Operations
Portion Control
Definition: Standardized serving sizes using scales, scoops, and training to protect margin.
Portion control prevents guest-facing inconsistency and food cost drift. Specs should be photographed and weighed during training, not described vaguely.
High-cost proteins and cheese are common drift items. Pre-portioning in prep reduces line variance during rush.
Guests notice shrinking portions before they notice small price increases; balance carefully.
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