I run a small cafe, and the hardest part isn't breakfast service. It's the 3 p.m. lull when the day-old pastries are still warm and I've been “just tasting” all morning.
Portion control gets fuzzy when food is literally my job. My current anchor is a container of cold roasted chicken, cucumber, white beans, and lemon-yogurt sauce.
I eat it in the back office before I restock the case, which keeps me from making a meal out of broken scones. It's not exciting, but it works.
What do you keep within arm's reach when good food is always nearby?
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