Thread: portion control
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Unread 10-05-2012, 11:58 AM   #15
vexter1
On the road to being a farker
 
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Yeah - weighing it has not big a huge issue for us when vending (even at peak times) - I just have one person pulling meat, weighing and handing it off to the person making the item. It's worked pretty well this year overall. I especially liked it when a lady tried to tell me all she got was chips on her bbq pork nachos - aka - very little meat and so on. I explained to her that we weigh every portion to 1/4 lb - so I knew I was right in telling her she got the correct portioning. I didn't have to feel bad - I knew - as where before we started using a scale and kind of guessed at it with a measuring device, she might have had me wondering.
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