Advanced training

Target audience:  

Restaurant staff 

Chefs 

Management 

Waiters Description:

This advanced training builds upon the fundamental course, providing your team with the opportunity to refine and enhance your food waste reduction routines. We will review existing processes, identify areas for improvement, and implement new, effective methods to further reduce waste. Through a combination of reflection, best practices, and hands-on coaching, this session equips your team with actionable tools to drive engagement and ensure long-term impact at all levels of the organization. Content:

Review of fundamental training Why food waste matters, key reduction strategies, and actionable insights

Evaluating current routines Analyzing your existing processes and identifying areas for improvement

The 9-step action plan A structured approach to minimizing food waste in all kitchen operations

Kitchen economics Understanding how food waste impacts costs and how to optimize expenses

Data-driven waste analysis Leveraging measurement data to pinpoint and reduce waste more effectively

Goal setting Defining realistic food waste reduction targets and action plans to achieve them

Waste-reducing cooking techniques Practical strategies to maximize ingredient utilization

Menu planning for sustainability Optimizing menus to reduce waste and make the most of available ingredients

Purpose:

To strengthen both ecological and economic sustainability in your operations and further reduce the climate impact of the restaurant industry.

Goals:

Further reduce food waste by refining processes and increasing awareness

Optimize kitchen operations to reduce costs while maintaining quality

Equip staff with the right tools to take ownership of food waste reduction efforts

Ensure long-term sustainability by implementing actionable and measurable strategies

This training is ideal for teams ready to take their food waste reduction efforts to the next level!