We’ve teamed up with our friends at BlueCart to sponsor the 6th week of their on-going Zero Waste Kitchen project; a live case-study featuring 3 amazing chefs from across the country chronicling their journey towards eliminating food waste in their restaurants.
This week’s Zero Waste Kitchen theme is ‘time management and productivity‘ – a topic near and dear to our hearts at 7shifts as savings restaurants time and money (on scheduling) is what we do. But because time management and productivity is approached differently by every restauranteur, we thought that it would be fun to get all the Zero Waste Kitchen chefs together and record a podcast about it!
Hosted by 7shifts CEO Jordan Boesch, we chatted with chef Tim Ma of Kyirisan, Tanya Holland of Brown Sugar Kitchen and Jehangir Mehta of Graffiti Earth about their secrets for running and efficient restaurant, how they make the most of their (limited) time, and what their favorite restaurant “life-hacks” are. Listen below or download the podcast to take with you on the go.
Chris de Jong, Director of Demand Generation
Chris de Jong
Director of Demand Generation
Hi! I'm Chris. I was the Director of Demand Generation at 7shifts. I worked with our talented team to help restaurateurs save time and money on team management.
