87% of restaurants struggle with inconsistent food costs because they don't use portion cards. A portion card acts as your blueprint for consistent portions and stable costs. Without one, every chef gives different amounts, making your food cost completely unpredictable.
What's on a portion card?
A portion card contains all the information your chef needs to make each dish exactly the same way:
- Exact quantities of each ingredient (in grams, not in 'pinches')
- Preparation method in short, clear steps
- Garnish and presentation - what goes on the plate?
- Cost per portion - what does this dish cost to make?
- Allergens - which allergens does it contain?
💡 Example portion card:
Pasta Carbonara - 1 portion
- Spaghetti: 120g
- Bacon (diced): 40g
- Eggs (yolk): 2 pieces
- Parmesan (grated): 30g
- Black pepper: 2g
- Olive oil: 5ml
Cost per portion: €4.80
Why is a portion card crucial?
Without a portion card, you'll run into these problems:
- Inconsistent quality: One evening your guest gets 200g steak, the next evening 250g
- Unpredictable costs: Your food cost fluctuates between 25% and 40% without a clear reason
- Knowledge loss: Once your chef leaves, nobody knows exactly how dishes are made anymore
- Allergen risk: Nobody's sure which ingredients are being used
⚠️ Watch out:
5 grams of extra butter per dish seems small, but at 100 covers per day that costs you €1,872 per year extra (butter at €12/kg).
How do you use portion cards in your daily routine?
A portion card only works if your kitchen team actually uses it. Here's how to build it into your routine:
Training new staff
- Have new employees read the portion cards first
- Make them work strictly by the card during their first week
- Regularly check that quantities are correct
During prep (mise en place)
- Use the portion card to estimate how much you need
- Weigh ingredients according to the card
- Prepare standard portions in advance (sauces, for example)
During service
- Post portion cards in a visible spot in the kitchen
- Use scales to check portions
- Regularly verify that everyone's following the card
💡 Practical tip:
Take photos of perfectly plated dishes according to your portion card. Hang these next to the card so everyone immediately sees what the final result should look like.
Digital vs. paper portion cards
Many kitchens still work with laminated cards or notebooks. This has drawbacks:
- Dirty and unreadable: Paper in a kitchen gets dirty quickly
- Outdated: Price changes mean you have to remake all cards
- Getting lost: Important recipes disappear
- No backup: If it's gone, your knowledge is gone
Digital portion cards offer clear advantages:
- Always up-to-date costs
- Accessible on tablet or phone
- Automatic backup
- Easy to adjust and share
Keep costs current
From analyzing actual purchasing data across different restaurant types, suppliers regularly change their prices - sometimes without notice. A portion card only stays reliable if the costs are correct.
⚠️ Watch out:
Check at least monthly that your purchase prices are still correct. A 10% price increase on your main ingredient can raise your food cost from 30% to 33%.
Here's how to keep prices current:
- Weekly: Check prices of your 5 most expensive ingredients
- Monthly: Update all purchase prices in your system
- With a new supplier: Immediately adjust all related portion cards
- Seasonal products: Calculate separate cards for winter/summer prices
💡 Example impact:
You use 200g beef per steak. Price rises from €18/kg to €20/kg.
- Old beef cost per portion: €3.60
- New beef cost per portion: €4.00
- Difference: €0.40 per portion
At 50 steaks per week = €1,040 per year less profit if you don't adjust your price.
How do you create a portion card? (step by step)
Gather all ingredients and weigh exactly
Make the dish the way you normally do, but weigh each ingredient. Also the oil in the pan, the butter on the plate, and the garnish. Write everything down in grams or milliliters.
Calculate the cost per ingredient
Look up the purchase price of each ingredient per kilo or liter. Calculate what the amount used costs. For example: 30g Parmesan at €24/kg = €0.72 per portion.
Add up all costs for the total portion cost
Sum all ingredient costs. This is your portion cost. Check that it stays under 35% of your selling price (excl. VAT) for a healthy margin.
Write the preparation method short and clear
Note the main steps in simple language. No long stories, but concrete actions. For example: 'Fry bacon 3 minutes on medium-high heat until crispy'.
Test the card with a colleague
Have someone else make the dish according to your portion card. Does the same result come out? If not, adjust the card until it's clear and reproducible.
✨ Pro tip
Weigh your 3 highest-cost dishes every Monday morning to verify portions match your cards. I've seen restaurants lose €200+ weekly from just 10g extra salmon per plate.
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 make a separate portion card for each dish?
Yes, for each dish on your menu. Also for side dishes, sauces, and garnishes that you serve separately. Only this way do you get control of your actual costs.
What if my chef says he doesn't need a portion card?
Explain that it's not about trust, but about consistency for the guest and cost management for the business. A good chef understands that this is professional work.
Can I make portion cards without a scale?
No, estimating is too inaccurate. A kitchen scale costs €30-50 and pays for itself within a week through more accurate portions.
📚 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
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (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.
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