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Free resources: Focusing on kitchen efficiency during slow times

Posted by Leanpath on March 13, 2020

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. 

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Topics: Kitchen Culture, Food Waste Strategies, COVID-19

Reducing food waste at the salad bar

Posted by Robb White, CEC CCA AAC; Executive Chef & Food Waste Prevention Catalyst on January 9, 2020

Salad bars are vital in high-volume operations. The salad bar concept allows the kitchen to feed a lot of guests with the least amount of labor cost. It gives guests the ability to customize their meals. It offers chefs a way to utilize and repurpose ingredients in a creative and efficient manner. There are many positives to salad bars, but standard displays and operating procedures can also lead to massive amounts of food waste.

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Topics: Kitchen Culture, Food Waste Strategies

8 objections to food waste measurement, and how to respond

Posted by Leanpath on December 20, 2019

In order to meet the UN goal of reducing food waste by 50% by 2030 we need to accelerate adoption of food waste measurement and behavior change around the world. That means understanding the fears and concerns of companies that have the largest potential impact and responding to them with expertise. The Food Loss & Waste Protocol released a conversational whitepaper identifying top objections to measuring food waste with recommendations on how to move the conversation forward. Here is a summary of the top objections to measuring food waste and strategies to overcome them - for a deeper read including case studies, check out the full FLW Protocol publication here.

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Topics: Kitchen Culture, Food Waste Strategies, Food Waste Policy

Chefs Roundtable, Part 3 - Staff Engagement Strategies

Posted by Leanpath on November 8, 2019

Staff engagement in food waste prevention pays big dividends. When staff are engaged in tracking food waste, a kitchen gets more complete data, which provides greater insight into what a kitchen is wasting and why. But staff engagement in a mission-driven effort like food waste prevention also leads to better retention and job satisfaction.

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Topics: Kitchen Culture, Food Waste Strategies

Chefs Roundtable, Part 2 - Menu planning tips to prevent food waste

Posted by Leanpath on October 4, 2019

One of the best tools to prevent food waste is your menu, and deliberately integrating repurposing into the menu to ensure food is reutilized rather than wasted. In a webinar hosted by Leanpath Executive Chef Robb White, Sodexo chefs from the healthcare, corporate dining and universities segments shared their best practices in reducing food waste through inventory and menu management and staff engagement. Today, we’ll review the discussion on menu planning.

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Topics: Kitchen Culture, Food Waste Strategies