Food Truck Success: Correct Food Portioning

Posted on 09/11/2022 by FTB

Have you ever experienced another customer getting a bigger portion than you? If yes, it probably made you upset. While often overlooked, food portioning is a very important activity in your food truck business. Not only does food portioning make an immediate impact on your customers’ experience, but it also affects the food quality and food cost of your menu. Customers enjoy predictability, knowing they will get the food and portion they ordered. This promotes consumer loyalty and encourages return.

THE IMPORTANCE OF PORTION CONTROL

To guarantee that guests receive the portions they've grown to expect, Food Trucks must standardize and oversee the portion sizes leaving their kitchens. Therefore, portions shouldn't be overly big or little. To preserve food prices and satisfy customers, every item on your menu needs to have a set portion size.People don't often complain about having too much food but when you offer them less, they'll notice, especially if the menu prices stay the same.
WHAT ABOUT COSTS?

It's crucial to control portion sizes to maintain accurate food costs and your overall restaurant profitability. This will assist in managing your finances as well as your inventory to prevent potential food shortages or surpluses that could hurt your bottom line. Set portions and prices for each item on your menu after you've created it. Every meal on the menu should cost between 30 and 40 percent of the asking price according to the general rule of thumb. This will pay your bills and enable you to turn a profit. It is impossible to determine the true cost per item because the portions are inconsistent.
HOW TO CONTROL YOUR PORTIONS
- Staff. Start by instructing your team to regularly utilize the right serving tools and dishes. For new workers, a chart listing every menu item is useful. The quantity of food that goes with each item can be specified. For instance, three cherry tomatoes for side salads, five mozzarella sticks for an appetizer, and one slice of cheese for a burger. Additionally, pictures assist restaurant personnel in accurately portioning food as it leaves the kitchen. Are the cups, scoops, ladles, and other measurement tools available to your workers the correct sizes, and are they constantly utilizing the right ones?
- Technology. Employees can divide products more quickly and accurately thanks to technological advancements in scales and cutting tools. The most recent digital scales are lightweight and simple to read. Additionally, they offer automatic counting features and can be hand-free or push-button operated.
- Dietary wishes. Due to dietary requirements or preferences, customers frequently make unique requests. They might want upgrades or more side dishes, which can raise the price. To prevent a loss in earnings, it is crucial to manage these requests effectively. If the alternative meal is more expensive, have a plan in place to specify what can and cannot be substituted, the portion size, and the price.