Restaurant Portion Control = Saving Money

By Escali in Back of House
Cheese on pizza.

Almost every chain restaurant has procedures in place regarding portion control in order to make sure ingredients are being measured and the correct amount of product is going out every time. Without having clear and concise expectations, restaurants are bound to lose a great deal of money.

Not only is portion control important for revenue, it is important for quality control as well. If a customer comes in and orders an item off the menu and thoroughly enjoys it, chances are, the next time they come in they will expect the same quality in taste. If the customer experiences a variation from the product they had before, they will not be happy and may not come back.

Digital scales are a must for all restaurants and food preparation businesses. Because there is an extra cost to purchasing the food prepared, it is important that every bit of measurement is concise and accurate because without portion control, the yearly profits will suffer.

Restaurants  need to look for digital food  scales that are NSF Cerified-

  • NSF‘NSF International is a global independent public health and environmental organization that provides standards development, product certification, testing, auditing, education and risk management services for public health and the environment.’

Escali NSF Certified Portion Control Scale suggestions:

–Alimento NSF, Primo NSF, RL136, RS136 NSF

Royal-Blue-Primo
Primo NSF on ‘The Great American Baking Challenge’

Alimento Pro Image

Primo NSF Image

Front Attached Display

RS136 Arm Mount

 

Almost every chain restaurant has procedures in place regarding portion control in order to make sure ingredients are being measured and the correct amount of product is going out every time. Without having clear and concise expectations, restaurants are bound to lose a great deal of money. – See more at: https://www.escali.com/blog/control-costs-quality/?utm_s
Almost every chain restaurant has procedures in place regarding portion control in order to make sure ingredients are being measured and the correct amount of product is going out every time. Without having clear and concise expectations, restaurants are bound to lose a great deal of money. – See more at: https://www.escali.com/blog/control-costs-quality/?utm_source=November2013Newsletter&utm_campaign=NovemberNewsletter&utm_medium=email#sthash.6LNAhlhV.dpuf

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