Over 70% of restaurant profit loss comes from inconsistent portioning by temporary staff. They don't know your system and won't grasp what ingredients cost. Here's how to explain the essentials in 5 minutes flat.
Why this matters for temp workers
Temp workers bounce between different kitchens and don't know your system. They're way more likely to give oversized portions or toss things that are perfectly good. That hits your bottom line hard.
? Example:
Temp worker gives 50 grams extra pasta per plate:
- Pasta: €2.50/kg = €0.125 per 50 grams
- 50 plates per shift = €6.25 extra costs
- Per month: €6.25 × 25 days = €156
Total: €156 per month from one temp worker
The 3 core rules you need to explain
Keep it dead simple. Three rules anyone can remember:
- Portion = portion - Use the scale, don't eyeball it
- Check before tossing - Ask a permanent staff member first
- Garnish counts too - That parsley and olive oil cost money as well
Practical explanation of portion sizes
Explain with concrete examples they can see and touch:
? Example portion card:
- Pasta: 120 grams dry (full coffee cup)
- Steak: 200 grams (size of your palm)
- Rice: 80 grams dry (half a coffee cup)
- Vegetables: 150 grams (fist-sized)
Use visual comparisons everyone knows. A coffee cup, palm, fist. They'll remember that way better than grams. One of the most common blind spots in kitchen management is assuming temps understand portion control without these visual anchors.
⚠️ Note:
Put the portion card at eye level at each workstation. Not tucked in a drawer or stuck on a wall where nobody looks.
What counts as waste (and what doesn't)
Make a crystal clear distinction between actual trash and reusable scraps:
- Real waste: Spoiled products, burnt dishes, dropped food
- Reusable: Vegetable peels (for stock), leftover mise-en-place, extra sauce
- Always ask: If you're unsure, check with the head chef before tossing it
The 30-second check routine
Teach temp workers this quick check before they dump anything:
- Smell: Is it spoiled?
- Look: Does it still look good?
- Ask: Can this be used for something else?
? Example reuse:
- Leftover cut vegetables → tomorrow's soup
- Broken cookies → crumble topping
- Leftover bread → breadcrumbs or croutons
How you communicate this (5-minute briefing)
Start each shift with temp workers using this short briefing:
- Minute 1-2: Show the portion card, point out the scales
- Minute 3-4: Show examples of correct portions
- Minute 5: Explain what they need to ask before tossing things
Keep it practical. No lectures about food cost percentages. Just: "This costs money, that doesn't."
Digital support
An app can help by making portion cards digitally available on tablets in the kitchen. That way every temp worker has direct access to the right information, without paper lists that disappear.
Related articles
How do you brief temp workers about portions? (step by step)
Create a visual portion card
Put all standard portions on one A4 sheet with visual comparisons. Hang it at eye level at each workstation. Use comparisons like 'coffee cup full' or 'palm-sized'.
Show examples at the workstation
When they arrive, immediately show what a correct portion looks like. Weigh it out in front of them and let them feel how heavy 200 grams of steak is. Practice works better than explanation.
Assign one point of contact
Designate one permanent staff member that temp workers can ask questions about portions and waste. That way you don't get different answers and control stays centralized.
✨ Pro tip
Place a bright red laminated card by every trash bin with 3 photos: spoiled food (OK to toss), good vegetables (ASK FIRST), leftover proteins (ASK FIRST). This visual system prevents 80% of unnecessary waste within the first week.
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Frequently asked questions
Do I need to explain to temp workers why portions matter?
What if a temp worker says guests complain about small portions?
How do I prevent temp workers from throwing too much away?
What if a temp worker doesn't speak English?
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
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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