What can be a consequence of poor portion control?

Poor portion control can lead to higher levels of plate waste because when food portions are not carefully measured or balanced to meet customer expectations and consumption rates, it often results in customers receiving more food than they can eat. This can result in leftover food being discarded, contributing to an increase in waste.

For instance, if a restaurant serves larger portions than necessary, many customers may leave food on their plates, leading to excess waste. Conversely, if portions are more appropriately sized, customers are likely to finish their meals, which minimizes waste. Thus, the lack of proper portion control directly correlates with increased food waste, which has implications not only for the business in terms of financial losses, but also for environmental concerns regarding food disposal.