Raw Material Waste Control to Improve Operational Efficiency in a Food and Beverage Company
A Case Study of Cafe Hoffmann Lane, Bandar Lampung, Indonesia
Keywords:
Raw Material Waste, Operational Efficiency, PDCA, Food And Beverage Industry, CafeAbstract
The rapid growth of the food and beverage (F&B) industry has intensified competition among cafes, requiring businesses to improve operational efficiency to remain sustainable. One of the main challenges faced by cafes is raw material waste, which directly increases food costs and reduces profitability. This study aims to analyze the factors causing raw material waste, examine the implementation of waste control using the Plan–Do–Check–Act (PDCA) approach, and evaluate its impact on operational efficiency at Cafe Hoffmann Lane in Bandar Lampung, Indonesia. This research employs a qualitative descriptive method, with data collected through direct observation, in-depth interviews, and documentation analysis. The findings reveal that raw material waste is primarily caused by inaccurate demand planning, suboptimal storage systems, portioning inaccuracies, overproduction, and human resource factors. The implementation of PDCA-based waste control, including small-batch preparation, portion control, and improved monitoring, resulted in a significant reduction in food cost from approximately 45% to 33%. Additionally, improvements were observed in cost efficiency, time efficiency, workflow effectiveness, labor productivity, and quality control. This study concludes that effective raw material waste control plays a crucial role in enhancing operational efficiency in the cafe industry. The findings provide practical insights for food and beverage businesses in implementing sustainable waste management strategies to support long-term operational performance.
References
Cheng, Y., Liu, C., & Chien, C. (2021). Applying PDCA cycle to reduce food waste in the hospitality industry. International Journal of Quality & Reliability Management, 38(9), 1951–1966. https://doi.org/10.1108/IJQRM-09-2020-0305
Dewi, R., & Hidayat, A. (2023). Operational efficiency and profitability in food service industries. Journal of Culinary Business Management, 5(2), 112–124.
Dora, M., Kumar, M., Van Goubergen, D., Molnar, A., & Gellynck, X. (2021). Operational performance and lean practices in food processing SMEs. International Journal of Production Economics, 231, 107843. https://doi.org/10.1016/j.ijpe.2020.107843
Filimonau, V., & De Coteau, D. A. (2020). Food waste management in hospitality operations: A critical review. Tourism Management, 77, 104051. https://doi.org/10.1016/j.tourman.2019.104051
Gustavsson, J., Cederberg, C., & Sonesson, U. (2021). Global food losses and food waste: Updated evidence. Sustainability, 13(16), 9010. https://doi.org/10.3390/su13169010
Heikkilä, L., Reinikainen, A., Katajajuuri, J. M., Silvennoinen, K., & Hartikainen, H. (2022). Elements affecting food waste in the food service sector. Waste Management, 138, 217–227. https://doi.org/10.1016/j.wasman.2021.12.021
Jagtap, S., Skouteris, G., Choudhari, V., Rahimifard, S., & Duong, L. (2021). An assessment of food waste generated by cafes and restaurants. Journal of Cleaner Production, 285, 124795. https://doi.org/10.1016/j.jclepro.2020.124795
Kasavan, S., Mohamed, A. F., & Halim, S. A. (2022). Drivers of food waste reduction practices in food service establishments. Sustainable Production and Consumption, 30, 635–646. https://doi.org/10.1016/j.spc.2021.12.012
Kumar, M., Antony, J., & Singh, R. K. (2020). Continuous improvement practices in service organizations: A systematic review. Total Quality Management & Business Excellence, 31(13–14), 1447–1473. https://doi.org/10.1080/14783363.2018.1486551
Lee, J., Kim, S., & Park, H. (2023). Food waste management practices in hospitality and food service industries. International Journal of Hospitality Management, 102, 103–115.
Mulyani, S., & Saputra, R. (2025). Implementation of the PDCA cycle in operational management to improve efficiency. Journal of Operations and Supply Chain Management, 8(1), 45–57.
Papargyropoulou, E., Lozano, R., Steinberger, J. K., Wright, N., & Bin Ujang, Z. (2020). The food waste hierarchy as a framework for sustainable management. Journal of Cleaner Production, 247, 119124. https://doi.org/10.1016/j.jclepro.2019.119124
Pirani, S. I., & Arafat, H. A. (2021). Reduction of food waste generation in the hospitality industry. Journal of Cleaner Production, 301, 126936. https://doi.org/10.1016/j.jclepro.2021.126936
Reynolds, C., Goucher, L., Quested, T., Bromley, S., Gillick, S., Wells, V. K., … Svenfelt, Å. (2020). Review of food waste reduction strategies in hospitality and food service. Resources, Conservation & Recycling, 155, 104798. https://doi.org/10.1016/j.resconrec.2019.104798
Sharma, R., & Sunder, M. V. (2021). Lean practices and operational performance in service industries. The TQM Journal, 33(4), 863–880. https://doi.org/10.1108/TQM-08-2020-0185
Sibarani, T., & Alhazami, A. (2022). Leadership, human resources, and operational efficiency in service industries. Journal of Service Management Studies, 6(3), 201–213.
Silvennoinen, K., Nisonen, S., & Pietiläinen, O. (2022). Food waste case study in a restaurant business. Waste Management, 140, 129–138. https://doi.org/10.1016/j.wasman.2022.01.012
Siregar, A., Lubis, R., & Nasution, M. (2023). Operational efficiency strategies in culinary businesses. Journal of Business and Management Research, 10(2), 134–147.
Smith, J., & Jones, P. (2022). Portion control and food waste reduction in cafe and restaurant operations. International Journal of Foodservice Management, 7(1), 25–38.
Statistik Indonesia. (2025). Food and beverage industry statistics. Central Bureau of Statistics of Indonesia.
Teoh, C. W., & Rashid, M. Z. A. (2023). Operational efficiency improvement in food service businesses through waste minimization. Journal of Hospitality and Tourism Management, 54, 57–65. https://doi.org/10.1016/j.jhtm.2022.11.006
Zhang, P., Zhang, D., & Wang, J. (2024). Food waste reduction and operational efficiency in small food businesses. Sustainability, 16(2), 845. https://doi.org/10.3390/su16020845
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Prabowo Adi Putra, Irsandi, Trenggono Pujo Sakti
This work is licensed under a Creative Commons Attribution 4.0 International License.
