Preparing the food in your venue according to standardized portions is an integral aspect of your cost management. Maintaining this consistency is also one of the key ways to keep up a good reputation in the eyes of your customers.
In this lesson, chef turned restaurant consultant Ryan Gromfin outlines the ways you can stay on top of portion control in your venue.
Learn hospitality skills for today’s world, including:
- Why portion control is important in restaurants
- How to ensure your staff are preparing meals according to the standard portions
Get your kitchen in tip top shape with these tips from a star instructor!
Former chef Ryan Gromfin is a consultant for the restaurant industry. He uses his extensive experience to help owners and managers reduce costs and increase profits.