In the current economic climate where food costs can fluctuate depending on the season, profit margins are constantly squeezed. On top of this, issues like new competitors sprouting up continue to challenge Malaysian food service business entrepreneurs, making the process to budget for the quarter a difficult task. Add customer retention to the mix, and it quickly becomes a nightmare.
One easy, yet quick to be implemented way is to increase portion size and the number of available dishes to attract return customers. However, with rising costs and food sustainability concerns, this convenient way out is more often than not the more expensive way out.
Consider using portion control to your business advantage, which means keeping a managed, calculated guidelines to keep serving sizes consistent to save both time and money.
Here’s how portion control can help: