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Course Name:
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SUSTAINABLE RESTAURANT SOURCING & WASTE REDUCTION FOR COST SAVINGS
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Course ID:
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1146168 |
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Provider Name:
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PREPSHIFT
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Approved for:
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Description:
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Ingredient selection and food cost are things all restaurant owners can control and improve. Upgrading ingredients and reducing waste go hand-in-hand to maintain and even improve restaurant profitability. In this session, the Prepshift team will discuss how to work directly with local farms and aggregators to make local sourcing convenient, reliable, and profitable. We’ll prioritize easy substitutions with year-round availability that maximize sustainability without compromising on quality. We’ll also explore strategies to reduce business waste from implementing tracking systems, to improving employee education, to creating incentives for long-lasting change. This course is designed for W-2 business owners, managers, and culinary staff. |
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Training Subtype:
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Food Preparation
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Location:
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141 Sutherland Rd.
3
Boston, MA 02135
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Program Results In:
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-NA-
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Course Length:
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1 week(s)
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Average No. of Hours/Week:
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2 Hrs
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On-line Course Schedule:
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Cost/Student:
Includes:
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$3,000.00
Tuition
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Flat Rate Course:
(The cost of this course is based on a flat fee, regardless of the number of employees attending the course)
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Yes
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Performance Summary
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Program Year (Most Recent):
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