Portion control is important because it allows you to have a tight handle on how many calories you are presumably consuming. This way, you eat what your body needs, instead of mindlessly overindulging.

Why is portion control important in food service?

Portion control is an essential element of food cost and quality control. It reduces food waste, ensures a consistent and quality product, expedites food preparation and service, and has a big impact on food cost. Any extra food added to the customer's plate is money coming out of your bottom line.

What are the advantages of portion control?

Serving control can help you improve your digestive system by not overloading it with lots of food every meal. You will eliminate stomach pain and cramps and decrease weight gain, not only because the portions will become less, but also because your digestive system will function better.