Smarter Kitchen Tip: Portioning is paramount
Head Chef Will Steele – has mastered the balance between efficiency and flavour. Will says it all comes down to portioning and consistency – two simple things that make a big difference on their busiest days.
“Portioning and really educating your staff on the right amounts for each food item saves time and avoids arguments,” Steele explains. “All the meats and proteins are pre-portioned down to the gram – not because we’re stingy, but because it’s the only way to ensure consistency. Each Reuben bagel that goes out the door has exactly 100 grams of pastrami. No ifs, no buts.”
Steele stresses that consistency isn’t just about numbers – it’s about trust, training, and smart cost management; by teaching his team to understand portions and processes, things just run smoother.
“When you know the exact weight of every ingredient, you can calculate menu costs accurately and make sure each dish is profitable,” he explains. Steele estimates menu costs by multiplying the exact pre-portioned amount of each ingredient by its cost, then adding them together with any overheads to get the total cost per dish. This ensures accurate pricing, consistent profitability, and minimal waste. “Portioning also helps us forecast stock levels and know exactly how much to order – that way we’re never caught short on key ingredients.”
By combining careful measuring with clear staff education and an eye on costs, Whiplash(open in new tab) delivers the same high-quality experience whether it’s a quiet Monday or a hectic Saturday. For kitchens big and small, Steele’s advice is simple: plan ahead, pre-portion your ingredients, teach your team the process, and trust them to execute. Efficiency, flavour, and profitability don’t have to be at odds – they just need the right preparation.
