Which aspect is NOT usually influenced by portion control?

Menu design and aesthetics are typically not directly influenced by portion control. While portion control focuses on maintaining specific serving sizes to manage costs and reduce waste, it primarily impacts financial aspects such as food cost efficiency and waste reduction. Portion control helps ensure that each dish is consistent in size, which helps maintain the expected level of food quality across servings.

In contrast, menu design and aesthetics are more concerned with how dishes are presented and the overall look and feel of the menu. While appealing visuals can play a role in attracting customers, the specifics of portion sizes do not significantly impact the artistic elements of the menu or how it is designed aesthetically. Therefore, this option stands out as the one least connected to the principles of portion control in food service management.