Leanpath has worked in a lot of kitchens. Our food waste tracking and analytics help culinary teams understand where their food waste is coming from and why it’s happening. Once they understand that, we work with them to figure out strategies to prevent the waste from happening.
In this whitepaper, Leanpath Executive Chef Robb White walks chefs and managers through the sources of food waste and provides 15 food waste fighting questions to ask kitchen staff so you can start to get a handle on your food waste problem.
You’ll learn:
The top sources of food waste in kitchens
Best practices to combat food loss and waste
How to talk to your kitchen staff about food waste
