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Section 1: Foundation of the Study
Reducing food waste has numerous positive socioeconomic and environmental
benefits (Sakaguchi et al., 2018). Research on food waste has gained popularity;
however, the focus has almost exclusively been on food waste behavior inside homes,
grocery stores, and distribution facilities, rather than within restaurants (Aschemann et
al., 2018). This omission in the research may have costly implications. For example,
waste in the restaurant sector includes 4-10% of purchased food before it reaches the
customer in the United States (Baldwin et al., 2011).
Background of the Problem
According to the National Resources Defense Council, plate waste in U.S.
restaurants has increased over the past 30 years, mainly due to larger portion sizes
(Gunde, 2012). Diners leave 17% of meals uneaten and over half of these uneaten meals
are thrown away and not taken home by customers (Gunde, 2012). This amounts to
approximately $100,000 from each $1 million spent on consumer food purchases results
in restaurant waste (Christ & Burrit, 2017; Massow & McAdams, 2015). Furthermore,
approximately one third of consumable food produced annually is discarded, lost, or
degraded in all stages in the food supply chain (Gollnhofer, 2017; Kowalska, 2017;
Liljestrand, 2017). The estimated economic cost of energy, fuel, water scarcity, labor,
commodities, and miscellaneous food waste is estimated as $2.6 trillion per year (The
Food and Agriculture Organization of the United Nations (FAO), 2014). Of this waste,
the restaurant industry generated approximately 33 pounds of food waste per $1,000 of a
restaurant’s revenue (Juvan et al., 2018).
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From a financial perspective, 9 to 23 billion USD worth of food is wasted
annually (Lean Path, 2016). Scholars have shown that if strategies involving tracking
food waste are used, at least 7% of the food waste can be reduced (Lean Path, 2016).
Scholars have further anticipated that this could save 1.3$ billion each year for food
businesses (ReFED, 2016). In 2013, the FAO of the United Nations determined that the
greenhouse gas emitted annually due to food waste in landfills is very nearly equal to the
total emissions of Cuba, approximately 3.3 billion tons of carbon dioxide per year (FAO,
2013).
Strategies and behaviors that lead to food waste in restaurants are vaguely
mentioned in the available research on the topic (Sakaguchi et al., 2018). The behaviors
leading to food waste in restaurants need further research, as Blum (2020) stated that
there is an evolving amount of literature concerning food waste that focuses on behaviors
leading to an increase in food waste. However, waste management strategies are lacking
in the United States and the focus needs to be on food processes in restaurants (Blum,
2020). Such food processes include preparation, storage, food waste inventory systems,
reducing consumer waste, and reducing portion sizes (Blum, 2020). The results of this
qualitative single case study may help restaurant owners to manage food waste by
examining behaviors and developing a set of strategies that can combat food waste and
increase profits within the restaurant. The background to the problem has been stated; the
focus will now be directed toward the problem statement.
3
Problem Statement
Consumer food practices, including the wasting of food, are influenced by
income, attitudes, knowledge, and relationships (Shneerman & Oria, 2020). Of the foods
served in restaurants, approximately 1.3 billion tons of edible food produced each year is
wasted and lost (Roe et al., 2018). The general business problem is that some restaurant
owners have not developed options for decreasing and diverting food waste which results
in a loss of business profitability. The specific business problem is that some restaurant
owners lack food waste strategies to maintain or increase profits.
Purpose Statement
The purpose of this qualitative single case study was to explore food waste
strategies used by restaurant owners to maintain or increase profit. The target population
consisted of five restaurant owners who were members of the Restaurant Association of
Maryland (RAM) and had demonstrated success at reducing food waste in their
operations. The restaurants included in this study generated no more than $700,000.00 in
revenue annually and had five to 20 employees. The implications for positive social
change could include a decreased amount of food waste within restaurants, thus
increasing knowledge of food preparation, storage, and nutritional portions that can also
result in an increase of profits and an increase of availability of jobs, which decreases
unemployment within the community.
4
Population and Sampling
Data were collected from five purposely sampled restaurant owners on the East
Coast of the United States. They were interviewed using a semistructured process which
is based on their lived experiences within the restaurant sector. The interviews addressed
food waste and the various strategies used to prevent or decrease food waste. I also
directly observed various processes in the restaurant such as cooking, preparing, storing,
and serving. The population for this single case study was restaurant owners who were
members of RAM. Purposeful sampling is a qualitative research technique. Information-
rich cases, which can have the potential to be most effective in exploring the stated
phenomenon, were identified using purposeful sampling for this study (see Palinkas et
al., 2015). A researcher can learn a great deal about issues of central importance when
using purposeful sampling (Benoot et al., 2016). The possibilities of empirical
generalizations are reduced and there is an increase in insights and in-depth
understanding (Benoot et al., 2016).
Nature of the Study
The three research methods are qualitative, quantitative, and mixed methods
(Saunders et al., 2015). A qualitative methodology was used in this study to address food
waste strategies within restaurants. Qualitative researchers obtain data by means of open-
ended questions that allow for conversational communication (Samul, 2017). An
assessment of what participants are thinking and how they came to have those thoughts is
incorporated in qualitative methodology studies (Bansal et al., 2018). Qualitative
methodology is appropriate for this study because I explored how restaurant owners
5
reduce food waste and increase profits by using interviews. Quantitative researchers use
numerical and statistical measurements to examine the relationships between independent
and dependent variables and to test hypotheses (Barnham, 2015). In quantitative research,
data are gathered by means of structured statistical tools applied to large sample sizes and
statistical inferences drawn from the sample, which are generalizable to the population;
therefore, quantitative methodology is not appropriate for this study. Because I conducted
a qualitative study, my samples were small, and the data were textual and not generally of
a numerical nature. A quantitative methodology was not appropriate for this study
because numerical data did not help me explore food waste strategies used by restaurant
owners to maintain or increase profit. Mixed-method research includes qualitative and
quantitative data (Sligo et al., 2018) and inductive and deductive reasoning, drawing on
both open-ended and closed-ended data. Quantitative methodology was not used in this
study; therefore, a mixed method approach was appropriate for this study.
A multiple case study design was used in this study. Qualitative researchers use a
case study design to perform an in-depth investigation of a topic or phenomenon in its
real-life setting (Yin, 2013). The focus of this study was to explore food waste strategies
used by restaurant owners to maintain or increase profit. Researchers use narrative
designs to focus on a person’s life story and experiences (Avison et al., 2017), while a
phenomenological design is used to explore lived experiences and mindsets (Berglund,
2015.) An ethnographic design is used to focus on the study of cultures (Edirisingha et
al., 2017). Narrative and phenomenological designs were not appropriate for this study
because participants’ lives, or culture was not explored. In a single case study, the
6
measure of the behavior owners of restaurants must decrease food waste was introduced.
Yin (2013) stated that this allows for a cause and effect to be more readily established.
Owners of restaurants and their behaviors toward reducing food waste within the
restaurant were included in this study. Also included were chefs, waiters, and waitresses
as I observed cooking, preparation, storage and serving of the food.
Research Question
How do restaurant owners use food waste strategies to maintain or increase
profit?
Interview Questions
1. How did you identify or develop successful strategies to increase profits by
decreasing food waste?
2. What strategies were not successful in helping you increase profits by decreasing
food waste?
3. How did you assess the effectiveness of the strategies that you implemented to
prevent food waste in restaurants?
4. What is your assessment of the amount of money that was being lost in your
restaurant on a daily basis due to food waste?
5. What key barriers did you encounter while implementing strategies to decrease
food waste within a restaurant?
6. How did you overcome these key barriers?
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7. What additional information regarding strategies to increase profits by decreasing
food waste would you like to share that we have not already discussed?
Conceptual Framework
The conceptual framework in this study was based on the stakeholder theory.
Freeman developed stakeholder theory in 1984 (Freeman & McVea, 2001). Donaldson
and Preston (1995) further developed the theory into distinctive areas, such as descriptive
and normative. The stakeholder theory deals with how managers should perform and
what they should do if they want to enhance the interest of the organization. Increasing
profits is considered one of the enhancements. The theory helps the organization to
redefine itself based on the benefits of the stakeholders to include stability of the
organization (Fernández-Feijóo et al., 2012). Increased profits can be considered a benefit
to the stakeholders and decreased profits can be considered a threat to sustainment or
stability. Key constructs underlying the theory are that owners, with the help of
managers, should manage the organization for the benefit of the stakeholders such as
increased profits, support of the stakeholders’ rights, interests, and needs; managers
should also become the stakeholders’ advocates in securing long-term stakes and
ensuring survival. Stakeholders can be employees, banks, communities, and other
entities. As applied to this study, the stakeholder theory holds that if profits are not
increasing, maybe due to food waste, then the organization may need to be reorganized
and redefined under management so that profits can increase, and food waste can
decrease within restaurants.
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Operational Definitions
Anaerobic digestion (AD): Anaerobic digestion is a traditional technology used in
the stabilization of organic waste. AD has attracted more interests as it can generate
renewable energy by recovering the biogas produced which is useful for landfills (Chiu &
Lo, 2016).
Food and Agricultural Organization (FAO): The Food and Agricultural
Organization is a specialized agency of the United Nations established in 1945 with the
goal of eliminating hunger and improving nutrition and standards of living by increasing
agricultural productivity (Mingst, 2006)
Food Waste: Food waste refers to any food discarded despite being appropriate
for human consumption, whether it is kept beyond its expiration date or left to spoil
(Food and Agriculture Organization of the United Nations, 2013).
Methane: Methane is a greenhouse gas 23 times as potent as carbon dioxide in
trapping heat within the atmosphere (Brown, 2016). Methane is generated by food waste
within landfills (Brown, 2016).
Assumptions, Limitations, and Delimitations
Assumptions
Assumptions help frame the analysis within a study as stated by Roberts (2017).
They are usually so basic and obvious that they are simply taken for granted and are the
researcher’s own contemporary experience (Roberts, 2017). There were two assumptions
in this study. The first assumption was that restaurant owners would understand that food
waste relates to profits and that the questions would be answered truthfully. The second
9
assumption was that participants in this study were willing and cooperative in answering
interview questions in this study.
Limitations
Pasek (2007) stated that the limitations of the study are those characteristics of
design or methodology that impact or influence the application or interpretation of the
results of a study. Limitations are the constraints on generalizability and utility of
findings that are the result of how a researcher chose to design the study and/or the
method used to establish internal and external validity (Pasek, 2007). Researchers can
identify potential weaknesses in research studies through describing limitations
(Christensen & Johnson, 2014). There were four limitations in this study. The first
limitation was the lack of reliable data as it pertains to food waste within restaurants. The
second limitation was the small sample size. The small size was due to potential
participants’ expressed apprehension about participating in the study. The third limitation
was that the results of the study may not be generalizable across the United States and in
other countries. The fourth limitation was that participants may have a particular stance,
viewpoint, or other factor driving their participation.
Delimitations
Delimitations are restrictions imposed by a researcher to narrow the scope of a
study (Christensen & Johnson, 2014). They are created before any investigations are
carried out to reduce the amount of time or effort spent in certain unnecessary, and
perhaps even unrelated, areas to the overall study (Alpi, & Evans, 2019). There were two
delimitations in this study. The first delimitation was that study participants were
10
purposively selected from five business owners of five restaurants located in a
metropolitan suburb on the East Coast of the United States; the second delimitation was
that the study consisted of only restaurant owners.
Significance of the Study
Contribution to Business Practice (Heading Optional)
Approximately 30% of the edible food produced in the United States is wasted
and a significant portion of this waste occurs at the consumer level (Shneerman & Oria,
2020). Consumers are responsible for 43% of food waste; restaurants are responsible for
18% of food waste, and the percentages of food waste by farmers and distribution
facilities are 16% and 13% (USDA, 2013). Most studies concerning food waste
concentrate on farmers and distribution facilities, with less focus on restaurants (USDA,
2013). The percentages of food waste by farmers and distribution facilities are lower than
that of restaurants. The results of this study may contribute to business practices by
sharing set strategies. The strategies may decrease food waste and increase profits.
Increased profits allow restaurant owners to expand. The expansion of the business can
result in additional jobs and increased knowledge of food preparation, storage, and usage.
The increase in all these factors may enhance business satisfaction and further increase
profits.
Implications for Social Change
The implementation of certain strategies to decrease food waste in restaurants
could contribute to social change. The contributions may be donations or direct food
supply to shelters. Contributions may also include the development of programs to feed
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underprivileged families. The results of this study may contribute to or provide impetus
for positive social change by educating customers on proper nutrition portions, being able
to contribute food to vulnerable communities, having more funds available for the
implementation of programs within the community, and reducing food at landfills, which
means fewer chemicals being excreted into the environment, which results in cleaner air
for everyone.
A Review of the Professional and Academic Literature
The purpose of this qualitative single case study was to explore food waste
strategies used by restaurant owners to maintain or increase profitability. Certain methods
pertaining to food waste in restaurants have been proven to be effective in decreasing
waste and maintaining profits (Filimonau et al., 2019). This literature review begins with
an exploration of stakeholder theory which is the basis for the conceptual framework in
this study. Additional theories discussed in this literature review include leadership
theory, behavior theory, contingency theory, situational leadership theory, relationship
theory, participative theory, and management theory. Critical analysis and synthesis of
current and past literature provides an in-depth view of past and present research on the
topic of food waste management, resulting in the identification of key themes.
The review of academic literature began with the search of specific keywords
such as niche market restaurants, price reduction when nearing expiry, prior survey for
food demand, resale for animal feeds, preservation, food commercialization, knowledge,
and education on food production. Articles, books, and journals related to the topic of
food waste in restaurants were reviewed for this literature review. Using Walden
12
University’s library, the articles used in this study were from the following databases:
Business Source Complete, Science Direct, ABI/Inform Complete, and Emerald
Management, as well as Google Scholar. I used Walden Library’s filter as well as
Ulrich’s Global Series Dictionary to ensure that the articles were peer-reviewed. Table 1
summarizes the resources used in the review. The literature review contains 108
references; 95% were peer reviewed.
Table 1
Literature Review Resources
Resources
Total no. of
resources
No. of
resources 5
years or less
(2017-2021)
No. of
resources more
than 5 years
old (2017 and
older)
Percentage of
resources used
Journal articles
101
90
11
95%
Books
5
5
0
100%
Dissertations
2
2
0
100%
Total sources in
literature review
108
97
11
100%
Note. Journal articles were peer reviewed.
