Why your restaurant staff might need to know both Imperial and Metric units.

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Right now in the United States we’re governed by inches, feet, ounces, pounds, and miles. And while the rest of the world is governed by centimeters, meters, grams, kilograms, and kilometers. Whether one believe it’s true-or-not, there’s one place where, at least ideally, both are used: Restaurants. Here are a couple reasons why if you own a restaurant, your staff need to start knowing both Metric and Imperial.

Some recipes might require Metric or Imperial units only.

This is especially true if you deal with non-American cuisine such as from Europe or Asia. Here are some common measurements to consider:

One Cup is about 240 milliliters.

One Ounce is about 28 grams.

One Inch is about 2.5 centimeters.

Now on the other hand, let’s take those measurements and flip them.

One Liter is about 4.22675 Cups.

One Kilogram is about 2.20462 Pounds.

One Meter is about 39.3701 Inches.

In the kitchen, it can be hard to communicate a recipe that requires 200 milliliters to have to say 6.7628 ounces. Of course ideally, your chef would have converted to the nearest unit or have done sufficient substitutions or other whatnot so your cooking staff can carry out the orders. But what if that is not the case? What if your recipe is messed up if you use metric instead of imperial? If you menu requires such delicacy, then your staff might need to use both units.

A significant number of your restaurant’s patrons might be from abroad.

If your restaurant is in a “tourist trap” or otherwise in a popular vacation spot, odds are that it’s unlikely your patrons will know what’s an ounce or what’s a mile. While most patrons might use vague descriptions like a “little more” of this or “less of this,” what if there’s not? What if there’s a patron that might want spaghetti with, say, a kilogram more cheese? Unless you have a scale in your restaurant kitchen, it’s definitely handy to be able to convert both units. Or at the very least, have a calculator handy.