Effects of out-of-state travelers and corporate guests on plate waste at hotel breakfast buffet

Purpose A main source of food waste in the hotel industry is the plate waste at the breakfast buffet. Previous research has shown that demographics and situational factors influence guests’ dining behaviors and plate waste. This study aims to extend the literature by examining the associations between plate waste and two understudied guest characteristics – traveler residency (out-of-state vs in-state) and customer segment (corporate-negotiated guest vs retail guest). Design/methodology/approach A field study was conducted over a 31-day period at the breakfast buffet of a midscale chain hotel located in the Midwestern USA. A multiple linear regression model was constructed to examine drivers of edible plate waste, with percentages of out-of-state travelers and corporate guests as key predictors. Covariates included average daily rate, day of the week, membership status, arrivals, departures, weather and temperature. Findings Results indicate that higher proportions of out-of-state travelers and corporate guests are associated with reduced plate waste. The study suggests operational, informational and gamification-based interventions to control plate waste. Originality/value This study advances the literature by examining underexplored predictors of plate waste at hotel breakfast buffets. The results contribute to the literature by providing new empirical evidence on consumer food waste behavior. It also offers practical insights for hotel operators seeking to enhance food waste management and improve sustainability in their daily operations.