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Level 3 for chefs: How to run a sustainable buffet service
Welcome!
Welcome to the course (2:06)
Principles of sustainable food service
Key messages for chefs (3:34)
Principles for sustainable menus (4:32)
Principles for sustainable sales (3:11)
Case study : a classic buffet service (4:58)
Worksheets explained (2:29)
Sustainable buffet menu plans
Identifying your sustainable buffet opportunity (5:23)
Your Hot Mains station opportunity (12:12)
Hot mains station - new menu design (12:58)
Your Grab & Go station (5:46)
Your Salad station (6:13)
Sustainable buffet sales
Naming and labeling dishes (4:43)
Hot Main station buffet design (6:47)
Salad and Deli station buffet design (4:00)
Measuring & communicating your success
Measuring & communicating your success (6:32)
Course summary (5:35)
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Hot mains station - new menu design
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