What is a UOM in Restaurants?
A UOM (Unit of Measure) is the standardised way restaurants measure, purchase, store, prepare, and sell products. Every ingredient, beverage, supply, and portion in a professional kitchen should have a clearly defined unit of measure attached to it.
Without consistent UOMs, restaurants face ordering errors, recipe inconsistencies, inflated food costs, and stock control failures.
Using standardised units of measure helps restaurants with:
Inventory control and stock counting
Recipe consistency across all shifts and staff
Accurate food and beverage costing
Ordering accuracy with suppliers
Waste reduction and portion control
Staff training and onboarding
POS system setup and reporting
Supplier communication and invoice checking
Section 1: Complete Restaurant Units of Measure Explained
Weight Measurements
UOM | Full Name | Common Use in Restaurants | Example |
g | Gram | Small ingredient weights, spices, and sauces | 200g steak sauce |
kg | Kilogram | Bulk food products, meat, produce | 5kg flour |
oz | Ounce | Meat portions, beverages (US/UK) | 8oz steak |
lb | Pound | Bulk meats and produce (US/UK) | 20lb potatoes |
mg | Milligram | Nutritional labelling, allergen tracking | 500mg of sodium per portion |
Volume / Liquid Measurements
UOM | Full Name | Common Use in Restaurants | Example |
ml | Milliliter | Small liquid measurements, syrups, spirits | 50ml syrup |
cl | Centiliter | Bar measurements, wine by the glass (Europe) | 15cl wine pour |
L | Liter | Beverage and liquid stock, cooking oils | 2L milk |
fl oz | Fluid Ounce | Beverages and bar measurements (US/UK) | 4 fl oz juice |
pt | Pint | Beer, beverages (UK/Ireland/US) | 1 pint of beer |
qt | Quart | Large liquid volumes, stocks, soups (US) | 1 quart chicken stock |
gal | Gallon | Large bulk liquid purchasing (US) | 1 gallon of fryer oil |
Spoon & Cup Measurements
UOM | Full Name | Common Use in Restaurants | Example |
tsp | Teaspoon | Seasonings, spices, small amounts | 1 tsp salt |
tbsp | Tablespoon | Sauces, dressings, cooking | 2 tbsp olive oil |
cup | Cup | Baking, recipe ingredients (US/AU) | 2 cups rice |
dsp | Dessertspoon | Between tsp and tbsp; used in some kitchens | 1 dsp sugar |
Count & Pack Measurements
UOM | Full Name | Common Use in Restaurants | Example |
ea | Each | Individual whole items | 1 each avocado |
pc | Piece | Counted, portioned products | 1 piece cheesecake |
pkt | Packet | Small packaged products | 1 packet of sugar |
btl | Bottle | Bottled beverages or sauces | 1 bottle of wine |
can | Can | Canned products | 1 can of tomatoes |
box | Box | Bulk packaged items | 1 box fries |
bag | Bag | Dry goods or produce | 1 bag onions |
case | Case | Supplier bulk quantities | 1 case of soft drinks |
tray | Tray | Eggs, pastries, baked goods | 1 tray of 30 eggs |
carton | Carton | Milk, juice, eggs in bulk | 1 carton of orange juice |
jar | Jar | Condiments, preserves, and sauces | 1 jar mayonnaise |
tin | Tin | Canned/tinned goods (UK/AU/ZA) | 1 tin baked beans |
sachet | Sachet | Single-serve condiments, sugar, salt | 1 sachet tomato sauce |
roll | Roll | Cling wrap, foil, paper towel | 1 roll cling wrap |
pair | Pair | Gloves, some portioned items | 1 pair of latex gloves |
Kitchen & Prep Measurements
UOM | Full Name | Common Use in Restaurants | Example |
portion | Portion | Ready-to-serve amount | 1 portion chips |
slice | Slice | Pizza, cakes, bread, quiche | 1 slice carrot cake |
