A restaurant owner cut inventory costs from $4,000 to $2,500 per week by implementing portion control: multiple kitchen scales, staff training to weigh everything, and tracking yields. The system stopped both profit leakage from over-portioning and customer complaints from under-portioning.
Before joining the TRC method, what was like your biggest frustration or pain point in with your, with your business?
I would say inventory and food cost.
Oh, yeah? Yeah.
Like, for me, I would over order, and we actually weren't portioning a lot of the meals accurately, so, and then also under portioning. So inventory, over portioning, under portion and under portioning is just as a, you know, much of a problem as over portioning because then the customer is actually not getting the, the right, you know, the right deal. So they're just not gonna, you know, they might not respond back to me or they might not email or, you know, question right at the end of the day. So under portioning was, it was a really big problem. Over portioning was inventory. I was spending like four grand a week in inventory, and then I, I, I dropped that down to, like 2500.
Wow, that's amazing.
Yeah, just by, like, you know, kind of like putting some systems in place controls portioning. I know how much, you know, a bag of chicken yields and, you know, really just like, measuring, you know, things like we got, like a bunch of scales. So we have, like, four scales in our.
Oh, yeah, yeah.
In our kitchen now, which is like my favorite tool in the kitchen because, you know, we don't weigh it, then we don't know what's going on. The, Especially in your game, your game
weigh weight is everything.
It's huge. Exactly.
People are huge about their macros. Like, you know, you're like a, you're, you're an ounce off, man. That throws people's macros off and then they get mad, you know.
Exactly. Yeah. And I had a couple customers that, you know, I've lost over the years because our portioning was a little off. So, you know, now it's, it's really ingrained in the team. Like, you need to portion everything, everything matters because that is, you know, you know, it's, it's going to hurt the customer, and it hurts, you know, the business. Right. If you're over portioning, you know, you're just bleeding out, like, slowly.
Right, Exactly.
If your restaurant only works because you work 80 hours a week, it doesn't work.
