Meetings, Events, & Guest Experience

Let your mission shine through your interactions with clients and guests by offering unique menu options, rethinking the buffet, and communicating your food philosophy.

Make Fighting Food Waste in Events A Priority:

Operational Guides & Best Practices

The Future of the Buffet

Sample Buffet Menu

Fighting Food Waste: A Checklist

Toolkit for Communicating Food Waste

Staff Training

Along with hospitality learning platform Lobster Ink, we developed a series of five training videos to help staff embark on a food waste management journey.

Watch the training videos on the Hotel Kitchen site or access the course through the Lobster Ink platform to track staff progress and access the course manual and training facilitation guide.

Printables, Tools & Trackers For Your Property

Back of House Posters

3 posters to help train your staff to cut waste.
These posters will serve as daily reminders for your staff on the four pillars of the food waste management journey.
Display these posters in back-of-house areas to reinforce the mission and use the additional training guides below to start conversations and answer questions.

Customizable Food Philosophy Sign

Communicate your food philosophy and delight your guests.
__% of guests expect event venues to do their best to prevent food waste.
Curious about other ways to customize this card?
Include details on:
– Local vendor, farmer, or seasonal ingredient spotlights
– Your food’s journey back to the soil via compost
– Other sustainable food initiatives you have in place
Once completed, place by your serving vessels or guest seats!

Customizable Sign for A La Minute Buffet Options

A La Minute Menu Items signage was developed based on IDEO’s Future of the Buffet toolkit. A La Minute is a concept for serving high-value items like cold cuts and cheeses upon request.
Benefits of serving high-cost, commonly wasted items upon request include:
– Cutting food costs
– Promoting sustainability
– Enhancing the dining experience
Customize your sign and get started today!
The Hyatt Regency Orlando successfully reduced food waste by implementing this concept. The culinary team prepped 18 plates but only displayed one at a time with a conscious consumption cue. 13 out of 18 plates were ordered, with the rest being kept safe for later use or recovered for donation.

Food Waste Awareness Huddle Cards

In hospitality and food service, staff huddles play a crucial role in running a smooth ship.
Recent studies show that ~74% of employees find their jobs more fulfilling when they can make a positive impact on environmental and social environmental issues.
These cards offer bite-sized talking points and activity ideas. Use them to define your food philosophy, explore upskilling, set goals, and more!
To get started on using the huddle cards:
– Work with leadership to determine the top 3 topics to introduce.
– Select a timeframe to introduce selected topics.
*Please note that these resources are free to be adapted to your brand’s design guidelines.

Featured Case Study

Hyatt Regency Orlando

As part of Hyatt’s global commitment to 2020 Environmental Sustainability Vision, the hotel team at Hyatt Regency Orlando is brainstorming and testing new ways to reduce food waste at the hotel.

Menu

Take the Quiz

Toolkit

Join Us!

Case Studies

How to Use the Toolkit

Find Resources