Picture this: your guest finishes the fourth course and already feels uncomfortably full, with three courses still to come. You've lost them before reaching your signature dessert. Smart portion calculation prevents this scenario and keeps diners engaged throughout the entire journey.
The basics: dividing total food value
A tasting menu operates on different principles than regular dining. Rather than one substantial main course, guests consume 5-8 smaller portions that build toward complete satisfaction.
- Traditional 3-course meal: starter + main + dessert = 100% satiation
- 7-course experience: 7 calculated portions = identical 100% satisfaction
- Each course contributes to the journey, never overwhelming on its own
💡 Example:
7-course menu priced at €75 per person:
- Amuse (5%): 15-20 grams
- First appetizer (10%): 40-50 grams
- Second appetizer (15%): 60-80 grams
- Fish course (20%): 80-100 grams
- Meat course (25%): 100-120 grams
- Cheese selection (15%): 40-60 grams
- Dessert finale (10%): 50-70 grams
Total net weight: 385-500 grams per person
Calculate by course type
Different ingredients affect satiation differently. Proteins satisfy more than vegetables, fats provide lasting fullness, and carbs fill quickly but fade faster.
Protein-focused courses (fish, meat, poultry):
- Featured as main element: 80-120 grams net
- Supporting role: 40-60 grams net
- Accent in vegetable dish: 15-25 grams net
Vegetable-centered courses:
- Pure vegetable focus: 60-100 grams net
- Combined with grains/pasta: 40-60 grams vegetables + 20-40 grams carbs
- Enhanced with nuts/cheese: 50-80 grams vegetables + 10-20 grams accent
⚠️ Note:
Always work with finished plate weight. Prep waste, cooking reduction, and garnish weight gets added separately for purchasing calculations.
Cost price calculation
Tasting menus require per-person cost calculations rather than individual course pricing. Every course contributes to your overall menu food cost target. I've seen restaurants make a mistake that costs them EUR 200-400 monthly by miscalculating these proportions and either over-portioning expensive ingredients or under-delivering on guest expectations.
💡 Calculation example:
7-course menu at €75 excluding VAT, targeting 32% food cost:
- Maximum ingredient budget: €75 × 0.32 = €24.00
- Course 1 (amuse): €1.20 (5% allocation)
- Course 2 (appetizer): €2.40 (10% allocation)
- Course 3 (appetizer): €3.60 (15% allocation)
- Course 4 (fish): €4.80 (20% allocation)
- Course 5 (meat): €6.00 (25% allocation)
- Course 6 (cheese): €3.60 (15% allocation)
- Course 7 (dessert): €2.40 (10% allocation)
Total: €24.00 ingredient investment
Season and availability
Successful tasting menus adapt to seasonal rhythms. Structure your portions around ingredient availability and market pricing.
- Premium ingredients: smaller portions with elevated presentation
- Peak season items (asparagus, wild mushrooms): generous portions as menu highlights
- Staple ingredients: can support larger portions economically
Tools like a food cost calculator help you instantly see how portion adjustments impact your bottom line.
Test and adjust
Real-world testing beats theoretical calculations every time. Trial runs reveal the truth about your portion balance.
- Staff tastings provide honest feedback on satisfaction levels
- Monitor the progression: which course triggers fullness? Where do guests still crave more?
- Fine-tune portions based on these observations
- Cycle through adjustments until you achieve perfect pacing
How do you calculate portion sizes for a tasting menu?
Determine the total weight per person
Calculate how much a guest normally eats at a full dinner (400-600 grams net). This becomes your starting point for the entire tasting menu.
Divide percentages per course
Give each course a percentage of the total. Main courses get 20-25%, appetizers 10-15%, amuse 5%, dessert 10%. Make sure all percentages add up to 100%.
Calculate grams per course
Multiply the total weight by the percentage per course. A 20% course at 500 grams total becomes 100 grams net on the plate.
Calculate the cost price per course
Determine your maximum ingredient costs for the entire menu (menu price × desired food cost %). Divide this amount across the courses based on their relative value.
Test and adjust
Make the menu, have it tested by your team and guests. Adjust portion sizes based on feedback about satiation and flavor balance.
✨ Pro tip
Calculate portions for your 6 most popular tasting menu courses every 2 weeks during peak season. Ingredient prices fluctuate rapidly, and a 15% cost increase on your signature protein course can quietly erode margins if portions aren't adjusted accordingly.
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
How many courses work best for a tasting menu?
5-7 courses hit the sweet spot for most operations. Fewer than 5 doesn't justify the tasting concept, while more than 7 becomes lengthy and cost-prohibitive for average diners.
Should each course weigh the same amount?
Absolutely not - weight distribution follows the menu's narrative arc. Light openings and closings (5-10% each) frame substantial middle courses (20-25%). This creates proper pacing and prevents premature satiation.
How do I prevent guests from getting too full before dessert?
Keep your first 3-4 courses collectively under 40% of total weight. Peak satisfaction should hit during the middle courses, then taper down toward a memorable but manageable finale.
What's the difference between gross and net portion weights?
Net weight is what hits the plate after all prep and cooking losses. Fish loses 40-50% from purchase to plate, meat drops 15-25%, vegetables shed 10-20%. Factor these losses into your buying and costing calculations.
📚 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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