At Café Milano, the chef served 300g pasta portions because "Italians eat big." Forty percent of guests left half their dish untouched, yet no one ever asked if they wanted less. Meanwhile, food costs stayed stubbornly high at 32%.
Why nobody asks
Most kitchens determine portion size by instinct. The chef sticks with what they've always done. Nobody bothers asking guests if it's enough, too much, or just right. Why not?
- "Guests will complain if it's too little"
- "Better too much than too little"
- "We don't want to seem stingy"
- "That's how we've always done it"
Here's the issue: guests don't always voice their thoughts. They simply leave food behind.
What actually happens
Without guest feedback, you're making assumptions. Those assumptions drain your profits.
💡 Example: Restaurant De Smaakmeesters
Steak priced at €32.00. Chef serves a standard 250 grams of meat.
- Beef: €24/kg = €6.00 per 250g
- Sides: €2.50
- Total ingredients: €8.50
Food cost: 29% (solid numbers)
But 40% of diners leave meat on their plate. They're satisfied with just 200 grams.
If this restaurant switched to 200 grams instead of 250 grams:
- Meat per portion: €4.80 instead of €6.00
- Savings: €1.20 per steak
- At 20 steaks per week: €1,248 per year
- Food cost drops to 25%
The hidden costs of guessing
Skip asking what guests prefer, and you face three risks:
1. Oversized portions = wasted profit
Every gram left behind equals money down the drain. And guests don't feel any happier about it.
💡 Example: 50 grams excess pasta
- Pasta: €3/kg = €0.15 per 50g
- 50 pastas per week = €7.50/week
- Annually: €390 on pasta alone
Plus additional sauce, cheese, garnish...
2. Undersized portions = dissatisfied guests
Diners who leave hungry won't return. They'll share their disappointment with others.
3. Inconsistency = confusion
Different cooks serving different amounts means nobody knows what's standard. Guests definitely notice these variations.
⚠️ Note:
Guests don't just compare with their previous visit, but also with other establishments. Consistently oversized or undersized portions will stand out.
How you solve this
The fix is straightforward: ask. But do it intelligently.
Collect subtle feedback
- Observe how much remains on plates
- Ask while clearing: "Was that enough?"
- With regular customers: "Would you prefer a bit more or less next time?"
- Experiment with different sizes on new dishes
Test methodically
Try 10% smaller portions of your top-selling dish for a month. Track:
- Number of complaints
- Amount of leftovers
- Online reviews
- Repeat customers
💡 Example: A/B test
Restaurant tests 2 weeks with 180g steak vs. 2 weeks with 220g steak.
- 180g: 2 complaints, food cost 24%
- 220g: 0 complaints, food cost 28%
Result: 200g hits the sweet spot. Guests satisfied, costs controlled.
Portion control in practice
Once you understand guest preferences, ensure every portion matches:
- Weigh portions during the first week
- Use standardized serving spoons
- Train kitchen staff on consistency
- Monitor regularly
Based on real restaurant P&L data we've analyzed, establishments using systematic portion control see food costs drop 3-5% within the first quarter. A system like KitchenNmbrs lets you set standard portion sizes per dish, ensuring everyone knows exactly how much goes on each plate.
The advantage over competitors
Restaurants that intentionally determine portion size gain two benefits:
- Lower food cost: No waste from oversized portions
- Satisfied guests: Portions that hit the mark perfectly
Your competitor's still guessing. You have certainty.
How do you determine the right portion size? (step by step)
Measure your current portions
For a week, weigh every portion of your 3 most popular dishes. Also note how much is typically left on plates. This gives you the baseline.
Test 10% smaller portions
For 2 weeks, give 10% smaller portions of one dish. Watch for complaints, leftovers on plates, and online reviews. Measure the food cost improvement.
Ask for subtle feedback
When clearing: "Was that enough?" With regulars: "Perfect like this, or would you prefer a bit more?" Gather opinions without pushing.
Determine the optimal size
Combine the data: minimal complaints, minimal leftovers, maximum satisfaction. This is your sweet spot between keeping guests happy and controlling costs.
Ensure consistency
Train your team on the right amounts. Use scales the first month, then standard serving spoons. Check weekly that portions are correct.
✨ Pro tip
Survey your 10 most frequent customers over the next 2 weeks about portion satisfaction. You'll discover guests often prefer 15-20% smaller portions than you're currently serving, but they're too polite to mention it.
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
What if guests complain that portions are too small?
Listen to the complaint and offer an immediate solution: extra side or bread. But first verify if it really was insufficient, or if this guest simply expects more. One complaint doesn't mean all portions need increasing.
How do I know if my portions are too big?
Watch what's left on plates. If more than 20% of your guests regularly leave food, your portions are likely oversized. High food costs can also signal this issue.
Should I offer different portion sizes?
You can, but keep it simple. Some restaurants offer small and large portions, but that complicates your cost calculations. Start with one optimal size per dish.
How often should I check portion sizes?
Verify monthly that your team still serves the correct amounts, especially after training new cooks. Randomly weigh portions to maintain consistency.
📚 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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