How To Control Restaurant Food Costs And Prevent Food Waste

Achieve a triple bottom line in your F&B operation

What you'll learn

Gain a deep understanding of the opportunity of food waste prevention in Canada

Evaluate current food and beverage purchasing practices

Learn how to reduce kitchen food surplus and prevent plate waste

Gather data and KPIs to measure food efficiency of F&B operations

Apply Zero Waste and Circular Economy principles

Further improve efficiencies with the help of other departments

Requirements

Interest in hospitality and F&B operations

Description

Learn how to make your professional kitchen more profitable with this food waste e-learning dedicated to the Canadian hospitality industry.Features:Easy to follow with short videosBest practices and secrets for Canadian hotels and restaurantsResources you can start applying right awayWhy this training?This online course will introduce you to the opportunities of food waste prevention for Canadian chefs.You will gain practical knowledge and tools to apply some best practices in the hospitality industry, leveraging the circular economy.You will also have access to our carefully selected library of helpful resources and real case studies on food waste prevention.What's in it for me?Upon completion of this online training, you will be able to:Gain a deep understanding of the opportunity of food waste prevention in CanadaUnderstand why your property’s Green Team need a representative from Culinary at that tableGather data and KPIs to measure food efficiency of F&B operationsLearn how to reduce kitchen food surplus and prevent plate wasteEvaluate current food and beverage purchasing practicesFurther improve efficiencies with the help of other departmentsApply Zero Waste and Circular Economy principlesIdentify relevant food waste solution providersGain new insights on how to reduce food costsWho takes this course?This course is designed for culinary professionals in the F&B, hospitality, and tourism sectors.We know time is the most precious resource as a chef, so the training is designed to be finalized in under one hour (with the option to gain more knowledge as you grow).Our Course is also suitable for hotel leaders looking to learn more about food waste management and prevention.

Overview

Section 1: Introduction

Lecture 1 Introduction video

Lecture 2 Personal Message from BetterTable.ca CEO - Ben Liegey

Section 2: FOOD WASTE + BOTTOM LINE

Lecture 3 Focus on the bottom line

Lecture 4 Business Case for the hospitality industry in Canada

Lecture 5 Business Case for an average restaurant in Canada

Lecture 6 Attract talents and minimize risks

Lecture 7 How much can you save?

Section 3: FOOD WASTE TRACKING + KPIs

Lecture 8 Definitions

Lecture 9 KPIs

Lecture 10 Food Waste Tracking

Section 4: HOW TO REDUCE KITCHEN WASTE

Lecture 11 Food purchasing

Lecture 12 Food storage

Lecture 13 Food utilization

Lecture 14 Overprepared food

Section 5: HOW TO REDUCE PLATE WASTE

Lecture 15 Plate waste

Lecture 16 Plate Design

Lecture 17 Tableware, decoration and music

Section 6: HOW TO BUILD AN EFFICIENT STRATEGY

Lecture 18 Everyone can make a difference

Lecture 19 Food Surplus Management

Lecture 20 Food Waste Management

Lecture 21 Strategy Session

Section 7: EXAM

Chefs,Culinary Teams,F&B Managers,Front-of-House staff,Hospitality Leaders