Portion Control

[ts44]

I am having a difficult time getting across the concept of how important portion control is to my deli staff. I have searched the internet for some articles to help reinforce the notion. We also deal with a very seasonal staff for summers adding to the problem. Any sources or advice is greatly appreciated.

[mark1]

No don't have any answers but maybe can save some time for you as the people with the answers will need more info before they can offer suggestions.
Are you saying that your staff is too dumb to get it, isn't interested in getting it, doesn't understand English, or all of the above.
They will want to know what methods you've tried to get it across and why, in your opinion, they've failed.
The "seasonal" staff reference needs more explanation as to how it relates to your permanent staff and what is expected of them and for what period of time, and does your deli operate all year round.
Apologies, just acting as a traffic cop, the more you can describe the problem the better input you're gonna get.

[david g]

would it not be better to employ a professional,who can portion control accurately ,the extra salary cost will be offset against the saving in your food cost and improved net profit.
if you pay peanuts you tend to get monkeys

[ts44]

Okay here I go.

We have two locations, obviously I can't be at both at the same time. For permanent year round deli staff we have 3 full time employees and one part time; for seasonal staff we will add 5 full time staff.

Staff is neither dumb, fails to understand English nor uninterested. They don't see numbers the way I do. I am very analytical and logical, I need numbers in order to comprehend things. Hence, I tend to throw numbers at people. My staff needs things "drawn" out for them; one staff member says I need to learn to "think" using pictures- just as numbers confuse them, thinking in pictures confuses me. Obviously a barrier I need to find a way through.

We are open year round; seasonal staff is on from Memorial Day through Labor Day. We literally do 80% of our annual revenue in this time period. So obviously training seasonal staff on portion control is critical. The permanent staff does the training of the seasonal staff.

Hope this helps, let me know if I can clarify more.

[ts44]

I would be interested to hear your definition of "professional". As is we definitely pay higher wages than area establishments.

[FishinChef]

I find that building portion control into your production is more effecient that production and portioning as two seperate concepts. For example; if you slice meats/cheeses in your deli, portion control your product as it's being produced. Portion bags, deli paper, etc.. bulk meats left to be portioned to order/on the fly always tend to get inconsistent during turnout. Proper portioning tools help as well, ice cream scoops are one of my favorites.

I would make portion control a major part of the staffs performance evaluations, especially full time core staff. Take a look at your sous chef/KM/Lead cook and their habits in relation to portion control. I've found that no matter where I work; the staff doesn't do what the chef wants or desires; they do exactly what the sous chef does. Monkey see monkey do if you will.

What type of items are you having problems with? And is there a set portion size for the items in question or is it the judgement of the cook at the time?

[ts44]

We do portion meats in the kitchen as they are being sliced and it works great. The problem (or at least potential) is in sandwich salads (tuna salad, chicken salad, etc.), spreads (house spreads- i.e., chipotle mayo, berry jalapeno, etc.), condiments (slaw, pickled onions, etc.). There are ice cream scoops available for each item, as well as lists of which scoop is used for each item. The biggest issue is during a hectic lunch period the scoops get bypassed for spoons or spreaders.

I really like your idea of incorporating it into performance evaluations. Simple idea and will probably prove effective. Thanks.

[FishinChef]

You've got to get the scoops on station before the lunch rush. Take that look at your lead cook and focus your efforts with him/her. Like I said the staff tends to follow the habits of the lead cook. If he portions; they will follow. The salad sandwiches and condiments can kill you if not properly portioned. I used to do surprise line checks when I manged multiple locations; especially to look for portion control tools. That can keep them on their toes as well.

[Patchouli]

I have had the same types of issues. It's a problem, not only for cost/profitability reasons, but also for customers. Customers don't like getting more one time than another (or less, once they've had a bigger portion from a different employee).
I started portioning stuff like tuna salad, a long time ago, and it has worked out really well. It not only ensures every customer always gets the same amount, but it makes it quicker for staff if it's busy, and it doesn't take long to portion once you get to it.
Your situation may be different if you're displaying big bins of your foods, mine is in a different area where I don't have to have a big bowl nicely displayed to scoop from, I can just have them already portioned.
For sauces, you can always use the little portion cups and either serve on the side, or your employees can put them on, but that adds a cost.
When I first got into this business, I went to a F&B Show, and I was really astounded at the number of premade, premeasured foods available (like a tiny package of salad toppings!), and I would wonder why anyone would pay x-amount on a silly bag like that, when it would be at least half the price to sprinkle your own. As time went on I realized it's at least partly because of the whole portion control thing. Employees have no idea, nor do some particularly care, if each extra tablespoon of something might cost 25cents (as an example).. a non-issue to them. They don't consider how that measly extra tablespoon over the course of a month, being served to each customer, might add up to x-amount.
Same when they are emptying big containers into small containers. For example, one of my employees told me we need more hand soap. She had emptied what she felt was the last of the big container into a pump, and set it aside for disposal. Not that I'm being cheap, as much as I like to analyze everything, I haven't gone as far as knocking the soap down into cost per use (ha!), but when I looked at the bottle, I knew there was at LEAST an extra whole pump bottle left in there. Same with the big jugs of sauces, when you're not paying for stuff, and maybe don't even know the cost, it might have a different value (at least that's what I've found).
I have found that even with scoops, there can be a big variance.. for example, when I make muffin batter, how overflowing or heaped the scoop is (and I'm not talking about huge differences), can make a difference of 6 muffins by the time the batter is gone. If you want your employees to use scoops for portioning, make sure you have lots available during your busy times, and take some time out for training and supervision.
What kind of a deli do you have?

[jayvader]

with your spreads try to explain to them that if they put too much it ruins the dish and it wont taste like the sandwich it will taste like the spread

can you pre portion your tuna/chicken salads fror sandwiches like in say a 6 oz cup with a lid that they can open plop the salad on bread and have the cup washed for the next prep time - not just a couple but enough to last for 1 1/2 shifts - also it will be covered the entire time after prep and its better for health reasons

sometimes you have to out think the theif even if they are not trying to steal

[JewelsQ]

Can you put the spreads into squeeze bottles?

[ts44]

Our deli is more of a sandwich and coffee shop. We sell bulk salads, baked goods, sandwiches, soups & coffee. We don't slice meat to order, nor sell specialty items. I guess it all depends on one's definition, or perception, of a deli. I still picture corned beef, pastrami, bulk cheeses, and take-a-number dispensers- a very comforting, core value, mom and pop type atmosphere.

We are in a large renovated feed mill which includes a small family owned grocery (they do sell sliced meat and cheese), a gift shop and our shop. Our layout is a bit odd- but we make it work- our kitchen (we also cater) is on the opposite end of the building. All food is prepared in the kitchen and transferred to the deli. So things like portion control scoops are always available to the deli staff- the deli staff has their required utensils and the kitchen maintains their utensils.

Our second location is in a renovated farm house paired with a landscaping company. Beatiful grounds (obviously well maintained!) with outdoor patios spaced around. Same general concept- 99% of the product is produced in the kitchen at our first location and transferred over (ironically this makes us a wholesaler and the state gets another license fee from us).

I am also reinforcing how important spatulas are- muffin batter is a great example. We make muffin batter in 40# batches in tubs. Scraping the tub produces 2 more muffins on average. Amazing how quickly that adds up throughout the year. If we make 100 batches, thats 200 "extra" muffins- we sell muffins for $1.75 each- $350 tossed out.

Thanks for the feedback and great advice. Keep any thoughts coming.