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!
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Leanpath food waste prevention technology enables commercial kitchens to dramatically reduce food waste and operate a more sustainable facility.