Mini guide to successfully engage your kitchen team in food waste reduction

✓ Drive productivity and profitability in your commercial kitchen

✓ Streamline your kitchen's workflow

✓ Operate your kitchen more responsibly

When introducing anything new into the kitchen, the success of the operation will often rely on team co-operation and buy-in. So if you want to launch an initiative to reduce food waste, effectively engaging with your staff is critical to driving productivity and profitability.

Over the past three years we worked with hundreds of kitchens and have been privileged to learn a lot along the way. We have developed a simple four stage process which we call ‘The 4 As of staff engagement’: Awareness, Accountability, Action and Award.

Download the guide by filling out the form to get our top tips you can put to work straight away to engage your kitchen team to reduce food waste.

“The system is really easy to read and understand, it gives us an accurate view of waste on site. Chefs and front of house staff now think about waste throughout the day. For me, being able to see with detail which products are being wasted is incredible.”

– Ramiro Pujol, Head Chef, HSBC