Ever wonder why some restaurants stay profitable while others struggle despite similar sales? The answer often lies in portion control - without fixed portion sizes, your costs per dish vary wildly, leaving you without control over your margins. Set standard portions for each dish and you'll keep guests satisfied while protecting your profit.
Why standard portions are crucial
Many restaurants lose money because each chef uses a different portion size. One day a guest gets 200 grams of steak, the next day 280 grams. The difference of 80 grams costs you €4.80 per portion with steak at €24/kg.
⚠️ Note:
With 50 steaks per week, this means €12,480 per year in unnecessary costs. All because you don't have fixed portion sizes.
Determine the right portion size per dish
Start with your main ingredient and work from there. For meat, fish, and other expensive ingredients, precision matters most.
- Meat: 150-250 grams per person (depending on preparation)
- Fish: 120-180 grams fillet per person
- Pasta: 80-120 grams dry per person
- Rice: 60-80 grams dry per person
💡 Example:
Steak menu for €32.00:
- Steak: 200 grams at €24/kg = €4.80
- Potatoes: 150 grams at €1.20/kg = €0.18
- Vegetables: 100 grams at €3.00/kg = €0.30
- Sauce and garnish: €1.20
Total ingredient costs: €6.48
Measure and weigh in practice
Lock in your standard portions by actually weighing them. Use a kitchen scale and measure different portions to determine an average - it's the kind of thing you only learn after closing your first month at a loss.
Photograph the plated dishes with the correct portion sizes. This way your team can see how each dish should look without having to weigh it every time.
💡 Example measurement process:
Pasta carbonara - weighing 5 portions:
- Portion 1: 95 grams pasta, 80 grams bacon
- Portion 2: 110 grams pasta, 75 grams bacon
- Portion 3: 100 grams pasta, 85 grams bacon
- Portion 4: 105 grams pasta, 90 grams bacon
- Portion 5: 90 grams pasta, 70 grams bacon
Average: 100 grams pasta, 80 grams bacon
Calculate the cost price per standard portion
With your fixed portion sizes, you can calculate exactly what each dish costs. Add up all ingredients, including oil, spices, and garnish.
Cost price per portion formula:
Sum of (Ingredient quantity × Price per kg/liter)
💡 Example calculation:
Caesar salad standard portion:
- Romaine lettuce: 80g × €4.50/kg = €0.36
- Chicken fillet: 120g × €8.00/kg = €0.96
- Parmesan: 15g × €18.00/kg = €0.27
- Croutons: 20g × €6.00/kg = €0.12
- Dressing: 30ml × €4.00/liter = €0.12
Total cost price: €1.83 per portion
Communicate clearly to your team
Create a recipe card for each dish with exact quantities. Post these in the kitchen or use a digital system that everyone can access.
- Use grams for solid ingredients
- Use pieces for items like eggs, tomatoes
- Use milliliters for liquid ingredients
- Also include plating instructions (how the dish should look)
⚠️ Note:
Regularly check if your team's sticking to the standard portions. Especially new cooks tend to give larger portions.
Update your portions as prices change
If your supplier raises prices, you have three options: increase menu price, reduce portion size, or accept a lower margin. Calculate the impact of each option before deciding.
Check at least every 3 months if your standard portions still match your desired food cost of 28-35%.
How do you set standard portions? (step by step)
Measure your current portions
Weigh 5-10 portions of each dish as your team currently plates them. Calculate the average weight per ingredient. This gives you insight into current variation and costs.
Determine your ideal portion size
Choose a portion size that fits your concept and pricing. Calculate the cost price and check if it falls within your desired food cost of 28-35%.
Create recipe cards with exact grams
Write down the exact quantities for each dish. Add a photo of the correctly plated dish. Make sure this information is accessible to your entire team.
Train your team and check regularly
Explain why standard portions are important. Check weekly by randomly weighing portions. Give feedback when portions deviate from the standard.
✨ Pro tip
Start by standardizing your 3 most expensive dishes within the next 2 weeks. Once you nail down those portions, you'll immediately see the impact on your bottom line.
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 often should I check my standard portions?
Check at least once per week by randomly weighing a few dishes. With new team members or after busy periods, extra checking is wise.
What if guests complain that portions are too small?
First analyze if your portions are actually too small for your pricing. You can always offer a 'large' version at a premium price instead of giving everyone larger standard portions.
Should I also measure garnish and sauces exactly?
Yes, especially with expensive ingredients. An extra spoonful of truffle sauce at €2 per portion costs you €3,120 per year at 30 portions per week. Measure everything that impacts your costs.
How do I handle seasonal products that vary in size?
Work with weight instead of pieces. A large tomato of 200 grams gives a different cost price than a small one of 120 grams. Weigh and adjust your cost price accordingly.
📚 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.
Standardize portions, stabilize margins
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