Food Portion Calculator - Free Serving Size Calculator
Food Portion Calculator
Calculate accurate portion sizes, food yields, and serving quantities for restaurants, catering, and meal planning.
Calculate Individual Portions
How to use this calculator
🍽️ How to Use This Calculator
- Choose calculation type: portion size, yield percentage, or batch cooking
- For portions: enter total quantity and desired number of servings
- For yield: enter as-purchased and edible portion weights
- For batch cooking: enter original and desired serving counts
- Review results and recommendations
📐 Portion Control Guidelines
Standard Restaurant Portions
- • Protein: 4-6 oz cooked (6-8 oz raw)
- • Starch: 3-4 oz or 1/2 cup
- • Vegetables: 4 oz or 1/2 cup
- • Sauce: 1.5-2 oz
- • Soup: 6-8 oz cup, 10-12 oz bowl
Visual Portion Guides
- • 3 oz meat = deck of cards
- • 1 cup = baseball
- • 1/2 cup = light bulb
- • 1 oz cheese = 4 dice
- • 2 tbsp = ping pong ball
🌟 Yield Management
Common Food Yields
- • Whole chicken: 65-70% yield
- • Beef roast: 70-80% after trimming
- • Whole fish: 45-55% fillet yield
- • Fresh vegetables: 80-90% after trimming
- • Potatoes: 75-85% after peeling
Cost Factor Formula
EP Cost = AP Cost × (100 ÷ Yield %)
Example: If chicken costs $2/lb AP with 70% yield, EP cost = $2 × (100÷70) = $2.86/lb
💡 Pro Tips
- • Always account for cooking loss (10-30% for proteins)
- • Consider plate coverage - food should fill 2/3 of plate
- • Weigh portions regularly to ensure consistency
- • Train staff on proper portioning techniques
- • Use portion control tools (scoops, ladles, scales)
- • Document standard portions with photos
⚠️ Common Mistakes
- • Ignoring cooking loss in calculations
- • Inconsistent portioning between staff
- • Not accounting for bones/shells in yield
- • Over-trimming products reducing yield
- • Scaling recipes without adjusting seasonings
About this calculator
Calculate proper food portions, serving sizes, and yields. Perfect for restaurants, catering, and meal planning.
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