How a Successful Restaurant Controls Its Portions
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4 min read
According to a study by the National Restaurant Association, food costs typically represent 25% to 40% of a restaurant's total operating expenses, emphasizing why a successful restaurant controls its portions meticulously to protect its profit margins. This article delves into the precise strategies that high-performing eateries use to manage portion sizes, ensuring consistency and cost-effectiveness without sacrificing quality or customer satisfaction.
