Free Workshop for Foodservice Professionals

Enhancing restaurant profit and sustainability by reducing food waste

An ongoing challenge in the food industry is keeping your food costs down without diminishing food quality. One of the keys to success is food waste prevention. Join national experts Dr. Steve Schein and Ned Barker to learn more about how to reduce food waste in your business, empower your employees, reduce your environmental impact, and improve your bottom line. These interactive workshops will help you create a Strategic Roadmap for your business based on best practices from the Hotel | Kitchen toolkit, http://hotelkitchen.org/. Some pre-work will be suggested.

Who should attend
The workshops provide skills and resources ideal for Restaurant Managers and Chefs, Catering Sales Directors, Food & Beverage Directors, Executive Chefs, General Managers – virtually anyone working in foodservice / culinary supervision or management.