How to control restaurant food costs and prevent food waste from Udemy

Learn how to make your professional kitchen more profitable with this food waste e-learning dedicated to the Canadian hospitality industry.

Features:

Easy to follow with short videos
Best practices and secrets for Canadian hotels and restaurants
Resources you can start applying right away

Why this training?

This online course will introduce you to the opportunities of food waste prevention for Canadian chefs.

You will gain practical knowledge and tools to apply some best practices in the hospitality industry, leveraging the circular economy.

You will also have access to our carefully selected library of helpful resources and real case studies on food waste prevention.

What's in it for me?

Upon completion of this online training, you will be able to:

Gain a deep understanding of the opportunity of food waste prevention in Canada
Understand why your property’s Green Team need a representative from Culinary at that table
Gather data and KPIs to measure food efficiency of F&B operations
Learn how to reduce kitchen food surplus and prevent plate waste
Evaluate current food and beverage purchasing practices
Further improve efficiencies with the help of other departments
Apply Zero Waste and Circular Economy principles
Identify relevant food waste solution providers
Gain new insights on how to reduce food costs

Who takes this course?

This course is designed for culinary professionals in the F&B, hospitality, and tourism sectors.

We know time is the most precious resource as a chef, so the training is designed to be finalized in under one hour (with the option to gain more knowledge as you grow).

Our Course is also suitable for hotel leaders looking to learn more about food waste management and prevention.

What's inside

Learning objectives

Gain a deep understanding of the opportunity of food waste prevention in canada
Evaluate current food and beverage purchasing practices
Learn how to reduce kitchen food surplus and prevent plate waste

Gather data and kpis to measure food efficiency of f&b operations
Apply zero waste and circular economy principles
Further improve efficiencies with the help of other departments

Gain a deep understanding of the opportunity of food waste prevention in canada
Evaluate current food and beverage purchasing practices
Learn how to reduce kitchen food surplus and prevent plate waste
Gather data and kpis to measure food efficiency of f&b operations
Apply zero waste and circular economy principles
Further improve efficiencies with the help of other departments

Syllabus

Introduction

Introduction video

Personal Message from BetterTable.ca CEO - Ben Liegey

FOOD WASTE + BOTTOM LINE

Traffic lights

Read about what's good

what should give you pause

and possible dealbreakers

Provides practical knowledge and tools applicable to best practices in the hospitality industry, leveraging the circular economy, which is a growing trend in sustainable business practices

Teaches how to gather data and KPIs to measure food efficiency of F&B operations, which is essential for making informed decisions and improving profitability

Explores how to reduce kitchen food surplus and prevent plate waste, which are key areas for cost savings and environmental responsibility in the food service industry

Examines food purchasing, storage, and utilization, which are critical components of efficient kitchen management and waste reduction strategies

Discusses plate design, tableware, decoration, and music, which are elements that can influence plate waste and customer perception in restaurant settings

Focuses on the business case for the hospitality industry in Canada, which may not be directly applicable to learners outside of Canada

Reviews summary

Practical food cost and waste control

According to students, this course offers highly practical strategies for controlling food costs and preventing waste specifically within the Canadian hospitality industry. Learners appreciate the concise format, finding it time-efficient for busy professionals. Many found the content directly applicable, providing useful tools and techniques they could implement immediately. While some may desire more depth, the consensus is that it provides a strong, actionable overview.

Provides helpful supplementary materials

"Liked the additional resources provided for further learning."

"The library of helpful resources was a bonus."

"Real case studies added significant value to the lessons."

Quickly delivers valuable information

"Great course for busy chefs who don't have much time."

"Very concise and to the point, easy to fit into a busy schedule."

"I completed it quickly and felt I got a lot of value for the short time investment."

Information tailored for the Canadian market

"Appreciated that the course focused on the Canadian hospitality industry."

"The content was very relevant to my restaurant business in Canada."

"Helpful for understanding food waste prevention within a Canadian context."

Offers tools and tips for immediate use

"I gained practical knowledge and tools to apply best practices immediately."

"Provided me with actionable steps I could take back to my kitchen today."

"The course gave me really useful tips that I could apply right away."

"I learned practical tools and strategies that I could apply immediately to my work."

Some may desire more detailed content

"It was a good overview, but I wish some topics went into more depth."

"For intermediate learners, it might feel a bit basic."

"Could use more in-depth coverage on optimization techniques or specific metrics."

Activities

Be better prepared before your course. Deepen your understanding during and after it. Supplement your coursework and achieve mastery of the topics covered in How to control restaurant food costs and prevent food waste with these activities:

Review Basic Inventory Management Principles

Show steps

Reviewing inventory management principles will help you better understand the 'Food purchasing' section of the course and identify areas for improvement in your restaurant.

Browse courses on Inventory Management

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Read articles or watch videos on inventory management techniques.
Take a short quiz to test your understanding.

