Portion control is probably one of the most important aspects of any successful commercial kitchen. Believe it or not, unknowingly adding a little extra to each plate, or smudging a bit in terms of exact recipes, can lose you a lot of money. Wasting a little here and a little there might not seem like a big deal, but it’ll eat up your stock in no time. Being exact, and employing reliable food scales on your back line, helps eliminate food waste and keeps your employees on point. It is super simple to weigh something out for portioning or storage, and doing so is the smartest and easiest way to save a few bucks before and after an inventory audit.
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