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
