| Do you own a tavern, restaurant or fast food | | | | doesn't matter as long as you price it right. You |
| restaurant? If so, you know what it takes to be | | | | will need a good meat slicer like a Hobart and a |
| successful when you operate a kitchen, big or | | | | decent scale to weigh your meat. You can add |
| small. All your food items must be portion control | | | | lettuce and tomato if you like. Some food |
| food items. Portion control hamburgers can be | | | | establishments charge extra for that. I didn't |
| third of a pound, half a pound or a quarter of a | | | | because I wanted to put more value into my |
| pound. McDonalds didn't become successful if they | | | | food items to keep my customers coming back. |
| did not portion control their food. | | | | |
| | | | | Your preparation can be the same for portion |
| Next time you're in McDonalds, watch how the | | | | control hot dogs. How dogs can come in 10 to a |
| employees put fries into that little fry container | | | | pound, 8 to a pound, 5 to a pound or whatever |
| they give you. The scoop they use is made so | | | | your supplier has. Hot dogs are a no brainer to |
| that only a proportionate amount of French fries | | | | prepare because you don't have to make them, |
| fills the scoop, no more and no less. Of course, | | | | like making a ham sandwich. You can do the same |
| you cannot see their whole operation by standing | | | | thing with a tuna fish sandwich. All you need is an |
| at the order counter, probably because they | | | | ice cream scoop. You pick the size you want and |
| designed it that way so the customer cannot | | | | voila. Scoop the tuna into your scoop; make sure |
| eyeball every employee. Their hamburgers are | | | | the tuna does not exceed the scoop edges, place |
| portion control burgers because their ad says | | | | the tuna on your bread and you're done. You can |
| "famous quarter pounder," right? | | | | garnish with lettuce and tomato if you like. |
| | | | | |
| Portion control food items are a necessity to your | | | | You can portion control other sandwich food |
| bottom line. After all, isn't that the reason why | | | | items such as corned beef, roast beef, turkey, |
| you went into the food business? Of course. | | | | etc. It's all about slicing the meat correctly and in |
| Other food items like portion control ham can be | | | | the presentation of your sandwiches and your |
| portion control. You might say, how can ham be | | | | pricing that will contribute to your bottom line and |
| portioned control? It's the way you slice it. In my | | | | your food cost. |
| experience running a restaurant, the best way to | | | | |
| slice your ham is thin. I'm not saying that if the | | | | In closing, I believe you have a pretty good |
| ham slice is thick, it will not taste good. After all, | | | | understanding of what portion control food items |
| it's the same piece of ham. When the slices are | | | | can mean to a restauranteur. It doesn't matter if |
| thin, your presentation of your sandwich is more | | | | you own a tavern, restaurant or fast food |
| appealing to your customer. It presents itself as | | | | business. The above techniques in making a |
| more tasty. The way you fold the ham can make | | | | sandwich are a necessity if you have a kitchen or |
| your sandwich look good or bad. You can use an | | | | fast food operation. |
| ounce and a half of ham, two ounces or three. It | | | | |