Reducing Food Waste in Buffet Restaurants: A Corporate Management Approach

Abstract

Food waste has become a significant issue in the foodservice industry. However, food waste management in buffet restaurants has rarely been investigated. Considering the popularity of buffet restaurants in Taiwan, this study serves as the first attempt to identify a corporate management approach to food waste reduction in Taiwanese buffet restaurants. The study case comprises two buffet restaurants of a large chain restaurant company in Taiwan. This study uses both individual in-depth interviews and a focus group, comprising 15 managers, chefs, and front-line employees. The results identify various strategies to mitigate food waste in buffet restaurants at different stages of operation: establishing a central kitchen, cooperating with qualified suppliers, accurate forecasting of food demand, aesthetic buffet table design, redesigning the service method, continually monitoring food waste, and proactive communication to customers. The 3R (Reduce–Reuse–Recycle) food waste hierarchy is also developed to encourage buffet restaurant practitioners to design appropriate food waste mitigation programs.