Did you know if your food portion scale is not calibrated correctly, you could be losing money? In fact, heat, humidity, steam, and grease can all affect a scale’s mechanism. This could cause inaccurate readings and lost profits for you. Simply buying the cheapest scale may not be the best way to reduce operating costs in your kitchen.
For example:
If your beef, pork, chicken, fish, etc. costs $2.00 per pound and your scale is off 1/4 ounce, you lose 3.1 cents every time you serve a portion. 30 portions per day = $.93 per day x 6 days per week = $5.58 x 52 weeks = $290.16 per year.
If your protein costs $6.00 per pound and your scale is off 1/8 ounce, you lose 4.7 cents per portion served. 30 portions per day = $1.41 per day x 6 days per week = $8.46 per week x 52 weeks = $439.92 per year.
If your protein cost is $10.00 per pound and your scale is off 3/4 ounce, you lose 47 cents per portion served. 30 portions per day = $14.10 per day x 6 days per week = $84.60 per week x 52 weeks = $4,399.20.
If your protein cost is $18.00 per pound and your scale is off 1/2 oz. you lose 56.3 cents per portion served. 30 portions per day = $16.89 per day x 6 days per week = $101.34 per week x 52 weeks = $5,269.68.
It is easy to see how quickly profits can be lost. An important kitchen tool like an accurate, dependable scale will easily pay for itself over and over again.
Curtis Restaurant Supply has a full line of analog and digital portion scales. Call or stop by today to see which portion scale is best for your kitchen.