What are common contributors to plate waste in food service?

Unpopular dishes and improper serving sizes are significant contributors to plate waste in food service. When menu items are not well-received by customers, they are more likely to be left uneaten and end up as waste. This can happen for various reasons, such as unfamiliar or unappealing flavor profiles or ingredients that do not resonate with the target audience.

Improper serving sizes also play a crucial role, as portions that are too large can overwhelm diners, leading them to leave food on their plates. Conversely, portions that are too small might not satisfy cravings, causing customers to leave hungry and potentially resulting in wasted food if they choose to eat elsewhere afterward. Therefore, understanding customer preferences and striking a balance in portion sizes can significantly reduce plate waste, making this choice the most accurate contributor to the problem at hand.