shot | Shot | Alcohol, espresso | 1 shot espresso |
scoop | Scoop | Ice cream, mashed potatoes, sides | 1 scoop vanilla ice cream |
pan | Pan | Prepared kitchen batches (lasagna, bake) | 1 pan lasagna |
batch | Batch | Large prep quantities are made together | 1 batch of soup |
rack | Rack | Ribs, oven trays | 1 rack pork ribs |
skewer | Skewer | Grilled meats, satay, kebabs | 2 skewers of chicken |
ladle | Ladle | Soups, stews, sauces (approx. 180–240ml) | 1 ladle of soup |
sprig | Sprig | Fresh herbs for garnish | 1 sprig rosemary |
drop | Drop | Flavour extracts, hot sauces | 2 drops vanilla extract |
Produce Measurements
UOM | Full Name | Common Use in Restaurants | Example |
bunch | Bunch | Herbs, spring onions, asparagus | 1 bunch parsley |
head | Head | Lettuce, cabbage, cauliflower, garlic | 1 head of iceberg lettuce |
fillet | Fillet | Fish or meat cuts | 1 fillet of salmon |
clove | Clove | Garlic | 3 cloves of garlic |
wedge | Wedge | Lemon, lime, and tomato garnishes | 1 wedge of lemon |
spear | Spear | Asparagus, broccoli | 3 spears of asparagus |
leaf | Leaf | Fresh herbs, salad garnish | 2 leaves basil |
floret | Floret | Broccoli, cauliflower | 4 florets of broccoli |
strip | Strip | Bacon, chicken, pepper | 3 strips of bacon |
cube | Cube | Diced meat, cheese, and vegetables | 100g cubed chicken |
knob | Knob | Butter, ginger | 1 knob butter (approx. 10g) |
zest | Zest | Lemon, lime, orange peel | 1 tsp lemon zest |
Bar & Beverage Measurements
UOM | Full Name | Common Use in Restaurants | Example |
shot | Shot | Spirits (25ml or 30ml depending on country) | 1 shot vodka |
double | Double | Two shots of spirits | 1 double whiskey |
nip | Nip | Small bottle of spirits (AU/NZ/ZA) | 1 nip brandy |
tot | Tot | Spirit measure (South Africa, approx. 25ml) | 1 tot rum |
dram | Dram | Whisky measure (Scotland/UK) | 1 dram scotch |
keg | Keg | Bulk beer container (various sizes: 20L, 30L, 50L) | 1 keg lager |
glass | Glass | Wine or water by the glass | 1 glass Merlot |
jug | Jug | Water, beer, cocktails by the jug | 1 jug sangria |
carafe | Carafe | Wine and water are served at the table | 1 carafe house white |
pot | Pot | Tea, coffee (for table service) | 1 pot English breakfast tea |
Supplies & Non-Food Measurements
UOM | Full Name | Common Use in Restaurants | Example |
pack | Pack | Napkins, straws, cups | 1 pack of 500 napkins |
box | Box | Gloves, bags, packaging | 1 box disposable gloves |
case | Case | Bulk supply quantities from the supplier | 1 case of takeaway containers |
roll | Roll | Cling wrap, baking paper, foil | 1 roll of aluminium foil |
ream | Ream | Printing paper (500 sheets) | 1 ream receipt paper |
unit | Unit | Generic single item | 1 unit menu holder |
set | Set | Cutlery sets, condiment sets | 1 set salt & pepper shakers |
litre | Litre | Cleaning chemicals, sanitisers | 5L sanitiser |
Section 2: Metric vs Imperial — International Reference
Measurement Type | Mostly Used In | Examples |
Metric System | Europe, Africa, Asia, Australia, South America | g, kg, ml, L, cm |
Imperial System | United States, some UK usage | oz, lb, fl oz, gallons |
Mixed Systems | UK, Canada, international restaurant groups | A combination of both |
Important note for international staff:
Always confirm which system your restaurant uses before setting up recipes, ordering stock, or entering items into your POS system. Mixing systems is one of the most common and costly mistakes in professional kitchens.
