balance your menu mix to maximize your revenue and minimize your waste. You can use menu engineering techniques, such as categorizing your items into stars, plowhorses, puzzles, and dogs, and applying different strategies for each category, such as highlighting, bundling, promoting, or removing them.

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Sandeep Kachroo

Resident District Manager Food services/ Hospitality and culinary Outlier | Certified Executive Chef
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In my experience if you want to reduce waste we need to have appreciate the basic skills of cooks who can even the so called compost to something amazingly delicious eg like stocks for your soups gravies and sauces

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3 Track your inventory levels

Keeping track of your inventory levels is crucial for avoiding overstocking or understocking your ingredients, which can lead to spoilage, shortages, or excess spending. You can use inventory management software, spreadsheets, or physical counts to monitor your inventory levels and adjust them according to your sales forecasts, seasonal demand, and supplier availability.

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Chris Schneider

Bar Financial Strategy Coach | Hospitality Industry Fractional CFO | Host of The Bar Business Podcast | Award-Winning Author
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Many bars and restaurants get lazy with inventory. While it seems like a waste of time doing a complete inventory at least monthly is critical to knowing your numbers. This will allow you to find and eliminate waste quickly.

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4 Implement standard recipes and measurements

Standard recipes and measurements are the foundation of consistent portion control and quality control. They ensure that you use the same ingredients, quantities, methods, and presentation for each dish, which can reduce waste, improve efficiency, and enhance customer satisfaction. You can use recipe cards, scales, measuring cups, scoops, and portion plates to implement standard recipes and measurements in your kitchen.

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Chris Schneider

Bar Financial Strategy Coach | Hospitality Industry Fractional CFO | Host of The Bar Business Podcast | Award-Winning Author
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You need to always have a recipe for everything and train your staff to follow it exactly. If you do not, you will never be able to control your costs and generate the profit you should. Always portion anything you can ahead of time, to reduce the potential for improper portioning during a rush period.

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5 Train your staff and monitor their performance

Your staff are the ones who execute your menu and interact with your customers, so they need to be trained and monitored on portion control and inventory management. You can provide them with clear guidelines, regular feedback, incentives, and recognition for following the best practices and meeting the goals. You can also use audits, checklists, and reports to evaluate their performance and identify areas for improvement.

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6 Review and update your menu regularly

Your menu is not a static document, but a dynamic tool that reflects your business goals, customer needs, and market trends. You need to review and update your menu regularly to keep it fresh, relevant, and profitable. You can use menu analysis, customer feedback, competitor analysis, and industry benchmarks to assess your menu performance and make changes accordingly.

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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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What are some best practices for portion control and inventory management in menu development?

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1 Know your target market

2 Balance your menu mix

3 Track your inventory levels

4 Implement standard recipes and measurements

5 Train your staff and monitor their performance

6 Review and update your menu regularly

7 Here’s what else to consider

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