So How Do I Control Restaurant Portions?
Start by training your staff to always use the correct serving utensils and dishes. A chart breaking down every menu item is also helpful for new staff. On it you can list exactly how much food goes with each item: five mozzarella sticks for an appetizer, one slice of cheese for a burger, three cherry tomatoes for side salads, five for an entrée salad…and so on. Photographs also help staff correctly portion food as it goes out of the restaurant kitchen.
Along with consistently using the same size ladles and serving spoons, a commercial kitchen scale is good for weighing deli meats and cheeses into correct portion sizes. PC cups can hold set amounts of sauces like guacamole or salsa.
By controlling restaurant portions, you not only keep your food cost in line, you also ensure that customers will receive consistency when they order their favorite meal.