Portion control isn’t just about keeping things the same, it’s about making profit. It’s also always a challenge. Monitoring portions can become the chore that gets overlooked. The eyeball test might work, but when measured by a “skosh” instead of actual weights, you’re set up for failure. When the scale is on the other side of the kitchen, and you’re in a rush, it’s easy to let portion control slide. We all know portioning is the smart move, but the question is: how do you make it work in practice? Maybe you know what to do, but it’s always good to re-evaluate. Here is what we are doing at Andolini’s today.

The Tools for Effective Portion Control

Pre-Portioned Bags for Expensive Items

Pre-portioned bags are the way to go for expensive ingredients like cheese–especially on pizza. Weigh these items ahead of time and bag them up, so your team isn’t eyeballing them during service. This cuts down on waste and saves you from losing money on one of your priciest ingredients. If you read that and balk, “We don’t have time for that,” I’m telling your straight up, since we started doing this, our line runs faster and food cost dropped significantly. You can’t afford not to.

Measuring Cups for Volume-Based Items

Use measuring cups or ladles for sauces, dressings or anything measured by volume. Having the same size cup for each task keeps things exact. You need to make sure that every team member is using the same tools and sticking to the standards. No “that looks about right” guesses can be allowed.

On the Line Guides

When it comes to items that are sliced—deli meats, veggies, random toppings—make sure your kitchen has clear visual references. If it’s a set number like three slices of salami on a sandwich, or if it’s by weight or volume, everyone should be on the same page. Putting up a photo of the perfect finished product goes a long way. For example, if you want your tomatoes sliced a specific thickness, set that standard. Consistency is key to controlling portions and avoiding overuse of ingredients.

The Standard

Every team member should understand the portion sizes for each item on the menu. This means having a reference guide or a poster in the kitchen that clearly shows the portion sizes, measurements and tools needed for every ingredient. This should be visible and reviewed regularly. When the entire team agrees on the right portions, you eliminate confusion, save time and keep things consistent.

But what if someone thinks a change should be made? Your staff might think more Parmesan would make the
appetizer taste better, or bigger portions will make customers happier. Changes to portion sizes should go through a formal process. You’ll want to do a cost analysis and look at how it affects the guest experience and your food costs along with consistency. Letting team members make off-the-cuff changes is a fast track to wasted ingredients and profit loss.

NEVER can the “Oh I do it this way” protocol fly for your staff. That is pure chaos.

Making Adjustments

Portion control isn’t a “set it and forget it” system. It requires regular monitoring and adjustments. Track your food costs and make sure portions are being followed. A waste log can track how much food is being thrown out due to over-portioning or mis-prepped items. This helps you fine-tune the system.

Also, if you want this to land, make sure it’s to their benefit. Offer bonuses for hitting food costs. This can make staff more conscious of portioning, help reduce waste, and keep everyone focused on hitting the mark. By using the right tools, setting clear standards, and regularly monitoring the system, you can hit your numbers on your terms.