In our first guide we presented some quick wins and case studies to show you how to go from wasting in the kitchen to basting in savings.
Our second guide has just been published here to help operations managers and chefs understand how to engage staff to reduce waste. We present some insights on how to prepare your team and adapt your kitchen to cut down waste successfully.
It is estimated that hotels, pubs, and restaurants could save an estimated £724 million a year by increasing recycling rates and preventing food waste.
One of the key components of a successful waste prevention campaign is a strong team open to new ideas. When introducing anything new into the kitchen, the success of the operation often relies on the collective buy-in of the team members. So if you want to launch an initiative to recycle and reduce waste, engaging your staff effectively is critical in driving productivity and profitability.
Ready to take action on waste and learn powerful ways to engage employees? Our guide will walk you through a 4-stage process, developed by Winnow, on how to motivate kitchen staff and achieve your waste reduction goals.
Have you had a great experience with different staff engagement methods leading to sustainable behaviour change in your kitchen? We would love to hear about it! Email us at firstname.lastname@example.org