For any hospitality business, cost is always one of the driving factors. However, adopting sustainable practices in your business is crucial in the current environmental climate. But how can you balance profitability and sustainability?
In this lesson, Carlos Henriques explains how you can find a balance between profitability and sustainability.
What you’ll learn:
- How to establish a balance between profitability and sustainability
- How to reduce losses and gain value
This course is ideal for any kitchen employees and staff members wanting to learn more about sustainable food practices.
With a passion for the hospitality industry and a desire to reduce food waste without compromising food quality, Carlos Henriques is the proud owner and co-founder of the world’s most sustainable venue - Restaurant Nolla.