Temp workers need to quickly understand why portions and waste cost money. They don't know your system and won't know what ingredients cost. In this article you'll learn how to explain what's essential in 5 minutes.
Why this matters for temp workers
Temp workers often work in different kitchens and don't know your system. They're more likely to give oversized portions or throw away things that are still good. That costs you money.
💡 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 simple. Three rules everyone can remember:
- Portion = portion - Use the scale, don't guess
- Check before throwing away - Ask a permanent staff member first
- Garnish counts too - The parsley and olive oil cost money as well
Practical explanation of portion sizes
Explain with concrete examples they can see and feel:
💡 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 better than grams.
⚠️ Note:
Put the portion card at eye level at each workstation. Not in a drawer or on a wall where nobody looks.
What counts as waste (and what doesn't)
Make a 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 in doubt, check with the head chef before throwing it away
The 30-second check routine
Teach temp workers this quick check before they throw anything away:
- 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 with 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 throwing things away
Keep it practical. No theory about food cost percentages. Just: "This costs money, that doesn't."
Digital support
An app like KitchenNmbrs 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 get lost.
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
Put a small sign by the trash bin: 'STOP - Ask [name] first'. This automatically prevents throwing things away and saves you hundreds of euros per month in unnecessary waste.
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
Do I need to explain to temp workers why portions matter?
Keep it simple: 'Oversized portions cost us money, and that means fewer hours for everyone.' More explanation usually isn't needed.
What if a temp worker says guests complain about small portions?
Explain that the portions are calculated to fit the price. If guests complain, they need to call you or the manager, not decide for themselves.
How do I prevent temp workers from throwing too much away?
Make the rule: 'If in doubt, ask [name of permanent staff member].' And make sure that person is always available during the shift.
Do temp workers need to know what ingredients cost?
No, that makes it too complicated. Just say: 'Everything costs money, so be careful.' Focus on portions and not throwing things away without asking.
What if a temp worker doesn't speak English?
Use pictures and gestures. Point to the portion size, show it on the scale, and point to yourself if they have questions. Visual works universally.
📚 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 →