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