Earlier this month, we facilitated a session with some LeanPath clients to discuss best practices to utilize the LeanPath System and reduce more waste. Throughout the conversation, there was a common theme: Reducing food waste starts with cultivating a positive, waste-aware culture in the kitchen. Once your team is on board, reducing waste becomes second nature, resulting in less food wasted and more money saved.
Tip: Preventing Food Waste: A Team Effort
Posted by Dave Britton, Exec. Director of Operations on March 5, 2014