Section 3: Kitchen Measurement Conversion Guide
Weight Conversions
Metric | Imperial Equivalent |
1 kg | 2.2 lb |
500 g | 1.1 lb |
1 lb | 454 g |
1 oz | 28.35 g |
100 g | 3.5 oz |
250 g | 8.8 oz |
Volume / Liquid Conversions
Metric | Imperial / US Equivalent |
1 L | 33.8 fl oz |
1 L | 4.2 US cups |
500 ml | 16.9 fl oz |
240 ml | 1 US cup |
1 cup | 240 ml |
1 tbsp | 15 ml |
1 tsp | 5 ml |
1 fl oz | 29.57 ml |
1 pint (US) | 473 ml |
1 pint (UK) | 568 ml |
1 gallon (US) | 3.785 L |
1 gallon (UK) | 4.546 L |
Temperature Conversions (Cooking Reference)
Celsius (°C) | Fahrenheit (°F) | Common Use |
160°C | 320°F | Slow roasting |
180°C | 356°F | Standard baking/roasting |
200°C | 392°F | High-heat roasting |
220°C | 428°F | Pizza, high-heat cooking |
250°C | 482°F | Very high heat/oven max |
63°C | 145°F | Safe internal temp — whole meat |
71°C | 160°F | Safe internal temp — ground meat |
74°C | 165°F | Safe internal temp — poultry |
4°C | 39°F | Fridge holding temperature |
-18°C | 0°F | Freezer holding temperature |
Section 4: UOM Examples by Department
Kitchen
Product | Purchase UOM | Recipe UOM | Portion UOM |
Flour | bag (25kg) | kg / g | cup / g |
Chicken Breast | kg | kg | portion (180g) |
Cooking Oil | L / case | L / ml | tbsp/ml |
Salt | kg | g | tsp / g |
Fries | bag (2.5kg) | kg | portion (150g) |
Butter | kg/block | g | knob / g |
Fresh Herbs | bunch | g / sprig | sprig/leaf |
Eggs | tray (30) | each | each |
Cream | L | ml | ml |
Tomatoes | kg/case | kg / g | each / slice |
Garlic | kg/head | clove / g | clove / g |
Cheese | kg | g | g / slice |
Pasta (dry) | bag/kg | g | g |
Rice (dry) | bag/kg | g / cup | g |
Steak | kg | g / oz | portion (200g) |
Fish Fillet | kg | fillet / g | fillet |
Bar
Product | Purchase UOM | Recipe / Pour UOM | Portion UOM |
Spirits | bottle (750ml / 1L) | shot / ml | shot (25ml or 30ml) |
Beer | case/keg | bottle/can/pint | bottle/glass |
Wine | bottle (750ml) / case | glass/ml | glass (150ml–175ml) |
Cocktail Syrup | bottle / L | ml | ml |
Juice | L / carton | ml | ml/glass |
Soda / Mixer | case / btl | can / btl | can / glass |
Cream / Milk (bar) | L | ml | splash/ml |
Bitters | btl | drop / dash | dash |
Garnish (lemons) | kg/bag | each / wedge | wedge/slice |
Ice | bag/kg | scoop | scoop |
Front of House & Supplies
Product | Purchase UOM | Stock Count UOM |
Napkins | case/pack | pack |
Candles | box / each | each |
Takeaway Containers | case | case / each |
Straws | box | box |
Disposable Cups | case | case/sleeve |
Gloves | box | box/pair |
Cleaning Chemicals | L / case | L |
Sanitiser | L / btl | L |
Till Rolls | box | roll |
Menus | each | each |
Bakery & Pastry
Product | Purchase UOM | Recipe UOM | Portion UOM |
Sugar | kg/bag | g / cup | g |
Yeast (dried) | kg / pkt | g / tsp | g |
Vanilla Extract | btl | tsp/ml | drop/tsp |
Baking Powder | kg/tin | tsp / g | tsp |
Chocolate | kg/slab | g | g |
Cream Cheese | kg | g | g |
Icing Sugar | kg/bag | g | g |
Cake (whole) | each | each | slice |
Section 5: UOM Usage in a Standard Recipe Card
A well-structured recipe card should always include the ingredient name, quantity, and UOM clearly for every single line item. Below is an example of a correctly formatted recipe:
Recipe: Grilled Chicken Caesar Salad — Serves 1 portion
Ingredient | Quantity | UOM |
Chicken Breast | 180 | g |
Romaine Lettuce | 80 | g |
Caesar Dressing | 40 | ml |
Parmesan Cheese (shaved) | 15 | g |
Croutons | 20 | g |
Lemon Wedge | 1 | each |
Black Pepper | 1 | pinch |
Olive Oil (for grilling) | 10 | ml |
Salt | 2 | g |
Section 6: Common Restaurant UOM Mistakes
Mistake | Result | How to Fix |
Mixing metric and imperial systems | Recipe inconsistencies and incorrect food costs | Choose one system and train all staff on it |
Ordering the wrong UOM from the supplier | Overstock, shortages, or wrong product received | Always confirm UOM in writing on purchase orders |
No standardised portions | Food cost increases, inconsistent guest experience | Create portion guides with photos for every dish |
Incorrect POS setup UOM | Inventory reports are inaccurate | Audit POS UOMs against supplier invoices regularly |
Staff using estimates instead of measuring | Waste, quality issues, and high food costs | Enforce the use of digital scales and measuring tools |
Different UOMs on recipe vs purchase order | Cannot calculate food cost accurately | Standardise UOMs across all documents |
