Last month, a temp worker at Mario's Bistro used 300g of salmon instead of the standard 180g per dish. Over 40 servings, that single mistake cost them €48 in extra food costs. Every time someone different cooks, portions and flavors shift—along with your profits.
Why changing staff costs you money
Every cook has their own feel for portions. Your regular chef gives 200 grams of pasta, a temp worker 250 grams. Seems minor, but it drains your budget.
💡 Example:
Pasta carbonara, 50 portions per week:
- Regular chef: 200g pasta per portion = €0.40
- Temp worker: 250g pasta per portion = €0.50
- Difference per portion: €0.10
Annual loss: €0.10 × 50 × 52 = €260 on pasta alone
And this hits every ingredient: meat, vegetables, sauces. The numbers pile up fast.
Make your recipes foolproof
The issue isn't cooking ability. It's that people don't know your exact standards.
- Grams, not 'a spoon': 150g steak, not 'a nice piece'
- Milliliters, not 'a splash': 30ml olive oil, not 'a bit'
- Number of pieces: 8 mushrooms, not 'some mushrooms'
- Cooking time: 3 minutes frying, not 'until it's done'
⚠️ Watch out:
Also write down what does NOT belong in the dish. Otherwise someone adds extra ingredients 'for flavor'.
Train your team in 3 steps
Perfect recipes mean nothing if nobody follows them. Make sure everyone knows where they are and how they work.
- Central location: All recipes in one place, digitally accessible
- Short training: Let new people make 2-3 dishes under supervision
- Check routine: Monitor closely during the first week
💡 Training example:
New temp worker, first shift:
- Have them make 3 popular dishes
- Stand by and verify grams and portions
- Correct immediately if it deviates
- Let them work independently after that
Time: 30 minutes. Savings: hundreds of euros per month.
Digital recipes vs. paper recipes
Paper recipes get lost, stained, or become unreadable. Digital recipes stay accessible.
- Always available: On phone or tablet in the kitchen
- Automatic cost price: Rising ingredient prices show immediate impact
- Add photos: Show how the final result should look
- Updates for everyone: Change your recipe, everyone gets the new version instantly
Control without micromanagement
You can't watch everyone constantly. But you can build in smart checks. One of the most common blind spots in kitchen management is assuming everyone portions the same way—they don't.
- Weigh random portions: Grab a plate occasionally and weigh the main ingredients
- Monitor your inventory: If ingredients disappear faster, someone's over-portioning
- Ask guests: Are portions consistent? Does it always taste the same?
💡 Control example:
Steak check, busy Friday night:
- Recipe says: 200g steak
- Weigh 3 random plates: 185g, 220g, 240g
- Average: 215g = 7.5% too much
- At 30 steaks per night: €6 loss per night
Action: Talk to the cook right away. Show them what 200g looks like.
What if your chef is away?
Your regular chef gets sick, takes vacation, or has an emergency. Someone else needs to handle their dishes. With solid recipes, that's manageable.
- Complete recipe list: Of all dishes on your menu
- Difficulty level: Mark which dishes work for substitute workers
- Backup menu: Simpler options for when your chef isn't there
Many restaurants use tools like KitchenNmbrs to keep recipes digital. Then everyone always has access to the correct portions and cooking methods, even temp workers who are in your kitchen for the first time.
How do you ensure consistent dishes with changing staff?
Create exact recipes with grams
Write down all ingredients in grams, milliliters or pieces. No 'a spoon' or 'a bit'. Add photos of the final result so everyone knows how it should look.
Put recipes in one central place
Make sure everyone can find the recipes, digitally or in a fixed spot in the kitchen. Test whether a new employee can find your most popular dish's recipe within 30 seconds.
Train new people right away
Have every new cook or temp worker make 2-3 popular dishes under your supervision on their first shift. Check portions and correct immediately. This prevents weeks of wrong portions.
✨ Pro tip
Assign one experienced cook as your 'recipe mentor' for the first 48 hours any temp worker starts. They'll catch portion mistakes before they become expensive habits.
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 do I prevent temp workers from giving too generous portions?
Write exact grams in your recipes and have them make a few dishes under supervision first. Control random portions by weighing a plate now and then.
What if my regular chef doesn't want to share his recipes?
Explain that it protects the business if he gets sick or takes vacation. Offer to write down the recipes together, so his knowledge isn't lost and he remains invaluable for quality.
How long does it take to write down all recipes?
For an average menu of 20 dishes: about 2-3 hours per recipe = 40-60 hours total. Do it gradually, start with your 5 most popular dishes.
What if someone deliberately deviates from the recipe?
Discuss immediately why the recipe exists: consistency and cost management. If someone really has an improvement, test it together and adjust the official recipe. But no unauthorized changes during service.
📚 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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