The Short Answer

What Is Portion Control?

Portion control is serving a standard amount of each item every time, using measured recipes and tools such as scales, scoops, and portioned containers, to manage food cost and keep quality consistent.

Generous Portions, Thin Margins?

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In Plain English

The Same Plate, Every Time

Portion control means the same amount on every plate, every time. Measured, not eyeballed.

A little extra feels generous, until you add up what it costs over a month. Small overpours and heavy hands are one of the quietest ways a restaurant loses money.

Watch: Food Cost

Watch Dr. Paul on Food Cost

What Should Food Truck Food Cost Be?

Portions drive food cost. Dr. Paul explains what the food cost percentage should be and why it matters. (2:22)

A Real-World Example

The Burger Shop Giving Away Cheese

Illustrative example

At a burger shop in Columbus, Ohio, the cooks add about half an ounce of extra cheese to every burger. At $0.25 an ounce and 3,000 burgers a month, that is about $375 a month, or $4,500 a year, given away.

A cheese scale and pre-cut slices fix it in a week. Customers still get the same burger they were promised. If you are planning a restaurant, portion standards belong in the plan before the first order is cooked.

From Dr. Paul’s Fabled Forest

Louie Waffles and the Paw-Full of Berries

Doctor Owl was at the farmers market thumping melons when Louie Waffles trotted by with three crates of blueberries balanced on his back.

“Second order this week!” Louie said. “Every waffle gets a nice big paw-full. On the house!”

Doctor Owl reached into his satchel and handed Louie a small wooden scoop. “One scoop per waffle.”

Louie looked at it and frowned. “It looks stingy, Doc.”

So they counted. Doctor Owl filled the scoop and poured it out on the table. One scoop was still more berries than any café in the valley served.

Louie carried the scoop back to Waffle Woofs Bakery & Café and hung it right above the berry bin. The next week, he only needed one crate.

Just one of many stories from Book 3 of Dr. Paul’s Fabled Forest Business School Series.

Dr. Paul’s Insight

Dr. Paul finds that food cost problems in restaurant plans often trace back to portions, not prices.

Put It to Work

What a Little Extra Really Costs

The formula: extra amount per serving × cost per unit × servings per month = monthly leak.

Worked example (illustrative)

0.5 ounce of extra cheese × $0.25 per ounce × 3,000 burgers = $375 a month, or $4,500 a year.

Tools that help: a portion scale, sized scoops and ladles, pre-portioned containers, and a recipe card with a photo of the finished plate.

  1. Pick your five highest-cost items. Start where the money is.
  2. Weigh what is actually served. Weigh several plates, on a busy night too.
  3. Set the standard. Write the amount on the recipe card, with a photo.
  4. Give the cooks the tool. A scale or scoop at the station, not in the office.
  5. Spot-check weekly. Portions drift. Checking keeps them honest.

Watch Out

Pitfalls When Setting Portion Control

Watch OutMeasuring only when the owner is watching

If the standard only holds when you are there, it is not a standard.

Watch OutPortions that drift on busy nights

Speed makes hands heavy. Busy nights are when to check.

Watch OutCutting portions without telling customers

Shrinking the plate quietly can cost more trust than it saves.

Watch OutNo photo of the finished plate

Words leave room for guessing. A photo does not.

Why It Matters

Benefits of Portion Control

  • Steadier food cost
  • The same plate every visit
  • Easier inventory ordering
  • More accurate menu pricing

In Your Business Plan

How Portion Control Shows Up in a Business Plan

Lenders reading a restaurant plan look hard at the food cost percentage. Portion standards are what make that number believable.

Sample plan excerpt: Operations and Financial Plan

“Food cost is projected at 30 percent of sales, supported by portioned recipes, a scale at each station, and weekly spot checks of the five highest-cost items.”

Keep Learning

Related Lessons

Chapter 2How to Keep Product Quality Consistent GlossarySmall Business Operations Glossary GuideSmall Business Operations: 20 Foundations TermHow to Do a Physical Inventory Count TermWhat Is Mise en Place? TermHow to Calculate Defect Rate

FAQ

Questions Owners Ask About Portion Control

What is a good food cost percentage for a restaurant?
Many restaurants aim for food cost somewhere around 28 to 35 percent of sales, but it varies by concept and menu. Compare your number to restaurants like yours, and watch the trend month to month.
What tools help with portion control?
Portion scales, sized scoops and ladles, pre-portioned containers, squeeze bottles with measured tips, and recipe cards with photos. The best tool is the one that sits right at the station.
Does portion control hurt customer satisfaction?
Not when it is done well. Customers mostly want the same plate every visit. Inconsistent portions, big one day and small the next, tend to cause more complaints than a steady, fair portion.

More From the Series

Keep Building Your Business

Every book in Dr. Paul’s Fabled Forest Business School Series teaches one subject through short stories, real terms, and one-page worksheets.

Accounting and Finance for Small Businesses book coverBook 2Accounting and Finance for Small BusinessesGet it on Amazon → Sales for Small Businesses book coverBook 5Sales for Small BusinessesGet it on Amazon → Marketing for Small Businesses book coverBook 4Marketing for Small BusinessesGet it on Amazon →

Dr. Paul Borosky, DBA, MBA

Dr. Paul is a business consultant and author with 14+ years of experience and 1,000+ written business plans. He works with owner-run small businesses on plans, financial projections, and the systems that let a business run without the owner doing everything. This page is part of the glossary for Operations for Small Businesses, Book 3 of Dr. Paul’s Fabled Forest Business School Series.

This page is for general educational purposes only. It is not legal, safety, accounting, or other professional advice. For decisions about your own business, consult a qualified professional.