Enter your batch yield, the number of standard portions it should make, and your batch cost. The tool calculates your standard portion size and cost, and — if you enter an actual serving weight from a spot check — shows you the cost impact of any drift from standard.
A portion that drifts just 10% over standard on a dish served 50 times a day, 6 days a week, adds up fast — small individual overages compound into a significant annual cost when multiplied across covers and trading days.
Inconsistent scooping or ladling without portion tools, kitchen staff not trained on the standard recipe card, chefs "being generous" to regular customers, and worn or miscalibrated portioning equipment (scoops, ladles) are the most common causes.
Standardised portion scoops and ladles (numbered by fl oz or ml capacity), digital scales at the pass for weight-critical items, and laminated recipe/portion cards visible at the station all reduce drift significantly.
Portion control is not only about preventing over-portioning — consistent portions also improve the customer experience and make food cost forecasting reliable. Both over- and under-portioning cause problems: one erodes margin, the other risks customer complaints and reputational cost.
Weigh a sample of plated portions during service periodically (weekly for high-cost items) and compare against standard. This tool is designed to support that spot-check process.
This calculator provides estimates based on the figures you enter. JWBIZ Ltd accepts no liability for decisions made on the basis of this tool.