Review 'Waste: Uncovering the Global Food Scandal' by Tristram Stuart

Show steps

Reading this book will provide a broader understanding of the global food waste issue, enriching your understanding of the course material.

View Waste: Uncovering the Global Food Scandal on Amazon

Show steps

Read the book, focusing on chapters relevant to restaurant waste.
Take notes on key statistics and insights.

Conduct a Food Waste Audit in Your Kitchen

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Performing a food waste audit will allow you to apply the course's principles in a real-world setting and identify specific areas for improvement in your own kitchen.

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Track all food waste generated over a week.
Categorize waste by type (e.g., prep waste, plate waste).
Analyze the data to identify key sources of waste.
Develop an action plan to reduce waste in those areas.

Four other activities

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Develop a Staff Training Presentation on Food Waste Reduction

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Creating a training presentation will solidify your understanding of the course material and enable you to share best practices with your team.

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Outline the key topics to cover in the presentation.
Gather relevant data and examples from the course and your own experience.
Design visually appealing slides.
Practice delivering the presentation.

Design a Plate Waste Tracking System

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Creating a plate waste tracking system will help you implement the course's recommendations and measure the impact of your waste reduction efforts.

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Determine the data points to track (e.g., food type, portion size).
Choose a method for data collection (e.g., manual tracking, software).
Develop a system for analyzing the data and generating reports.
Pilot test the system and make adjustments as needed.

Review 'American Wasteland' by Jonathan Bloom

Show steps

Reading this book will provide a deeper understanding of the cultural and systemic factors that contribute to food waste.

View American Wasteland: How America Throws Away... on Amazon

Show steps

Read the book, focusing on chapters relevant to restaurant waste.
Take notes on key statistics and insights.

Attend a Local Restaurant Association Meeting

Show steps

Attending a restaurant association meeting will allow you to connect with other professionals in the industry and learn about their experiences with food waste reduction.

Show steps

Research local restaurant associations in your area.
Attend a meeting and introduce yourself to other members.
Ask about their food waste reduction initiatives.

Career center

Learners who complete How to control restaurant food costs and prevent food waste will develop knowledge and skills that may be useful to these careers:

Sustainability Manager

Sustainability managers are responsible for implementing sustainable practices. This course is very relevant. The focus of the course is on preventing food waste in the Canadian hospitality industry. The course provides insights into applying zero waste and circular economy principles, which are central to a sustainability manager's role. Furthermore, it teaches how to gather data and KPIs to measure food efficiency of food and beverage operations. As sustainability practices increase in importance, professionals can use this understanding to enhance their knowledge.

See salaries and explore the career path for Sustainability Manager

Food and Beverage Director

The food and beverage director oversees all food and beverage operations, and this course helps with understanding how to control food costs and prevent waste, which are critical to overall profitability. The course teaches hotel leaders how to gain practical knowledge and tools to apply best practices in the hospitality industry. This role may find particularly useful how to gather data and KPIs to measure food efficiency of operations. Also relevant are the concepts of zero waste and circular economy principles to the role. Because it is designed for professionals in the F&B sector, the course can teach them to reduce food costs.

See salaries and explore the career path for Food and Beverage Director

Restaurant Owner

Restaurant owners manage all aspects of a restaurant, including the financial health. The course demonstrates how to control food costs and prevent food waste, which directly increases profitability. The course will teach owners how to understand the opportunities of food waste in Canada. The course provides best practices and secrets for Canadian hotels and restaurants. Owners will also learn how to gather data and KPIs to measure food efficiency of operations. This course is designed to gain practical knowledge and apply best practices in the hospitality industry, leveraging the circular economy.

See salaries and explore the career path for Restaurant Owner

Kitchen Manager

Kitchen managers supervise the kitchen staff and resources. The course helps kitchen managers gain practical knowledge to control food costs and prevent food waste. The course specifically addresses kitchen food surplus and plate waste, providing solutions to reduce them. It addresses food purchasing and storage, utilization, and overprepared food, helping managers track and improve efficiency. The course also teaches managers how to increase efficiencies with departments to improve sustainability practices. Kitchen Managers may also find the introduction to zero waste and circular economy to be valuable.

See salaries and explore the career path for Kitchen Manager

Executive Chef

The executive chef is responsible for menu planning and kitchen operations, making this course useful for learning strategies to control food costs and prevent waste. This impacts both the culinary vision and the budget. The course introduces best practices and secrets applicable to the Canadian hospitality industry, equipping chefs with practical knowledge. Topics range from food purchasing and storage, to food utilization. Executive chefs also benefit from learning how to reduce kitchen surplus and plate waste, improving kitchen efficiencies. The course also delves into zero waste and circular economy principles which are valuable for the Executive Chef to implement these ideas.

