Hotel Buffets and Catering Events Cause Significant Financial Losses Due to Operational Inefficiencies and Food Waste
🥃 Research by WRAP and Champions 12.3 highlights a significant issue in hotel food services: between 8% and 20% of all purchased food is wasted. This inefficiency leads to substantial financial losses, especially in buffets and large catering events. For a full-service hotel, this waste can equate to hundreds of thousands of dollars annually. Catering events, especially, risk generating thousands of dollars in unrecoverable waste per event due to over-preparation.
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