Which practice most directly supports cost control across the network of CKL stores?

• A. Allowing local variations in portions to appeal to local tastes.
• B. Reducing chef oversight on portion sizes.
• C. Rotating staff roles without training.
• D. Implementing recipe standardization to ensure consistent taste, portion, and cost control.

Answer: (D)

Standardized recipes across all CKL stores directly control costs by defining exact ingredient amounts, yields, and preparation methods. When portions are fixed and methods are consistent, waste is minimized and over-portioning is avoided, leading to more predictable food costs, easier budgeting, and reliable supplier orders. It also makes training uniform, so every location uses the same inputs and techniques, allowing clear comparison of performance and quick identification of cost variances. Local variations in portions or flavors would introduce cost and quality fluctuations, making it harder to manage expenses across the network. Skipping careful oversight or rotating staff without training breaks consistency and can increase waste and errors, further undermining cost control.