In high-volume festive service, the difference between profit and waste often lies in precise portion control. Our Portioning Guide offers a strategic starting point based on wholesale expertise and expected holiday demand, ensuring generous plates without unacceptable kitchen waste.

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Why Precision Portioning Matters

• Accurate Costing: By using these weight targets, you move away from guesswork, allowing for accurate food cost calculations per plate and protecting your profit margins during peak season.

• Zero-Waste Focus: Our guide helps minimise costly over-prep. Controlling the input weight ensures you only cook what you need, maximising the yield from every kilo of produce.

• Consistent Plating: Uniform portion weights ensure every dish leaving the pass looks and feels consistent, meeting your executive chef's standards and diners' expectations.

 

 

The Critical Next Step: The Trial Run

Our guide serves as a strong foundation, but it is not a final decree. Kitchens, menus, and plating styles vary significantly. We highly recommend conducting a full trial run of your Christmas sides before the main service begins. Use these weights to execute a full plate-up session to visually confirm that the portion sizes feel appropriate for your dishes and service style. This simple test is the final step to guaranteeing both customer satisfaction and peak cost control.