Advisers

Roland Rambo B. Jayoma, MBA, CHP

Discipline

Hospitality Management

Abstract

Food waste is a significant concern in buffet-style restaurants, particularly in establishments that operate under an unlimited dining concept. This study examined the food waste reduction strategies implemented by Hodai Unli BBQ and Seafood Grill Buffet in West Triangle, Quezon City, and evaluates their effectiveness in managing excess food while maintaining customer satisfaction and operational efficiency. The research aimed to identify the primary causes of food waste in the restaurant, assess existing waste management practices, and propose additional sustainable strategies to minimize food loss. A descriptive research design was employed, utilizing structured surveys, interviews, and direct observation. Respondents included restaurant management, kitchen staff, and selected customers chosen through purposive sampling. Quantitative data were analyzed using frequency and percentage distribution, while qualitative responses were examined through thematic analysis to identify recurring patterns in operational practices and customer behavior. The findings revealed that the most common causes of food waste include customer over-serving, unfinished leftovers, overproduction of buffet items, and food spoilage due to prolonged display time. Among these, plate waste from customers was identified as the primary contributor. The restaurant has implemented several strategies to address these issues, such as imposing penalties for excessive leftovers, controlling refill portions, monitoring food display quantities, practicing proper storage techniques, and conducting staff training on food handling and inventory management. These measures have contributed to reducing avoidable waste, although challenges remain in fully controlling customer-related food loss. The study concluded that effective food waste management in buffet restaurants requires a combination of operational control, staff involvement, and customer awareness. While existing strategies at Hodai Unli BBQ and Seafood Grill Buffet are practical and beneficial, improvements can be made through enhanced demand forecasting, batch cooking methods, regular waste audits, and customer education campaigns. Promoting sustainability not only reduces environmental impact but also improves cost efficiency and strengthens the establishment’s public image. Overall, strategic planning and collaborative efforts are essential to achieving long-term food waste reduction in buffet-style operations.

Keywords

Sustainability, inventory control, food waste management, buffet restaurant, hospitality management, waste reduction strategies, customer behavior