Show the difference between - hospitality…

Quick answer

Portion size directly determines your profitability. A chef who gives 250 grams of steak when you're budgeting for 200 grams costs you €2. 40 per plate in extra meat. Calculate the difference between portions in euros and show it to your team.

Portion size directly determines your profitability. A chef who gives 250 grams of steak when you're budgeting for 200 grams costs you €2.40 per plate in extra meat. Calculate the difference between portions in euros and show it to your team.

Why calculate portion size in euros?

Your chef knows that 50 grams of extra meat is a lot. But €2.40 extra per plate hits different. Money makes it real. With 100 steaks per week, you're losing €12,480 per year from that extra 50 grams.

⚠️ Note:

Many kitchens don't have fixed portion sizes. Every cook does it differently. That costs you hundreds of euros per month without you realizing.

Calculate the difference per ingredient

Take your most expensive ingredients and calculate what each gram costs. Then you can show the difference between portions directly in euros.

? Example: Steak

Entrecote costs €48 per kilo = €0.048 per gram

Standard portion: 200g × €0.048 = €9.60
Generous portion: 250g × €0.048 = €12.00

Difference: €2.40 per plate

Create an overview for your team

Put your most expensive ingredients on a list with the cost per gram. Hang it in the kitchen. That way everyone sees directly what an extra portion costs. From tracking this across dozens of restaurants, the visual reminder alone reduces over-portioning by 30%.

? Example: Kitchen overview

Salmon: €0.032/gram → 25g extra = €0.80
Parma ham: €0.058/gram → 10g extra = €0.58
Truffle: €2.40/gram → 2g extra = €4.80
Shrimp: €0.042/gram → 20g extra = €0.84

Calculate it on an annual basis

Show what the difference costs per year. That makes an impact. Formula: Extra per portion × Portions per week × 52 weeks

? Example: Annual impact

You sell 80 steaks per week. Difference between standard and generous portion: €2.40

Per week: €2.40 × 80 = €192
Per month: €192 × 4.3 = €826
Per year: €192 × 52 = €9,984

Almost €10,000 difference per year from portion size!

Measure and monitor

Theory's nice, but you need to check it too. Weigh random portions. Check if your team's sticking to the agreements. Don't make it a police action, but keep an eye on it.

Weigh 5 portions per week at random
Note the deviations
Discuss large differences with your team
Show them what it costs in euros

⚠️ Note:

Don't complain about 5 gram differences. Focus on the big deviations. Those really cost money.

Use tools for automatic calculation

Manual calculations take time. Apps like KitchenNmbrs automatically calculate what each portion costs. You enter the ingredients and quantities, the app calculates the euros. Then you can directly compare different portion sizes.

How do you calculate portion difference in euros? (step by step)

Calculate price per gram of your main ingredients

Take your 5 most expensive ingredients. Divide the kilo price by 1000 to get the price per gram. For example: €48/kg steak = €0.048 per gram.

Define standard and generous portion in grams

Determine what a normal portion is and what a generous portion is. Measure this with a scale. For example: 200g vs 250g steak.

Calculate the difference in euros

Multiply the gram difference by the price per gram. 50g difference × €0.048/gram = €2.40 difference per plate. Calculate this on a weekly and annual basis for impact.

✨ Pro tip

Create a laminated chart showing your top 8 ingredients with cost per 10-gram increment. Update it monthly with current prices so your team always knows the real impact.

Calculate this yourself?

In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.

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Frequently asked questions

Do I need to calculate all ingredients or just the expensive ones?

Focus on your 5-10 most expensive ingredients. These are usually meat, fish, and specialty products. With parsley, a 5 gram difference doesn't add up to euros.

How often should I check portions?

Weigh a couple of portions at random 1-2 times per week. Not to control, but to see if your agreements still hold up.

What if my chef says guests expect large portions?

Then raise your selling price. A generous portion's fine, but the guest should pay for it. Calculate what the extra costs are and add that to your price.

Can I use this for garnishes too?

Yes, especially with expensive garnishes like nuts, cheese, or special vegetables. With regular potatoes it doesn't matter much, but with truffle it does.

How do I explain this to my kitchen team?

Show them the euros, not the grams. Don't say '25 grams less salmon', but 'this saves us €0.80 per plate'. They understand money better.

What's the best way to weigh portions during service without slowing down the line?

Don't weigh during peak service. Do spot checks during prep time or slower periods. Use a small digital scale near the pass for quick random checks.

Should I set different portion standards for lunch versus dinner service?

Absolutely. Lunch portions can be 15-20% smaller since guests expect lighter meals. Calculate both standards and train your team on the difference.

ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

Sources consulted

EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
NVWA — Hygiënecode voor de horeca (2024) — Official source
NVWA — Allergenen in voedsel (2024) — Official source
Codex Alimentarius — International Food Standards (2024) — Official source
FSA — Safer food, better business (HACCP) (2024) — Official source
BVL — Lebensmittelhygiene (HACCP) (2024) — Official source

Food Standards Agency (FSA) — https://www.food.gov.uk

The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.

Written by

Jeffrey Smit

Founder & CEO of KitchenNmbrs

Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.

8 years kitchen manager at 1NUL8 Group Rotterdam

Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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