Not converting UOM when changing suppliers | Wrong quantities ordered | Always verify new supplier UOMs before the first order |
Bar staff free-pouring without measuring | Over-pouring, high beverage cost, and legal issues | Enforce jigger/measure use for all pours |
Seasonal produce UOM changes | Incorrect stock counts | Review the UOMs at each season change |
Section 7: Why Standardised UOMs Matter
Benefit | Explanation |
Accurate Food Costing | Every ingredient cost is calculated per UOM, preventing recipe costing errors |
Better Inventory Control | Easier stock counting, ordering, and variance reporting |
Reduced Waste | Consistent portion UOMs reduce over-portioning and unnecessary waste |
Easier Staff Training | New staff learn one consistent system across all recipes and ordering |
Better Supplier Communication | Suppliers receive clear, accurate purchase orders with no confusion |
Improved Recipe Consistency | Every guest receives the same quality and portion, every single visit |
Accurate POS Reporting | Sales and stock depletion reports reflect true usage when UOMs are correct |
Legal Compliance (Bar) | Measured pours ensure compliance with local alcohol serving regulations |
Menu Costing Accuracy | Accurate UOMs allow correct menu pricing and gross profit calculation |
Section 8: Best Practices for Restaurant UOM Management
Best Practice | Why It Matters |
Choose one standard measurement system (metric preferred internationally) | Reduces confusion across all staff and departments |
Train all staff on UOMs during onboarding | Ensures consistency from day one |
Match supplier invoice UOMs to your inventory system | Simplifies ordering and prevents receiving errors |
Use certified digital scales and measuring tools in the kitchen | Improves accuracy and reduces food cost variance |
Use jiggers and measured pourers at the bar | Controls beverage cost and ensures legal compliance |
Audit inventory UOMs regularly against POS and supplier invoices | Detects discrepancies before they become costly |
Standardise all recipe cards with clear UOMs | Controls food cost and ensures consistent quality |
Set par levels using the same UOM as your ordering system | Makes reordering faster and more accurate |
Label all storage containers with product name, UOM, and date | Reduces confusion in the kitchen and supports FIFO rotation |
Review UOMs when onboarding new suppliers | New suppliers may use different pack sizes or UOMs |
Include UOM on all purchase orders sent to suppliers | Prevents receiving incorrect quantities or pack sizes |
Use the same UOM in your POS, recipe cards, and inventory sheets | Creates a fully aligned, accurate reporting system |
Section 9: UOM Quick Reference by Region
UOM | Used In | Restaurant Application |
g / kg | Global (metric) | Ingredients, portions, stock |
ml / L | Global (metric) | Liquids, beverages, and sauces |
oz/lb | USA, some UK | Meat portions, bulk purchasing |
fl oz | USA, UK | Beverages, bar measurements |
pint | UK, Ireland, USA | Beer, beverages |
tot | South Africa | Spirit measure (approx. 25ml) |
nip | Australia, NZ, SA | Small spirit bottle |
dram | Scotland, UK | Whisky measure |
cl | France, Europe | Wine and spirit measurements |
cup | USA, Australia, Canada | Baking recipes |
tray | Global | Eggs (typically 30 per tray) |
keg | Global | Draught beer (20L, 30L, 50L) |
case | Global | Supplier bulk pack quantities |
Section 10: Standard Spirit Pour Sizes by Country
Country | Standard Spirit Measure |
South Africa | 25ml (1 tot) |
United Kingdom | 25ml or 35ml |
Australia | 30ml |
United States | 44ml (1.5 fl oz) |
Ireland | 35.5ml |
Canada | 44ml (1.5 fl oz) |
Europe (varies) | 20ml – 40ml |
Always confirm local legal requirements for your country, as regulations differ.
Quick Reference Checklist — UOM Compliance
[ ] All recipe cards have a UOM for every ingredient
[ ] Kitchen and bar staff trained on the correct UOM system
[ ] Purchase orders include UOM for every line item
[ ] POS inventory UOMs match supplier invoice UOMs
[ ] Portion guides created with correct UOMs and photos
[ ] Digital scales available and in use in the kitchen
[ ]Jiggers/measuress in use at the bar
[ ] Storage containers labelled with product name and UOM
[ ] Inventory count sheets use the same UOM as the ordering system
[ ] New staff UOM training included in onboarding checklist
[ ] Supplier UOMs verified when switching or adding suppliers
[ ] Temperature UOM confirmed (°C or °F) on all equipment