Standardizing serving sizes to ensure consistent food costs, customer satisfaction, and plate presentation across all dishes and service staff.
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Portion Control
Standardizing serving sizes to ensure consistent food costs, customer satisfaction, and plate presentation across all dishes and service staff.
Related terms
- Plate Cost — The total ingredient cost for preparing one serving of a menu item, including every component from proteins to garnishes.
- Food Cost Variance — The difference between actual and ideal food costs. Positive variance signals waste, theft, or portion inconsistencies that need addressing.
- Recipe Costing — The process of calculating per-portion costs by pricing out every ingredient and portion size in a dish preparation recipe.