Table Scraps: An Evaluation of Plate Waste in Restaurants

Massow, Michael von; McAdams, Bruce

doi:10.1080/15378020.2015.1093451

Cited by 53 publications

(43 citation statements)

References 26 publications

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“…That's why the restaurants such as every food service companies have sign fact opportunity to decrease the plate waste. As a matter of fact, avoidable plate waste (customers' leftovers) is taken into consideration in some studies (Pirani & Arafat, 2014;Massow& McAdams, 2015). Plate waste is an important consideration in restaurant businesses in terms of both short-term and long-term goals.…”

Section: Plate Wastementioning

confidence: 99%

“…Plate waste is an important consideration in restaurant businesses in terms of both short-term and long-term goals. By reviewing and evaluating plate waste it is possible to develop or arrange more guest-oriented menus so that the competitiveness of the enterprises can be supported (Connors & Rozell, 2004;Massow & McAdams, 2015). The control of waste or consumption index allows evaluating the adequacy of prepared quantities in relation to consumption needs, food individual quantities as well as menus acceptance.…”

Section: Plate Wastementioning

confidence: 99%

“…The food waste that was left on plates reveals both the customers' food consumption and how much the food or menus are really approved. Some authors suggest that plate waste can be used as a significant variable in measuring menu efficiency (Connors & Rozell, 2004;Massow & McAdams, 2015). Reducing the amount of plate waste can contribute to the development of customer satisfaction as well as the quality of food service.…”

Section: Introductionmentioning

confidence: 99%

“…Reducing the amount of plate waste can contribute to the development of customer satisfaction as well as the quality of food service. In this context, low food waste amount is associated with high customer satisfaction (Ferreira et al, 2013;Massow & McAdams, 2015;Haugaard & Lahteenmaki, 2017).…”

Section: Introductionmentioning

confidence: 99%

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The Application of the Plate Waste on Menu Analysis

Yiğitoğlu¹

2020

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In the study, it is aimed to determine the amount of plate waste and to use it with menu engineering (ME) method which is one of the most prevalent menu analysis approach in terms of literature and practices. A case study was conducted in a fine-dining restaurant in Antalya. In the study, 10 food items which are in the main course category on the dinner menu were taken into consideration. Material cost, sales amount and price data were collected through the document review while plate waste data was collected by using a digital camera. At the end of the research, it has been revealed that the amount of plate waste can be used effectively in the menu analysis. Thus, the customer's point of view was included in the menu evaluation process which mostly reflects the business perspective. Therefore, more detailed performance data has been provided regarding menu items. In terms of restaurant managers, this means that the results of analysis can serve for both short-and long-term business purposes.

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Section: Plate Wastementioning

confidence: 99%

Section: Plate Wastementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Application of the Plate Waste on Menu Analysis

Yiğitoğlu¹

2020

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“…The 21 st century, on the other hand, has led to changes in consumers' life styles and habits (Sarcevic et al, 2018). Due to the lack of time to prepare meals at home, people increasingly resolve to purchase takeaway meals or dine outside the home in restaurants (von Massow and McAdams, 2015;Kilibarda, 2019a).…”

Section: Food Waste Generation In the Hospitality Sectormentioning

confidence: 99%

Food Waste Management — Reducing and Managing Food Waste in Hospitality

2019

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Food wastage occurs along the entire food chain, from field to table. As much as it is an ethical issue on one hand, it also leads to economic losses and has negative impacts on the environment. Food wastage is, therefore, a significant problem for modern society and the first step in solving it is to identify and understand the reasons for its emergence in each part of the food chain and specific sectors-in this case, the hospitality sector. In order to create practices and recommendations aimed primarily at preventing food wastage, food waste categorization and quantification is essential. This is not that simple, especially in the hospitality sector, given the uneven production of food, and the specific and diverse ways of running a business in this sector. What is certain is that food waste management should be an integral part of management in the hospitality sector, primarily because an effective food safety management system is the starting point for implementing most of the practices that lead to both safe final product and reduction of food waste.

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