Less Waste, More Revenue: The Key to Unlocking Profitability Through Sustainability

Title: Less Waste, More Revenue: The Key to Unlocking Profitability Through Sustainability

Description:

How can foodservice operators reduce food waste while increasing profit margins? On average, restaurants make a return of seven dollars on every dollar spent reducing food waste—that’s a win in an industry with tight margins. With rising costs hitting the restaurant industry, it’s never been more important to get the most out of your supply to protect your profit margins. The good news? Small improvements to operations can reduce food waste, translating to better profit margins. Unearth the tools to improve efficiency and accountability in your kitchen, while also reducing waste and improving the profit margin on every dish sold.

Presented By: Too Good To Go

Learning Objectives:

• Discover tools to improve efficiency and accountability in your kitchen while improving your profit margin.
• Understand why it's important to measure waste and how to lessen it, sustainably.
• Learn actionable strategies for reducing your food waste and how to turn food waste into profit without major investments.

Type: On-Floor Session