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Andrew Shakman on the Business Chef Podcast

Posted by Leanpath on September 18, 2019

Leanpath CEO Andrew Shakman sat down with Chef Shawn Bucher at the Business Chef Podcast to discuss the impact and growing awareness of food waste. 
Listen to the Podcast
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Topics: Kitchen Culture, Food Waste Strategies

Guardians of Grub campaign empowers foodservice professionals to reduce food waste

Posted by Leanpath on September 5, 2019

A bold new foodservice industry campaign called Guardians of Grub, is empowering foodservice professionals in the UK and beyond to Stand Up for Food and reduce food waste during the month of September.
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Topics: Announcements, Kitchen Culture

Top food waste sources and how to prevent them: Equipment Failure

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on August 23, 2019

As Leanpath's full time Executive Chef, I've trained and coached hundreds of chefs and managers on preventing food waste in their operations. When you spend this much time with frontline foodservice workers, hearing their food waste successes and horror stories, valuable trends emerge. One of the most aggravating food loss reasons I hear about all the time is equipment failure. As chefs and managers, we trust our kitchen tools, sometimes too much. Here are a few questions to ask your staff to prevent food waste due to equipment failure.

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Topics: Kitchen Culture, Food Waste Strategies

Questions I get asked: How does a food waste tracking device fit into my kitchen?

Posted by Aspen Mayberry, Implementation Operations Manager on August 15, 2019

Bringing a new piece of equipment into a busy kitchen is never a decision to be taken lightly. And since food waste prevention is often a brand new part of the kitchen workflow, it’s understandable that there could be a lot of questions about what it means for your processes and team. In the last two years, I’ve visited over 120 kitchens, training them on preventing food waste with Leanpath. Here are the most common questions I get asked about introducing Leanpath equipment into foodservice kitchens. 

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Topics: Kitchen Culture

5 ways to engage your staff around food waste prevention

Posted by Sam Smith, Director of Marketing on July 30, 2019

Food waste prevention is a mission, and mission-driven companies have an easier time recruiting and retaining staff. With foodservice turnover rates at 70% and higher, giving staff a reason to see their work as bigger than themselves, bigger than one shift or daypart, is not just nice, but necessary. Food waste prevention can do that. Here are 5 ways to get your staff engaged in the mission.

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Topics: Kitchen Culture, Food Waste Strategies