The strategies that have been applied to prevent and manage the volumes of waste
that is generated were explored to identify solutions to the food waste problem. These
strategies have been inspired by the application of stakeholder theory to shape the
management, leadership, and the behaviors of those in leadership. Restaurant owners can
use stakeholder theory to describe the factors behind the strategies and the actions in the
management of food waste problems.
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Origin of Stakeholder Theory
For any organization or project to be successful, people working within it should
be aware of the impact that the organization will have on the community and other
corporate shareholders (Bonnafous-Boucher & Rendtorff, 2016). Organizational leaders
who are aware of the various ethical aspects that must be incorporated into operations and
processes are mainly working toward protecting the community from any kind of major
harm. According to De Gooyert et al. (2017), being ethically responsible toward the
community and other corporate shareholders forms a complete stakeholder theory.
Stakeholder theory was created by Freeman in 1984. He highlighted that in
capitalism, the only stakeholders that a corporation should care about are its shareholders.
Freeman’s view focused on the notion that companies are obligated to make a profit,
satisfy their shareholders, and ensure that there is continuous growth. According to Ma et
al. (2018), two definitions of stakeholder were proposed that were inspired by Igor
Ansoff’s work in the early 1960s: a wide definition and a narrow definition. Freeman’s
definition of stakeholder is the narrow definition. In the wide definition, a stakeholder is any
identifiable
group or individual who can affect the achievement of an orga
nization’s
objectives. The stakeholder ecosystem consists of any individual who has invested, is
involved, or is affected by the company in any way. These individuals are employees,
environmentalists that are part of the company’s plants, vendors, and governmental
agencies, among many others. Kline and McDermott (2019) emphasized that a
corporation’s real success lies in satisfying all its stakeholders, rather than just focusing
on those individuals who might bring profit to the corporation. In the article, Stakeholder
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Theory of the Corporation, Donaldson, and Preston (1995) explained stakeholders should
be perceived as providing profitable or financial benefits. Managers should be focused on
the instrumental (profitable) aspect of the company’s financial wellbeing. Focusing on
the profitable financial metrics and challenges or status of the company is a means to
improve the financial performance of the company. Stakeholder theory is about
recognizing the connections or lack of connections that exist between stakeholder
management and the achievement of traditional corporation objectives, which incorporate
profits and financial stability. Stakeholder theory may be perceived differently by
different analysts because each perspective is appropriate considering the type of
operations a business is running.
The Evolution of Stakeholder Theory
Stakeholder theory, as established by Friedman in 1984, has gone through an
evolution, leading to the theory being used by different organizations in different ways.
Freeman and Dmytriyev (2018) stated that stakeholder theory has been used along with
corporate social responsibility (CSR) to satisfy their shareholders and ensure that there is
organizational growth. Stakeholder theory is linked to business ethics, which is used in
CSR as well (Freeman & Dmytriyev, 2018). Similarities exist between stakeholder theory
and CSR that emphasise the significance of incorporating societal interests into business
strategies, processes, and operations. Businesses are part of society, which means that
there is a need to focus on the social aspect of the business as well, not just financial
metrics and profitability, with the underlying idea that business should support the
communities from which they earn their profits. Stakeholder theory has been
15
incorporated into CSR, in the sense that focus has shifted toward the community and the
environment. The evolution of stakeholder theory toward an emphasis on improving the
environment has been a major focus for organizations (Ranängen, 2017).
Instrumental stakeholder theory emphasizes the performance aspect for firms as it
pertains to profits (Jones et al., 2018) Ethical relationships with different stakeholders
focuses on trust, cooperation, and information sharing. The financial aspects of a
company, along with considering the advantages of competitive advantage, are solely
focused on the instrumental stakeholder theory. Kaur and Lodhia (2018) identified that
economic sustainability is a new stakeholder theory aspect exemplified by the 21st
century business models. Economic sustainability within stakeholder theory helps support
the idea that organizations are not only more environmentally friendly but also are more
inclined toward thinking of the community that it serves.
Scholarly Findings of the Theory
Stakeholder theory is broadly accepted by business leaders; however, there are
certain aspects of the theory that are still ambiguous and subjective (Miles,2017).
Organizational leaders use stakeholder theory when engaging in relationships with
different groups. There could be diverse reasons (such as financial stability, ethical
awareness, social empowerment, and other aspects) for manager and employee
engagement; however, using stakeholder theory, leaders focus solely on relationships,
considering processes and results for the organization and the stakeholder. According to
Freudenreich et al. (2020), stakeholder theory can be combined with other business
models considering value creation for economic sustainability. The authors further stated
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that business models are basically developed and managed to create value. In the business
model, stakeholder value and framework can be provided based on the characteristics of
stakeholder theory (Freudenreich et al., 2020).
The business case for stability is linked to economic sustainability and CSR
(Schaltegger et al., 2017). Schaltegger et al. analyzed how stakeholder theory can be used
for economic sustainability, allowing the businesses to work on their sustainability in
cooperation with the stakeholders. Some business leaders have started using stakeholder
theory to incorporate environmental protocols into their core business processes, as this
would help in branding the business and showing the business in a positive way to the
community. Vitolla et al. (2019) outlined that for any organization to be successful in a
secure manner, its stakeholders must be willing to pursue the responsibility of
implementing sustainable measures.
Stakeholder Theory
There is a need for stakeholders to ensure they are implementing sustainable
processes, protocols, and measures at various points in the operations of an organization.
The implementation of environmental processes and protocols may help restaurant
owners in using the stakeholder theory in a manner conducive to a greater firm
profitability and environmental sustainability. The high level of food waste points out to
the restaurant owner that food resources are being misused (Vitolla et al., 2019). Food
waste in restaurants mainly occurs through overbuying, overproduction, and spoilage
(Vitolla et al., 2019). Excessive food wastes can be controlled if restaurant owners who
deal with food resources are responsible for the use of it. Filimonau and Delysia (2019)
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outlined that there are various stakeholders (owners/investors of the restaurant,
employees working in the restaurant, customers who will consume food from the
restaurant, vendors, and suppliers of the restaurant) involved in the dealing and handling
of food resources. Therefore, everyone focusing on being responsible toward the
purchase and use of the resources would help decrease food waste significantly.
Stakeholder theory stresses that ethics, morals, and values must be emphasised
when managing stakeholders in a project or organization. Mattila et al. (2020) outlined
that using stakeholder theory in food waste in restaurants would be a good approach to
help in controlling the waste at various points of operations in restaurants. From placing
the purchase, to the handling of food products at the delivery point, to handling and using
products while preparing the food, stakeholder theory can be used to increase values,
morals, and ethics of restaurants.
The emphasis of stakeholder theory is on maintaining ethics, morals, and values
of managing individuals (stakeholders) who are part of the organization. Different
analysts have different views regarding stakeholder theory, with some focusing only on
the financial aspect and some focusing on shareholders only. Over time, managers have
used stakeholder theory for different purposes, such as the ability to maintain and to
attain competitive advantage as well as looking for value creation for businesses.
Stakeholder theory is used by management to create value and ensure ethical behaviour
in restaurants. This can be effective in reducing food waste by making certain that
everyone in the operation shares responsibility for utilizing food resources in an effective
way.
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Effective Strategies through Leadership and Management for Managing Food
Waste
Effective leadership and management strategies can help reduce food waste.
Buczacki, Gładysz, and Haskins (2020) stressed the significance of leadership and
management approaches, which can provide positive results when applied by the
restaurant owners to solve problems of food waste in restaurants. Managerial decisions
support the prevention of food waste through the implementation of a food waste audit to
mitigate the problem (Dorn et al., 2018). By implementing leadership strategies that
influence, engage, and encourage their employees to manage and reduce food waste.
Restaurant owners have maximized profits by minimizing food waste (Blum, 2020).
Leadership Theories
Leaders use leadership theories to make decisions that provide the guidance of
their food industries to help them to decrease food waste and increase profits. Leadership
theories have evolved over time to suit the most pressing leadership needs (Blomme et
al., 2015). Leadership theories are classified into traits and behaviors that people can
adopt to increase their leadership capabilities. Leadership traits and behaviors are based
on the style of leadership employed. The chances of change initiative success such as
decreasing food waste are increased using restaurant leader theory. Leadership
development initiatives enhance organizational leader competencies. Leaders enhance
their competency through development interventions (Offermann & Coats, 2018).
Restaurant owners use leadership development initiatives to teach and guide staff, solve
problems, and build relationships leading toward economic stability. (Magsaysay &
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Hechanova, 2017). The ideas that are adopted by the leader will influence the level of
success of the organization and will be the primary determinant of whether the desired
level of success is achieved (Offermann & Coats, 2018). Leadership theories in the
restaurant industry can be instrumental in influencing the decisions that are made in the
handling and management of food to minimize any waste and ensure optimal decisions
are made in such businesses.
Behavioral Leadership Theory
Behavioral leadership theory is grounded on the assumption that an effective
leader displays behaviors that are receptive and allows a group to be productive toward
the goals of the organization (Deshwal & Mohd, 2020). Human behaviors are influenced
by many factors such as culture, environment, or even the prevailing situation at the
moment of decision making (Magsaysay & Hechanova, 2017). The behavior of a leader
is a great determinant of their success in getting others to cooperate with them in meeting
firm objectives (Ghasabeh et al., 2015). The character of a person in a leadership explains
the use of the behavioral leadership theory. The behavioral leadership theory has been
used frequently by leaders in the restaurant industry to enhance their relationship with
others in the workplace (Ospina et al., 2020). Behavioral leadership theory has enabled
leaders to develop the best strategic behavior they can employ in the workplace (Ospina
et al., 2020).
Empirical studies have shown that a chosen leadership style may not be suitable
in all contexts (Roe et al., 2017). Applying the same leadership style in every situation
may not lead to the desired result. Behavioral theories are influenced by the environment
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and by the people who are supposed to enact the behavior as stipulated by the theory
(Roe et al., 2017). The environment may or may not allow for the implementation of the
behavior as required by the theory. People who are working under a certain style of
leadership may have problems or difficulties adapting to certain ways of doing things.
These leadership limitations may affect the effectiveness of organizational results.
(Ospina et al., 2020). The application of the appropriate leadership theory in the
restaurant industry is used to manage strategic food waste strategy. Owners (leaders) in
the restaurant industry can teach their followers how to address food shortage.
Other Leadership Theories
Other applied leadership theories include contingency leadership theory,
situational leadership theory and participative leadership theory. The contingency theory
of leadership is an example of a leadership theory that asserts there is not a perfect way of
organizing a corporation, leading a company, or making decisions. The theory is based on
the assumption that optimal action is contingent on internal and external situations
(Nawaz & Khan, 2017). The contingency leadership theory is flexible and posits that
there is no single best method of leadership. Contingency leadership theory is used to
assess the problem and develop the most suitable style to help the issue (Northouse,
2018). The approach has brought flexibility and allowed restaurant owners to approach
the problem in several perspectives with the aim of maintaining and making increasing
profits. Therefore, in situations where excess food is available in the restaurant,
contingency leadership theory requires strategies identified to minimize the possibility of
food waste. Consequently, the portion served to the customers may have to be reduced to
21
minimize waste or it may be prudent for restaurants to invest in storage facilities to
address food waste. Proponents of contingency management theory have argued strongly
that no single method works for all organizations.
Situational leadership theory allows for flexibility and eliminates the possibility of
rigidity in decision making which may lead to the settling of inappropriate measures
(Lussier & Achua, 2015). Most business environments change with time depending on
the economy and the people involved. Leaders and managers assess the needs of the
population and the market before deciding on the amount of food that should be prepared
daily (Oberer & Erkollar, 2018). The creation of an excellent working environment is
critical to rallying all the employees to work toward the same objective. In such
instances, the restaurant staff will likely provide a clear inventory of the amount of food
available or ordered at any moment in time. The amount of food available or ordered
indicates the opportunity for food waste to be minimized. In addressing food waste in
restaurants, all the employees in the organization will be expected to work toward the
same objective. Consequently, plans for the amount of food needed can be provided by
the inventory management team while waiters and other groups serving customers can
assess the number of patrons visiting the restaurants daily. This can provide insights into
the correct amount of food that may need to be sold in the restaurant every day (Bhatti et
al., 2019).
Participative theory is the best form of leadership involving people and their
needs. Participative theory recognizes input from participants and views the participants
as team members. In the participative leadership approach, all the employees in the
22
organization will be working toward the same objective (Bhatti et al., 2019). In
addressing food waste in restaurants, all the employees in the organization will be
expected to work toward the same objective. Consequently, plans for the amount of food
needed can be provided by the inventory management team while waiters and other
groups serving customers can assess the number of patrons visiting the restaurants daily.
Insights into the correct amount of food that may need to be sold in the restaurant every
day are based on customer history (Bhatti et al., 2019). Managing the food waste will
ensure that the inventory of the food ordered is the correct amount, thereby minimizing
any food waste.
Leadership theories such as contingent, situational, and participative theories may
be applied within the restaurant and are based on certain conditions within the restaurant.
The conditions consist of external situations, environmental change, and the involvement
of participants. Leaders who use contingent, situational, and participative theories may
help in the reduction of food waste in restaurants and the increase in profits.
Management Theories
Management theories consist of collaboration with and consideration of, and
from, subordinates. The final decision making, however, lies with the managers. The
owners make the final decision but will also consider the contributions of the team
members. The managers (influenced by the owner) will incorporate and consider the
opinions and advice from the team members that is most suitable for that instance. The
team members are usually aware of what needs to be done and communicating to top
leaders enables the implementation of the best strategies. The approach initially is
23
successful through leadership communicating their problem to the team, accepting, and
assessing the ideas of the team, and deciding on a final solution. Next, the administration
decides on a final solution. Once a final resolution is chosen, the process begins to
accomplish the desired goals. The solution is communicated to the team and a process for
implementing a successful solution is started.
Human beings need a definite system of directing and controlling to help them
function and provide guidance to achieve the goals of an organization. According to
Nawaz and Khan (2016), contingency, situational, and participative leadership theories
were developed to help operationalize methods of managing human beings in the
workplace to achieve the best organizational results. Management theories vary and
include different approaches to the handling of situations in the workplace. Processes
within systems may need to be reduced to more understandable and accomplishable goals
to be successful.
