What strategies can F&B players use to reduce food waste?

Learn from Olivier Lenoir, Hotel Manager of Grand Hyatt Singapore.

Olivier began his career with Grand Hyatt in 2000 as an Outlet Manager in Singapore and has growth with the company through the years. He has also held the Assistant Director of Food & Beverage position at Grand Hyatt Jakarta, Indonesia. Prior to joining Grand Hyatt Singapore, Olivier was also the Executive Assistant Manager - Food & Beverage at Grand Hyatt Shenzhen, Guangdong in China.

Olivier holds a diploma in Hospitality from Ecole Hoteliere de Lausanne, and he began his career in 1990 as an apprentice cook in the Hotel la Prairie in Switzerland. Working his way up the ranks, he became Head Chef at Restaurant de la Tour in 1995. He moved to Singapore in 1997 and became an Assistant Food & Beverage Manager at The Beaufort Hotel Sentosa, where he remained for three years before joining Hyatt.

He will be one of the speakers at the upcoming SBR Industry Insights Series. Find out more about Olivier:

SBR: What are your previous experiences and positions held that contributed to who you are as an entrepreneur/businessman today?

Running high volume F&B operations in Asia including pre-opening of Grand Hyatt Shenzhen. Having worked in different countries enabled me to look at situations from different angles.

SBR: What are your key business philosophies?

Driving top line and the bottom will follow, look at cash not always percentage, take care of people if you want them to take care of your business.

SBR: Can you give us a glimpse of what you will talk about at the SBR Industry Insights Series?

- How the vacuum (sous-vide) cooking took so long to reach us in Asia vs Europe adopting it 20 years ago in order to reduce food waste whilst improving the quality
- How to Lync production based on requirements and not based on daily habits
- Food waste management system (Grand Hyatt just received a grant to install a new system in our hotel) reducing food waste by 80% and recycling into fertilizer

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