Portion Cost Control
Portion cost = effective ingredient cost times portion quantity. A recipe that says “to taste” cannot control cost; use scales, standard scoops and yield to fix portion size, then reconcile actual versus theoretical usage weekly.
Three levers
Standard portions: write grams/counts per dish, not 'to taste'.
Yield: convert purchase weight to usable weight first.
Waste: track testing, returns and staff meals separately.
Weekly reconciliation
Theoretical usage = units sold times portion quantity; actual = opening plus purchases minus closing.
Investigate variance above 2–3% for portioning, waste or theft.
Recalculate standard cost after changing suppliers or menus.
FAQ
What if we do not have a scale?
Buy a kitchen scale; it is cheaper than continuing with 'to taste'.
What variance is normal?
Aim within 2–3%; higher-waste categories can be looser but should be explainable.
Should staff meals count?
Yes, track separately or it will blur food cost.