Portion control is the highest-leverage profit move in a restaurant.
An extra half-ounce of chicken feels invisible on the line. Over a month, it can erase thousands in margin.
This guide shows the portion control math, simple standards, and a weekly audit routine that keeps food cost stable without killing speed.
Quick Summary
- Portion drift is the #1 silent margin leak
- Convert costs to $ per ounce before pricing any item
- Set written portion standards and audit them weekly
- Add-ons must be priced off their own cost, not your base item
- Use a monthly cost review when inflation is still moving
Why Portion Control Beats Almost Everything Else
Small changes compound fast.
If a core protein drifts by 0.5 oz on every plate, the leak is permanent. It hits busy locations the hardest.
Example drift math (chicken bowls):
- Cooked chicken cost: $0.35/oz (example)
- Drift: +0.5 oz per bowl
- Volume: 200 bowls/day
Extra cost per bowl = 0.5 oz x $0.35 = $0.18
Daily leak = 200 x $0.18 = $36
30-day leak about $1,080That is one line item. Now multiply by 5-10 top sellers.
The Portion Control Cost Formula
Cost per oz = Cooked cost per lb / 16
Portion cost = Cost per oz x Portion size (oz)Always calculate cooked cost, not raw price. Raw price ignores trim loss, cook loss, and waste.
Example Cost Benchmarks (U.S. City Average)
These are retail benchmarks from BLS/FRED. Use them as sanity checks, then replace with your distributor prices.
| Ingredient | Price | Assumption | Cooked cost per oz | Notes |
|---|---|---|---|---|
| Chicken breast | $4.153/lb (Dec 2025) | 75% cooked yield | $0.35 | Adjust to your kitchen yield |
| Long-grain rice | $1.076/lb (Dec 2025) | 1 lb dry -> 3 lb cooked | $0.02 | Rice yield matters more than people expect |
Build a Portion Standards Sheet (This is Non-Negotiable)
Every item needs a written standard. It should be clear enough for a new hire on day 1.
Minimum columns to include:
- Menu item
- Portion size (oz, g, or each)
- Container or scoop size
- Photo reference (optional but powerful)
- Cost per portion
- Target food cost %
Pro tip: print the sheet and keep it at the pass.
Portion Tools That Actually Work
- Digital scale at prep and line stations
- Color-coded scoops (4 oz, 5 oz, 6 oz, etc.)
- Portion ladles for sauces (0.5 oz, 1 oz)
- Pre-portioned pans for proteins during rush
If your team has to guess, they will guess big.
Example #1: Chicken Rice Bowl (Portion Math)
Assumptions (example only):
- Chicken (cooked): 6 oz
- Rice (cooked): 6 oz
- Vegetables: 4 oz
- Sauce: 1 oz
- Packaging: 1 set
Cost Breakdown
| Item | Portion | Unit cost | Line cost |
|---|---|---|---|
| Chicken (cooked) | 6 oz | $0.35/oz | $2.10 |
| Rice (cooked) | 6 oz | $0.02/oz | $0.13 |
| Vegetables | 4 oz | $0.10/oz (example) | $0.40 |
| Sauce | 1 oz | $0.12/oz (example) | $0.12 |
| Packaging | 1 set | $0.45 (example) | $0.45 |
| Total | $3.20 |
Price Targets
| Target food cost % | Price |
|---|---|
| 28% | $11.43 |
| 30% | $10.67 |
| 32% | $10.00 |
If your market won’t take $10-11 bowls, reduce protein ounces first.
Example #2: Add-on Pricing (Double Protein)
Add-ons must be priced off their own cost. Do not discount them to “feel nice.”
Add-on price = Add-on cost / Target food cost %Example:
- Extra chicken: 3 oz
- Cost per oz: $0.35
- Add-on cost: $1.05
- Target food cost: 30%
$1.05 / 0.30 = $3.50Round up to $3.50-$3.99 to cover labor and packaging.
Portion Control for Combos and Trays
Combos hide drift because customers focus on the bundle price. You still need portion standards.
- Assign a portion size to each combo component
- Track the combo food cost %, not just the main item
- If the combo is 3-5 points higher than target, fix portioning before raising prices
Weekly Portion Audit (15 Minutes)
- Weigh 10 random portions during a rush
- Compare to your written standard
- Log variance (oz and $)
- Retrain the station with the biggest drift
- Re-check next week
Small audits prevent big margin leaks.
Common Portion Drift Triggers
- New staff or training gaps
- Rush periods with no scale access
- No portion tools at the line
- “Make it look bigger” decisions by cooks
- Inconsistent prep weights
Fix the system, not the person.
Related Guides
- Food Cost Ratio Guide
- Loss Rate & Yield Guide
- Recipe Costing Guide
- Prime Cost Guide
- Chicken Restaurant Cost Guide
- Thai Restaurant Cost Guide
- Bento Cost Guide
- Pizza Cost Calculator
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