Market Segmentation
Restaurant leaders see market segmentation as a way of managing the ever-
growing problem of food waste in restaurants. Market segmentation is the aggregation of
prospective buyers into groups or segments having common needs and responding to a
similar marketing action (Daries Ramon et al., 2018). Psychographics and demographics
are used in market segmentation. Psychographics segmentation divides the market into
groups based on certain characteristics such as social class, personality, and lifestyle
(Becherer et al., 1977). Market segmentation links these groups to products or processes
being offered or sold (Ezeh, 2017). The focus should be on the conduct that relates to the
24
actual buying of the product such as the process of decreasing food waste. Ezeh (2017)
further stated that because people are classified in the same segment, they may not
behave the same. Demographic segmentation focuses on five segments: ethnicity, age,
gender, income, religion, and family (Ezeh, 2017). Researchers have shown that there are
different ways to segment a market, which means there is no correct way (Becherer et al.,
1977).
Market segmenting in restaurants focuses on developing niche markets to aid in
the process of specialization of the products among restaurants in the food service
industry. Market segmentation can be used to accomplish certain processes such as
implementing strategies to decrease food waste. Restaurant owners can address food
waste to ensure that the correct inventory is ordered within the restaurant, thereby
ensuring the excess amount of food waste is decreased. The market niche is the segment
of the larger market defined by the unique needs, preferences, or identities that make it
different from the rest of the market. With coordinated efforts, market segmentation was
applied, and the results monitored (Aamir et al, 2018). Market segmentation occurs in
several forms including price segmentation, geographical segmentation, and occasion-
based segmentation (Carvache-Franco et al., 2020).
Price segmentation entails the tailoring of restaurants to offer food by price point.
This type of market segmentation aims at attracting customers based on their ability to
afford the products that are sold in the individual restaurants. With coordinated efforts,
price segmentation was applied by different stakeholders in the restaurant industry, and
the results were monitored by restaurant leaders and owners (Aamir et al, 2018). Some
25
restaurants may offer foods that are relatively expensive, attracting a category of
individuals who will specifically visit these places because they can afford these products
(Carvache-Franco et al., 2020).
By contrast, some restaurants will offer food that is sold at an inexpensive price
and will attract those who earn less and therefore have little to spend on food. Price
segmentation is a way of dealing with food waste because it eliminates the problems of
restaurants having to retain foods that they cooked and failed to sell by selling food to
different customers at different prices (Song & Kim, 2019). The price depends on the
type of food. Al-Tit (2015), however, refuted the price segmentation strategy claiming
that food quality matters and segmenting markets may not be a solution if the food
quality is not good. Retained foods that have already been cooked always go to waste
because precooked foods cannot be resold because of legal and health requirements. In
most cases, higher-priced foods often remain unsold and therefore create losses (Al-Tit,
2015).
Geographical market segmentation entails restaurants making and selling foods
according to the preference of the target population in a certain place (Aamir et al., 2018).
Culture, religion, and the way of life of a group of individuals are common in the process
of market segmentation as it pertains to the target population. Individuals who live in a
certain place tend to prefer particular foods. For instance, individuals who live in coastal
areas often eat seafood. Geographical market segmentation focuses on preparing and
cooking foods that are suitable for a given location to avoid loss in the form of food
waste (Aamir et al., 2018). Food waste problems often arise when restaurants fail to
26
identify the most sought-after cuisines and menus, failing to meet the needs and demands
of their targeted segments. Additionally, when a restaurant prepares regionally unfamiliar
foods, the demand is low and leads to retention, which eventually may become a waste of
food. This, for instance, occurs when a restaurant located in a rural setting prepares
foreign cuisines from other countries; the occupants of that region may not want to try
new foods and this may lead the market to a loss (Aamir et al., 2018).
Occasion-based segmentation is the marketing approach of specializing according
to events and the functions in a certain place at a particular time. This type of
segmentation is not always applicable because occasions may be rare. Restaurant leaders
and managers are encouraged to offer foods that suit occasions in a region. This entails
looking at both the potential number of individuals who may attend events and want to
buy foods and the types of foods that may be on demand based on the attendants. The
specialization helps to maximize the profits through the provision of the foods that many
people are most likely to purchase (Aamir et al., 2018). Prior surveys of the events
around, for instance, graduation ceremonies, enables the restaurants to estimate the
number of the individuals who may be customers, thereby informing managers to
maintain inventory levels required to prepare their menus on that day. Price may also be
an important focus and help decrease food waste.
Price, geographical, and occasion segmentation are contributing factors in
decreasing food waste. By controlling these factors, owners have the ability to have and
maintain market segmentation as it pertains to customers, food, competition, and
availability of foods. As a result, food waste may be decreased, and profits increased.
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Price Reduction
Price reduction increases the rate of purchase by using a method to minimize food
waste in restaurants (Aschemann-Witzel et al., 2017). Food waste occurs when the food
that is cooked or stored is lost through expiry or contamination. Most food waste occurs
as a result of the expiry date being reached before the food is consumed or sold to
customers (Aschemann-Witzel et al., 2017). In most cases, it is easy to tell when the
expiry of food is approaching, and it is usually easy and appropriate to take measures to
avoid the probability of food becoming waste. Foods that deteriorate and develop
unpleasant odors, tastes, and textures are spoiled (U.S. Department of Agriculture
[USDA], 2017). Spoilage bacteria can cause fruits and vegetables to get mushy or slimy
or meat to create a foul odor (U.S. Department of Agriculture [USDA], 2017). According
to Aschemann-Witzel et al. (2017), the most common way of handling foods with an
approaching expiry is to lower prices to attract more customers at a higher frequency.
The responsible restaurant safety and procedures personnel need to determine that the
food that will possibly be fed to the customers is fit for consumption and does not present
any health hazards.
The best approach to the mitigation of food being sold and served too close to its
expiration date is to put the foods with the earliest expiration dates on offer first for the
public to purchase (Aschemann-Witzel et al., 2017). Offers come at reduced prices for
the same number of foods that are usually priced higher or the doubling of foods for the
same price. The restaurant first assesses the best offers which can ensure that they can
still make a slight profit or maintain the selling price to avoid losses. The restaurant’s
28
marketing team makes the public aware of what is being offered by the restaurant. The
foods that are the closest to an expiration date are often sold first. In some cases, it is not
exactly the foods or drinks that near an expiry, but the ingredients. However, the
approach is the same; the restaurants focus on the foods that utilize the ingredients in
question or are approaching the specific expiration date. Reduced prices are always
attractive, especially when the products have typically been admirable but expensive; this
approach will attract more buyers and contribute to the prevention of foods being wasted.
Al-Tit (2015) criticized this procedure, claiming that reduced prices indicate poor quality
goods, and many customers are familiar with this method used in the restaurant business.
Customers often question the reduction of prices.
Preservation Methods
Preservation has been a major investment used to avoid food waste in restaurants.
Preservation is the employment of necessary measures that ensure that food lasts longer
to avoid spoilage for as long as possible. According to Eriksson and Hansson (2016),
preservation exists in many forms and depends largely on the types of foods in question.
Some ingredients used in restaurants are dry, and the most suitable methods for
preserving them is simply to keep them dry. Most restaurants prepare food that needs to
be eaten within a few hours after preparation. However, certain foods can last for a
significant number of hours when not contaminated, and preservation can be used to
extend their lasting until the next period when the food is sold; for instance, food cooked
in the morning can be sold up to midnight when kept under favorable conditions.
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The most common approach that has been used in restaurants and food industries
for preserving food is the lowering of temperatures (Eriksson & Hansson, 2016). Because
it has long been proven that bacteria and other microorganisms that result in food
spoilage thrive in relatively high temperatures, the medium temperatures cannot be
tolerated in restaurants. Leaving food out too long at room temperature can cause bacteria
such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli, and
Campylobacter to grow to hazardous levels, which can cause extreme illnesses. Bacteria
multiply in temperatures between 40 degrees Fahrenheit and 140 degrees Fahrenheit and
can double that growth in less than 20 minutes (U.S. Department of Agriculture [USDA],
2017). This range of temperature is called the danger zone. Therefore, it is best to keep
hot foods above 140 degrees Fahrenheit and cold foods below 40 degrees Fahrenheit
(U.S. Department of Agriculture [USDA], 2017). Due to kitchens being hot and open to
fires that are used for cooking, roasting, and steaming, the food storage areas should be
relatively far from the kitchen to avoid creating thriving conditions for microorganisms to
grow and multiply, which may increase the opportunity for food spoilage. Achieving low
temperatures to store food and ingredients is a milestone for restaurants that aim to
reduce food waste (Eriksson & Hansson, 2016). Jeremiah (2019) argued against the
preservation foods, questioning how low temperatures affect the taste and nutritional
alteration of the foods preserved in this manner. Nevertheless, the low-temperature
method remains the most widely used approach in restaurants and other food processing
centers.
30
Commercial refrigerators exist in nearly all restaurants and food outlets to help
keep food from spoiling. The lowered temperatures prevent microorganism growth and
multiplication; this is because the cooler conditions cannot support life for these
pathogens (Eriksson & Hansson, 2015). It is economical to buy goods and raw materials
in bulk as it saves money and time due to quantity discounts from suppliers. Because
products are sold wholesale and in large amounts, preserving the extra food is mandatory
to avoid waste. Large amounts of food would be disposed of due to spoilage; however,
many restaurants across the world use low temperatures to mitigate food waste and
minimize loss. Preservation maximizes profits through the elimination of food waste
probabilities; this is also because purchases in bulk yield higher profits when there is a
maximum output from the inputs invested in the restaurants.
Recycling and Reuse of Waste
Recycling of food waste to provide energy has been a growing trend to curb the
food waste in restaurants. Due to the growing population in the world, and especially in
developing countries, there is a higher demand for food production. The rate of food
production is directly proportional to the rate of food waste that is generated and dumped
yearly, and in 10 years, it has been estimated that the amount of food waste will double
(Giordano, 2020). Many problems come with food waste, such as an increase of poverty
and environmental implications. For example, landfills used shrink yearly; in addition,
there are health hazards that may arise due to the large wastes that are being dumped.
There has therefore been a need to have a reliable solution to the growing burden of
waste (Giordano, 2020).
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Most of the waste from restaurants is organic and can be recycled to produce
additional economic value through the production of energy that can be sold or even used
in restaurants (Carmona-Cabello et al., 2018). The recycling process entails the collection
of food waste that is precooked and left over after people have eaten in the restaurants.
Chiu et al. (2015) added that the food waste components are usually in a form of different
compositions including carbohydrates, proteins, lipids, and traces of inorganic materials.
The waste may be subjected to anaerobic digestion, which involves three processes:
enzymatic hydrolysis, acid formation, and gas production. The biological process takes
place in phases. The first step entails the breaking down of large molecules to small
pieces that are biodegradable (Chiu et al., 2015). The molecules need to be small enough
to pass through the cell membranes. The processes in this step can be slow or fast
depending on several factors, such as the PH, the temperature, or even the catalysts that
influence the reactions.
In the second stage of acid formation, the hydraulic products are fermented into
volatile fatty acids and the gases ammonia, hydrogen, and carbon dioxide. The anaerobic
bacteria present in this phase use oxygen and carbon dioxide to create suitable and
optimum conditions for methanogenesis (Chiu et al., 2015). Some elements such as
hydrogen, oxygen, and acetate can be used directly to facilitate the methane production
process; however, some components such as propionate need to undergo further
degradation to produce oxygen and hydrogen, which will be eventually used for methane
production. The acetogenesis process follows, where the acids formed are converted into
32
acetates. In the last step of this anaerobic process, methane is produced from the
fermentation of acetic acid and or the reduction of carbon dioxide.
Energy production in the form of methane and biogas has been the solution for
using waste creatively in most parts of the world to manage the problem of food waste
and energy shortages in many restaurants and hospitality organizations (Carmona-
Cabello et al., 2018). The process has not only been used as a way of minimizing the
waste taking up space and causing pollution but also as a way of increasing the
production of revenue through the production of energy. Warshawsky (2019) recognized
that many challenges may come with this method or approach of dealing with the waste,
but it is a great solution because the results are beneficial in several ways. There is
generation of revenue through the energy produced and the environment is left cleaner at
the end of the process. Methane production through biowaste is not highly profitable
because the process involves recycling, which is costly. The process may not be very
profitable, but the process is useful because it aids in the elimination of waste that would
have caused hazards to people and the environment (Carmona-Cabello et al., 2018).
Despite owners’ best efforts, there will always be waste. The goal is to minimize the
waste as much as possible while working toward total eradication of food waste
(Warshawsky, 2019).
As a way of food waste management, valorization of the waste has been adopted
to produce energy and contribute to a circular economy (Carmona-Cabello et al., 2018).
The process of recycling has been adopted to obtain the lipid fraction from the food stuff
and the conversion in biofuel to produce biodiesel that meets European biodiesel
33
standards. For the purpose of recycling the solid food waste from restaurants, food waste
from restaurants from different places are collected and tested. The samples from
different restaurants yielded a difference in the oil fatty acid composition but a similarity
in the levels of fatty acids methyl esters. Through further chemical processes, biodiesel is
produced that meets the standards of the European biodiesel standards. Although further
tests on the fuel was needed to establish the reliability and the effectiveness of the fuel, it
is evident that the method of waste management is efficient and worthy of resources
(Carmona-Cabello et al., 2018). With further studies and measures, large scale recycling
of waste to produce biodiesel not only mitigates environmental degradation but also
provides an economic benefit through biodiesel generation. The restaurants that produce
foods in large scale and therefore the waste in large amounts can invest in the recycling
process for the purpose of energy generation. The collaboration of several restaurants in
the past has been beneficial because of the pooling of resources as well as the effective
method of large-scale waste management.
