Abstract
The article considers the modern solutions for food waste reduction in the restaurant industry under the conditions of economic efficiency assurance and sustainable development of HoReCa enterprises. The investigations were performed at a general scientific level of thinking using analysis and synthesis, system, comparative and economic methods. By these means, the problem of food waste management was regarded as a multilevel system of connected processes. It is also worth mentioning that the adoption of digital inventory management systems, demand forecasting solutions, menu optimization, and food resource reuse models leads among the solutions to food waste reduction. The use of new instruments has been verified to bring about a positive effect not only on product write‐off reduction, but also on cost and resource efficiency of enterprises. Technological, organizational, and behavioral instruments can be integrated to achieve synergy effects and to facilitate the development of sustainable business models. Among the enablers to improve accuracy, digitalization, including artificial intelligence and big data analytics, is one of the main factors that lead to a reduction of the risk of excess inventory and expired products. It is highlighted that the adoption of circular practices, such as the redistribution of excess food and the recycling of food waste, contributes positively both to a reduction of environmental pressure and to enhanced economic opportunities for businesses. Upgrading food waste management practices in the catering sector will require the integration of technological innovations and further digitalization, along with enhanced managerial competencies and responsible consumer behavior to achieve synergistic effects.
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