The difference in my kitchen after I started weighing everything for a month

I got a digital scale six weeks ago and decided to weigh every single ingredient, even salt and oil, for my dinner service. Before that, I was just using cups and spoons, guessing a lot. In the first week, my food costs dropped by 12 percent because I wasn't over-portioning proteins and starches. By week four, my plates looked more consistent and my cooks had fewer questions during the rush. The biggest shift was realizing how much I was over-seasoning; my hand pinch of salt was almost double what the scale said was right. Has anyone else made this switch and seen their waste go down, or did it just slow you down too much?

3 comments

3 Comments

harper_wright20d ago

Yeah, it's a total game changer. I was wasting so much cheese and cream just by eyeballing it. The scale showed my "handful" of shredded cheddar was like an extra ounce every time. My waste bin is way lighter now.

michael_patel20d ago

We started weighing coffee grounds and our shop's profits jumped almost overnight.

hannahcoleman20d ago

Wait, you weren't weighing the coffee before? What were you doing, just scooping it and guessing? That's wild to me. I figured every shop had a scale by the espresso machine. No wonder your profits went up, you were probably giving away half your product in every shot.