Advisers

Mary Joyce C. Cabiles, MPA

Discipline

Hospitality Management

Abstract

Food spoillage and plate waste in Philippine “Eat-All-You-Can” buffet restaurants contribute significantly to the global issue of food waste management. This study examined food waste management practices at Cabalen, a leading Filipino buffet chain, with the goal of identifying best practices in food storage, portion control, and menu management. The findings aim to develop a comprehensive operational requirements framework for prospective buffet-style restaurants in Quezon City. A quantitative descriptive research design was employed to assess the internal waste management system. Eighteen (18) frontline kitchen staff, including Chief Cooks, Assistant Chief Cooks, and Line Cooks from three branches (SM North EDSA, SM Fairview, and Ali Mall), were selected using purposive and criterion sampling. Data were gathered through a validated closed-ended questionnaire and a checklist of operational challenges. Statistical tools included frequency distribution, percentage, weighted mean, and ranking. Findings indicate strong adherence to waste prevention protocols. Storage practices obtained a composite weighted mean of 3.81 (Strongly Agree), reflecting strict cross-contamination control. Portion control received a weighted mean of 3.71 (Strongly Agree) due to standardized serving equipment. Menu engineering was rated 3.53 (Strongly Agree), highlighting effective production monitoring and safe food utilization. However, the primary challenge identified was food safety risks and odor issues from accumulated wet waste during peak operations (15.79%). The study concluded that strict storage, portion control, and menu planning protocols are essential in minimizing food waste and financial loss. Nevertheless, disposal capacity limitations during peak hours necessitate improved waste handling infrastructure. The synthesized best practices were developed into a “Proposed Start-Up Requirements” framework to guide new buffet restaurant owners in achieving food waste minimization and operational efficiency.

Keywords

food waste management, buffet restaurant, food waste practices