See salaries and explore the career path for Executive Chef

Food Service Consultant

Food service consultants advise restaurants and other food service businesses on improving their operations. This course focusing on controlling food costs and preventing food waste may be valuable. The course covers a range of topics including food purchasing, storage, and utilization, providing best practices applicable to the Canadian hospitality industry. Consultants may also benefit from the course's discussion of circular economy principles. Finally, the course emphasizes the importance of tracking KPIs, which is valuable for measuring results.

See salaries and explore the career path for Food Service Consultant

Catering Manager

Catering managers oversee food preparation and service for events. This course helps managers understand how to control food costs and prevent food waste. The course provides insights into food purchasing, storage, and utilization, all essential for managing catering operations efficiently. Furthermore, the course provides strategies for reducing kitchen food surplus and plate waste, both of which can significantly impact costs in catering. The course may also be useful for understanding the latest trends in sustainability, like zero waste and circular economy principles.

See salaries and explore the career path for Catering Manager

Purchasing Manager

Purchasing managers are responsible for sourcing and buying goods and services for an organization, including food and beverage. This course is useful for learning about food waste prevention. The course teaches how to evaluate current food and beverage purchasing practices in the Canadian hospitality industry, which is relevant to purchasing decisions. The course will teach how to reduce kitchen waste, improve efficiencies, and reduce food costs, all of which are important to consider when choosing suppliers and negotiating prices.

See salaries and explore the career path for Purchasing Manager

Hotel Manager

A hotel manager oversees all aspects of a hotel's operations. This course on controlling food costs and preventing food waste can be a helpful introduction. This course teaches best practices and secrets for hotels in Canada. The course teaches how to gain a deep understanding of the opportunities of food waste prevention in Canada. Since the course is also suitable for hotel leaders looking to learn more about food waste management and prevention, the Hotel Manager can learn zero waste and circular economy principles to gain new insights on how to reduce food costs.

See salaries and explore the career path for Hotel Manager

Sustainability Consultant

Sustainability consultants advise businesses on becoming more environmentally friendly. This course may be useful for gaining insights into food waste. The course introduces how to apply zero waste and circular economy principles. Consultants can use this to help businesses improve their sustainability practices. Sustainability consultants can also use the principles to gain new insights on how to reduce food costs. Completing this course may help consultants understand the Canadian hospitality industry.

See salaries and explore the career path for Sustainability Consultant

Restaurant Manager

As a restaurant manager, overseeing daily operations and profitability are key responsibilities. This course may be useful for understanding how to control food costs and minimize waste, directly impacting the bottom line. The course covers strategies for food purchasing, storage, and utilization, contributing to efficient kitchen management. The course also explores KPIs to measure food efficiency in operations, ensuring resources are used effectively to reduce waste. Restaurant managers will also find insights into food surplus management, waste management, and building an efficient strategy, all aspects that contribute to a more sustainable and cost-effective restaurant.

See salaries and explore the career path for Restaurant Manager

Quality Assurance Manager

Quality assurance managers are responsible for ensuring products and services meet certain standards. This course will teach the Quality Assurance Manager about food waste prevention in Canada. The course will also teach managers best practices and secrets for Canadian hotels and restaurants. The course focuses on food purchasing, storage, and food utilization. Additionally, this course teaches how to reduce kitchen waste and plate waste. Ultimately, the content in this course will help the Quality Assurance Manager understand their role.

See salaries and explore the career path for Quality Assurance Manager

Cost Accountant

Cost accountants analyze production costs and are able to work as specialized accountants in the food and beverage industry. This course teaches professionals about waste prevention in the Canadian hospitality industry. The course will discuss food waste tracking and KPIs, which will likely prove useful to these accountants. The course also goes over how to reduce kitchen waste and how to reduce plate waste. These skills will give accountants more understanding of the industry, which may improve their job performance.

See salaries and explore the career path for Cost Accountant

Supply Chain Analyst

Supply chain analysts assess and improve processes for the movement of goods, including food. If their work is within the hospitality industry, this course covering food costs and waste prevention would be useful. The course covers topics from food purchasing to storage and utilization, as well as how to improve efficiencies with help from other departments. The course also introduces insights on how to reduce food costs in the Canadian hospitality industry. Supply chain analysts can take this course to improve their understanding of how to perform their job.

See salaries and explore the career path for Supply Chain Analyst

Business Development Manager

Business development managers identify and pursue new business opportunities. This course can provide insights into how to control food costs and prevent waste, which can be valuable when identifying potential partnerships or new revenue streams related to sustainable practices. The course will teach how to apply zero waste and circular economy principles and also how to identify relevant food waste solution providers. Business development managers will find many new insights on how to reduce food costs. They can offer ways to improve processes in the Canadian Hospitality Industry.

See salaries and explore the career path for Business Development Manager

How to control restaurant food costs and prevent food waste

What's inside

Learning objectives

Syllabus

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Reviews summary

Practical food cost and waste control

Activities

Career center

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