5 Portion Control Tools for the Profitable Chef
In the foodservice industry, portion control measures are the key to profitability and consistent food quality by ensuring accurate ingredient measurements and controlling food costs. These tools can be found in quick service, fine dining and everything in between. Here are five inexpensive and easy to implement tools that can see your operation to profitability and consistency in your product.
As it commonly happens in the restaurant industry, names can be deceiving. The “speed pourer”, contrary to its name, is a device that is actually meant to slow down the speed of the liquor as it leaves the bottle. This now leaves the novice bartender to reproduce the consistent cocktail no matter what. It will also grant the observant manager on duty peace of mind that all the liquor is being sold in the quantities that it should be. There are also speed pourers with one to three ball bearings inside to prevent overpouring. The ball bearing(s) will when turned over to pour, stop the flow of liquid after the desired amount has been poured (commonly 1 oz.).
Now we all know and love the thumb disher, better known by its household moniker the “ice cream scoop”. However, leaving this scoop with the dessert is a big mistake. It could be used to measure anything from burger meat, mashed potatoes, and cooked rice or anywhere you need a measured scoop. With this handy tool, you can rest assured that every scoop is exactly the same size as the last.
Regardless of whether it is an American “pony”, Japanese, or English style the bar jigger is an essential part of every serious bartender’s kit. They are usually saved for the ultra-premium top shelf liquors, where mixing and pouring are done more for spectacle and showmanship rather than for accuracy. This tool is almost as important to be seen being used as it is actually being used to guarantee quality control and consistency.
Other than having the coolest name of any tool on this list, the Batter Boss is an indispensable pancake dispensing machine. The ability to allow the correct amount of batter is essential to profitability and efficiency of any breakfast/brunch operation. With multiple settings for every size flapjack imaginable, the only thing that will get stacked up in a kitchen furnished with a batter boss is the pancakes.
There are very few kitchen tools that illicit the type of nostalgia that spoodles do. Whether it be the hair net clad hero that is our high school lunch lady, or the real-life heroes that are serving 3 squares in mess halls for our servicemen and women. This tool is a must-have for every high volume hot service line that demands speed and efficiency.
Portion control can make all of the difference in reaching profitability in a restaurant. These tools, among others, are crucial to consistency in portions and dishes from customer to customer but also keep your costs consistent.
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