Small extras on each plate add up to thousands of euros per year. An extra spoon of rice here, a bit more sauce there - it seems harmless. But those 'little bits more' probably cost you more than you think.
Why 'a little extra' is so expensive
The problem isn't the intention. Your team wants to make guests happy. But nobody realizes what those extras cost.
💡 Example: Extra steak
You plan for 200 grams of steak per portion. Your chef serves 250 grams.
- Beef: €24/kg
- Extra per portion: 50 grams = €1.20
- 50 portions per week × 52 weeks = €3,120 per year
On this one dish alone, you lose €3,120 per year
The hidden costs of 'generous portions'
It's not just about the main ingredient. Every extra spoon counts:
- Side dishes: Extra potatoes, vegetables, rice
- Sauces: More jus, aioli, or dressing
- Garnish: Extra herbs, microgreens, decoration
- Bread: Double portion with the appetizer
💡 Example: Pasta carbonara
Standard portion vs. 'generous' portion:
- Pasta: 120g → 150g = €0.12 extra
- Bacon: 40g → 55g = €0.45 extra
- Cream: 50ml → 70ml = €0.18 extra
- Cheese: 20g → 30g = €0.35 extra
Total: €1.10 extra per plate
At 80 portions per week: €4,576 per year
How do you calculate the impact?
The formula is simple, but the result is often shocking:
Extra costs per year = Extra per portion × Portions/week × 52 weeks
⚠️ Note:
Include the small things too. An extra teaspoon of olive oil (€0.08) on 100 plates per day costs you €1,456 per year.
The psychology behind 'giving more'
Why do kitchens do this? Usually with good intentions:
- Hospitality: 'We want guests to be satisfied'
- No portion control: Everyone estimates for themselves
- Using leftovers: 'Then I don't have to throw it away'
- Busy moments: No time to weigh things
💡 Example: Restaurant with 5 popular dishes
Each dish gets an average of €0.75 extra ingredients:
- 150 covers per day
- 6 days per week
- €0.75 × 150 × 6 × 52 = €35,100 per year
That's almost an entire extra salary!
What your team needs to know
Communicate the impact without assigning blame:
- Explain why portions matter: 'Every extra spoon costs us money'
- Give concrete examples: 'That extra 50 grams of meat costs €1.20 per plate'
- Focus on consistency: 'Every guest deserves the same'
- Provide tools: Scales, measuring cups, portion spoons
The solution: standardize without losing quality
The goal isn't to be stingy, but to be conscious:
- Fixed portion sizes: 200g meat is 200g, not 'roughly 200g'
- Right tools: Portion spoons for sauces, scales for meat
- Clear recipes: Exact quantities per ingredient
- Regular checks: Watch during busy moments
With a system like KitchenNmbrs you see exactly what each dish should cost. Then it immediately stands out if your food cost suddenly goes up because of too-generous portions.
How do you calculate the impact of extra portions?
Measure actual portions
Weigh what your team actually serves for a week. Compare it with what's in your recipes. Note the difference per dish.
Calculate the extra costs per portion
Multiply the extra weight by the purchase price per kilo. Add up all extra ingredients for the total additional costs per plate.
Calculate what this costs per year
Use the formula: Extra per portion × Number of portions per week × 52 weeks. This gives you the total amount you're 'giving away' annually.
✨ Pro tip
Start with your 3 best-selling dishes. If you get those portions under control, you've already solved 70% of your problem.
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 my team from serving too much without lowering quality?
Explain why portions matter and give them the right tools. A portion spoon for sauce or a scale for meat helps more than just saying 'do less'.
What if guests complain that portions get smaller?
Standardizing doesn't mean making portions smaller, but making them consistent. If your portions are currently too large, you can raise the price instead of reducing the portion.
How often should I check portion sizes?
Daily at first, then weekly. Especially during busy moments things often go wrong, so check extra carefully then.
Can I track this automatically without constantly weighing?
Train your team on fixed portion sizes and check regularly. An app like KitchenNmbrs helps by tracking your food cost - if it goes up, you know something's wrong.
What are realistic savings if I standardize portions?
Restaurants that standardize their portions often save 2-5% on their food cost. At €500,000 turnover, that could be €10,000-25,000 per year.
📚 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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