This course is for restaurant managers, site mangers and front of house staff who want to learn how to communicate your food service with guests to maximise both sustainability and profitability.
This course has been designed after years of working with restaurants, caterers and hotels to help them to be more sustainable and profitable.
Here you will learn the key issues about food and its environmental impacts, how to identify your most sustainable and profitable dishes, and how to help guests to buy more of these dishes.
These are your outcomes from course:
The course consists of short instructional videos, some short quizes and tasks for you to do during the course to build your knowledge. The course should only take you 2 hours in total and I recommend that you spend 20 minutes per day over a week on the course, so that don't have to use 2 hours of your time in one block. This helps you to think over the topics each day as well. You can of course take the course in one block as well, it is totally up to you!
I have worked as a chef for the last 15 years, and for the last 5 of them I have worked with restaurants, caterers and hotels to help them to be more sustainable and profitable. I have an MSc in Green Economy, focusing on food sustainability and a passion for making sustainable solutions work in real life, not just on research papers!
I keep getting asked to give training courses for chefs, kitchen managers, F&B managers and front of house staff, so I thought it was about time to put these learning opportunities somewhere that everyone can access.