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The challenge
Food-waste training is often a list of virtues delivered to people who already know they should waste less. The failure is a menu written without looking at the shelf.
What we did
A Storyline module that makes the reader plan a menu before they can work the stock — guest demand, what is on hand, staff and equipment — because that is the order the waste is actually made in. Storage then date-checks each item against today, and anything past it goes in the expired bin rather than into a lecture about wasting less.
Project highlights
- Menu first
- Nine dishes and three planning levers. The course will not open the fridge until a menu has been chosen, which is the order the waste is actually made in.
- Dated stock
- Every item in storage has a date against today's. The expired bin is a control, not a lecture.