10 Food Waste Questions You Need to Ask Your Kitchen Team Today

Up to 10% of food in foodservice & hospitality kitchens is thrown out before it ever reaches a guest’s plate. But why?

Foodservice operations are high-intensity, high-pressure environments. There are customers to delight, quotas to meet, and quality to uphold. If food waste isn’t carefully monitored with the same rigor as safety and sanitation, it can quickly become a significant problem.

Leanpath food waste fighting chefs, Chef Robb White and Chef Ben Murphy, travel the globe training and engaging teams on food waste prevention. With more than 50 years of collective kitchen experience and a decade dedicated to food waste prevention, we’ve harnessed their insights and expertise to pinpoint what’s driving all this waste.

Get to the bottom of your kitchen’s top food waste sources in this fast-paced, 30-minute food waste roundtable to uncover:

• The top sources of food waste in nearly every kitchen
• The revealing questions you should ask your team today to pinpoint your biggest issues
• The best practices you need to know your team is following
• Why tracking the source of food waste is the key to prevention
  

Join Chefs Ben and Robb live. Can't make it? Register anyway and we'll make sure you get a recording of the webinar.