Date of Conferral
2023
Degree
Doctor of Business Administration (D.B.A.)
School
Management
Advisor
Dr Ronald Black
Abstract
Abstract Some restaurant business owners lack food waste strategies to maintain or increase profits. Restaurant business owners are concerned with increases in food waste leading to a loss of business profitability and may lack food waste strategies to maintain or increase profits. Grounded in stakeholder theory, the purpose of this qualitative single case study was to explore strategies restaurant business owners used to decrease food waste to maintain or increase profit. Participants in this study comprised five restaurant owners in a metropolitan suburb on the United States east coast who successfully reduced food waste in their operations to maintain or increase profit. Data were collected from semistructured interviews, direct observations, and public company website information. Data were analyzed using Yin’s five-step data analysis process, and three themes emerged: employee training, standard operating procedures, and portion control. A key recommendation is for restaurant business owners to implement portion control strategies to decrease food waste and increase profit. The implications for positive social change include the potential to increase employment opportunities within the communities and boost profits within restaurants. Decreased food waste may also reduce landfill waste, a healthier community, and the environment.
Recommended Citation
Ratliff, Andrea L., "Strategies to Reduce Food waste in Restaurants" (2023). Walden Dissertations and Doctoral Studies. 14445.
https://scholarworks.waldenu.edu/dissertations/14445
