Why do you need a food audit?

Optimize Your Food & Beverage Operations

Rising food costs and inflation are squeezing margins. Every kilogram of wasted food is money down the drain — lost food cost, extra disposal fees, and wasted labor. A targeted food audit uncovers inefficiencies across the kitchen and service so you can keep menu prices steady, protect margins, and meet new sustainability expectations.

The bottom line? A food audit can help identify these inefficiencies and enhance your business's profitability.

What our food audit does for hospitality leaders

  • Quickly reduce food costs by 2% ($10+K per year, per restaurant)
  • Reduce food waste by 30% within 6 months
  • Keep menu prices steady
  • Attract new guests
  • Easy way to train teams
  • Get sustainability marketing
  • Easy way to comply with coming regulations

Before the audit

We begin with a personalized intake to understand your expectations and maximize benefits. Your culinary team will participate in our online training, culminating in the collection of BetterTable™ Certificates upon successful completion of the exam. This course equips your staff with essential skills in food efficiency, ensuring they are fully prepared for the food audit.

Start learning

During the audit

We visit your F&B operation and attend every meal (from breakfast to dinner, if applicable) from the beginning until the end of the service. Every finished plate gets weighed and visually observed for a period of 1 to 3 days. Key leaders are also interviewed with the BetterTable™ Card Game. The carbon footprint of your food is quantified.

Meet our team

After the audit

You receive a custom-made report with all the data collected during the audit. You will get valuable insights and actionable recommendations that can dramatically boost your profit margins and lower your food cost by 2 points within a month.

Output results align with the 17 UN Sustainable Development Goals!

Not sure where to start?

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Why Leaders choose BetterTable™ Food Audits

  • Chef Adam Meagher

    Head Chef, Civic Hotel, Civic Hotel, Autograph Collection, Surrey, BC

    We had a lot of eye opening experiences during the BetterTable™ Food Audit!

  • Katie Foussier, Hotel Owner

    Owner at Long Beach Lodge Resort, Tofino, BC

    We've gone down by 2 points in our food costs within one or two months after the BetterTable™ Food Audit

  • Colin Spiekermann, F&B Leader

    Food and Beverage Manager at Delta Hotels by Marriott Kamloops, BC

    The BetterTable™ Food Audit was a positive experience for the hotel. We have room for improvements in many different areas.

  • Chef Noel Andes

    Head Chef at Huntingdon Hotel and Suites, Victoria, BC

    If you think you know how to avoid food waste, wait until you meet BetterTable™!

  • Dana Egan, Pub Owner

    Owner at the Grand Pub & Grill, Merritt, BC

    You need this program! Hire BetterTable™, and do their Food Audit!

  • Chef Kreg Graham

    Executive Chef at Oak Bay Beach Resort, Victoria, BC

    I would recommend any chef to go through the BetterTable™ Food Audit process. It's definitely worth the investment!

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