Did you know that food costs make up 30-35% of total restaurant costs? Without proper portion control, you can end up losing significant amounts of profit. Portion control is important to reduce waste, save money, and maintain consistency. You can standardize your recipes using a recipe management system, train staff, use portioning tools, pre-portion ingredients, and limit your plate sizes to control your portion.
Read more to find out how much money you can save by this practice.
What is Portion Control in a Restaurant?
Portion control means serving a consistent amount of food for every dish on your menu. It ensures that every customer gets the same quantity of food. This is important because it helps manage food costs and maintain consistency.
For example, if your restaurant serves 200 plates of fried rice daily, portion control ensures every plate has the same amount of rice, chicken, and vegetables. Without it, you could lose money by over-serving food.
According to a report by Restaurant Business Online, restaurants that practice proper portion control can save up to 15% on food costs annually. In Malaysia, where food costs have risen by 5-10% in recent years, controlling portions can make a big difference in your profit margin.
How Does Portion Control Help in Food Cost Management?
Portion control ensures that you’re not over-serving food, which keeps your costs low. For example, if you sell a dish at RM20 with a food cost of RM8, over-serving can increase your food cost to RM10. That’s RM2 lost for every plate.
Over a month, if you serve 1,000 plates, that’s RM2,000 lost in profits. This is why controlling food costs in restaurants is so important.
Why is Portion Control Important in a Restaurant?
Portion control plays a crucial role in running a successful restaurant. Here’s why it matters:
1. Reduces Food Waste
Food waste is a major issue in the restaurant industry. Over-serving food leads to leftovers that often end up in the trash. According to Malaysia’s Solid Waste Management Corporation, the country generates over 4,000 tonnes of food waste daily, much of which comes from restaurants.
When you practice portion control, you serve just the right amount of food. This reduces the chances of waste from unfinished meals. Less waste means you spend less on disposal and contribute to sustainability, which is increasingly important to customers.
2. Improves Food Cost Management
Food costs typically make up 30-35% of a restaurant’s expenses. Without portion control, these costs can spiral out of control. Over-serving even by a small amount can add up over time, leading to significant losses.
For example, if you serve an extra 20 grams of chicken on 100 plates daily, this can amount to 2 kilograms of chicken wasted each day. Over a month, that’s a significant expense. Portion control helps you predict your ingredient needs accurately, reducing overspending and improving your profit margins.
3. Maintains Consistency in Service
Customers expect consistency when they visit your restaurant. If one customer gets a larger portion while another gets a smaller one, it can lead to dissatisfaction. Consistency in portion sizes ensures every diner receives the same experience, which builds trust and loyalty.
By following standardized recipes and using portioning tools, you can deliver the same quality and quantity for every dish. This consistency is key to maintaining your restaurant’s reputation.
4. Enhances Profit Margins
Every extra gram of food served without accounting for costs eats into your profits. Portion control ensures you’re not giving away more than necessary. This doesn’t mean reducing quality—it means serving the right amount for the price customers are paying.
A well-controlled portion size allows you to maximize your profit margins. In Malaysia’s competitive restaurant industry, even small improvements in profit margins can give you a significant edge.
5. Supports Inventory Management
Portion control makes it easier to manage your inventory. When you know the exact quantities used in each dish, you can order ingredients more efficiently. This minimizes overstocking and reduces the risk of spoilage.
Efficient inventory management ensures you always have enough stock to meet customer demand without overspending. It also allows you to plan promotions and menu changes more effectively.
How Can a Restaurant Control the Size of Their Portions?
Research by Malaysiakini shows that Malaysian restaurants with strict food cost management save up to 20% annually. Now to Control the size of your portions you need to follow these steps-
1. Use Standardized Recipes
Standardized recipes ensure every dish has the same ingredients and portion sizes. When you use a fixed recipe, you avoid variations in portions. This consistency not only keeps food costs in check but also ensures customers receive the same dish every time. Write detailed instructions for each recipe, including exact measurements for ingredients, cooking times, and plating instructions. You can use EasyEat’s recipe management feature to standardize recipes.
2. Train Your Staff
Your staff plays a key role in portion control. Train them to follow recipes accurately and measure ingredients properly. Explain how over-serving can increase costs and affect profits. Conduct regular training sessions to reinforce the importance of portion control. Show your staff how to use portioning tools, measure ingredients, and plate dishes consistently.
3. Use Portioning Tools
Invest in tools like measuring cups, scoops, ladles, and food scales. These tools help ensure that each portion is precise. For instance, use a digital scale to measure meat cuts or a specific scoop size for rice or mashed potatoes. These tools are cost-effective, with prices starting at RM50 in Malaysia, and they help avoid over-serving or under-serving.
4. Pre-Portion Ingredients
Pre-portioning ingredients is an efficient way to maintain portion control. Divide ingredients into smaller portions before cooking. For example, if your recipe requires 150 grams of chicken per serving, prepare it in pre-measured packets. This saves time during service and ensures consistency.
5. Limit Plate Sizes
The size of the plate can influence portion perception. Using smaller plates makes portions look fuller, even if they are smaller. This simple trick helps manage portion sizes without making customers feel like they’re getting less food.
6. Monitor Portion Sizes Regularly
Regularly check that portion sizes are consistent across all dishes. Conduct kitchen audits to ensure staff are following portioning guidelines. If you notice any variations, address them immediately and provide additional training if needed.
7. Adjust Based on Customer Feedback
Pay attention to what your customers say about portion sizes. If they feel the portions are too large or too small, make adjustments. This feedback helps you find the right balance between controlling costs and meeting customer expectations.
Portion control is important for food cost management and to boost the profit margin. You can save money up to 20% annually with strict portion control.
Start by training your staff, using portioning tools, and monitoring portion sizes. While the process may require an initial investment, the long-term savings make it worth every effort. With portion control, you’re not just controlling food costs in your restaurant but also creating a sustainable and profitable business.
