Proper portion control by temporary staff can save your restaurant thousands of euros annually while maintaining dish consistency. New cooks typically over-portion by 20-30% without guidance, directly impacting your bottom line. Clear visual systems and structured training eliminate guesswork within the first week.
Why portion sizes are crucial
A new cook who gives 250 grams of steak instead of 200 grams costs you €2.50 per plate. At 50 portions per week, you lose €6,500 per year on just one dish.
⚠️ Watch out:
Temporary staff often estimate portions. Without clear guidelines, they usually give too much because they're afraid guests will complain.
Create visual portion cards
Photos work better than words. Take a photo of each dish showing exactly:
- How much meat/fish is on the plate
- Amount of vegetables and side dishes
- How the sauce is distributed
- Where each component goes on the plate
💡 Example portion card:
Steak menu - €32.00
- Steak: 200 grams (not 250!)
- Fries: 1 full scoop (150 grams)
- Vegetables: half scoop (80 grams)
- Sauce: 2 tablespoons (30 ml)
Food cost: €9.20 (28.8% food cost)
Use scales in the beginning
Have new staff weigh everything the first few days. This helps them develop a feel for the right amounts.
Place scales at strategic locations:
- At the meat/fish station
- At the vegetable prep area
- At the garnish station
💡 Example approach:
Week 1: Weigh everything and check
Week 2: Spot checks
Week 3: Work independently, check occasionally
Use standard kitchen utensils
Make sure everyone uses the same spoons, bowls, and portion scoops. One cook's "scoop of fries" can be double another's.
- Mark the correct portion on serving spoons
- Use numbered portion scoops
- Have the right size bowls ready
- Label everything clearly
Check intensively the first few days
After managing kitchen operations for nearly a decade, I've learned that checking every 2-3 plates a new staff member makes prevents costly mistakes. Correct immediately if portions are off.
⚠️ Watch out:
Don't wait until the end of the shift. Correct immediately, otherwise the new staff member will develop bad habits.
Digital support
Digital recipe management helps new staff access portion specifications instantly. They can look up on a tablet or phone exactly how each dish should be prepared and plated.
💡 Example digital recipe:
Salmon with risotto
- Salmon fillet: 180 grams per person
- Risotto: 120 grams cooked
- Vegetables: 60 grams
- Photo of the plated dish
Food cost: €8.40 - Selling price: €28.50
How do you train temporary staff on portion sizes?
Create portion cards with photos
Photograph each dish perfectly plated with the correct portion sizes. Hang these photos in the kitchen with the exact amounts in grams listed below.
Have them weigh everything the first few days
Set out scales and have new staff weigh each portion until they develop a feel for the right amounts. Check every 2-3 plates.
Use standardized kitchen utensils
Make sure everyone uses the same serving spoons and bowls. Mark the correct portion size on the utensils so there's no confusion.
✨ Pro tip
Create waterproof portion reference cards for your top 3 protein dishes and tape them directly onto your scales. New staff will see the correct weights every time they portion within their first 48 hours.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
How long does it take for a temporary staff member to master portions?
Usually 3-5 shifts if you guide them intensively. Without proper instruction, it can take weeks and cost you a lot of money in oversized portions.
Do I need to weigh everything or can I estimate?
Weigh everything the first week, then spot check. Estimating always goes wrong with new people who don't know the kitchen.
What if a temporary staff member makes portions too small?
That rarely happens, but do check. Small portions lead to guest complaints, which ultimately costs more than slightly generous portions.
What does it cost if portions are consistently too large?
With 20% oversized portions, you lose 20% of your margin on that dish. Over a year, that can be thousands of euros on just one popular dish.
Should I create portion cards for every menu item?
Start with your 8-10 highest-volume dishes first. These generate the most revenue impact from portion inconsistencies.
How do I handle temporary staff who resist using scales initially?
Explain the financial impact directly - show them how a 50g overportion costs €2 per plate. Most understand once they see the numbers.
What's the most effective way to position visual aids in a busy kitchen?
Mount laminated cards at eye level near each station where the item is prepared. Avoid placing them where they'll get splashed or knocked over 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.
Give your team insight into the numbers
When your team understands what dishes cost, their behavior changes. KitchenNmbrs makes food cost visible to everyone in the kitchen. Start your free trial.
Start free trial →