Every month, inconsistent portioning drains hundreds of euros from restaurant budgets. Most kitchens hemorrhage money because each chef portions differently. You can calculate exactly how much standardized portions will save you.
Why portion size matters so much
A chef who gives 50 grams extra meat per portion costs you around €3,000 per year. Without you even noticing. The problem: nobody weighs what actually ends up on the plate.
- Chef gives 250 grams steak, you calculate with 200 grams
- Sous-chef portions generous pasta, intern portions small
- During busy times portions get larger and faster
- Nobody checks what actually ends up on the plate
First measure your current portion size
Before you can calculate what you save, you need to know what you're actually serving. Spend one week randomly weighing plates from your 5 best-selling dishes.
💡 Example measurement week:
Steak (target 200g):
- Monday: 220g, 245g, 210g, 235g
- Tuesday: 195g, 260g, 225g, 240g
- Wednesday: 215g, 230g, 250g, 205g
Average: 227 grams (27 grams too much)
Calculate the financial impact
Now that you know what you're actually serving, you can calculate the costs. The formula is simple: Extra costs = (Actual - Target) × Purchase price × Number of portions
💡 Steak calculation:
- Extra per portion: 27 grams
- Purchase price beef: €24/kg = €0.024/gram
- Extra cost per portion: 27 × €0.024 = €0.65
- Sales: 40 steaks/week
Savings per year: €0.65 × 40 × 52 = €1,352
Calculate savings per dish
Do this calculation for all your main courses. Often the amounts per dish are small, but together they add up quickly. Something most kitchen managers discover too late is that these "minor" overportions compound across hundreds of covers monthly.
💡 Total restaurant overview:
- Steak: €1,352/year
- Salmon (15g extra): €890/year
- Pasta (25g extra): €420/year
- Fries (30g extra): €315/year
- Vegetables (20g extra): €180/year
Total savings: €3,157 per year
⚠️ Note:
Only calculate with main ingredients. Garnishes and side dishes usually have less impact, but include them if they're expensive.
Include implementation costs
Standardizing also costs money. Scales, training, control time. Include this in your savings calculation to get an accurate picture.
- Kitchen scales: €200-400 one-time
- Team training: 2-3 hours × hourly wage
- Extra control time: 10 min/day × 365 days
- Portion scales or measuring cups: €50-100
💡 ROI calculation:
- Investment: €600 (scales + training)
- Extra time per year: €1,200 (10 min/day)
- Total costs: €1,800
- Savings: €3,157
Net savings: €1,357 per year
Track your savings
Standardizing only works if you keep monitoring it. Schedule a few random weighings each week. If you notice portions getting larger again, step in immediately.
A food cost calculator can help you set standard portion sizes and have the cost price calculated automatically. This way you immediately see what deviations cost.
How do you calculate savings? (step by step)
Measure current portion sizes
Spend one week randomly weighing plates from your 5 best-selling dishes. Note all weights and calculate the average per dish.
Calculate the difference per portion
Subtract your target portion size from your average actual portion. Multiply this difference by the purchase price per gram of the main ingredient.
Calculate on an annual basis
Multiply the extra cost per portion by the number of portions per week, then by 52 weeks. Add all dishes together for your total savings.
✨ Pro tip
Track your 3 most expensive proteins for exactly 2 weeks before implementing any changes. You'll often discover the cost difference pays for all standardization equipment within 90 days.
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 include all ingredients in the calculation?
Focus first on main ingredients (meat, fish, pasta). They have the biggest impact. You can add garnishes later once the system is running smoothly.
How often do I need to check portions?
Start with daily random weighings of a few plates. Once your team has it down, you can go back to 2-3 times per week. Never stop checking completely.
What if my team complains about weighing?
Explain how much money it saves. €3,000 per year means better wages or better working conditions. Make the financial picture visible to your team so they understand the impact.
Can I also serve smaller portions?
Yes, but it costs you guests. Small portions lead to complaints and fewer returning customers. Find the balance between cost savings and guest satisfaction.
📚 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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