A Matter of Waste is a three-part workshop series to help North Sydney hospitality businesses reduce their waste. Delivered in partnership with The Table Food Consultants, each session is chef-led and activity-based, designed to equip operators with practical, affordable tools and knowledge to improve their environmental impact, staff culture, and business profitability.

Workshop #3 Menu Engineering & Local Supply Chains

In this session, we’ll explore smart menu design and how to build resilient supplier relationships (highlighting a selection of local producers and opportunities). Key focus areas include:

What makes a sustainable menu
Low-waste, high-profit dish design
Sourcing locally and building better supplier relationships
Menu storytelling and customer connection

Each participant will receive access to a digital resource pack that includes:

Waste audit templates (quick and deep dive versions)
Supplier conversation guide and checklist
Local producer contact list
Menu engineering worksheet
Quick Swaps poster (reducing Chux, cling film, packaging)
Goal tracking sheet (aligned with Workshop 1 commitments)

More Information:

Can I attend more than one workshop?

We recommend attending multiple sessions, as the three workshops are designed to build on one another. However, each event can also be attended as a standalone.

How much does it cost?

$0 to take part however ONLY book if you can make it. Booking essential as spaces are very limited.

Who should attend?

These workshops are ideal for chefs and venue operators of all types. Whether you’re a head chef, café owner, or kitchen manager, you’ll walk away with actionable insights, resources and tools to boost both sustainability and profitability.