Advisers

Deanielle B. Mangahas, LPT

Discipline

Hospitality Management

Abstract

Food overproduction remains a significant restaurant-industry concern because it contributes to financial losses, environmental degradation, and operational inefficiencies. Restaurants may prepare excess food to maintain service quality and respond to unpredictable customer demand. This study examined the causes of food overproduction and identified strategies for reducing surplus food in selected casual dining restaurants in Tomas Morato, Quezon City. The study used a quantitative descriptive research design. A structured and validated survey questionnaire was distributed to thirty (30) restaurant personnel from Mario’s, MESA, and Crepe Central. Purposive sampling was used to select respondents involved in food preparation, handling, and service. Frequency, percentage, and composite mean were used to assess the extent of food overproduction, contributing operational factors, and challenges in waste reduction. Frontline and operational staff comprised most respondents. MESA and Crepe Central employed mainly personnel with 1–3 years of service, whereas Mario’s had more long-tenured staff. Food overproduction occurred in all three restaurants, with MESA reporting the highest frequency and surplus levels. Inaccurate sales forecasting, fluctuations in customer demand, extensive menu variety, and inefficient inventory practices were identified as major contributors. Other challenges included inadequate storage, poor communication, and difficulty predicting customer demand. The study concluded that food overproduction was associated primarily with operational inefficiencies and unpredictable customer demand. It recommended strengthening demand forecasting, menu planning, inventory management, staff training, waste monitoring, and other sustainable practices to reduce surplus food, improve operational efficiency, and lessen environmental effects.

Keywords

operational efficiency, inventory management, sustainable practices, demand forecasting, food waste reduction, food overproduction, restaurant industry, sales forecasting, menu planning, waste reduction