Webinar/Podcast
Trim Costs, Boost Employee Engagement and Help Save the Planet
Jump to Recording
Jump to Questions and Comments
Are you a restaurant owner looking to cut costs, reduce your environmental footprint, and boost staff morale? Look no further!
Discover FREE tools and resources from the National Restaurant Association that will:
- Save you money: Learn cost-effective practices that will reduce energy, water, and food costs as well as how you can receive free publicity for healthy kids' meals!
- Improve your environmental footprint: Explore eco-friendly initiatives and sustainable sourcing options to reduce waste and enhance your restaurant's environmental responsibility.
- Engage your staff: Find out how to inspire and empower your team, fostering a sense of pride and purpose within your restaurant's workforce.
Hear from Jeffrey Clark, Director of Membership Engagement at the National Restaurant Association share his decade-long insights, success stories, and actionable tips to help your restaurant thrive in the post-pandemic era. Don't miss this chance to create a greener, more profitable, and happier restaurant experience!
Secure your spot now and take the first step towards a brighter, more sustainable future for your restaurant.
Register today and save your seat!
What You Will Learn:
- Learn how to start your sustainability and nutrition journey
- Boost team performance and retention
- Save money with common sense efforts to improve efficiency
About the Presenter:
Jeffrey Clark
Director, Member Engagement
National Restaurant Association
Jeffrey Clark, a ten-year veteran of the National Restaurant Association, engages industry professionals who oversee three separate areas of expertise within their restaurant companies: food safety & quality assurance, nutrition, and sustainability.
Mr. Clark develops research reports, educational videos, and sustainability case studies highlighting specific best practices such as reducing food waste in restaurants and avoiding seafood fraud. He also teaches a course about ethics and sustainability in supply chain at the Georgetown University School of Continuing Studies.
Mr. Clark completed his master's in public policy from Duke University, and his Bachelor of Science in physics from the University of California, Santa Cruz. His hobbies include photography, surfing, cycling, and gardening.
This form is available in the following formats. You must have a compatible program installed on your computer to use them.
This form is available in the following formats. You must have a compatible program installed on your computer to use them.
Related Resource:
Download the Slides
Preview
Click to Download Adobe PDF format
Download the 86 Food Waste Guide
Preview
Click to Download Adobe PDF format
Download the Plastics Guide
Preview
This form is available in the following formats. You must have a compatible program installed on your computer to use them.
Click to Download Adobe PDF format
Additional Resources:
- Get Hooked on Sourcing Sustainable Seafood: Sustainable Seafood Sourcing | National Restaurant Association https://restaurant.org/education-and-resources/learning-center/business-operations/sustainability/sustainable-seafood-sourcing/ (videos and toolkit)
- Sustainability in Restaurants (Conserve) YouTube Channel: Restaurant Sustainability - YouTube https://www.youtube.com/cafesconserve
- 86 Food Waste toolkit and report (menu redesign concepts, donation resources, etc.): Http://86foodwaste.com
Attendee Questions & Comments
Question 1: What was the most valuable idea or insight you received?
Question 2: What is the #1 thing that you will try or do differently because of the webinar?
