Portion Control and Profit

Portion drift is one of the quietest profit leaks in restaurants. Even small over-serves can push food cost out of range quickly.

Why consistency matters

When each shift portions differently, your recipe cost in theory and your cost in practice split apart.

Simple example

If steak costs $0.90/oz and standard portion is 8 oz, cost is $7.20. If average portion drifts to 9 oz, cost becomes $8.10, adding $0.90 per plate.

How to tighten control

Use scales, clear line standards, and weekly checks on high-volume dishes. Focus on top sellers first for fastest impact.

Common mistakes

• Only training portions during onboarding.
• Not measuring after recipe changes.
• Treating over-portioning as harmless hospitality.