Bad Portioning – How improper portioning can affect a guest’s experience and the restaurant’s bottom line

Shrijith Ravindran
CEO, Chiranjeev Restaurant and Foods Pvt Ltd.

In an environment of steadily increasing material costs, non-availability of skilled kitchen staff and an intensely value-conscious consumer, not defining the standard portions of A Grade Ingredients for items on your menu is not advisable. Incorrect portioning practice is something that you don’t want happening in your kitchens. Read on to know more! 

In an environment of steadily increasing material costs, non-availability of skilled kitchen staff and an intensely value-conscious consumer, not defining the standard portions of A Grade Ingredients for items on your menu is not advisable. Incorrect portioning practice is something that you don’t want happening in your kitchens.

There are 3 important aspects to this:

  • In terms of portion size, when guests receive a dish which is not similar to what they had during their previous experience, they feel deceived.
  • It also becomes very difficult for the restaurant to control the food quality and control pilferage.
  • Inadvertently, this also affects your food cost. For example; assuming 1 KG Mutton costs INR 600. Consistently over-portioning 25 grams of mutton for a menu item whose ideal portion size should be 250 grams, increases the cost by INR 15. If you are selling even 20 portions of the dish every day that’s an annual loss of above INR 1,00,000 and that’s just one product!

It is of utmost importance that while operating a restaurant, to define the standard portion sizes of items on your menu and to ensure through rigorous training these standards are adhered to consistently.

It is important to use the right tools like weighing scales, measuring cups, ladles, scoops, bags etc. which will also help save costs and improve consistency.

Another tool to ensure that proper portioning is followed is by conducting regular audits. It is a practise in our kitchens to audit all measuring tools and randomly check the weight of the key ingredients during shift timings to ensure that the portioning activity is consistently followed.
Any portioning improvements you make, will help improve guest satisfaction, lower food costs and help have a healthier bottom line.

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If you are a restaurant owner looking for guidance and consultations, please reach out to us on shrijith@malakaspice.com