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You will hear a conversation between a restaurant owner and a waste management consultant.

Guide & Tips about this part

Question 1 of 6

To comply with new regulations

To improve his restaurant's reputation

To save money and help the environment

To attract more environmentally conscious customers

Question 2 of 6

During dinner service

During weekend brunches

During weekday lunches

During holiday seasons

Question 3 of 6

Staff training sessions

Menu redesign

Waste tracking and analysis

Connecting with food banks

Question 4 of 6

Two hours

Three hours

Four hours

Half a day

Question 5 of 6

Restaurants save 40% on food costs

Waste is reduced by 40%

40% of restaurants continue after the trial

Staff efficiency improves by 40%

Question 6 of 6

He wants to start immediately

He needs time to think about it

He wants to review the proposal first

He decides to try a different program