Pre portion some food. Yes it will increase labour temporarily, and can increase packaging cost but you need to look at the big picture. Eg. high turnover for staff- if you are struggling to teach portion control, have the prep team take some extra time to weigh and portion certain items (medium cost - don't worry about fries, veg or pasta) It also can help with proper food rotation and familiarize new staff to how a portion should look. Quality control- have only senior staff cutting and cooking the high cost items. Nobody wants to pay for a 6 oz steak and get a 4 oz. And you'll have less waste on under or over cooked proteins. Use appropriate serving vessels Have spec sheets - even handwritten will help

I have found that equipping the staff with proper portioning equipment(ie 6 oz scoop for a 6 oz scoop of ice cream) is essential. Utilizing meat scraps and vegetable scraps to make stocks for sauces instead of buying expensive stock bases will lower food cost. I find that waste is a big culprit in higher food cost. Keep waste down and your food cost will go down.

En mi caso hago control de productos porcionando las raciones y envasando al vacío, con un control exacto de las raciones, y regenerando para el servicio. -Para productos de coste elevado controlamos los pesos, pescados y carnes. -Para productos de precio económico como son ensaladas, patatas por medidas sobre unas bases ya mediadas con anterioridad.

One thing I found helpful, utilizing all of your in house product with menu development. Keeps you from over purchasing new product to go on one dish. Try to incorporate seasonal items in multible different dishes on new menus in a creative way. Using different cooking methods preparing these items. Rotating and checking all your portions for seafood, weights on fish cuts, meats etc. Don't be scared to bounce pricing back and forth between food preveyer. Making sure first in first out. Minamalize waste buy using extras and left overs in staff meals, stocks and so fourth. Most inportanly cost out your menu items and don't be scared to squeeze making sure you use up all your products