There is a specific gesture that is systematically repeated in most businesses: workers put a quantity of ingredients in containers before adding them to the final elaboration (sandwich, pizza, etc.). There is a specific gesture that is systematically repeated in most businesses: workers put a quantity of ingredients in containers before adding them to the final elaboration (sandwich, pizza, etc.).

Let’s take an example to see the great difference that the proportions make in the expenses: A place in which the cost of the sandwich mushroom must be € 0.25 and another place, in which the cost is € 0.21. This margin of € 0.04 seems little, but if we multiply this, for example, by 600 sandwich services a day, it would already be a difference in expenses of € 24, multiplied by the approximate service of one year, the result is a difference of € 8,760 only in mushrooms.

What if we applied the same calculation to the rest of the ingredients in the sandwich? What amount of savings would we have per day? A week? A month? And a year?

The main utensils we propose for portion control: