Practical Waste Solutions for Businesses
About This Course
This programme equips chefs, restaurant owners, bar managers, and operations leads to systematically reduce food and packaging waste while maintaining service quality. Participants learn to measure baseline waste (bin-weighing), identify loss hotspots across procurement, storage, preparation, production, service, and delivery, and implement low-cost controls: par setting and batch sizing, cross-utilisation, date coding/First In First Out (FIFO), portion and plating standards, beverage-yield management, and packaging right-sizing with supplier take-backs.
What You'll Learn
• Quantify baseline waste and cost using a bin-weighing audit and simple logging (kg and $ per cover).
• Identify and prioritise waste hotspots across procurement, storage, preparation/production, service and delivery.
• Implement low-cost operational controls (par setting, batch sizing, cross-utilisation, date coding/First In First Out (FIFO), portion/plating standards, beverage-yield management, packaging right-sizing with supplier take-backs).
• Standardise procedures and training by developing Standard Operating Procedures (SOPs) and checklists to support compliance and staff adoption.
• Establish a Key Performance Indicator (KPI) framework and review cadence to monitor performance, verify savings and drive continuous improvement.
Entry Requirements
This course is targeted at:
- Food & Beverage professionals including but not limited to restaurant owners, operation leads, Chefs and bar managers
- Sustainability and ESG Coordinators
- Compliance and Risk Officers
- Corporate Communications and Strategy Executives
- General Managers and Operations Leads
- SME Business Owners and Founders
- Anyone with an interest in Sustainability and solutions for different types of businesses
While there are no pre-requisites for the course, participants should have listening, reading, speaking & writing proficiency in the English along with the know-how of using Microsoft applications and the Internet.