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Lesson 1: Focus on the bottom lineIdentify the breakdown of revenues for a restaurantUnderstand what drives profitabilityLesson 2: Business Case for the Canadian hospitality industry Review the econom
Lesson 1: Definitions Recognize the different types of food waste Understand why you need to track them separatelyLesson 2: KPIs Track relevant KPIs to maximize profitability Compare your baseline vs.
Lesson 1: Food purchasingLearn quick wins to purchase food smartlyReduce food waste upstream in the supply-chainLesson 2: Food storageLearn quick wins to store food efficiently once receivedMaximize t
Lesson 1: Plate waste Understand the impact of plate waste on your bottom lineMaximize the satisfaction of your guestsLesson 2: Plate design Review what’s on your plate to reduce plate wasteLearn quic
Lesson 1: Everyone can make a differenceDiscover how staff outside the kitchen can reduce food wasteStrategies to best engage your teamsLesson 2: Food Surplus ManagementLearn 3 Myths about best before
MODULE 1: FOOD WASTE + BOTTOM LINE Lesson 1: Focus on the bottom lineIdentify the breakdown of revenues for a restaurantUnderstand what drives profitabilityLesson 2: Business Case for the Canadian ho
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