Tag: Restaurant operations

According to ReFED, oversized portions are a significant factor in consumer food waste. So, what is portion control in a restaurant, and how does it help a business manage costs and ensure customer satisfaction? It is a fundamental practice that involves serving consistent, accurate amounts of food and beverages to every customer.

According to research, the U.S. food service industry produces between 22 and 33 billion pounds of food waste annually. Implementing what is first in first out food handling is a powerful, yet simple, solution to significantly reduce this waste, cut costs, and improve overall food safety standards for any kitchen.

According to culinary professionals, the flow of food is the path food takes in an operation, beginning when you buy the food and ending when you serve it. The first stage in the flow of food is the receiving stage, which is arguably the most critical for ensuring safety from the outset.