In response to the financial implications of food waste, restaurants are increasingly
adopting strategies to reduce waste, such as implementing better inventory management,
controlling portion sizes, and optimizing menu design. WRAP (2013) suggests that small
changes, like adjusting portion sizes or creatively reusing ingredients, can reduce food
waste by up to 20-30% while simultaneously improving profit margins. In fine dining
establishments, chefs often innovate by using leftovers in creative ways, such as
transforming food scraps into new dishes or sauces, minimizing waste and reducing costs.
These efforts, when combined with comprehensive training programs for staff, have the
potential to significantly boost the financial sustainability of restaurants.
5. Food Waste in Vietnam’s Hospitality Sector
While food waste is a global concern, in Vietnam, particularly in Ho Chi Minh City, food
waste has become a pressing issue as the hospitality industry continues to grow. However,
research on the specific impact of food waste in Vietnamese restaurants—especially in fine
dining—is limited. The Vietnam Food Bank Network (2024) has launched various
campaigns to raise awareness and encourage food waste reduction, but the financial
implications of food waste in the sector are not well-documented. This highlights the need
for further research, particularly focused on the unique challenges and strategies of fine
dining establishments in the city.
IV. Methodology
The influence of food waste on the earnings of upscale dining establishments in Ho Chi Minh
City, Vietnam, is investigated in this study using a qualitative case study methodology. The
case study method is appropriate for understanding complex, real-life phenomena within
specific contexts, particularly where operational practices intersect with economic outcomes
(Yin, 2018).
Research Design
A multiple case study design was employed, involving three fine dining restaurants selected
through purposive sampling. Their established reputation in Ho Chi Minh City's hotel industry,
dedication to serving high-quality meals, and openness to exchanging ideas were among the
selection factors. This method makes it possible to compare how food waste affects profits in
various but similar fine dining environments.
Data Collection Methods
3
This study employed a quantitative research method to investigate the impact of food waste on
the revenue of fine dining restaurants in Ho Chi Minh City. Quantitative methods were chosen
to provide measurable, objective data that could be statistically analysed to identify patterns
and correlations between food waste levels and financial performance.
Data collection involved three main tools: structured surveys, quantitative observations, and
operational document analysis:
Structured surveys were distributed to restaurant managers, executive chefs, and operations
staff in selected fine dining establishments. These surveys included closed-ended questions
aimed at gathering numerical data on daily food waste quantities, waste types (e.g., plate waste,
preparation waste, spoiled inventory), and estimated financial losses associated with waste.
Responses were collected anonymously and analysed using descriptive statistics.
Quantitative observations were carried out during peak service hours over a period of several
days. Standardized observation checklists were used to measure and record food waste
generated in different kitchen and dining areas. The observations helped validate the data
provided in the surveys and allowed for comparison between reported and actual waste
volumes.
Document analysis was conducted by reviewing restaurant records such as inventory logs,
procurement receipts, sales reports, and food cost breakdowns. This secondary data provided
concrete financial figures that could be correlated with food waste levels to assess revenue
impacts.
The use of quantitative tools is supported by Filimonau, Derqui, and Matute (2020), who argue
that quantitative methods are effective for identifying the economic and operational
determinants in the hospitality industry regarding food waste. By relying on structured,
numerical data, this study ensures that findings are statistically valid and applicable to real-
world decision-making processes.
All collected data were coded and entered into statistical software for analysis using descriptive
and inferential techniques. Correlations between food waste volume and revenue indicators
were used to draw conclusions on the financial consequences of food waste in fine dining
settings.
Data Analysis
4
The six-step framework developed by Braun and Clarke (2006) served as the direction for the
thematic analysis of the data. This approach comprised getting to know the data, creating
preliminary codes, looking for themes, evaluating and characterizing themes, and summarizing
the results. Across the chosen eateries, trends were found that connected the causes of food
waste to actual or perceived income loss.
Ethical Considerations
Before the study was carried out, ethical permission was obtained. Written permission was
acquired after participants were fully informed about the goals and methods of the study. Data
was safely maintained for academic purposes only, and all personally identifiable information
was anonymized.
Limitations
This study is limited in scope due to the small number of participating restaurants and its focus
on the fine dining sector within a single urban area. While not generalizable, the results provide
important new information on the connection between food waste and profits in upscale Ho
Chi Minh City restaurants.
V. References
Betz, A., Buchli, J., Göbel, C., & Müller, C. (2014a). Food waste in the Swiss food service
industry – Magnitude and potential for reduction. Waste Management, 35, 218–226.
[Link]
Betz, A., Buchli, J., Göbel, C., & Müller, C. (2014b). Food waste in the Swiss food service
industry – Magnitude and potential for reduction. Waste Management, 35, 218–226.
[Link]
Braun, V., & Clarke, V. (2006). Using thematic analysis in psychology. Qualitative Research
in Psychology, 3(2), 77–101. [Link]
Choi, S., Yang, E. C. L., & Tabari, S. (2020a). Solo dining in Chinese restaurants: A mixed-
method study in Macao. International Journal of Hospitality Management, 90, 102628.
[Link]
5
Choi, S., Yang, E. C. L., & Tabari, S. (2020b). Solo dining in Chinese restaurants: A mixed-
method study in Macao. International Journal of Hospitality Management, 90, 102628.
[Link]
Papargyropoulou, E., Lozano, R., Steinberger, J. K., Wright, N., & Ujang, Z. B. (2014a). The
food waste hierarchy as a framework for the management of food surplus and food
waste. Journal of Cleaner Production, 76, 106–115.
[Link]
Papargyropoulou, E., Lozano, R., Steinberger, J. K., Wright, N., & Ujang, Z. B. (2014b). The
food waste hierarchy as a framework for the management of food surplus and food
waste. Journal of Cleaner Production, 76, 106–115.
[Link]
Papargyropoulou, E., Lozano, R., Steinberger, J. K., Wright, N., & Ujang, Z. B. (2014c). The
food waste hierarchy as a framework for the management of food surplus and food
waste. Journal of Cleaner Production, 76, 106–115.
[Link]
Tuan, T. N., Thuong, T. H. T., & Ly, T. T. K. (2024). Hospitality food waste management:
evidence from luxury hotels in Vietnam. The University of Danang - Journal of Science
and Technology, 76–85. [Link]
UNEP Food Waste Index Report 2021. (n.d.-a). UNEP - UN Environment Programme.
[Link]
UNEP Food Waste Index Report 2021. (n.d.-b). UNEP - UN Environment Programme.
[Link]
UNEP Food Waste Index Report 2021. (n.d.-c). UNEP - UN Environment Programme.
[Link]
WinNOW | Commercial Food Waste Solutions. (n.d.). [Link]
6
WRAP - the Global Environmental Action NGO. (n.d.). WRAP - the Waste and Resources
Action Programme. [Link]
Yin, R. K. (2017). Case Study Research and Applications: Design and methods.
[Link]
VI. Work Plan
Week 1 Week Week Week Week Week Week
2 3 4 5 6 7
Literature Review
Survey preparation and
questionnaires
Conduct survey and collect at least
150 – 200 samples; Methodology
and
Limitation
Data analysis; Finding and
Discussion
Introduction
Conclusion and Recommendation