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20 Waste-Cutting Tips Every Foodservice Chef Should Know

In this e-guide, we’ve compiled 20 helpful food waste-cutting tips from our clients and LeanPath coaches. They range from well-known practical strategies—like examining pan depths and batch sizes—to those that are more whimsical and creative, like delicious re-use ideas for cakes and breakfast meats. Download it below!
LeanPath's 20 Food Waste-Cutting Tips Every Food Service Chef Should Know

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