The other method of recycling is the direct reuse of food waste locally. There are
several forms of waste, and different components can be used selectively to provide
different uses and benefits from food waste. Vegetable waste is purely organic and can be
used in the formation of local manures in farms to produce nourishing components for
plants (Salemadeeb et al., 2017). Along with their necessary components, the vegetable
wastes are taken through the process of decomposition where they provide the necessary
nutrients for the plants in green houses or even in noncommercial farms where
individuals choose to carry out farming for local consumption. The reuse process for the
34
manufacture of organic fertilizers has not been commonly adopted because of the
challenge of the mixture of food waste and the nature that is mostly available (Brancoli et
al., 2017). According to Silvennoinen et al. (2015), the recycling process is challenging
as food wastes are commonly mixed, as the vegetables, carbohydrates, lipids, and the
inorganic wastes are placed in the same places. Less vegetable waste, such as those parts
of ingredients that are not cooked or vegetables that wither before use, is typically
obtained. The adoption of reuse rather than dumping has greatly aided in the management
of food waste from restaurants.
Some of the food waste from restaurants are used for animal feeds (Salemadeeb et
al., 2017). Some parts are directly bought and used to feed animals. Over many years
several parts of the world have often obtained food for their animals from the waste that
comes from restaurants. For instance, many people purchase leftovers of bones and
protein products for their dogs. Specifically, bones are in high demand. The practice has
not only relieved the hotels of large wastes resulting from food leftovers, but they gain a
fee for selling the wastes to those who are interested in the leftovers. Mourads (2016)
explained that vegetable contents of waste such as potato peels and kale have been used
for feeding herbivorous animals such as domesticated buffalos and cows. Although some
people do not consider the practice acceptable, many people in different parts of the
world have adopted the process. Mourads (2016) argued that most people in Africa view
the leftover as nutritious and suitable for domesticated dogs. Some people prefer to buy
foodstuff that is specifically tailored for the animals rather than using leftovers and
spoiled foods.
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Recycling and reuse of food is a process that can reduce food waste. The
recycling of food can be used to produce energy in the form of methane, biogas, and
biodiesel. Animal feed is a form of the reuse of food as purchased left over foods are
given to animals for food. The processes pertaining to recycling and reuse of food may
reduce food waste and increase profits.
Market Analysis
Market analysis is an effective preventive measure that has been taken by the
restaurants to ensure less waste is generated from their business (Clowes et al., 2018).
Market analysis is the comprehensive process by which suppliers or sellers assess the
environment to determine the nature of products and services in demand (Clowes et al.,
2018). The population of people who will use the services or products is determined in
this process. Market analysis may include information regarding the number of products
to stock; this helps to eliminate problems associated with understocking or overstocking
of the products.
Market analysis has been used as a method of waste management through the
assessment of the size of the population that the restaurant is to serve (Clowes et al.,
2018). Restaurants in sparsely populated areas are most likely to receive several
customers as compared to restaurants in areas with fewer populations. The high
population provides customers who may want to eat in restaurants. Urban settings are
more likely to attend to more customers than restaurants that are in rural areas. The
number of restaurants in a certain place can also determine the number of the customers.
The analysis based on populations helps prevent food waste through guiding the hotel
36
management on the number of foods that the restaurant should stock or use at a certain
period (Warshawsky, 2019). A reasonable amount of food should be made following the
results of the analysis carried out; this will help to minimize the food waste that is seen
through spoilage (Clowes et al., 2018). Although waste is inevitable, the goal is to
minimize the waste.
Market analysis focuses on waste reduction through the demographic analysis of
the populations (Sakaguchi et al., 2018). Some foods may be common for certain cultures
and groups of people based on age, religion, or even occupation. Certain foods will be
common and bought by a group of people, while others will prefer other food types. For
instance, a population made up of young people who are in institutions of higher learning
will probably prefer restaurants that serve fast foods. Papargyropoulou et al. (2016)
recommended that to avoid food waste, other types of food such as traditionally made
stews and starches should be minimized; this is because based on the population in the
area, there would be less preference for such food. The market analysis based on the
demographics has been seen as an efficient method of managing food waste. The
approach is preventive and has provided tremendous results for restaurants that have
applied it (Hsiangting & Tun-min, 2018).
The culture and the practices of the target population, environment, and
demographics will influence the restaurants in the areas of specialization and investment.
Prior knowledge of the likes and the possible preference of the customers that the
business targets have been used as a guiding tool to enable the restaurants to understand
the type and amount of food they should sell. Understanding the target population
37
reduces the food wastage problem by having knowledge of the probability of the food
being thrown out or spoiling due to spoilage.
Policies on Food Safety and Food Waste
Policies and regulations that emphasize food waste prevention in restaurants are
developed by the effective ownership strategies that are in place (Pak, Potts & Sakaguchi,
2018). Inventory management ensures that excessive amounts of food are addressed from
the onset with only required amounts ordered. Additionally, the excess food waste may
be transformed into animal feed that are consumed, which will minimize the total amount
of waste that is to be managed. Restaurant owners have been able to implement principles
that regulate and guide the work of the restaurant employees. The provisions of
Occupational Health and Safety (OSHA) and Food and Drug Authority (FDA) establish
goals and how to tailor the workers and the employers to provide the necessary services
that the managers desire to see in the business (Dorn, Liechti & Stöckli, 2018)). Nguyen
(2018) countered the effect of policies claiming that they may not yield the desired results
without implementation and evaluation. Continuous process improvement should be a
goal that most leaders should focus on to achieve the best results in the restaurants
(Nguyen, 2018). Process maps are a crucial quality improvement tool that can be useful
in visualizing how food waste, and its complex processes, can be decreased. Process
mapping provides insight into systems and processes that improve interventions. It helps
determine the step-by-step flow of the process, its timing, handoffs, and identifying
outputs that can be visualized, measured, and studied in decreasing food waste. Due to
the complexity of food waste, process mapping can be a foundational element of reducing
38
the food waste process and increasing quality improvement (De Moraes et al., 2020).
Different restaurant owners may have various means of quality improvement and guiding
factors that enable them to achieve best practices. Based on the provisions of FDA and
OSHA, health, and safety guidelines on the management of food waste can be employed.
Policies and legal regulations from the U.S. government and their regulatory
agencies have been applied to help manage the food waste problem in several parts of the
country (Clowes et al., 2018). Policies are a set of principles or regulations that govern a
given institution or operations in each field. The regulations imposed on restaurants have
been intended to reduce the amount of food waste that is generated from the business
during their daily operations. The applications yield few results because there are no
measurable ways of assessing the effectiveness of the policies that are applied to
restaurants to regulate the problems of food waste. There is food insecurity in most parts
of the world, yet at the same time there is also an increasingly high amount of food waste.
The regulations are meant to increase food security through the reduction of wastage
(Clowes et al., 2018).
Elaborate policies exist and govern the amount and the nature of foods that
restaurants can prepare and sell. The authorities are responsible for enforcing these
regulations and determining the eligibility and the abilities of a certain restaurant to
provide certain products to the public (Clowes et al., 2018). The government will often
regulate the amount of foods that restaurants should not exceed; this is rarely done
directly but occurs through the waste that the business should generate. The reasons for
the regulations are for both environmental safety measures as well as for the economic
39
purposes of food security issues. These policies and procedures assist the government in
reducing or even eliminating harmful substances that can be detrimental to the health of
individuals and the public at large (Mourad, 2018). There is a collaborative effort
between private sectors, public sectors, and global regulatory bodies to ensure there are
sound reforms that govern food storage and management in order to develop sound
reforms that collectively prevent and eradicate the problem of food waste. The policies
have worked through strict laws on food wastage and loss through avoidable means; the
aim is to promote food security and increase access to food by the poor populations,
especially in developing countries.
Partnerships
Partnerships have been used in the past by large companies to prevent food waste
while also trying to attract customers from all walks of life (Priefer et al., 2016). Most
spoilage occurs because of the storage of surplus foods and ingredients, as well as
retaining excess foods that have been cooked in restaurants. Large companies have, in the
past, volunteered to give food to organizations when the organizations have events for
public relations purposes. Partnership with large companies enables restaurant owners to
provide food at a lower price but in large quantities. This will help restaurant staff to get
rid of the food that has been stored in bulk while still making a reasonable profit.
Partnerships widen the market of restaurants and sell them to other customers who did
not initially know the existence of the restaurants business and their foodstuffs
(Papargyropoulou et al., 2016). There are great benefits of partnering with other
restaurants and other businesses, which include but are not limited to the acquisition of
40
new customers and the high demand for their foods among populations that were not
initially aware of the restaurants (Yang et al., 2018). The greater the menu offerings, the
less likely there is to be food spoilage.
Most restaurants that have partnered in the past with large institutions and have
created a customer relationship no longer have the need to attract the few customers
around them to be viable in the market. After attaining a partnership and trust from the
people who depend on the supplies of the restaurant, it is easy to determine the size of the
products and the stock to obtain to complete orders and satisfy the customers (Priefer et
al., 2016). Having prior knowledge has been tremendously helpful to large restaurants to
prevent food spoilage and consequently food turning to waste. Strong supplier
partnerships and a well-defined market increase profitability and reduce the problem of
food waste. Although obtaining partnerships is difficult for most businesses, identifying a
specific market should be the goal of every huge restaurant that aims to reduce losses
through food waste.
The partnership process is known as the process of defining market scope and
specialization for the greater benefit of both the organizations that are in partnership and
have an agreement purchase (Priefer et al., 2016). Parry et al. (2015) refuted partnership
strategy and argued that very few restaurants can achieve this. Profitability is also
increased through the reduction of food waste, having a well-defined amount and size of
a required food package. In such situations, those who have obtained tenders rarely can
increase their production beyond a certain level to make profits (Priefer et al., 2016). The
specifications have been guiding tools that limit the processing of extra foods that lead to
41
spoilage because of the failure of anticipated customers to purchase (Priefer et al., 2016).
With partnerships, overstocking of foods seldom happens because those who are targeted
have specified their requirements. This gives time to their suppliers to identify what they
need, the specifications required in terms of amount, and the types of foods they need to
acquire from the market. In addition to food waste, financial losses have also occurred
due to food expiring before being cooked or prepared.
Developing partnerships in relationships and knowledge as it pertains to
customers desires for certain foods helps restauranteurs address problems related to
spoilage, storage, and overstocking. This is a great strategy that may help in decreasing
food waste and increasing profits.
Continuous Quality and Standards Improvements
Efforts to constantly improve the standards of products within restaurants are a
step in the reduction of food waste. Customers who have been satisfied with restaurant
services tend be loyal and bring other individuals to taste the entrees as well (Russell et
al., 2017). However, poor service and poor products may decrease customers sales.
Customers that have witnessed terrible service may not want to visit that restaurant again.
Restaurants who have focused on the needs of the customers and ways of improving their
foods and services may exhaust their products because of the high number of customers
(Russell et al., 2017). Food rarely remains because the customers demand the meals. The
secret to customer satisfaction and repeat business is continuous process improvement
and benchmarking business processes to the best in the business. New restaurants need to
emulate best practices and borrow their skills and strategies to also gain from the market.
42
Careful attention to detail and attending to feedback from customers is also important
because tailoring of services to meet their needs shows the business values their
customers.
Having repeat customers who are loyal does not slow the selling of products and
foodstuff of the restaurants. There will always be high demand for foods from high-
quality restaurants because of word-of-mouth advertising (Parry et al., 2018). Most food
spoilage results from the inability of restaurants to sell foods that they have cooked. The
food therefore gets contaminated because of long stay and the high temperatures of
kitchens. Constant quality improvement has not always solved the problem of immense
food wastage but has been proven to be a possible solution to high food waste, especially
in small and upcoming restaurants (Russell et al., 2017).
Ahmed (2019) noted that sometimes customers stop being patrons of restaurants
due to declining service and food quality. Different customers have different preferences
in food and the way they like to be approached and addressed. Every customer deserves
respect especially in the way restaurants communicate with them and respond to their
queries. According to Monzon (2015), customers who have felt devalued in the past tend
to seek new places where they can purchase the same types of foods at similar price
points and be served with courtesy.
Timing between the order and delivery of food may often push people away
because they feel their time has been wasted (Ulmeret al., 2021). The language that
restaurant workers use with customers also determined if they would come back or go to
seek better services in different locations. When the business loses customers to
43
competitors, they may fail to recognize the need to reduce the number of foods that are
cooked per day (Ulmeret al., 2021). Food that is intended for lost customers is often lost
through spoilage because of the excess that is not preserved (Russell et al., 2017). Earlier
researchers have shown that treatment of customers by the restaurant’s personnel
contributes to the amount of food waste that is generated and disposed of by restaurants
and other food businesses, such as hotels.
Quality and standards are components in decreasing food waste. Restaurants
understand the importance of customer loyalty, timing of completing food orders,
customer respect and customer communication as it pertains to decreasing food waste. A
customer who is happy and respected by a particular restaurant may also be loyal to the
restaurant which may decrease waste and increase profits.
Investments in Make to Order and Make to Stock Approaches
Investments in both make to order and make to stock approaches in the food
industry have been applied in manufacturing sectors rather than any other areas of
business; however, the approach has proven to produce immediate and positive results.
Several restaurants have witnessed high food waste because of excess food production
that results in the supply of food being more than the demand (Pak et al., 2018). Most
foods are perishable and may not be preserved under all circumstances because of their
delicate nature. The preservation methods also vary from food to food, while others have
no possibility of being preserved in any manner. Making too much food without the
knowledge of what the demand is increases the probability of foods becoming spoiled,
leading to food waste (Silvennoinen et al., 2015). It has therefore been noted that foods
44
that can be made within a short period of time should be made when a customer order.
With time allowance, it is safer and more reliable to make foods instantly whenever there
is an order rather than cooking large quantities and failing to sell the entire food package
(Principato et al., 2018). Investments of both make to order and make to stock approach
are effective and restaurant owners save on food waste and maximize their profits
(Principato et al., 2018). Not all food can be made upon order; however, the amount can
be controlled to ensure that the foods are not made in excess.
The make to stock foods should only be applied to foods with a longer shelf life.
Investments in both make to order and make to stock approach is also applicable to the
foods that take too long to cook, such that the customer cannot wait for the chef to make
it after an order has been placed. The only caution is the amount of food and the storage
conditions of the cooked meals. From trends in restaurants, the management has often
taken caution to ensure that the foods are not made in excess and the storage conditions
of the cooked meals are appropriate and in accordance with the public and safety health
requirements (Pak et al., 2018). From those centers that have applied the two methods,
there have been improvements in their service delivery and the outcome of the business.
Less food is turned into waste, and this ensures that the business gathers enough profit.
