Many restaurants budget a profit of 10 percent or less.This means that a sandwich selling for $3.00 makes a profit of only 30 cents. If the cook happens to put a half-ounce too much meat in the sandwich, the operation is probably losing money on it. No wonder so many restaurants go out of business.
Careful measurement is one of the most important parts of food production. It is important for consistent quality each time a recipe is prepared and served. And it is important for cost controls.
There are two important kinds of measurement in the kitchen:
1. Ingredient measurement
2. Portion measurement, or portion control
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