Webinar: Doing More With Less (1 CEU Credit)
Inventory and waste management continue to be crucial in managing any foodservice operation. This webinar will touch on inventory management and how to deal with product shortages while still attempting to follow standards of published menu offerings. Scenarios covered in the webinar will include how to modify standardized recipes with the closest match ingredients. By targeting a use first mentality, the webinar aims to offer cost effective practices while maintaining customer satisfaction scores and adherence to advertised or seasonal menu offerings.
Featured Speakers:
Chef Sonja Kehr wears many hats in the General Mills Culinary Center, but one of her favorite roles is teaching and training others, giving them confidence in the kitchen. “I love seeing people have that ‘aha’ moment when they realize they can bake and be successful in the kitchen,” said Chef Sonja, who has worked at General Mills since 2006 and currently leads product knowledge workshops and training sessions for General Mills sales and marketing teams. Beyond her contributions as a valued trainer, Chef Sonja’s expertise spans troubleshooting recipes and product performance, trend forecasting, catering, recipe development, recipe standardization and menu engineering. She is also passionate about mapping flavor combinations with a focus on global flavors and concepts.
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