Portioning ???? Fast Casual

T

The_Fat_Boy

New member
I know I am being Like a Newbie here but does anyone do a fast casual and if so could you share your portioning chart want to make sure I am in line

TIA
 
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Everyone will have a different way. Each business has a different design. I tried to find mine and it has vanished with my old computer. You can send me yours and I can help you with it if you would like.
 
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Not super helpful but there are a ton of charts available if you just do a quick google search. I initially used a chart and had to adapt to my own portions from there. Just make sure you’re costing everything out appropriately. Where I’m at tomatoes can be 10x more expensive in the winter, even causing me to drop them from the menu for a couple of months instead of hearing customers complain about price (if we keep the same portion size) or portion size (if we keep the same price). My menu has gotten seasonal now and that’s not a bad thing.

https://www.google.com/search?client=firefox-b&q=pizza+topping+portion+chart
 
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Saram78 said:
Not super helpful but there are a ton of charts available if you just do a quick google search. I initially used a chart and had to adapt to my own portions from there. Just make sure you’re costing everything out appropriately. Where I’m at tomatoes can be 10x more expensive in the winter, even causing me to drop them from the menu for a couple of months instead of hearing customers complain about price (if we keep the same portion size) or portion size (if we keep the same price). My menu has gotten seasonal now and that’s not a bad thing.

https://www.google.com/search?client=firefox-b&q=pizza+topping+portion+chart
Click to expand...
thanks that was very helpful, gives me a reference
 
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