Workshop for Foodservice Professionals
Enhancing Restaurant Profit & Sustainability by Reducing Food Waste
An ongoing challenge in the food industry is keeping your food costs down without diminishing food quality. One of the keys to success is food waste prevention. Join national experts Dr. Steve Schein and Ned Barker to learn more about how to reduce food waste in your business, empower your employees, reduce your environmental impact, and improve your bottom line. This is an interactive workshop where you will create a Strategic Roadmap for your business based on best practices from the Hotel | Kitchen toolkit, http://hotelkitchen.org/
Some pre-work will be suggested.
Who Should Attend
The workshop provides skills and resources ideal for Restaurant Managers and Chefs, Catering Sales Directors, Food & Beverage Directors, Executive Chefs, General Managers — virtually anyone working in food service/culinary supervision or management.
Thursday, March 14
1 to 4 p.m.
Jackson County Health and Human Services Building, Union Creek Room
140 South Holly St.
Medford, OR 97501