Service staff adding extras to plates can quietly send your food cost through the roof. An extra spoonful of sauce here, a handful of extra fries there - it seems innocent, but costs you hundreds of euros per month. You need to regain control without demoralizing your team.
Why this gets so expensive
Service staff want to make guests happy. Understandable. But if nobody tracks what those extras cost, you're bleeding money without realizing it.
💡 Example:
You sell 100 steaks per week. Service adds an extra spoonful of pepper sauce to 30% of them (costs €0.40).
- Extra per week: 30 × €0.40 = €12
- Extra per year: €12 × 52 = €624
On pepper sauce alone you lose €624 per year
Set clear portion agreements
Your team can't follow agreements that don't exist. Make it crystal clear for each dish exactly what should be on the plate.
- Main course: 200g meat, 150g vegetables, 2 spoonfuls of sauce
- Side dishes: Standard fries (120g), salad (80g)
- Extras: Only on guest request, at additional charge
- Garnish: Fixed amount, not "to taste"
⚠️ Watch out:
"Generous portions" sounds hospitable, but if your competitor charges the same price for normal portions, you're losing money on every order.
Measure and weigh the first few weeks
Trust is good. Measuring is better. Check the first few weeks whether the agreements are actually being followed.
- Randomly weigh plates before they go to the dining room
- Count how many sauce spoonfuls go on a plate
- Check whether side dishes match the agreement
- Note deviations without intervening immediately
💡 Example check:
Agreement: 150g fries per portion. You weigh 10 random plates:
- Average: 180g (20% too much)
- Extra costs: €1.20 per portion
- At 200 portions/week: €240 extra costs
Time to discuss the agreement
Communicate the financial impact
Your team understands better if they know what it costs. Explain why portions matter for the business.
- Show what extras cost on an annual basis
- Explain that profit is needed to pay salaries
- Point out that hospitality doesn't require extra costs
- Offer alternatives: better presentation, better service
Build controls into your routine
Make portion control part of your daily check. That way everyone stays sharp. Most kitchen managers discover too late that inconsistent portions were eating their margins for months.
- Daily: Visually check 3-5 random plates
- Weekly: Weigh 10 plates of your top dishes
- Monthly: Recalculate food cost and check deviations
- With new staff: Extra checks first month
💡 Practical tip:
Put a kitchen scale next to the pass. Then you can quickly check without fuss.
Reward correct portions
Positive feedback works better than just correcting. Compliment your team when portions are spot-on.
- Mention good portions during the shift
- Share monthly figures if food cost improves
- Link good portions to business results
- Give recognition for consistency
⚠️ Watch out:
Don't control like a police officer. Your team should feel that you're working together for the success of the business.
Digital support
A system helps make the impact of deviating portions visible. You immediately see what each extra gram costs on an annual basis.
How do you tackle excessive portions? (step by step)
Set exact portion agreements
Write down precisely how much should be on each plate. Use grams and spoonfuls, not "to taste". Hang this in the kitchen so everyone can see it.
Measure the first two weeks
Weigh 5-10 random plates daily before they go to the dining room. Note deviations without intervening immediately. First collect data on how big the problem is.
Calculate the financial impact
Work out what the extra portions cost on an annual basis. Share this with your team so they understand why portions matter. Focus on collaboration, not blame.
Build structural controls in
Make portion control part of your daily routine. Check weekly whether the agreements are still being followed. Give positive feedback when things go well.
✨ Pro tip
Start with your 3 highest-volume dishes and track them for exactly 2 weeks. Most portion problems concentrate in your busy items where staff rush. Fix these first and you'll solve 70% of your excess costs.
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 tell my team they're giving too much without demoralizing them?
Focus on the shared goal: a healthy business where everyone gets paid. Explain that profit is needed to invest in better ingredients, equipment and salaries. Present it as teamwork, not control.
What if my chef says generous portions are good for guests?
Guests are satisfied with consistent quality, not necessarily large portions. Explain that a well-presented plate with the right portion often makes a better impression than an overflowing plate.
How much can a portion deviate from the standard?
A deviation of 5-10% is normal due to natural variation. More than 15% deviation consistently is a problem that needs to be addressed. Measure for a couple of weeks to determine the average.
Do I need to keep weighing every day?
After a few months you can control less frequently. Do it structurally though: for example every Monday evening weigh 10 plates. That way everyone stays sharp without it becoming annoying.
What if guests ask for extras?
Extras at an additional charge is fine - then you profit from it. Make clear agreements: free extras only in exceptional cases (complaint, birthday). Train your service staff to offer extras at the right price.
Should I involve servers in calculating portion costs?
Yes, showing servers the actual numbers makes it real. Walk them through how an extra 20g of cheese on 50 pizzas costs €15 per week. Understanding the math changes behavior faster than just saying "follow portions."
📚 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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