Monitoring and Measurement of Food Waste
Statistical analysis of food waste has been used in the past as a method of waste
management. Silvennoinen et al. (2015) recommended that the amount of waste should
be periodically recorded to determine the amount of food that was lost due to spoilage the
food that has been lost as leftovers from the customers who eat at restaurants. Spoilage of
45
food in stores usually results from the inattention paid to expiry dates, whereby the
company invests in foodstuffs and ingredients with expiry dates that are not far away
(Silvennoinen, et al., 2015). In addition, it gets worse when the food nearing expiry dates
are bought in bulk. From the leftovers, it should be easy to assess the types of food that
most people do not actually eat. There are parts of the meals that cannot be eaten, such as
bones and cartilage. However, responsible personnel in the restaurants who have been
charged with the duty should analyze the waste to determine underutilized parts of the
meal. From a survey conducted to curb the food waste problem, it was discovered that
many young people do not like salads. There are several types of salads that can be
served along with meals; however, some may be thrown away after being served
(Silvennoinen et al., 2015).
The statistical analysis method was adopted by many food businesses, such as
hotels and restaurants, to measure and track the waste that resulted from the foods they
stocked and served to customers. Statistical analysis of the waste and its components
informed the restaurant management what the public would likely prefer or not prefer
(Silvennoinen et al., 2015). The statistical analysis of waste products brought information
to the attention of restaurant management (Principato et al., 2018). From this statistical
approach, it has been helpful to analyze waste products to determine where restaurants
have the most loss, which consequently informs restaurants of the changes that need to
take place to pave the way for a smooth running and functional restaurant (Dorn, Liechti
& Stöckli, 2018).
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The amount of waste and the makeup of its components indicate what is not
preferred. The move to correct is what mattered most, as that is what would provide the
desired change of reduced waste from spoilage and leftovers (Russell et al., 2017). It is
easy to realize the amount of food being consumed per day in a certain place. Statistical
analysis identifies exceptions. For instance, there are different levels of demand on
different days such as weekends and holidays where food demand may be higher or lower
depending on the region. This forecast is helpful in the determination and prediction of
future demands for food. Forecasting prevents cooking in excess, which may lead to food
dumping because of spoilage. This may be very helpful in reduction of food waste and
increase in profits.
Measuring Delivery Quality Against the Orders Made
Measuring delivery quality against the orders made is a waste management
practice that is applied once restaurants have accumulated waste. Measuring delivery
quality against the orders made is a management practice in which the prevention of food
from turning to waste before the actual value is gained has been viewed as a practical
method of preventing the occurrence of waste in restaurants (Pak et al., 2018). There is a
need to keep track of records of products of all orders made to restaurants. Procurement
departments often are responsible for the measurement of orders that have been delivered
against those that have been made (Monzom, 2017). Delivery companies and the
individuals who are given tenders have taken advantage of the orders made in bulk to
deliver substandard products. The products often do not last as long as expected and may
even lead to the spoilage of other products through the spread of microorganisms. A clear
47
method of measuring the quality of orders against those that have been ordered has been
used in the past as a method to prevent food waste even before the use of the product and
the food ingredients.
Preventing food from turning to waste may be accomplished in several ways
(Papargyropoulou et al., 2016). First, the range of expiry dates needs to be within the set
limits that were explained during the delivery process. The condition of the food products
needs to meet the minimal requirements in all aesthetic aspects. There should be no
alterations or deviations from the standards that have been set and agreed upon by the
departments within the restaurants that have authority and charge over the food
(Principato et al., 2018). The standards are measured in terms of color, whereby the
ordered products should not be different from the universally accepted colors for those
specific products, unless otherwise explained comprehensively. The odor of food and
products also determines the freshness and their ability to last for the anticipated periods.
Some appearances of the products reveal several factors that can show the quality and
their ability to last and not spoil before the use of product (Principato et al., 2018).
To prevent early spoilage and huge amounts of food waste from the restaurants,
the practice of assessing the delivered products against the orders made has been applied
to reduce the probability of paying for poor quality foods and products. Without the
careful assessment of the products acquired from suppliers, it is possible to buy and settle
for goods that contribute to the high burden of food waste. The preventive method is
reliable and has reduced the statics of spoiled foods before they are even used. Although,
spoilage is inevitable in some cases, it has been possible to prevent spoilage (Parry et al.,
48
2018). Restaurants can always reject products that do not meet their desired standards and
strictly determine the nature of the deliveries they receive. Measuring delivery quality
against the orders made enables the business to pay for the actual value of the products
without encountering losses in terms of food waste and non-quality food probabilities.
Stock Rotation Practices
Stock rotation practices have been employed in restaurants as a preventive food
spoilage method that reduces the potential for food wastes. Stock rotation is the process
of changing storage methods and configurations in warehouses and stores in restaurants.
The most essential part of the stock rotation is the shifting of old products to be at an
accessible place where the users in the kitchen will first pick the old products before
using the new arrivals (Pak et al., 2018). Pirani and Arafat (2016) argued that stock
rotation has been used to achieve several benefits and for prevention aspects. In an
unclean, poorly ventilated storage space the probability of food spoilage grows
exponentially. Several times stores have been breeding places for pathogens and
microorganisms that attack food and lead to spoilage. In some extreme situations,
spoilage extends to a large group of products, which can lead to massive food wastes.
Preventive measures in the form of stock rotation are a waste management option
to mitigate possible waste. The practice has often helped restaurants to discover gaps and
possible problems in their inventory stocking methods. For instance, with the constant
change of stores and food locations, water pipes that leak have been noticed and repaired,
which has helped prevent further damage in the food stores (Parry et al., 2018). The
practice has been proven to bring several benefits; although the process is time-
49
consuming and energy-consuming, the effort and the resources are worth the investment.
The practice also prevents obsolescence and the failure of products to be used; sometimes
some of the products stored can be noticed before their expiry dates have reached. Those
restaurants that have applied these preventive methods have done well because they
witnessed less food spoilage in their stores and consequently reduced food waste (Parry
et al., 2018).
Training of Restaurant Employees
Training restaurant employees about food handling and safety procedures has
proven to help mitigate the food waste problems in restaurants. The employees who pick
the right orders and specifications from their customers have less probability of food
rejections. Food once served cannot be reserved for another person because it looks
contaminated and may not meet the specifications of any other person who is ordering in
the restaurant. Several required skills for restaurant staff are needed, which importantly
include listening and etiquette. Principato et al. (2018) insisted that managers should
ensure training also instills the necessary skills for the workers to prevent the possibilities
of food loss through contamination and spillage in the kitchens (Berglund, 2015). There
is also training on portion control where the restaurant workers learn that the food served
to customers should not be so little such that the customer feels the money they have paid
is undervalued (Pirani & Arafat, 2016). Serving food to the customer that overfills the
plate has a potential for food loss and waste. Restaurant workers must be sure to
determine optimal food portions to find the exact customer needs to avoid food being left
on the plates (Principato et al., 2018). The assessment entails determining exactly the
50
type of additional foods that are often served with the main meals. Principato et al. (2018)
and Pirani and Arafat (2016) argued that people have different preferences when it comes
to fruits and vegetables that are served along with other meals; the training is important
for enabling the employees to navigate such preferences. Engaging customers and letting
them understand the options help to reduce the amount of waste that is generated through
leftovers (Sakaguchi et al., 2018). Training has been used as a method of mitigation as
well as management of the waste that have occurred already. Employees should
understand the potential areas where they can minimize food waste, which may entail the
division of kitchen portions to prevent contamination of foods through mixing. For
instance, where chicken is prepared should be far from the areas where beef is cut and
cooked (Papargyropoulou et al., 2016). In addressing wastes such as peelings that are
obtained before foods are cooked, certain training has been used to help manage and
arrange this waste in a controlled manner that does not pose any significant
contamination problem to other foods that have been stored in the restaurant premises.
Summary
It is not possible to eliminate food waste, but through leadership, management and
prevention, the food waste in restaurants can be comprehensively managed to reduce and
eliminate the problems that come with food waste, such as environmental pollution,
health hazards, food insecurity, and losses in the market. The problem of food waste is
increasingly growing, and this has captured the attention from different concerned
governments and organizations. The move to manage food waste has been diversified and
tailored to ensure that the process brings immense benefits to businesses that run
51
restaurants. Food waste management is meant to ensure that food waste management is
another method of increasing profits through the management of generated waste and
constantly working toward decreasing the waste generated. The need and the increased
attention to food waste benefit profitability of restaurant owners through generation and
maintenance of profits. The move also is for the economic benefit to increase the profits
through the waste management options that benefit them and prevention of losses through
their foods turning to waste when they would have made immense profits.
Transition
Section 1 included the problem statement and the purpose statement, centered on
the need for restaurant owners to develop strategies that may decrease food waste. I
stated in the nature of the study the need for qualitative single case research based on the
characteristics of the study. In the literature review, scholarly knowledge and information
focused on a conceptual framework. The stakeholder theory, is an explanation of the
significance of food waste strategies that restaurant owners use to maintain or increase
profits, was included in Section 1. The outcome of the literature review provides
scholarly information on the study problem. Section 2 includes the purpose statement, the
role of the researcher, participants, research method and design, population and sampling,
data collection instruments and techniques, organizational techniques, data analysis, and
reliability and validity. The findings of the study, future research, and recommendations
are presented in Section 3.
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Section 2: The Project
The protocol used in this study consists of strategies that business owners can
employ to reduce food waste in restaurants. Section 2 addresses the purpose statement,
the role of the researcher, the participants, the research methods and design, the
population, and the sampling method. In addition, Section 2 outlines ethical
considerations in the research, data collection, data-collection techniques, instruments,
data analysis, reliability, and the validity of the research.
Purpose Statement
The purpose of this qualitative single case study was to explore food waste
strategies used by restaurant owners to maintain or increase profit. The target population
consisted of five restaurant owners who were members of the Restaurant Association of
Maryland (RAM) and had demonstrated success at reducing food waste in their
operations. The restaurants included in this study generated no more than $700,000.00 in
revenue annually and had five to 20 employees. The implications for positive social
change could include a decreased amount of food waste within restaurants, thus
increasing knowledge of food preparation, storage, and nutritional portions that can also
result in an increase of profits and an increase of availability of jobs, which decreases
unemployment within the community.
Role of the Researcher
In qualitative research, the researcher is the data collection instrument. I served as
the primary instrument for data collection in this study. The researcher’s background,
experience, age, and education are all apart of how the research is conducted and or
53
perceived (Zhang & Liu, 2018). In my role as the researcher, I obtained information from
five restaurant owners exploring how strategies are used within restaurants to decrease
waste, which resulted in an increase in profits. The interviews were semistructured. The
interviews were obtained in person and face-to-face. All participants wore masks and
kept a 6-foot distance as per the Centers for Disease Control (CDC) COVID guidelines.
It is the role of the researcher to decrease or mitigate bias to avoid using a
personal lens in which to interpret data (Zhang & Liu, 2018). Triangulation in qualitative
research can be utilized as a strategy in achieving the objectives, which are to ensure
credibility, reliability, and greater scientific accuracy in its achievement (Natow, 2020).
To mitigate bias, I applied and maintained standards while collecting, and analyzing data.
I also ensured reflexivity, which involved disclosing any prior assumptions,
beliefs, and biases. Reflective inquiry occurs at the beginning of the research and allows
the researcher to understand how to position themselves in relation to the subject
(Karagiozis, 2018). Researchers should always proceed with integrity and professional
honor; consequently, I worked to protect the participants’ interests and remained within
the standards of the law, always maintaining safety (Meyrick, 2006).
I have worked on a global level as a first responder, defender, and leader in
incredibly challenging situations. I have seen the effects of food-insecure communities,
globally, on a firsthand basis. I have always wanted to eliminate or at least reduce food
waste challenges. It has been my mission to help and encourage food secure communities
as it relates to waste. I did not have a relationship with the participants in this study as I
did not know any of them on a personal or professional level.
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My role as a researcher, as it pertains to the Belmont Report (National
Commission for the Protection of Human Subjects of Biomedical and Behavioral
Research, 1979), was to support the purpose of identifying and upholding basic ethical
principles that involve research dealing with human subjects. The participants in this
research were treated with respect, professionalism, and beneficence. In addition, the
participants were treated with justice; accordingly, all risks and benefits were explained
so the participants were able to fully understand their participation in the study and what
it entailed.
As the researcher, I ensured the highest ethical standards by obtaining a consent
form, presenting peer-reviewed data, and remaining unbiased. The interview questions
were presented in a nonthreatening manner with adherence to the interview protocol. I
mitigated any bias to the best of my ability, viewed results and data through my
researcher lens, and remained focused on the study through the participants’ experiences.
I conducted the interviews using questions crafted based on the problem and research
question. At the end of each interview, I reviewed the questions again with the participant
to ensure understanding and accuracy. The participant review was incorporated within an
interview protocol that I established. The protocol was reviewed by a professional who
had no relation to the study or me.
The interview protocol (see Appendix) was designed to reduce and eliminate any
researcher bias. It also helped the participants to understand what was being asked of
them. It provided structure for information to be asked and received. I helped the
participants feel safe and assured. A protocol improves quality and helps everyone stay
55
aligned with the purpose of the study (Karagiozis, 2018). I implemented proper standards
and effort as they pertained to ethics, justice, validity, and value to obtain the best results
possible.
Participants
The participants in this study included at least five restaurant owners from RAM
who demonstrated success at reducing food waste in their operations. The eligibility
criteria for the participants were that they must be owners of a small restaurant business
and have strategically decreased food waste and increased profits. The owners must have
achieved success in decreasing waste and increasing profits for at least 1 year. The
Restaurant Association of Maryland was the resource in accessing participants who met
the appropriate criteria. The Restaurant Association of Maryland (RAM) members are
foodservice and hospitality businesses including restaurants, bars & taverns, food trucks,
grocery stores, caterers, and hotels (National Restaurant Association of Maryland, nd).
Communication was via email, phone and or virtual access due to the current pandemic. I
used the types of communications to engage with each prospective participant and
ensured that they met the criteria before inviting them to participate in the study. I sought
approval from Walden University’s Institutional Review Board (IRB). I ensured that
ethical standards as well as the code of conduct were adhered to and that the participants’
human rights were not violated in any manner.
