The impact of COVID-19 on the foodservice and hospitality industry is hitting fast and, at least for now, hard. During any time of uncertainty, it’s important to focus on what you can actually control. There are ways kitchens can increase efficiency during slow times--or anytime for that matter--and take greater control of the impact of that slow down on their bottom line.
We’ve collected a few of our resources, along with some insight from others, on running a more efficient kitchen.
Reducing food waste is, of course, where Leanpath focuses its attention and is an area where any kitchen can be more efficient. Tracking food waste is critical, but whether you are a Leanpath client or not, you can take lessons from these food waste resources and begin taking control of your food waste.
- Webinar: Chefs Roundtable - Menu and inventory strategies to prevent food waste
- Webinar: 3 of the biggest waste culprits in your kitchen
- Whitepaper: Preventing food waste at the salad bar
- Whitepaper: A short guide to food waste management best practices
- Blog Post: 15 food waste questions to ask your kitchen right now
- Blog Post: 5 factors driving food waste in foodservice
There are other areas, beyond reducing food waste, where kitchens can gain greater efficiencies. We compiled a few guides from around the Web.
- 9 ways to make your restaurant kitchen run more efficiently
- How to manage a restaurant kitchen efficiently
Download these guides and get started
on your food waste prevention journey today!
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| 20 Waste Cutting Tips Every Foodservice Chef Should Know | Preventing Food Waste at the Buffet: A Guide for Chefs & Managers | Empowering & Engaging Culinary Teams to Prevent Food Waste |
