We've just started using Big Dave's portion cup method at one of our stores. But getting (all 4oz) 200 cups of cheese, 200 cups of chicken and 200 cups of mince ready every day seems a lot of work! We go through about 100 pizzas per day. Would i see much benefit in using portion control? One of the normal pizza makers is complaining like hell and says its slowing him down and its a "pain in the a**"". The problem is that pizza accounts for 40% of our sales and therefore all the staff are cross trained which helps save on labour. When one of the new guys is on pizza duty, the portions per pizza rise dramatically so we've had to introduce the portion control. How did you guys handle the compaints? Anybody tried the portion cup method and found it useful? Did it slowdown orders?