Correct portion sizes are essential for food cost and quality control in your food truck. They reduce food waste, ensures a consistent and quality product, expedites food preparation and service, and has a big impact on a food truck’s food cost. Any extra food added to the customer’s order is money coming out of a food truck’s bottom line.
While an extra ounce of soup or a handful of cheese may seem insignificant, these amounts added up per dish over an extended period of time are costing you thousands per year in additional food cost. Excessive portions also contribute to food waste, both in terms of orders that are thrown out half eaten and over-ordering to stock your truck day to day; that is your profit going into the garbage every day.
The best way to get a handle on food cost is to keep an open dialogue with all of your food truck staff, assess if and where waste is occurring, and have a mechanism in place to ensure that each portion is consistent in every dish that leaves your food truck’s kitchen.
Developing Correct Portion Sizes For Your Food Truck
Correct Portion Sizes: Assessment
When you create your menu, allocate portions for each menu item and price them accordingly. The general rule of thumb is that each dish on the menu should cost 30 – 40% of the selling price. This will cover expenses and allow you to make a profit. Lack of consistent portions makes it impossible to assess the true cost per item.
Speak with the staff members who clean up the garbage containers you provide around your truck. They can provide information about what is being thrown away. If certain dishes are constantly being thrown away half-eaten perhaps you need to rethink that particular dish. Now you can alter it or eliminate it from the menu altogether, or adjust your portion sizes.
Correct Portion Sizes: Prevention
A successful food truck requires a team effort, and it is important that all of your staff are on the same page and have the necessary equipment to ensure product quality.
- Provide pictures of each plated item illustrating the correct portion sizes and plating.
- Hang a chart that lists the correct portion of each item in all food preparation areas (truck and prep kitchen).
- Pre-portion condiments, sides, and sauces.
- Order pre-portioned ingredients and make sure that all bulk items are portioned out and appropriately labeled.
- Have and an adequate amount of the correct sized storage containers, ladles, and scoops for each menu item. Also keep measuring cups, spoons, and scales in your truck.
RELATED: Cost Cutting: Strategically Reducing Your Food Truck Portions
The Bottom Line
These measures not only help to ensure less waste. They also speed food preparation and service, especially at your truck’s busiest times. This makes certain that your customers get what they expect every time they come to your food truck. Consistently good-looking, tasty food, in fair portions, at a reasonable price.
Love of good food and the ability to share it with others is the main reason you opened your food truck. Correct portion sizes practices will help to ensure that it stays open.
What portion control practices do you use? Share your thoughts in the comment section or social media. Facebook | Twitter
