Measure what happens at lunch
Record meals ordered, meals collected and leftovers. For buffets, distinguish unused food from plate waste where practical. Record the dish and service day rather than relying on a single overall waste estimate.
Separate the causes
Low attendance, unsuitable portions and an unpopular dish require different responses. Adjust the forecast for attendance first. Review portions using comparable days and employee feedback so reducing waste does not leave staff without enough food.
Improve the count process
Set a clear confirmation owner and cut-off. Remind teams to report cancellations through the agreed channel. Check minimum billing terms before assuming a late reduction will lower the invoice.
Agree handling responsibilities
Discuss clearing, packaging segregation and office waste collection with facilities. Do not improvise reuse or redistribution arrangements; any handling after service needs an appropriate process agreed with the responsible team.
Use the trial to establish a simple report covering counts, leftovers, feedback and actions. See the corporate onboarding guide for related operating decisions.
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