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Exploring Front-of-House and Back-of-House Manager Perceptions, Attitudes, and Motivations of Restaurant Food Waste Mitigation: A Qualitative Study

Author

Listed:
  • Sorcha O’Neill

    (Horst Schulze School of Hospitality Management, College of Human Sciences, Auburn University, Auburn, AL 36849, USA)

  • Mark Traynor

    (Horst Schulze School of Hospitality Management, College of Human Sciences, Auburn University, Auburn, AL 36849, USA)

  • Imran Rahman

    (Horst Schulze School of Hospitality Management, College of Human Sciences, Auburn University, Auburn, AL 36849, USA)

  • Yee Ming Lee

    (Horst Schulze School of Hospitality Management, College of Human Sciences, Auburn University, Auburn, AL 36849, USA)

Abstract

This qualitative study explored and compared the perceptions, attitudes, and motivations towards restaurant food waste mitigation among front-of-house (FOH) and back-of-house (BOH) restaurant managers. Semi-structured, one-on-one interviews were conducted with FOH (n = 6) and BOH (n = 7) managers at restaurants in the southeast of the United States. The findings indicated that the participants were highly aware of restaurant food waste and its contribution to food waste; furthermore, they displayed negative sentiments towards it. Additionally, most participants’ awareness was heightened upon acquiring foodservice management positions. Cost reduction was found to be the primary motivation to reduce food waste among most participants; however, most BOH participants were highly motivated by an appreciation for and involvement with the food itself. Guided by the Upper Echelons Theory, the findings provide insight into the underlying cognitive base and values behind restaurant managers’ perceptions, attitudes, and motivations towards restaurant food waste mitigation. Theoretical and practical implications are discussed in detail.

Suggested Citation

  • Sorcha O’Neill & Mark Traynor & Imran Rahman & Yee Ming Lee, 2024. "Exploring Front-of-House and Back-of-House Manager Perceptions, Attitudes, and Motivations of Restaurant Food Waste Mitigation: A Qualitative Study," Sustainability, MDPI, vol. 16(15), pages 1-16, August.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:15:p:6694-:d:1450197
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    References listed on IDEAS

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