Short answer question. You can answer in a few efficient sentences.

Chef Paul was recently hired by a local steakhouse. During his first week of work, Chef Paul asked the restaurants general manager about the state of the business. She told him that the restaurant was struggling. In fact, the establishment had not turned a profit for the past three years. Chef Paul was puzzled. His first impression was that the restaurant had a pleasant ambiance, experienced staff, and appropriate equipment. He wondered why the restaurant was struggling. The general manager explained that the customers like the restaurants generous portions and low prices, but the operation continues to lose money. Thanks to his training and experience, Chef Paul had a perfect solution and knew the way to make this restaurant profitable again.

Question: What is the most appropriate solution in this situation from the food cost control point of view and based on the course materials? You can answer in a few sentences or bullets.