Once I was sure that the restaurant owners met the criteria, I communicated with
each restaurant owner to obtain willing participation by fully explaining the study as it
pertained to strategies involving food waste in restaurants. Prior to the interview, I had
56
each participant sign an informed consent form. I established a working relationship with
the participants by being honest and explaining the full extent of the study. I also
addressed any concerns or issues of the participants. The researcher had a duty to disclose
certain information to the participant rendering the consent because valid consent
requires that information surrounding the study be understood (Millum & Bromwich,
2021). I adhered to the interview protocol (Appendix) which specified the open-ended
interview questions in each interview. De Jonckheere et al. (2019) stated
that semistructured interviewing requires both a relational focus and practice in the skills
of facilitation with skills such as (a) determining the purpose and scope of the study, (b)
identifying participants, (c) considering ethical issues, (d) planning logistical aspects, (e)
developing the interview guide, (f) establishing trust and rapport, (g) conducting the
interview, (h) memoing and reflection, (i) analyzing the data, (j) demonstrating the
trustworthiness of the research, and (k) presenting findings. I explained the benefits of the
study and the possible impact on society in each interview. I let the potential participants
know that by sharing their strategies and success for decreasing food waste, they may be
helping the restaurant business prepare for future complexities involving food waste and
overcome challenges pertaining to it. I was also consistent in keeping all scheduled
appointments. I was punctual and professional, informing them of any changes and
accomplishments pertaining to the study. I ensured that the participants were in line with
the study by speaking with them before starting the interview process. The owners who
did not meet the criteria for the study did not proceed. The participants had to have a
57
positive attitude toward business as it pertains to food waste and share an understanding
that an increase in food waste may cause a decrease in profits.
Research Method and Design
Qualitative research is primarily exploratory. Qualitative methodology is used to
understand underlying reasons, opinions, and motivations. The qualitative methodology
also provides insights into the problem or helps develop ideas or hypotheses for potential
research (Aspers & Corte, 2019). Additionally, qualitative researchers seek to understand
a stated research problem or topic from the view or perspectives of the local population it
involves.
Research Method
A qualitative methodology was used in this study. Qualitative researchers obtain
data via open-ended questions that allow for conversational communication (Samul,
2017). Qualitative methodology researchers assess what participants are thinking and
how they came to have those thoughts (Bansal et al., 2018). A qualitative methodology
was appropriate for this study because I explored how restaurant owners reduce food
waste and increase profits. Through this approach, the qualitative researcher had the
freedom to explore the reasons and results surrounding the lack of strategies addressing
food waste in restaurants and how it can be prevented or reduced. Neither quantitative
nor mixed method research were appropriate approaches for the current study.
Quantitative researchers explore variables through the measurable dimensions of human
behavior and may not give the subjective insight needed in their study (Park & Park,
2016). Quantitative research is appropriate in studies that involve establishing the
58
relationship of variables using statistical techniques. Quantitative studies consist of
hypotheses and numerical data. Mixed-method research includes qualitative and
quantitative data and inductive and deductive reasoning, drawing on both open- and
closed-ended data (Sligo et al., 2018). I only used open-ended questions to gather data on
strategies used to reduce food waste in restaurants and did not include a quantitative
component in my study. A mixed-method approach was not appropriate for this study. A
qualitative research approach was more appropriate for exploring food waste strategies
used by restaurant owners to maintain or increase profit.
Research Design
A single case study design was used in this study. Case studies shed light on
aspects of human thinking and behavior that may otherwise seem impractical (McLeod,
2019). Researchers who only examine the measurable dimensions of human behavior
may not have given the subjective insight that was needed in this study. Again, a single
case study design was used in this study. Single case studies can be very advantageous to
the value of research, as they allow data to be collected from a single resource with more
depth (Ridder, 2017). A single case study design provided extensive explanations of the
issue or phenomenon. In single case studies, support from other peer-reviewed sources
can be useful (Basias & Pollalis, 2018). The findings derived from a single case study can
be considered more valued when the study is supported by a more in-depth exploration of
the research questions. A single case study design was appropriate as my research
involved a single resource, such as restaurant owners who were members of RAM.
Researchers use narrative designs to focus on a person’s life story and experiences
59
(Avison et al., 2017), while a phenomenological design is used to explore lived
experiences and mindsets (Berglund, 2015.) An ethnographic design is used to focus on
the study of cultures (Edirisingha et al., 2017). Narrative and phenomenological designs
were not appropriate for this study because participants’ lives, or culture was not
explored. In a single case study, the measure of the behavior of the owners of restaurants
who were members of RAM and the strategies that they used to decrease food waste was
introduced.
Population and Sampling
Data will be collected from five purposely sampled restaurant owners on the East
coast of the United States. They will be interviewed using a semistructured process which
is based on their lived experiences within the restaurant sector. The interviews will
address food waste and the various strategies used to prevent or decrease the food waste.
I will also directly observe various processes in the restaurant such as cooking, preparing,
storing and serving. The population for this single case study was restaurant owners who
were members of RAM. Purposeful sampling is a qualitative research technique.
Information-rich cases, which can have the potential to be most effective in exploring the
stated phenomenon, will be identified using purposeful sampling (Palinkas et al., 2015).
Purposeful sampling was used in this study. A researcher can learn a great deal about
issues of central importance when using purposeful sampling (Benoot et al., 2016). The
possibilities of empirical generalizations are reduced and there is an increase in insights
and in-depth understanding (Benoot et al., 2016).
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The target population in this study was five restaurant owners who were members
of RAM and who have decreased food waste and increased profits. I searched for
individuals who surpassed challenges such as food waste and COVID-19 as owners of
their own restaurant and who have remained in business for at least 3 years prior to the
interview. The business leaders selected for this study were identified with the help of
RAM and internet reviews. I had no prior relationship with the owners. The owners were
not chosen because of ethnicity, gender, or religion.
Data saturation occurs when there is no new information observed in the data
(Hennink et al., 2017). It is essentially when there are no new data, themes, or coding,
and the ability to replicate the study has been achieved (Kiernan & Hill, 2018). I ensured
data saturation by asking pertinent questions to participants and continuing to add
participants until data saturation was complete. Saturation was reached by using a coded
interview system. As a researcher, I also ensured understanding of the phenomenon.
Understanding the phenomenon is paramount in qualitative research (Hennink et al.,
2017).
Five participants were selected at the start of the study but if data saturation had
not been reached additional participants would have been selected. Researchers attain
data saturation when no new information is apparent in interviews. Sandelowski (1995)
also stated that the main goal involves ensuring the sample size is small enough to
manage the material and large enough to provide any new and enriching information that
is supportive of the study, which is always a matter of subjective judgment (i.e., guided
by researcher experience and assessing the data in relation to the goals of the research).
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Ethical Research
Research ethics guide the standards of conduct for researchers. In the simplest
terms, ethics can be defined as norms for conduct that distinguish between acceptable and
unacceptable behavior (Clark, 2019). Researchers adhere to ethical principles so that the
rights and welfare of research participants are protected (Adashi et al., 2018). I applied to
Walden University’s IRB to ensure that good, practical, and ethically correct research
was conducted (IRB 05-03-22-0591791). The goal of the IRB is to ensure that the
participants are protected, including their rights and welfare, risks to the participants,
selection and sampling processes for the participants, methodology of the study, and
documentation of informed consent (Clark, 2019). I fully adhered to these processes.
I practiced good research that may have added to the knowledge concerning food
waste in restaurants. Research has an appropriate research design and is ethically
approved by an independent party to protect human subjects and privileged
organizational and personal information (Sichler, 2014). Research ethics and guidelines
promote moral and social value to protect human and animal subjects’ safety and health
and ensure that the public can trust the “quality and integrity of the research” (Resnik,
2011).
I adhered to Walden’s informed consent process. The participants had knowledge
and understanding of all aspects of the study. The following was included: (a) a brief
description of the study using language that was familiar and understandable to the
participant; (b) background information and procedures were discussed; (c) the
participants knew that the study was voluntary and were able to discuss any concerns; (d)
62
the risks and benefits of participating in the study were explained; (e) there was no
exchange of payments, gifts, or reimbursements before, during, or after the study; (f)
privacy was maintained; (g) the participants had the necessary contact information and
were able to ask questions as needed; and (h) a statement was included explaining that
the data from the study will be stored for 5 years for the participants’ protection.
Withdrawal from the study entailed a signed form by the withdrawing participant and
would not have any negative consequences for the participant. The participants were able
to freely discuss reasons or concerns at that time.
Participants’ names were protected by using a coding system consisting of letters.
No personal names were recorded. Instead, I assigned each of the five interviews a letter
from A-E according to the restaurant the person owned. For example, one interview was
coded A, another was coded B, etc. I always adhered to the guidelines and principles in
the Belmont Report (1979) for respecting participants’ rights before, during, and after the
study. The participants were able to discuss any challenges pertaining to the interview
questions and process. Their answers were repeated and reviewed a second time to ensure
unbiased conclusions and an understanding of their thoughts and processes.
Data Collection Instruments
In this qualitative single case study, I was the primary data collection instrument.
I gathered data using semistructured interview questions (Appendix B). Interviews are a
commonly used instrument to gather data in qualitative research (Jamshed, 2014). They
were used according to a specific protocol (Appendix A). Jacob and Furgerson (2012)
stated that an interview protocol extends to the procedural level of interviewing and
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includes a script of what to say before the interview, a script for what to say at the
conclusion of the interview, prompts for the interviewer to collect informed consent, and
prompts to remind the interviewer about relevant information. An interview protocol was
employed to obtain responses that yield the best data possible (Ferero et al., 2018). The
protocol entailed the following steps. I started each interview by introducing myself,
thanking them for participating, and explaining the purpose of the study. We then
reviewed the consent form, and I explained that I would be the only person with access to
their responses. Furthermore, I explained that I would keep their names confidential by
assigning codes to the interviews. I then asked if I could audio-record the interview. If
they said yes, I informed them that they could stop the recording at any point. If they said
no, I took notes rather than record the interview. I explained that they could ask questions
at any time, and before I began the interview, I asked if they had any questions. During
each interview, when needed, I sought clarification to avoid misinterpretation or bias. At
the conclusion of the interview, I thanked them for their participation.
The interview consisted of seven semistructured questions that focused on
managing food waste within a restaurant environment. For example, the owners were
asked to share their thoughts about reviews from customers, etc. pertaining to food waste
within the restaurant itself. Member checking between myself as the researcher and the
participant was utilized to maintain validity and reliability. Through member checking,
the researcher engages with participants to ensure mutual agreement and understanding
on the research and is based on shared analytical understanding between researchers and
research participants (Caretta & Pérez 2019). I ensured understanding by clarifying and
64
reviewing the participant responses during each interview to ensure that I fully
understood.
After the interview was completed, I asked the participant if I could observe the
chef, waiters/waitresses and the customers. This secondary data was collected through
direct observation of chefs as they prepared, cooked and stored certain food products. I
also observed waiters and waitresses as they served food to customers. I was also able to
observe customers’ reactions and actions as they received their food as well as how much
food was actually eaten. This information was recorded through note taking and gave me
an idea of how much food is being wasted daily at each particular restaurant. Data taken
from the public website from the Restaurant Association as well as the restaurant, itself
website was in the form of location, menus and types of food served within each
restaurant. This information presented an overall view of location, menus and various
portions being served.
Data Collection Technique
The research question for this study is as follows: How are restaurant owners
using food waste strategies to maintain or increase profit? The semistructured interview
procedure allowed focus and flexibility during interviews to include prompts that may
have expanded answers and offered the opportunity to request more information, if
required. The interviews were scheduled for 1 hour in length allowing additional time if
needed. I ensured an open schedule with an additional 30 minutes to use if needed. this
study.
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I interviewed each participant face-to-face in a quiet room in the participant’s
restaurant at a time that was convenient for the owner. The ultimate setting was quiet and
had good lighting to allow the interviewer and interviewee the ability to focus on the
questions and responses. I followed COVID-19 protocol by maintaining 6 feet of distance
between me and the participant.
Each participant was allowed to ask any questions before the start of the
interview. The informed consent form was obtained prior to the start of the interview.
The form was explained in its entirety, with the goal of protecting the participant’s
identity and ensuring a comfortable interview for both parties. If the participants chose to
no longer participate in the study, they were allowed to. All of the participants chose to
participate.
Each interview consisted of my reviewing the goals and purpose of the study,
what it was being used for, and why it was being conducted. Jacob and Furgerson (2012)
stated that interviews can be ruined by being more interested in getting the notes right
than by looking the interviewee in the eye. In each interview, I took the time to ensure
that the participant was comfortable and prepared for the interview. I explained the
recording process and let the participants know that the recordings were confidential. I
reviewed the interview questions and the responses with the participants. I ensured that
the meaning of the responses given by the participant was what the participant meant to
be expressed. In addition to member checking, which validates the data from the
interview (Korstjens & Moser, 2018), this technique helped the participants to have an in-
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depth understanding of the interview process. The technique also helped the researcher
know that the information shared was understood in the way it was intended.
An advantage of semistructured interviews was the flexibility it provided for
scheduling each of the participant interviews. Another advantage was the use of open-
ended questions that facilitated the expression of personal feelings as they answered the
interview questions. The use of open-ended questions is a way for researchers to
potentially avoid bias, as the participants can provide subjective answers without
suggestions from the researcher (Desai, 2018). A disadvantage of semi structured
interviews may lead to the collection of too much data, which may cause difficulties
during data analysis. Another disadvantage of semistructured interviews may be
participants may not provide detailed and honest answers to the interview questions
Secondary data was utilized in that I was able to observe, through direct observation,
chefs as they prepared, cooked, and stored certain food products. I also observed waiters
and waitresses as they served food to customers. I was also able to observe customers
reactions and actions as they received their food as well as how much food was actually
eaten. Data taken from the public website from the Restaurant Association as well as the
restaurant, itself website was in the form of location, menus and types of food served
within each restaurant. This information presented an overall view of location, menus and
various portions being served.
Data Organization Technique
Interviews were recorded via an electronic recorder. The instrument for recording
was evaluated an hour before the interview to ensure that it was working properly. I kept
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track of the time during the interview. I did not have additional note-taking materials, as I
wanted the interviewees to know that I was completely focused on what they
communicated to me. I kept a daily journal of each interview, which was used and
written after the interview in the privacy of my office. A log was also kept about the
research involved as well as any other supportive data involved. All information was
transported via the locked briefcase and stored on a computer system that was password
and virus protected. I also employed NVivo for data entry and coding.
