Why do you need a food audit?

Optimize Your Food & Beverage Operations

The F&B industry has focused on energy efficiency, but managing food waste presents a significant opportunity for savings. With food costs averaging 24% to 32% of total sales, and combined with labor, they can represent up to 90% of overall expenses, every kilogram of food waste results in lost profits, extra disposal costs, and wasted labor. A food waste audit can help identify these inefficiencies, reduce waste, and enhance your business's profitability.

Most of the times it is possible to reduce these costs by executing a food waste audit.

The audit saves a lot of money on a yearly basis: you waste less and earn more.

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.

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.

Not sure where to start?

Book a free consult

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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