International Journal of Social Science & Economic Research
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Title:
From Food Waste to Business Efficiency: Investigating the Causes and Reduction of Cooked Food Waste in Indian Restaurants

Authors:
Pearl Arora

Journal: International Journal of Social Science and Economic Research (IJSSER)
ISSN: 2455-8834
Volume: 11
Issue: 10
Publication Date: October 2026
DOI: 10.46609/IJSSER.2026.v11i10.039

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Pearl Arora
Prose Education

MLA 8
Arora, Pearl. "From Food Waste to Business Efficiency: Investigating the Causes and Reduction of Cooked Food Waste in Indian Restaurants." Int. j. of Social Science and Economic Research, vol. 11, no. 10, Oct. 2026, pp. 6051-6063, doi.org/10.46609/IJSSER.2026.v11i10.039. Accessed Oct. 2026.
APA 6
Arora, P. (2026, October). From Food Waste to Business Efficiency: Investigating the Causes and Reduction of Cooked Food Waste in Indian Restaurants. Int. j. of Social Science and Economic Research, 11(10), 6051-6063. Retrieved from https://doi.org/10.46609/IJSSER.2026.v11i10.039
Chicago
Arora, Pearl. "From Food Waste to Business Efficiency: Investigating the Causes and Reduction of Cooked Food Waste in Indian Restaurants." Int. j. of Social Science and Economic Research 11, no. 10 (October 2026), 6051-6063. Accessed October, 2026. https://doi.org/10.46609/IJSSER.2026.v11i10.039.

References

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ABSTRACT:
The waste from cooked food is one of the least visible costs of running a restaurant. When we discard food at the end of a meal, we are wasting much more than losing something of value. This is because, unlike raw stock, prepared food has been bought, made and heated using ingredients, labour and energy. This second research examines why cooked food is wasted in restaurants and what does the evidence show about reducing it and in particular Indian restaurants. It compiles peer-reviewed studies, institutional reports and case documentation, it uses the IKEA Food programme with Leanpath, including IKEA Lyssach case in Switzerland, as an applied example. The causes have been grouped into one of six categories: production planning, menu/portion design, service format, customer behaviour, staff practice, measurement absent. Reported reductions in case material range from about thirty percent to fifty percent. A study of 114 restaurants found an average saving of seven dollars per dollar invested. Due to a scarcity of compelling evidence from Indian restaurants, the paper sets out practical steps and proposes. The main position is that measuring cooked food waste converts cooked food waste into an operating variable that is controllable by management.

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