Think of portion control like a leaky faucet - each extra gram drips away your profits. An extra scoop of meat per plate can cost you thousands of euros annually, yet most teams can't see this hidden drain. Here's how to make standard versus generous portions visible in hard euros.
First measure your current portions
Before calculating differences, you need to know what your team actually serves. Grab a kitchen scale and spend one evening measuring 10 portions of the same dish.
💡 Example:
Steak - 10 portions measured:
- Smallest portion: 180 grams
- Largest portion: 280 grams
- Average: 230 grams
- Recipe says: 200 grams
Difference: 30 grams extra per portion
Record the smallest, largest, and average weights. The gap between smallest and largest reveals how inconsistently your team works.
Calculate the cost per gram
Find your main ingredient's purchase price and calculate what one gram costs. This becomes your calculation foundation.
💡 Example:
Beef tenderloin costs €32.00 per kilo:
- €32.00 ÷ 1000 grams = €0.032 per gram
- Standard portion: 200 grams × €0.032 = €6.40
- Generous portion: 280 grams × €0.032 = €8.96
Difference per portion: €2.56
Premium ingredients amplify this difference dramatically. Salmon runs about €0.025 per gram, while langoustines can hit €0.08 per gram.
Calculate it on an annual basis
The real impact becomes clear when you project yearly costs. Count weekly portions sold for this dish.
💡 Example:
Steak - 40 portions per week:
- Extra cost per portion: €2.56
- Per week: €2.56 × 40 = €102.40
- Per year: €102.40 × 52 = €5,325
By maintaining consistent portions alone, you save €5,325 per year
⚠️ Note:
This represents just one dish. Add up all dishes where your team's being generous, and you're quickly looking at tens of thousands of euros annually.
Make the difference visual for your team
Numbers alone won't always convince staff. Make differences tangible by placing portions side-by-side with cost cards attached.
- Standard portion: Weigh per recipe specs, attach cost card
- Generous portion: Weigh your team's average, attach cost card
- Difference: Display the euro gap between them
Post this in the kitchen with: "This saves us €X annually." Replace X with your calculated amount. From years of working in professional kitchens, visual comparisons drive home the message faster than spreadsheets ever could.
Use portion spoons and scales
Invest in professional portioning tools. A €15 portion spoon can save hundreds monthly.
💡 Example:
Practical tools:
- 60ml portion spoon for sauces (saves €0.15 per portion)
- Scale for meat (saves €2.50 per portion)
- Measuring cup for side dishes (saves €0.30 per portion)
With 100 covers daily you save €295 per day = €107,675 per year
Monitor your portion sizes weekly
Make portion weighing a weekly routine. Not for controlling your team, but for staying on track.
- Select 2-3 different dishes weekly
- Weigh 5 portions per dish
- Record recipe deviations
- Address major deviations immediately with your team
How do you calculate the cost difference between portions?
Measure your current portions
Weigh 10 portions of the same dish during a busy evening. Note the smallest, largest, and average portion size and compare with your recipe.
Calculate cost per gram
Divide the purchase price per kilo by 1000 to get the cost per gram. Multiply this by the weight difference between standard and generous portion.
Calculate on an annual basis
Multiply the cost difference per portion by the number of portions per week, then by 52 weeks. This shows the real impact on your profit.
✨ Pro tip
Create a visual comparison board showing 180g versus 220g portions of your signature beef dish with €1.28 difference clearly marked. Update this monthly with different proteins to keep the message fresh.
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 often should I check portions?
Weigh 2-3 different dishes weekly, 5 portions per dish. This takes 10 minutes but can save thousands of euros annually.
Which dishes does portion size matter most for?
Focus on expensive main ingredients like meat, fish, and premium products. An extra gram of salmon costs €0.025, langoustines can hit €0.08 per gram.
Can I do this for sauces and side dishes too?
Absolutely. An extra scoop of potatoes costs €0.12, but extra truffle sauce costs €1.50. Small ingredients add up fast too.
What are good tools for consistent portions?
Portion spoons for sauces, kitchen scales for proteins, and measuring cups for sides work well. A €50 investment saves hundreds monthly.
📚 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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