Which mistake is commonly made in ingredient proportions during busy hours?

In a fast-paced environment like a busy restaurant, one common mistake is underestimating ingredient amounts. This often occurs when staff rush to prepare orders and misjudge the quantity of ingredients needed. Accurate proportions are crucial for maintaining food quality and consistency. When amounts are underestimated, it can lead to inadequate supply for ongoing orders, resulting in incomplete dishes, delays in service, and customer dissatisfaction.

In contrast, overestimating ingredient amounts can lead to waste, while insufficient knowledge of menu trends typically affects planning and forecasting more than immediate preparation. Using older recipes might not be as relevant unless those recipes are significantly different from current standards. Thus, underestimating ingredients poses a more immediate challenge during peak business hours, emphasizing the need for precise measurement and awareness of current demand.