4d • Money Saving
The "Ounce of Gold" Strategy
In 1849, miners in California would sift through tons of dirt to find an ounce of gold.
In 2025, restaurant owners are doing the opposite: You are sifting through tons of gold and throwing out the ounces.
The "ounces" in your restaurant are the 0.5-ounce over-portions happening on your prep line every single day.
The Math of the "Tiny Leak":
- Let's say you sell a Signature Ribeye or a Premium Pasta.
- If your kitchen over-portions by just half an ounce per plate...
- And you serve 80 plates a day...
- At an average cost of $1.50 per ounce...
- That is $60 a day in "invisible" waste.
$60/day = $1,800 a month.
That is the cost of your electricity bill, a new piece of equipment, or a family vacation—gone, simply because of a heavy-handed prep cook.
The 5-Minute "Profit Plug" Action Plan 🛠️
You don't need to fire your staff. You need to "Calibrate the Culture.
1. The "Blind Scoop" Test: Tomorrow at 4:00 PM, grab a random prep container. Ask your cook to scoop what they think is a "standard portion" onto a scale.
2. The Variance: If they are off by more than 10%, show them the math. Tell them: "This half-ounce is the difference between us being profitable and us struggling.
3. The Visual Aid: Tape a photo of the correct portion size on the scale at eye level.
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The "Ounce of Gold" Strategy
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