Food wastage is a topical issue that influences conversations around the world because of its impact on the livelihoods of individuals. While a section of the world’s population has access to enough food, a significant portion relies on limited meals per day because of their financial and social status (Principato, Pratesi, & Secondi, 2018). In this regard, organizations in the hospitality industry should align their objectives with interests of their target audience to eliminate instances of food wastage. Sustainable packaging is one of the recommended ways that can be used to overcome issues that affect outcomes of events in the world today. Sirieix, Lála, and Kocmanová (2017) argue that there are gaps in the supply chain management studies that have attempted to develop methods, which can be used to address underlying problems in the industry. However, company managers can embrace new technological approaches that outline issues that affect the supply and distribution of food products within the hospitality industry.
The Resource-Based View Theoretical Framework
Flipboard Café is an inclusive restaurant that focuses on meeting the needs of different individuals in their immediate environment. One of the different elements that can be used to define the operational performance of Flipboard is its customized service to customers who frequent the facility for different food products. Even though the aspect of managing people’s expectations is a collective responsibility, the restaurant’s management has succeeded in its attempts to overcome numerous challenges that occur in the workplace. Competitive advantage in the hospitality industry is realized by minimizing wastage and delivering different factors that are outlined in the relationship between a restaurant and its clients. However, scholars indicate that it is possible for organizations in the hospitality market to embrace different policies and strategies because of the changing needs of consumers in the world. For this reason, organizations should evaluate underlying issues that can affect the experience of individuals by developing viable solutions.
By holding managers to account for their actions, the Resource-Based View Theoretical Framework proposes that organizations should create an enabling environment where they can make independent decisions. When the input of employees is recognized and appreciated, it becomes possible for an organization to accomplish its objectives in the market. From this observation, Flipboard Café should adopt a robust supply chain approach that reduces the time taken between delivery of items to restaurants. Since consumers prefer fresh food products, it is essential for the restaurant to improve its relations with suppliers to benefit from this element (Betz, Buchli, Göbel, & Müller, 2015). Hence, organizations should understand the different needs of individuals because of their involvement in a wide range of activities that affect people’s lifestyles.
Even though the restaurant has a lean system that guides employees when executing their tasks, it is imperative to note that the introduction of change may disrupt the operational performance of the organization. Notably, a research process that understands the different issues that affect outcomes of events in the workplace should guide the change process (Pirani & Arafat, 2016). Since this research is focused on food wastage, it is vital to highlight elements that should be used to change the attitude of employees towards work. By understanding the different methods that can be implemented in the restaurant, it is possible for the line managers to guide the organization to make informed decisions.
Some of the recommendations that can be embraced by Flipboard Café are discussed below.
- The manager at Flipboard Café can create food inventories to mark the food products that are not used every day.
- Managers can direct chefs in the facility to cook slow-moving food products to avoid wastage due to the lack of interest from the target audience.
- Flipboard Café can study and observe consumer behavior when in the hotel to establish the favorite food product and the least-moving commodity to balance their expectations.
- Chefs can become creative by converting yesterday’s leftover into an appealing commodity. For instance, fruits that remain in the freezer can be turned into today’s smoothie, a move that will give the organization a competitive advantage over other firms in the business environment.
- The managers can engage consumers on the menu and change it based on the preference of the target audience rather than that of the organization.
Following an inventory will enable Flipboard Café to reduce its costs of operations that are attached to food wastage. In this regard, the catalog will enable managers to track the slow-moving food products and eliminate them from the menu. By engaging the consumers often, it is possible to understand the changing needs of individuals and develop innovative products that address emerging issues in the world. Priefer, Jörissen, and Bräutigam (2016) opine that the concept of preference influences the decisions made by consumers and challenges them to make individual decisions that can benefit an organization or interfere with its operational performance. Using yesterday’s leftover fruits to make smoothies today can improve the profitability of an organization. Thus, businesses should engage in activities that aim at improving the cognitive abilities of individuals in their immediate environment.
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Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss foodservice industry–Magnitude and potential for reduction. Waste Management, 35, 218-226.
Pirani, S. I., & Arafat, H. A. (2016). Reduction of food waste generation in the hospitality industry. Journal of Cleaner Production, 132, 129-145.
Priefer, C., Jörissen, J., & Bräutigam, K. R., (2016). Food waste prevention in Europe–A cause-driven approach to identify the most relevant leverage points for action. Resources, Conservation and Recycling, 109, 155-165.
Principato, L., Pratesi, C. A., & Secondi, L. (2018). Towards zero waste: an exploratory study on restaurant managers. International Journal of Hospitality Management, 74, 130-137.
Sirieix, L., Lála, J., & Kocmanová, K. (2017). Understanding the antecedents of consumers’ attitudes towards doggy bags in restaurants: Concern about food waste, culture, norms, and emotions. Journal of Retailing and Consumer Services, 34, 153-158.