What is a significant risk of poor portion control in restaurants?

Poor portion control in restaurants can lead to increased food waste and costs, making this the correct answer. When portions are not managed appropriately, dishes may be served larger than necessary, causing excess food to be left uneaten and ultimately discarded. This not only results in wasted ingredients but also impacts overall food cost control. Restaurants operate on thin margins, and excessive waste can significantly eat into profits. Effective portion control helps ensure that food costs are kept in line, and it contributes to a more sustainable business model by minimizing waste. Additionally, when portion sizes are standardized, it allows for better inventory management and forecasting, further supporting financial health.

Considering the other options, enhanced customer satisfaction typically stems from appropriate portion sizes that meet customer expectations while avoiding waste, thus they do not align with the negative implications of poor portion control. Improved employee efficiency may occur with streamlined portioning processes but is not as directly impacted as cost and waste factors. Similarly, while food safety is crucial in restaurant operations, poor portion control does not primarily affect food safety standards directly, but instead, it can lead to other operational inefficiencies.