Food Cost & Food Waste with Nick Farrell and Lou Marrocco Hold the Mustard (by Dineable)

Join us as we learn all about food cost and food waste from Chef Nick Farrell, chef/owner of Sovana Bistro, and Lou Marrocco, Founder/President of Brandywine Events, and Meetings & Events Director of VisitDelcoPA.

Nick & Lou share what terms like food cost and food waste really mean, how to manage and optimize both, and how to exceed guest expectations. #SpoilerAlert: It's all about balance, communication, and planning ahead.

Highlights from this episode of Hold the Mustard (powered by Dineable)


Food waste and food cost defined
Working cooperatively amongst event planners, caterers, clients, and guests to exceed expectations and mitigate waste
What happens when communication breaks down
How to achieve healthy food cost
Special order scallops and a special plate for an unexpected guest