Variable Portion sizes Add up to Big Food costs
Think you’d be losing a little money every time you sold a 16 ounce can of Coke?
There are more similarities between your restaurant and Coca-Cola than you might think. You both serve a consumable product. You both charge a flat rate for a portion of that product although you make a lot more of that product than you serve each customer.
But unlike a lot of restaurants, I guarantee you Coca-Cola pours the same exact amount of Coke product into very single can. Their price is then figured based upon making a certain amount of profit margin assuming that exact amount is in every single can. As you can imagine, if their machines were off by a fraction of an ounce, they could lose millions of dollars.
Look for Ways to Easily Standardize your portions
The first place to address portions is with proteins. A good portion scale can weigh out protein portions quickly and simply, giving you an extra measure of control over what is probably the most expensive item on any entrée plate.
Secondly, your starches, veggies, soups, etc. need to be portioned out as exactly as possible. Even a half ounce over the service size called for in each entrée can translate into thousands of dollars in lost revenue over the sources of the year. The easiest way to control these portion sizes is with kitchen utensils that measure portions accurately. Vollrath’s line of ladles, disshers, and Spoodles are all designed to allow the quick and effective measurement of portion sizes.
Portion Control as a Key to Profitability
Effective portion control allows you to dial up an aggressive price at a decent margin that beats the competition but keeps you profitable. Any restaurant manager knows what a tightrope those margins can be. Without portion controls, you’re far more likely to fall off than to make it to the other side.