| Accurate yield testing: the case for portion control By Doug Bush, Bush Brothers Provision Company In today’s economy, with soaring fuel and grain costs driving prices higher, many chefs try to find bargain products. But before you go sacrificing your quality or changing your specifications, is there another way to better use your food-cost dollars and still offer the right product at the right price? See the rest of the article here.
Eighteen Reasons for Using Portion Control By Bill Jordan, Bush Brothers Provision Company 1. PORTION COST CONTROL is easy and simple. The exact number of potions in a pound of meat is known even before the meat is purchased. Cost control on every serving. 2. THERE IS NO WASTE. Every ounce of beef bought can be served. No trimming or boning by the restaurant is necessary. 3. UNIFORM COOKING TIME is possible. Because all cuts of an order of beef are the exact same size, shape, and weight, they all require the same cooking time. This eliminates the chance of some cuts being overdone while others are underdone. 4. LITTLE IF ANY LABOR is required. Only the cooking job remains to be done. 5. NO SKILLED PERSONNEL NEED BE EMPLOYED for cutting meat. The purveyor pays highly skilled meat cutters to prepare the portion-ready products so the customer doesn't have to. 6. NO DISGRUNTLED CUSTOMERS because of uneven portions. They are all the same size, shape, and dimension. 7. EASIER SANITATION MAINTENANCE There is no mess of cutting. 8. NO LEFTOVERS. Portion-ready cuts can be taken right from the refrigerators as the demand requires. 9. LESS REFRIGERATION SPACE IS NEEDED. Portion-ready cuts come compactly packaged for minimum storage space. 10. LESS EQUIPMENT is needed to serve meals since no preparation prior to cooking is necessary. 11. UNIFORM QUALITY is strictly maintained by purveyors you can trust. 12. SMALL INVENTORY is required. This means that fewer dollars need to be invested in unused beef and waste. 13. NO NEED TO BE "OUT" of a particular meat order. A supply of portion-ready beef on hand means there is a serving instantly available at any hour. 14. LOSS DUE TO PILFERAGE can be eliminated. The inventory can be entrusted to one person and responsibility fixed. 15. NO LOSS DUE TO SPOILAGE. 16. With STANDARDIZED PORTION CONTROL, a restaurateur is able to run several units and maintain quality control. 17. Kitchen staff can concentrate on CREATING VALUE-ADDED BEEF DISHES WITH ENHANCED PLATE PRESENTATIONS; They have more time to devote to other areas of the operation 18. SMALL CASE SIZES allow operators to feature several beef items at a low inventory cost |
