Fourteen months of small portions got me to the range

I run a small fod business, so I'm around fresh bread and soup all day. For 14 months I weighed my real lunch, drank water when the 2pm lull hit, and quit treating unsold pastries as a perk. This morning the scale read 158.6, the first number inside my target range. I expected confetti; instead I felt quiet and made a normal egg sandwich. The pull hasn't vanished. I still want to graze when the afternoon rush ends. What's one ordinary workday rule that survived your goal weight for you?