In adhering to Walden University’s guidelines for safe storage for 5 years, the
data was kept in a secured file cabinet within a locked closet. Providing this security
protected the identity of the participants. The information will be shredded, deleted,
and/or destroyed after 5 years. Surmiak (2018) stated that confidentiality involves the
researcher not disclosing information unless the participants consent to its disclosure and,
even then, only in ways to which they agreed.
Data Analysis
The analysis of the data represents the most challenging step in the qualitative
research process (Sechelski & Onwuegbuzie, 2019). Ravindran (2019) argued that
qualitative research analysis is a technique used by researchers to determine the validity
and reliability of the results unraveled in each study. The analysis was completed when
data are categorized based on the coding with the primary goal of presenting the
information in visuals and narratives. Davidson et al. (2017) argued that a qualitative data
analysis process was designed to find the connection between the existing literature on
the subject and the findings of the research study. A qualitative data analysis process
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allows the researcher to explore the connection between the existing literature on the
subject and the finding of the research in question. Such connection is paramount in
validating the accuracy of the findings by the researcher. According to Ravindran (2019),
in circumstances where the single data collection method is, triangulation is paramount in
the analysis process. In circumstances where the researcher employs a single data
collection method, triangulation is especially important in the analysis process.
Triangulation is a technique in which researchers use different evidence sources to deal
with any possible bias (Richards & Hemphill, 2018). Overall, method, investigator,
theory, and data are the different types of triangulations used for data analysis.
Triangulation, by combining theories, methods, and/or observers in a study, can help
overcome biases that may occur with the use of only a single method (Noble & Heale,
2019). In essence, triangulation helps to explore and explain complex human behavior
using more than one method, which offers a more balanced and valid result (Noble &
Heale, 2019).
I took the following steps to analyze the data utilizing Yin’s five step analysis.
First, I developed a target question to support my problem statement or goal. Second, I
collected the data via five audio recordings. I gained familiarity with the data. I did this
by reviewing the transcriptions several times. In the compiling phase, the logical and
sequential process that I employed for my data analysis was NVivo qualitative
management software. I imported the participant's transcripts into NVivo, stored,
arranged, and organized the data in alphabetic order in folders (Mihas, 2019). Third, I
transcribed the data using NVivo. I did this by entering the data into NVivo, a software
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program that helps analyze qualitative data. I conducted a line-by-line review of the
participant's transcripts and identified themes by highlighting similar words, concepts,
phrases, and thoughts with descriptive labels (Phillips & Lu, 2018). Emerging labels
developed from this method of coding. As a result, I conducted four rounds of line-by-
line coding of the participant's transcripts and was able to narrow my labels to the major
themes relevant to my research question. I identified patterns through coding within
NVivo. I created coding categories. During the fourth step, I undertook a thematic
analysis of the data continuing the use of Yin’s process of the phase-5 data analysis
technique. NVivo helped me identify patterns within each interview and across
interviews. Examples of codes included making food to order and not giving too much
food to customers which results in portion control. I also used mind mapping to further
explore the organization and creation of thematic analysis. I conducted the data analysis
using a word frequency query to further identify patterns most important to the
participants. The fifth step is when I interpreted the results. I visualized the codes to try to
find any trends, similarities, and differences. I was also looking for new or existing
processes, ideas, and perspectives. I interpreted the data in preparation for writing my
results section.
Methodological triangulation was employed using semistructured interviews from
participants, direct observations, and reviews of public company website information.
The methodological triangulation was the most appropriate for this process. In the
research, interviews were conducted with business owners from five restaurants located
in a metropolitan suburb on the east coast of the United States. Here, using this technique
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will mainly aid in the identification, categorization, and inferring of the themes of the
study (Elliott, 2018). The process will help in understanding the strategies applied by
restaurants in managing food waste, during the COVID-19 pandemic. The determination
of the criteria used to depict successful restaurants for the research will be a point of
focus, as it will help in validating the results.
The data collection process involved in-person semistructured interviews with
COVID-19 guidelines of 6 feet apart and wearing masks. After recording the information
provided by each restaurant owner, I employed the member-checking process to ensure
validity. After going through the interviews, the participants were able to approve or
provide changes where necessary to ensure the data was accurate. I was able to observe,
through direct observation, chefs as they prepared, cooked, and stored certain food
products. I also observed waiters and waitresses as they served food to customers. I was
also able to observe customers’ reactions and actions as they received their food as well
as how much food was eaten. Data taken from the public website from the Restaurant
Association as well as the restaurant, itself website was in the form of location, menus
and types of food served within each restaurant.
The main goal of combining all the data was to ensure that the overall case was
analyzed effectively concerning food waste management strategies by restaurant owners.
Most importantly, the use of the NVivo software aided in the categorization, screening,
coding, and arranging of the data based on the identified themes in the research. Phillips
and Lu (2018) stated that NVivo allows users to complete qualitative analysis functions
including sorting and filtering data, building relationships among data, and assigning and
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defining themes and categories for data. Notably, NVivo software was a useful tool that
helped me determine and filter which themes were valuable to each participant. I utilized
Yin’s process of the phase-5 data analysis technique. By using the phase-5 data analysis
technique, it was possible to code themes, compile, disassemble, reassemble, interpret,
and conclude the data (Yin, 2013). The NVivo software helped in organizing the research
themes based on the collected data and documents and or observations (Harding, 2018).
Through the categorization of matching expressions and themes in the research, it
was easier to substantiate the evidence in question. One function of the themes was to
cluster and correlate them with the literature and conceptual framework of the research.
Consequently, the data analysis process helped in determining an understanding of the
successful strategies used by the restaurant business to manage food waste based on the
information provided by the owners.
Reliability and Validity
Reliability and validity are widely used and an agreed-upon focus when
evaluating the quality and accuracy of a research study. According to Singh (2014),
reliability assesses the consistency of a measure, and validity addressed the accuracy of a
measure. Validity and reliability also increased transparency and decreased opportunities
to insert researcher bias in qualitative research (Singh, 2014). Validity and reliability
measure the quality of a research study. It is important to consider both when creating a
research design, planning methods, and recording results.
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Reliability
Researchers use reliability interchangeably with dependability and together refers
to assuring consistency in a research study (Cypress, 2017). To address dependability in
my study, the first method I used was to interpret the data without bias. Consequently,
Cypress (2017) stated that the reliability of a study is compromised if the wording of a
survey is confusing or if the interviewer misinterprets a question or its answer. Baumgart,
Craig &Tong (2021) state that the findings should reflect the perspectives of participants
and are not influenced by predetermined assumptions or agendas of the researcher. Thus,
I bracketed my thoughts and all possible personal bias in my research journal before each
interview. According to Munn et al. (2014) utilizing the same protocols and procedures,
in a research study increases the possibility of having related results, thus satisfying the
dependability of a study. Therefore, I performed follow-up member checking by
confirming the summarized interpretation of the interview with each participant. This
allowed them the opportunity to assess the accuracy of the interpretation of their
interview thus confirming reliability and validation. I also employed an interview
protocol with systematic steps that were uniform and consistent with each participant.
Validity
Validity determines the confirmability of the research and is used by the research
continuum interchangeably (Cypress, 2017). A researcher can support the validity of the
data through trustworthiness, which has four key components: credibility, transferability,
dependability, and confirmability (Cypress, 2017). To address the credibility of my study
I employed several techniques that would invite the confidential collaboration of the
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study’s results. A researcher asks the same research questions of different study
participants and collects data from diverse sources through different methods to answer
the same questions (Munn et al. 2014). Therefore, I used methodological triangulation of
multiple sources that helped establish credibility and trustworthiness, including face-to-
face semistructured interviews, direct observations of participant non-verbal cues, and
reviews of public company website information (King, & Stahl, 2020). I also used a tape
recorder to record each interview along with employing follow-up member checking each
participant's interpreted interview. I ensured reliability and validity through the follow-up
member-checking process that allowed me to collaborate with each participant to ensure
that I was depicting accurate responses regarding the phenomenon from my participants.
Cypress (2017) asserted that the trustworthiness of the study is a critical
component in determining the transferability of a study. Furthermore, I ensured that
transferability was satisfied by ensuring that the descriptions of my qualitative single-
case study research design and methodology procedure and technique employed in my
study are detailed enough for replication by present and future researchers. My role as a
researcher was to provide readers with enough information and evidence that the findings
of the research can be used in other contexts, and situations. Another technique that I
used to gather participants was purposive sampling. Thus, I provided descriptive data
with a wide range of information of detailed and accurate descriptions of the participants
and criteria.
Incorporating multiple sources of data can improve the confirmability of a study
(King & Stahl, 2020). Therefore, to ensure confirmability, I used methodological
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triangulation of data that included an electronic document of the face-to-face
semistructured interviews, direct observations of participant non-verbal cues, and reviews
of public company website information. For example, I collected data through
observations of how the cooks prepared the food and how the food was cooked. I also
observed food being served and the various portion sizes as well as customers discarding
food. In some restaurants, the waiter discarded the food at the customer's guidance and
discretion. In other restaurants, the customer discarded the food themselves. The second
technique I used to ensure confirmability was member-checking. Member checking
confirmed that the findings are an accurate and comprehensive reflection and raw data of
participants’ perspectives, to bolster findings. Confirmability is there to verify that the
results or findings of the study are shaped by the participants and not by any potential
bias or motivation of the researcher (Aguboshim, 2021).
Cypress (2017) asserted that a valid study should demonstrate accuracy, and a
valid instrument or measure should measure what it is supposed to measure. Data
saturation is the point at which no new data or themes are attainable (Saunders et al.,
2018). Thus, utilizing the follow-up member-checking technique of no added information
emerging from the participants allowed me to determine data saturation. For example, I
continued to collect data through one-on-one interviews, and observation until I reached
data saturation. The direct observation of the chefs and waiters consisted of the (a)
amount of food, (b) portion control of the amount of food being served to customers, (c)
preparation of food, (d) serving of food to customers, and (e) how the food is being
discarded.
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Transition and Summary
In Section 2, I explained the purpose of the study and the importance of my role
as a researcher. I also described the participants, the population, and sampling involved in
the study and discussed the research method and design, ethical search, data collection
instruments, collection, and organization techniques, including the importance of
reliability and validity as they pertain to my findings and the study. In Section 3, I present
my results, as well as how these findings can be applied to professional practice and the
potential implications for social change. I also suggest recommendations for future
research.
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Section 3: Application to Professional Practice and Implications for Change
Introduction
The objective of this qualitative single case study was to explore food waste
strategies that restaurant owners utilize to maintain or increase profit. I conducted
semistructured interviews with five business owners from five restaurants located in a
metropolitan suburb on the East Coast of the United States. Each owner had
demonstrated success in decreasing food waste and increasing profit. Findings from the
interviews identified multiple strategies that restaurant owners use to decrease food waste
and increase profits.
Presentation of the Findings
The overarching research question in this study was: How do restaurant owners
use food waste strategies to maintain or increase profit? Semistructured interviews and
company websites uncovered findings for this qualitative single case study. I conducted
semistructured interviews with each restaurant following CDC COVID-19 guidelines.
During the interview process, mask and distance restrictions were implemented. I
assigned participants pseudonymous names (Participants A, B, C, D) to maintain
confidentiality. The participants were asked seven interview questions (see Appendix)
pertaining to strategies that may reduce food waste within a restaurant. Member-checking
and data triangulation from semistructured interviews, direct observations, participant
observations, and reviews of public company website information were employed.
During the semistructured interviews, the data were triangulated and analyzed
revealing data saturation. The interview questions were uploaded into NVivo for query
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analysis, themes, and codes. Analysis of the data provided the best strategies for
decreasing food waste in restaurants thereby maintaining or increasing profits. Data
obtained in the interviews were maintained in a locked file cabinet within my office
which also has a lock and key entry. This helped to maintain the privacy and safekeeping
of information for each participant. To ensure validity and reliability, member checking
was conducted 1-2 days after the interview. The participant’s responses to the interviews
were verified to decrease bias. Three major themes emerged pertaining to strategies that
decrease food waste: (a) employee training, (b) standard operating procedures, and (c)
portion control.
Data were collected from five business owners from five restaurants located in a
metropolitan suburb on the East Coast of the United States. The data and research
findings aligned with the conceptual framework of this study. Specifically, the results of
this study are aligned with Edward Freeman’s (1984) theory that holds that a company’s
stakeholders include anyone affected by the company and its workings. The theory helps
an organization to redefine itself based on the benefits of the stakeholders including the
stability of the organization (Fernandez-Feijóo et al., 2012). The stakeholder theory deals
with what organizations should do if they want to enhance the interest of the
organization. Increasing profits is considered one of the enhancements and interests.
Stakeholder theory helped to set formats and guidelines for an understanding of the
strategies needed to decrease food waste, which may help restaurant owners to increase
profits. The findings confirmed strategies that are beneficial in decreasing food waste in
restaurants. The findings support that (a) employee training, (b) standard operating
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procedures, and (c) portion control are strategies may decrease food waste within
restaurants.
The information within the literature review confirmed a platform for insight into
the strategies that may prevent food waste in restaurants. Recent literature includes
studies on food waste with a focus on consumer food waste, farms, and grocery store
distribution, with less focus on restaurants (Baumgart et al., 2021). Current and past
studies have focused on restaurants in foreign countries more so than in the United States
(Baumgart et al., 2021). Studies are emerging but are limited pertaining to food waste in
the United States.
Three prominent themes of this study were: (a) employee training, (b) standard
operating procedures, and (c) portion control (see Table 2). The findings supported by the
themes confirm that implementing certain strategies such as employee training, standard
operating procedures, and portion control can decrease food waste which may increase
profits. Figure 1 identifies how the three themes lead to decreased food waste and
increased profits.
Table 2
Themes Based on Interviews With Participants
Themes
Referenced themes
Did not reference
themes
Employee training
A, B, C. D, E
0
Standard operations procedures
B, C, D, E
A
Portion control
A, B, C, D, E
0
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Figure 1
Interconnection of Sustainability Initiatives
Theme 1: Employee Training
References related to owners needing to provide more employee training in order
to meet certain goals, as they pertain to decreasing food waste, had the greatest number of
responses from the participants. All participants confirmed and supported that employee
training concerning decreasing food waste is needed on a consistent basis. For example,
Participant D stressed “employees need to be engaged with the vision of the organization
to decrease food waste. This will be conquered with employee training.”
