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Portion control scales help make sure your staff is using just the right amount of meat, spices, or even coffee beans. Without controlled portioning, you risk customer complaints as well as inconsistent products. Not only can one staff member over-estimate on a particular product costing you money, but a different employee may under-estimate, lowering both the quality of your dishes as well as customer satisfaction.

Take deli sandwiches as an example. For a typical sandwich with 4 oz. of meat, it is easy to estimate and be off by an ounce or more. Customers won’t be happy when their sandwich is smaller than the one they got the day before, and when there is too much meat you are throwing away your money. While it may seem insignificant to add a little extra meat to one sandwich, that extra product adds up.

Let’s say you are only adding an extra 1/16 of a pound of ham to each sandwich. At $6 per pound, you are only wasting about $0.37 for each sandwich. But if you serve 30 sandwiches a day, 6 days a week, 52 weeks of the year, you are losing a total of $3510 every year!

Instead, you can avoid this unnecessary waste by creating portion control procedures using a scale. Get staff in the habit of using a portion scale to weigh the meat for a deli sandwich, flour for a cake recipe, or even a serving of pasta salad. Start a portion control program in your kitchen so that you can serve customers with confidence and your business can stop losing money.