Which of the following is a method to control ICOS during your shift?

Implementing portion control is an effective method to control Inventory Cost of Sales (ICOS) during your shift because it directly addresses how much product is being used for each order. By serving standardized portions, you minimize waste and ensure that the amount of ingredients used aligns with customer expectations and sales forecasts. This not only helps in keeping food costs in check but also assists in maintaining consistent quality across the menu, which is essential for customer satisfaction and operational efficiency.

Controlling how much of each item is used allows for better forecasts of inventory needs, reducing excess stock and minimizing spoilage. This can lead to improved profit margins and a more sustainable approach to managing resources within the restaurant. Implementing portion control also encourages team members to be more mindful of their usage, fostering a culture of responsibility around inventory management.