By implementing sustainability initiatives to reduce waste with training,
restaurant owners can increase the available food supply, create opportunities for
increased profits and decrease pressure on the environment (Alcorn et al.2021).
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Participants often mentioned employee cooperation when they spoke about training
needs. Almost all participants stated that employee cooperation is heightened with
knowing what to do and what is expected. Participant C pointed out that “there needs to
be a consistency of meetings, coaching, communication through encouragement and strict
guidance in order to keep the employees engaged in the goals and adhering to the
strategies and guidelines.”
Most of the participants mentioned that employee cooperation is needed to adhere
to existing restaurant policies, for employee accountability, and employee training.
Certain tools were identified to assist with decrease food waste. One distinct tool that was
mentioned was the use of computer programs in which education was provided. Another
tool mentioned was specific training that focused on cooking specifications and
guidelines. Both tools mentioned allowed for the identification, development, and
successful support of strategies which helped to decrease food waste. For example,
Participant B stressed successful strategies to increase profits by using multiple tools such
as computer programs to provide education concerning food preparation and analyzing
food waste from month to month along with selling and purchasing. Put another way,
Participant C stated, “strategies were developed to increase profits by using multiple tools
such as training, emphasizing the right specifications so that the cook can avoid
recooking.”
Increased training coupled with increased knowledge of the goals and vision
pertaining to food waste help the employees understand the importance of reducing food
waste in restaurants. Participant C emphasized “key barriers that were encountered
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concerning employees adhering to restaurant policies including adhering to the guidelines
to increase training, meetings, coaching, and communication.”
Correlation to the Conceptual Framework
All participants mentioned the need for a form of training and communication of
expectancy, vision, and goals. This study’s conceptual framework of stakeholder theory
emphasizes that a company’s stakeholders include everyone that is affected by the
company (Freeman & McVea, 2001). The theory helps an organization to redefine itself
based on the benefits of the stakeholders to include the stability of the organization
(Fernandez – Feij00 et al., 2012). The stakeholder theory focus is on the organizations
ability to redefine itself for the better of the stakeholder’s interest and benefit to include
stability of the organization., training and refocusing will need to take place. Interests of
all stakeholders involved include profits, which may lead to stability within the company.
A change needs to take place if the organization is constantly losing profits due to food
waste. Strategies involving training and employee cooperation may be beneficial.
Correlation to the Literature
The literature review stated that training is important in reducing food waste.
Training is also supported by reviews in the literature. Principato et al. (2018) and Pirani
and Arafat (2016) argued that people have different preferences when it comes to fruits
and vegetables that are served along with other meals; the training is important for
enabling the employees to navigate such preferences. Engaging customers and letting
them understand the options help to reduce the amount of waste that is generated through
leftovers (Sakaguchi et al., 2018). Training has been used as a method of mitigation as
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well as management of waste. Recent studies have shown to confirm that implementing
training concerning the use of strategies to reduce food waste has been successful when
the training is consistent (Elnakib et al., 2021).
Theme 2: Standard Operating Procedures
Standard operating procedures (SOP) and technology were identified as factors
needed to decrease food waste in restaurants. Participants B, C, and D mentioned that
SOPs and technology help to set the platform for positive change and reaching food
waste goals. Participant C stated, “waste can be avoided by using standard SOPs and food
portion guides.” There should be no alterations or deviations from the standards that have
been set and agreed upon by the departments within the restaurants that have authority
and charge over the food (Principato et al., 2018). Responses from the interviews about
their standard operating procedures were, review your operation procedures with
employees, create standards to control food portions, develop a process for having
employees adhere to those standards, set clear expectations, rules and guideless for food
handling, utilize portion control, and monitor proper storage of food while maintaining
strict guidance with the cooks.
The technical comments that were made during the interview were that the use of
multiple tools such as computer programs provided education concerning food
preparation and analyzing food waste from month to month along with selling and
purchasing. Participant B stated, “his organization identified and developed successful
strategies to increase profits by using multiple tools such as computer programs providing
education concerning food preparation.” Participant D added:
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It is important to develop successful strategies to increase profits by using multiple
tools such as training, emphasizing the cooks to not re- make or re-cook orders, to
cook with the right specifications so that there will not have to be any re cooking.
Proper storage of food using standard SOP and food portion control guides are
important.
Most participants mentioned needing cooperation from employees that can be
obtained through training and communication. Most (90%) of the participants stated that
if the employees do not adhere to the guidelines and are not consistent that the food waste
will not decrease. For example, Participant D concluded “in order to decrease food waste,
a restaurant needs to adhere to the policies and plans.”
Correlation to the Conceptual Framework
The stakeholder theory assists the organization in redefining itself which
addresses the issues related to profits decreasing due to food waste. A concept that can be
utilized to combat this decrease is a redefinition of guidelines such as operating
procedures with the assistance of technology (Papargyropoulou et al. 2019). The owners
should adopt the role of stakeholder in promoting long-term stakes (Freeman & McVea,
2001). As a researcher in this study, I recognized that a redefining of the organization
meeting its needs, or strategies can take place by implementing standard operating
procedures.
Correlation to the Literature
The concepts in the literature review supported having standard operating
procedures. Policies and legal regulations from the U.S. government and their regulatory
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agencies have been applied to help manage the food waste problem in several parts of the
country (Clowes et al., 2018). Policies are a set of principles or regulations that govern a
given institution or operations in each field. The regulations imposed on restaurants have
been intended to reduce the amount of food waste that is generated from the business
during their daily operations. Recent studies have shown to confirm that the use of
standard operating procedures such as the utilization of referential frameworks to assist
with food audits, guidelines for internal responsibilities, answers to questions from
managers as it pertains to decreasing food waste as well as prevention plans can provide
solutions in the decrease of food waste thereby possibly increasing profits (Vizzoto et al.,
2021.) There is food insecurity in most parts of the world, yet at the same time there is
also increasingly high amount of food wastes. The regulations are meant to increase food
security through the reduction of wastage (Clowes et al., 2018).
Theme 3: Portion Control
In using NVivo as a tool, I identified portion control as a theme. Technology was
added as a subtheme due to the responses from NVivo. Portion control was mentioned by
all participants as a needed strategy for decreasing food waste. Portion control along with
the budget was mentioned by every participant. Everyone mentioned the need for
guidelines and or protocols to be established and adhered to. Employees need a standard
to utilize and use as a resource. Food preparation and analyzing food waste from month
to month along with selling and purchasing was also mentioned. Participant F shared;
“decreasing food waste starts with order proportion, the less on the shelves the better
which means that the food is being bought and not wasted, pay attention to inventory.”
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Measuring delivery quality against the orders made is a management practice that
prevents food from turning to waste before the actual value is gained, which has been
viewed as a practical method of preventing the occurrence of waste in restaurants (Pak et
al., 2018).
Correlation to the Conceptual Framework
The stakeholder theory emphasizes owners and or managers performance in
enhancing the interest (increasing profits) of the organization. The need for processes and
protocols are needed in this venture. The stakeholder theory helps in having guidelines
for understanding the composition of strategies needed to decrease food waste.
Correlation to the Literature
In the review of the literature, portion control was very important in decreasing
food waste. Serving food to the customer that overfills the plate has a potential for food
loss and waste. Restaurant workers need to be sure to determine optimal food portions to
find the exact customer needs to avoid food being left on the plates (Principato et al.,
2018). The assessment entails determining exactly the type of additional foods that are
often served with the main meals. Principato et al. (2018) There is also training on
portion control where the restaurant workers learn that the food served to customers
should not be so little such that the customer feels the money they have paid is
undervalued (Pirani & Arafat, 2016). Recent studies confirm portion control as a strategy
to reduce food waste by revising menus after accessing items that are usually left over,
reducing buffet items that are often wasted, reducing the quantity of food prepared and
encouraging customers not to waste food (Rady et al., 2021).
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Applications to Professional Practice
Based on the findings in this study, restaurant owners use strategies including (a)
training and employee cooperation, (b) standard operating procedures and technology,
and (c) portion control and budget as strategies to decrease food waste which increases
profit. This study uses the concept of the performance of owners and their decisions for
improving the interest of the organization (Freeman & McVea, 2001). In understanding
the stakeholders’ theory and that the concept of the theory helps organizations to redefine
itself based on the benefits of the stakeholder. The stakeholder theory includes anyone
affected by the company and its workings. This theory helps to set a format as to the
understanding of composing certain strategies needed to decrease food waste. This may
result in an increase in jobs for the community, increasing nutrition education and
guidelines, as well as increasing the stability of the organization. Owners in
accomplishing the composition and results of these strategies may enhance their
businesses.
Food waste in restaurants can be managed through effort and consistency of
utilizing the strategies outlined by this study’s participants. Owners can organize and
reinforce these strategies through certain measures comparable to the organization/
restaurant. Controlling and or reducing food waste can benefit professional practice in
setting and adhering to goals that will help set priorities in restaurants. The priorities will
help maintain proper nutrition within restaurants as well as setting priorities and
guidelines for cooking within restaurants.
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Implications For Social Change
Individual owners of restaurants who initiate actions based on the results of this
study may decrease food waste which will increase profits. The implication for social
change is that the protocol for certain procedures performed in the restaurants such as
preparation of foods, storage of foods, and portion control and budget analysis to name a
few, will be maintained through SOPs supported by technical reinforcements (training
tools) which will aide in increasing profits because of the decreasing of food waste.
Communities and societies may benefit from decreases in food waste because food waste
may promote an increase the availability of jobs in the community thereby decreasing
unemployment as a result of a decrease in food waste, the amount of waste in landfills
will decrease which will decrease the amount of toxic chemicals being emitted into the
atmosphere. Balasubramanian et al., (2021) stated that the waste thrown in these landfills
settles and forms heaps over a period of time decomposing to produce land fill gases like
methane, ammonia, CO2 etc. aiding climate change. The landfills are also often full of
insects and pests like mosquitos and rats causing human diseases (Balasubramanian et al,
2021). The absence or decrease of food waste in the landfills may be advantageous to the
environment on a global level. Organizations may benefit from the results of this study
because when restaurants maintain and adhere to guidelines of restaurant procedures,
they are supporting a healthier environment. They are advancing and promoting a
stronger and positive business ethic that can be advantageous within the restaurants.
Customers have a business that supports their nutritional needs. Changing or developing
processes to meet the needs of the customer in a positive way increases the value of the
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restaurant which may increase the number of customers (Gladysz et al., 2020). An
increase in customers can mean more profits for the restaurant.
Recommendations for Action
Research suggests that owners of restaurants consider an approach that utilizes the
concept of the stakeholder theory. The framework of the stakeholder's theory includes
anyone that is affected by the company and its actions. In understanding this concept, it is
beneficial for a company or restaurant to redefine itself based on the benefits of the
stakeholders. Therefore, if the restaurant is wasting food and profits are decreasing, owners
must implement strategies to overcome this challenge. Based on the results from this study,
the recommendations for actions consist of the following strategies. Owners of restaurants
use strategies that pertain to (a) training and employee cooperation, (b) standard operating
procedures and technology, and (c) portion control and budget as strategies to decrease
food waste which could increase profit based on the findings in this study.
When owners implement these strategies, food waste is decreased which is
exemplified through various things such as profits, budgets, and inventory.
Recommendations for Further Research
There is limited research concerning restaurants and food waste. More research is
needed within restaurant and hospitality organizations to understand the unique needs of
this industry. Findings from this study could be used to develop a quantitative survey for
a nationally representative sample of restaurants to better understand which strategies are
used most often and where additional training opportunities may exist. Pilot studies may
be implemented with a question as to whether buffets are creating more of a waste of
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food. Currently, a vast amount of research concerning food waste is centered around
farmland, grocery stores, and consumers’ homes as it pertains to food waste. I would also
suggest further research with a focus on restaurants and their daily operations as it
pertains to all aspects of serving customers.
Reflections
Conducting the study has been informative and a positive experience. The
importance of food waste and how it not only affects the business world but the world on
a social level as well. It is very astounding how attending a restaurant and unknowingly
participating in food waste can have its effects on everyone from the restaurant itself to
the community in which we live as well as the atmosphere. The ability to have strategies
that help with food waste is very important. During the study, I had the opportunity to
observe employees in their everyday environment within the restaurant and was able to
see food waste taking place on a firsthand basis. Food was being wasted and thrown away
without any sincere acknowledgment. I observed at least three outcomes: owners are very
concerned about waste and are aware of certain strategies but not how to get the
employees engaged with the strategies, employees are aware of certain strategies as
implemented by management but may not be motivated to adhere to them, and if the
strategies are implemented and adhered to food waste can decrease resulting in positive
changes. I observed an electronic computerized tool that helps with tutoring to enhance
certain guidelines for storage, guidelines for preparation, portion control, and other waste
prevention methods. In my observation, owners are very aware of the strategies but know
how to include employees in their implementation. Owners may need further training as
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well. The success of decreases in food waste begins with management. Most of the
literature that I have researched focuses on restaurant employees and guidelines that
result from certain strategies. There needs to be involvement on all levels including the
stakeholders.
Conclusion
Gunders & Bloom (2017) stated that up to 40% of all food in the United States is
wasted, and with that food we’re wasting a tremendous amount of water, energy, and
money while simultaneously producing climate pollutants (in landfills). More than one
third of food waste comes from the residential sector while restaurants are the second
largest (Collins, 2021). Yet, there are few studies concerning food waste in restaurants.
The purpose of this qualitative single study was to explore strategies that
restaurant owners can implement to reduce food waste. Three components were identified
to decrease food waste in restaurants: employee training, the presence and
implementation of standard operating procedures and portion control. Implementing these
elements have been shown to decrease food waste thereby increasing profits.
The study results may contribute to social change by providing more strict and
precise guidelines in the restaurant. As food waste decreases, profits may increase, which
may reduce unemployment in the communities. The decrease in food waste also means
less waste in landfills which means less chemicals will be emitted from the landfills into
the air which will help the atmosphere. Food waste and the issues related to it can be
decreased with certain strategies, knowledge, motivation, and consistency.
91
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