Crunch Time: Local Chefs Talk Waste, Costs & What Works

YOU'RE INVITED     

If you're feeling the pressure of rising costs and growing waste, you're not alone — but there are solutions.

Join us for a practical and inspiring conversation with three Surf Coast hospitality leaders who are making change in their kitchens, saving money, and putting sustainability into action.
Let’s talk waste, costs, and all thing hospo.

Pull up a seat with three of Surf Coast’s hospitality change makers:

Matt Germanchis (Lorne Hotel), Graham Jefferies (Samesyn) and Jason Gugliotti (Pollo Rotisserie) as they share what’s working in their kitchens to save money, reduce waste, and stay creative.

This is your chance to:

• Hear how others are tackling rising costs and food waste

• Swap ideas with fellow hospitality owners

• Learn ways to improve businesses and improve your bottom line

A conversation-style event with information about Crunch Hospo & Too Good To Go.
Let’s build a stronger, more sustainable local hospo scene

Light refreshments included

Samesyn is wheelchair accessible. Please message the business team: business@surfcoast.vic.gov.au if you require additional support to attend this workshop.

Questions? Please contact the business team: business@surfcoast.vic.gov.au