Portion Control
Also called: portioning
What is Portion Control?
Portion control is the practice of serving a consistent measured quantity of each item every time, using scales, scoops, ladles and standardised containers rather than judgement.
Why Portion Control matters
Portioning is where costed recipes meet reality. A gravy ladled ten percent heavy on every plate turns a 30% food cost into 33% without anything else changing, and nobody notices until the month closes.
How Portion Control works in practice
Standardise the serving tools per dish, weigh a sample of plates during service, and retrain when portions drift. Consistency also protects the guest experience, since customers notice a smaller plate faster than they notice a price rise.
Worked example
A 20 g overpour of a ₹400/kg sauce on 120 plates a day costs about ₹28,800 a year.
Frequently asked questions
Spot-weigh a few plates at random during a shift rather than auditing everything.