By using accurate portioning not only do we create an easily recognizable flavor profile consistent with the brand, we also will be contributing to keeping our food cost in check.

Proper dough and product management contribute to a better food cost. This starts with accurate Food Ordering and Inventory and requires communication with your crew.

Have portion guides in a easy-to-reference location at the makeline.

You can also use "F3" to view recipes on the makeline screen.

Memorizing portions will help you gain speed on the makeline, while still retaining accuracy.

Never use frozen cheese. This typically ends up over portioned and creates a poor product.

Use the scale! If you are putting on a portion of a topping that you have not yet weighed out during your shift; use the scale to make sure your hands are calibrated accurately.

Use a screen and 12 X 12 parchment paper tared out on the scale to practice grabbing accurate handfuls for each weight. Cover the display on the scale until you feel you have the right amount, then check how accurately your hands are calibrated! Repeat this process until your portioning is perfect every time.

Accurate inventory counts are the first step in reducing waste. We use the data from these counts both to identify what items we have over/under used AND to predict what will need to be ordered on the next food order.

You can also identify over/under usage trends in your store by reviewing food variances in PWR. Be sure to communicate these variances with your crew so everyone knows what items to focus on.

Electronic Food/Coke Orders are based on predicted sales in PULSE and take into account inventory on hand, past usage, as well as margins set by the store. If short shelf-life items are over ordered, they will likely go directly to waste, negatively affecting your food cost.

The Red Straw method is a great way to communicate these over/under usage trends. For example, if Grilled Chicken is consistently being over topped, you would place a red straw in the tub on the makeline as a reminder that this item needs to be weighed out every time, for every portioning.

By regularly reviewing your Consolidated Inventory Usage you can identify over/under usage trends in your store. Be sure to communicate these variances with your crew so everyone knows what items to focus on.

Remake/Bad/Cancelled Orders will also effect your food cost  negatively.

Proper dough management, recipe and portion memorization, and proper training on phones are great areas to focus on to reduce Remake/Bad/Cancelled orders.