Sustainable buffet practices: A cost effective approach to modern food service operations

This research investigates the effects of sustainable buffet practices on the cost-effectiveness of buffet operations in the food service sector. Using primary data collected through a structured questionnaire and analyzed through multiple regressions, the study evaluates how practices such as portion control, menu planning, waste segregation, local sourcing, energy-efficient equipment, eco-friendly service ware, and staff training influence operational costs. The results reveal that while sustainable practices collectively have a moderate and significant impact on cost-effectiveness, only portion control and standardized serving sizes show a strong and statistically significant positive effect. Other practices, although environmentally beneficial, do not exhibit measurable cost advantages in this model. The research emphasizes the significance of focused sustainability strategies and offers practical insights for hotels and food service establishments seeking to improve efficiency while adopting sustainable buffet operations.