WEBINARS & WORKSHOPSUPCOMING WORKSHOP:
Getting to the Bottom of Top Food Waste Sources | June 6, 2019 | 10-11:00 a.m. Join LeanPath’s Executive Chef & Food Waste Prevention Catalyst Robb White to find out the 15 food waste fighting question you need to ask your kitchen right now. Chef Robb conducts hundreds of coaching sessions with chefs every month. He has distilled his work into the Top 5 Food Waste Sources and the questions to ask your kitchen staff to find out exactly where they can be more efficient and effective. In this information-packed 30-minute webinar, you will learn about Loss Reasons as Process Changers; Overproduction, Trim Waste, Expired, Equipment Failure, and Quality are top loss reasons that should prompt each chef to dive deeper. Sponsors LeanPath is on a mission to make food waste prevention and measurement everyday practice in the world’s kitchens. We invented automated food waste tracking technology in 2004, and provide a complete food waste prevention platform, including data-collection tools, cloud-based analytics, and expert coaching. Since 2014 alone, LeanPath-empowered culinary teams have prevented 36 million pounds of food from being wasted. Our offices are located in the U.S., U.K., Spain, and Australia. Food Waste Stops with Me is a collaboration between Metro, the Oregon Restaurant & Lodging Association, the Oregon Department of Environmental Quality, as well as city and county governments to help food service businesses reduce food waste. WEBINARS AVAILABLE ON-DEMAND:
Sexual Harassment Prevention for Restaurant & Hospitality Employees (ServSafe Workplace) The National Restaurant Association recently launched ServSafe Workplace, a comprehensive suite of training programs that equips employees and managers with training to help manage emerging risks and advance the positive culture of the foodservice and hospitality industries. This webinar series on Sexual Harassment Prevention is the first training program available from ServSafe Workplace. New Labor Department Guidance to Clarify Treatment of Tipped Employees' Side Duties
This webinar addresses new guidance about tipped employees spending time on tasks that don't generate tips, such as wiping down tables, filling salt and pepper shakers, and rolling silverware into napkins, duties generally referred to as “side work.” Presented by the National Restaurant Association. Active Shooters in the Workplace: Key Strategies
Recent workplace incidents demonstrate the need for employers to develop policies and procedures to plan for and protect their employees and customers during these highly dangerous occurrences. The National Restaurant Association hosted a webinar that covered potential workplace violence indicators; steps for addressing employees who have indicated previous violent behavior or indicators of violence; actions to take to prevent and prepare for potential active shooter incidents; and managing the consequences of an active shooter incident. ACCESS OR DOWNLOAD PAST WEBINARS RECORDINGS:
Food Waste Stops With Me: Engage Employees to Prevent Food Waste Presented by Scott Youngblood, GM of Embassy Suites Washington Square in Tigard, November 8, 2018 As food professionals, you have the power to eliminate significant amounts of food waste, but you can’t do it alone. This webinar will help you engage your employees in preventing food waste and will focus on three areas of employee engagement: 1) learning how to empower your employees to prevent food waste, 2) understanding what food waste prevention looks like from your employees’ point of view, and 3) how engaging in food waste prevention can benefit your business. Download presentation notes. Restaurant Data Security: Beyond Compliance Presented by National Restaurant Association, October 18, 2018 Data security will continue to increase in importance as sophisticated technology and software allows more businesses to collect, store and analyze sensitive personal information. To help restaurant operators understand the new digital landscape and their responsibilities, we partnered with the National Cyber Security Alliance to present this webinar. Food Waste Stops With Me: Reducing Food Waste in Your Restaurant or Hotel Presented by Ned Barker and Dr. Steve Schein, August 29, 2018 Industry experts Ned Barker and Dr. Steve Schein showed how to start or improve efforts to reduce food waste at your restaurant or hotel. This webinar focused on three steps to understand where food waste is coming from, why it is happening and how you can create a plan to make food waste reduction an every-day part of your operation. Barker and Schein also shared tools and resources from Hotel|Kitchen.org created specifically for the hospitality industry. Ten Tips to Elevate Your Sales Team in 2018 Presented by Visiting Media More than ever, lodging members need to discover new ways to reach customers using technology and online sales tools. We’ve partnered with Visiting Media to offer you unlimited photos and videos to your listings on TravelOregon.com. Combine traditional content with 360˚ photography, 3D models and more to provide more immersive ways of describing your location! In this “Virtual Happy Hour” discussion with the expert team at Visiting Media, learn ten valuable suggestions you can implement right now with your sales team to engage new customers. Best For: Lodging operators, sales and marketing 5 Tasks That Can Steal Time From Your Business (And How to Win Time Back) Presented by FirstData 68% of small business owners want to spend more time working ON their business, not just IN it. Learn five key tasks that are stealing more than their fair share of time from your schedule, and specific strategies for how to stop spinning your wheels, get them done or delegated faster, and win time back to do meaningful work--or to recharge. How to Create an Effective Assessment Form Presented by Craig Thompson, former Operations Excellence Team Lead at the 4500 location chain Tim Hortons In this webinar, Craig will dive into the depths of what makes a quality assessment form as well as the rationale behind the assessment itself. Tax Tips For Restaurants And Federal Tax Reform Presented by Upserve Industry experts cover how the tax reform bill will impact restaurants, how to prepare for the new tax plan, and the pros and cons of it. Predictive Scheduling Presented by HotSchedules Listen to Nathan Pickerill, Principal Solutions Architect at HotSchedules, discuss how embracing technology can help address the challenges of predictive scheduling and the benefits beyond keeping you compliant. Analytics Presented by: Miles Partnership, Sparkloft Media, Travel Oregon, and ORLA Experts from Miles Partnership, a strategic marketing agency focused exclusively on travel and tourism, cover how to measure your marketing efforts and create forward thinking marketing solutions. Online Reputation Management Presented by: Sparkloft Media, Travel Oregon, and ORLA In this webinar, TripAdvisor's Phil Giudice, DMO Senior Sales Manager, cover: the scope and scale of TripAdvisor, best practices in the review space, how to improve your TripAdvisor ranking and how to access free assets to improve your digital reputation. Clever Tools for Clever Marketing Presented by: Sparkloft Media, Travel Oregon, and ORLA This webinar gives an overview of applications and tools you can use to simplify marketing such as Slack, Evernote, Basecamp, Google Drive, IFTTT, Dropbox, Balsamiq, and Skitch. |
QUICK LINKS Watch: Embassy Suites Food Waste Prevention Journey
UPCOMING EVENTS
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