Portion Control and Consistency

A 10% over-portion on a $4.00 food-cost dish adds $0.40 per plate. At 200 covers per day, that is $80 daily, $2,400 monthly, or $29,200 annually in lost profit—enough to fund a kitchen renovation. But portion control is also a quality tool: consistent portions ensure every guest receives the same experience. The Culinary Institute of America teaches that the best restaurants are the most consistent ones, and consistency starts with measurement, not eyeballing.