control is still an important factor in keeping your business profitable.
What is Portion Control?
Every item on your menu should have a controlled portion size in order to keep food cost in check. Restaurant portion control is also important for keeping menu items consistent for every shift. For example, say your restaurant offers an entree of cranberry chicken with mashed potatoes and a side
vegetable. To streamline your portion sizes, the entree is broken down as follows: a six ounce boneless chicken breast, a cup of mashed potatoes, a half cup of cooked vegetables and two tablespoons of cranberry sauce on top of the chicken. Every time this entree leaves the kitchen, no matter who is
cooking, the serving sizes shouldn’t waver.
Why is Portion Control Important?
On the other hand, it’s important to keep portion sizes in check in order to maintain correct food cost and overall restaurant profits.
Consider the following scenario: You offer a bowl of clam chowder for $4.00. You based the price on 10 oz. of chowder per bowl. That equals .40 cents an ounce. Say that five times each day, during the lunch and dinner rush, your kitchen staff uses the wrong ladle and overfills a bowl by one ounce. That equals $2.00 a day in uncharged chowder. Not a huge loss. But if it happens every day, that adds up- to $730 a year.
Now imagine that happening consistently with all your menu items. A ounce of chicken here, a ounce of cheese there…get the idea? If you don’t keep your restaurant portions in line with your food costs, you will lose money.
How Do I control Portions?
for side salads, five for an entree salad… and so on. Photographs also help staff correctly portion food as it goes out of the restaurant kitchen.
Along with consistently using the same size ladles and serving spoons, a commercial kitchen scale is good for weighing deli meats and cheeses into correct portion sizes. PC cups can hold set amounts of sauces like guacamole or salsa.