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NutriPro Portion Awareness - Heart of the house

Tuesday, July 11, 2017

It’s the chef’s dilemma: how to  balance what guests want with  responsible choices in terms of  health, costs, and waste.

NutriPro Portion Awareness Heart of the house
The chef is in charge of the kitchen–the heart of the restaurant. By taking the time to  evaluate the menu, update serving standards, and educate staff, it's possible to set all  kinds of positive changes in motion.
 
Set a new standard
Ultimately, controlling portion sizes is the chef’s responsibility. By implementing this  easy, five-step plan, you can help everyone in the kitchen prepare orders consistently and appropriately.
 
Step 1Step 2Step 3Step 4Step 5

Develop specifications for each ingredient you use. (What size of potato, filet, or bread loaf should be ordered?)

 

Write up standardised recipes that include specific weights and measures of each ingredient. Make sure the tools your staff needs to reproduce those weights and measures are readily available in the kitchen.

Create a plating guide with photos or diagrams to model appropriate servings for your culinary crew.
 

 

Prepare each order by following the recipe and plating guide. Use standardised measuring tools to serve up the food.


 
Make a habit of monitoring actual portions served, comparing them against the standard to train staff, decrease waste, and manage food costs.

 

 

How much is too much?

Over the past few decades, serving sizes have risen dramatically. As portions increase, it becomes more difficult for a person to  accurately guess how many calories a serving contains, so they end up eating more.1 A guest who ordered the same menu item in  1995 and 2015 could easily have doubled the number of calories they consumed, as shown in the comparison below.2
 
 
 PortionsPortionsPortionsPortions
Typical portions: 
Spaghetti & meatballs 
French Fries 
Soda 
Coffee Beverage 
Slice of cake
in 1995 
500 kcal 
210 kcal85 kcal45 kcal260 kcal
in 20151025 kcal 610 kcal 250 kcal 350 kcal 640 kcal