Every dollar counts and every detail counts in the restaurant industry, and of course those two factors aren’t unrelated. Seemingly insignificant issues easy to ignore amid all the busyness and complexity of day-to-day operations can add up to major bites taken out of your bottom line, and conversely small tweaks and changes in procedure can ramify into significant savings.

Portion size is a clear example of this phenomenon, and the focus of our post today here at the V&E Restaurant Group blog.

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