Increase F&B Profitability by Controlling Food Costs

Solutions designed for F&B operations and hospitality leaders

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Hospitality Food Waste Prevention Experts

Results beyond the bottom line


Food Waste Reduction

7:1 ROI

Invest smartly

12 tonnes

CO2 prevented per year

The cost of food is skyrocketing. What was affordable is now expensive, and operators are forced to raise menu prices to account for increased input costs. There are tons of ways you can reduce food waste and reduce food costs as well. With the help of a great food waste expert, you can get the help you need to really get your budget under control.

Improve Profitability

Cut food purchasing costs by 3 to 7% and increase restaurant profitability.


Expect Productivity

Achieve operational excellence and empower your teams to prevent up to 50% of food waste

Leverage Sustainability

Attract eco friendly customers, retain top talent and reduce your carbon footprint.


Helping Hospitality Leaders increase Restaurant Profitability

BetterTable Certificate

Food Waste Prevention Course + BetterTable Certificate

Learn from our hospitality online training in as little as one hour to quickly reduce food costs with minimal effort. For all eco friendly F&B operations in Canada.

Food Efficiency Audit

Boost your restaurant profitability with a detailed BetterTable Food Audit. It can be combined with our BetterTable Game to interview key leaders, and with food waste monitoring technology. For hotels and restaurants willing to control food costs for enhanced productivity.

BetterTable Food Audit - Food Waste Audit to cut food costs and increase restaurant profitability

What Is Food Waste Consultation?

Food waste consultation is a great way for hoteliers to learn how green hotel leaders leverage sustainable gastronomy, to implement strategies to achieve a triple bottom line. It can help Hotel General Managers, F&B Managers, Chefs, and other Hotel Managers in HR, Marketing, Sales and Finance.

Food waste consultants can help you:

  • Learn how to save money and cut food purchase costs
  • Learn how to inspire and train kitchen teams
  • Learn how to reduce single-use plastic use and your carbon footprint
  • Learn how to implement regenerative tourism practices
  • Learn how green hotels sell more with sustainability solutions
  • Learn how hospitality leaders anticipate coming regulations

Empowering Hospitality Leaders to Rethink Food Costs

Who Can We Help?

  • Green-Key Certified Hotels
  • Restaurants
  • Hospitality Schools
  • Hospitality & Tourism Industry Associations
  • Destination Marketing Organizations working towards Destination Stewardship

We are ready to help you find out what you can do to help with sustainability and with profits as well. We have taken the pledge to fight food waste and to help commercial kitchens go green and improve their sustainability performance.

Food waste is one of the biggest expenses that many companies that serve food deal with. Food waste can cut into your profit margin, it can cut into the overall efficiency of your company and it can have a big impact on the planet as well.

Contact today to learn more and to set up a consultation so that we can help you start reducing your food waste.

What hospitality leaders say

“An excellent training for any food handler, employee or employer.”

Kunal Dighe

Executive Chef at JW Marriott Parq Vancouver and the DOUGLAS

All hotel chefs should have this!

Chef Poyan

Chair at Chefs’ Table Society of BC

I really enjoyed the masterclass, very well done and captivating until the end!

Safia Moke

Executive Director at Delice Group

I recommend to restaurants that want to learn more about minimizing food waste and creating a better cost of goods result.

Chef Theo Brisley

Head Chef at Moxie’s Kelowna

I highly recommend working with if you’re looking for ways to reduce food waste.

Laura Hawkings

Former Board President at Leaders in Environmentally Accountable Foodservice

So very well done! I love the brevity of the course, the savings calculator and the fact that data are all relevant for the Canadian restaurant industry.

Chef Davide Del Brocco

Sustainability Manager at Sodexo Canada

Do You Need Food Waste Consultation?

While not all hospitality companies are going to benefit from food waste consultation, businesses like hotels with a foodservice operation can certainly benefit from the right support. Hospitality venues spend an average of 25-40% of their monthly revenue on food inventory.

  • We can help empower your teams with an online course for chefs and food and beverage managers working in BC’s tourism, hospitality and food service industry.
  • We can help you define strategies to reduce food costs with a Rethink Food Waste Audit, to improve food efficiency.
  • We can help you set up a food waste monitoring technology that can help you make the most of the foods that you order. With detailed multi-site reporting.
  • We can help achieve your goals faster, with measurable outcomes and payoff.
  • And we can help you promote your restaurant with sustainability certifications aligned with the UN Sustainable Development Goals.

We live in a day and age when hoteliers need to achieve a triple bottom line. is ready to help

Free Resources for a Better Table

Get free online training designed for culinary leaders to better control food costs

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BetterTable Shortcast - Short podcast to learn from tourism and hospitality leaders about food, sustainability and diversity

Learn trends about food, sustainability & diversity in tourism & hospitality.


Download our guide for hospitality leaders and assess your savings potential

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