Consistency is the enemy of waste. If one chef piles on the fries and another skimps, you lose money and customer trust.
Review the previous day's variances during the pre-shift meeting. If you'd like to dive deeper, let me know: What is your current food cost percentage ? Are you struggling more with food waste or bar theft ? Practical Food and Beverage Cost Control
Post photos of "perfect plates" at every station. Consistency is the enemy of waste
