FULL Food Waste Prevention Training + BetterTable CERTIFICATE + Monthly best practices and tips + VIP community

Available 30 days

Price

$ 49
FULL Food Waste Prevention Training + BetterTable CERTIFICATE + Monthly best practices and tips + VIP community

About Course

 MODULE 1: FOOD WASTE + BOTTOM LINE 

Lesson 1: Focus on the bottom line

  • Identify the breakdown of revenues for a restaurant
  • Understand what drives profitability

Lesson 2: Business Case for the Canadian hospitality industry 

  • Review the economic impacts for the industry
  • Be aware of the environmental benefits of food waste action

Lesson 3: Business Case for an average Canadian restaurant 

  • Explore the economic impacts for an average restaurant
  • Learn from other Canadian restaurants

Lesson 4: Attract talents and minimize risks

  • Lead to attract new staff and increase retention
  • Be ahead of the legislation

Lesson 5: How much can you save?

  • Use our savings calculator
  • Discover your potential 

 

 MODULE 2: FOOD WASTE TRACKING + KPIs 

Lesson 1: Definitions

  • Recognize the different types of food waste
  • Understand why you need to track them separately

Lesson 2: KPIs

  • Track relevant KPIs to maximize profitability
  • Compare your baseline vs. the Canadian industry average

Lesson 3: Food waste tracking

  • Make it easy to measure food waste 
  • Manage what you measure

 

 MODULE 3: HOW TO REDUCE KITCHEN WASTE 

Lesson 1: Food purchasing

  • Learn quick wins to purchase food smartly
  • Reduce food waste upstream in the supply-chain

Lesson 2: Food storage

  • Learn quick wins to store food efficiently once received
  • Maximize the shelf life of your ingredients

Lesson 3: Food utilization

  • Learn quick wins to reduce preparation waste
  • Do more with fewer ingredients

Lesson 4: Overprepared food

  • Learn quick wins to prevent overprepared food
  • Reduce waste while feeding more of your community

 

 MODULE 4: HOW TO REDUCE PLATE WASTE 

Lesson 1: Plate waste 

  • Understand the impact of plate waste on your bottom line
  • Maximize the satisfaction of your guests

Lesson 2: Plate design 

  • Review what’s on your plate to reduce plate waste
  • Learn quick wins to better design your meals

Lesson 3: Tableware, decoration and music

  • Develop indirect strategies to reduce plate waste
  • Make the best choices of tableware, decoration and music

 

 MODULE 5: HOW TO BUILD AN EFFICIENT STRATEGY 

Lesson 1: Everyone can make a difference

  • Discover how staff outside the kitchen can reduce food waste
  • Strategies to best engage your teams

Lesson 2: Food Surplus Management

  • Learn 3 Myths about best before dates and food donations
  • Identify existing solutions available in Canada

Lesson 3: Food Waste Management

  • Understand the food waste hierarchy 
  • Explore Canadian food waste management solutions

Course content

videoIntroduction videoFree
videoPersonal Message from BetterTable.ca's CEO - Ben Liegey Start
videoFocus on the bottom line Start
videoBusiness Case for the Canadian Hospitality Industry Start
videoBusiness Case for an average Canadian restaurant Start
videoAttract talent and minimize risks Start
videoHow much can YOU save? Start
videoQuiz module 1 Start
videoDefinition Start
videoFood Waste Tracking Start
videoQuiz module 2 Start
videoFood purchasing Start
videoFood Storage Start
videoFood Utilization Start
videoOverprepared food Start
videoQuiz module 3 Start
videoPlate Waste Start
videoPlate Design Start
videoTableware, decoration & music Start
videoQuiz module 4 Start
videoEveryone can make a difference! Start
video3 Myths about best before dates and food donations Start
videoFood donation partner - example: Vancouver Food Runners Start
videoFood Waste Management Start
videoStrategy session Start
videoQuiz module 5 Start
certificate

Pass the quiz to get a certificate

Subject

Rethink Food Quiz for Chefs

Pass the quiz
BetterTable

BetterTable

Course Instructor