By Charles Tan
Many restaurants calculate food cost correctly —
but lose profit at the serving stage.
A spoon slightly larger.
A shrimp added “to be generous.”
A sauce poured without measurement.
Individually small.
Collectively expensive.
Portion control ensures:
• Every guest receives the same value
• Every dish delivers the same cost
• Every month’s food cost remains predictable
Tools such as:
• Ladles
• Scoops
• Digital scales
• Pre-portioned containers
turn kitchen discipline into financial stability.
In professional kitchens, generosity is shown through consistency — not excess.
