Food waste and financial performance: Should Olive Garden drop unlimited breadsticks and salad from its menu?
Keywords
food waste, food cost controls, financial performance, Darden Restaurants, Inc. Olive Garden Restaurants
Abstract
This case study discusses how unlimited and free breadsticks and salad offered in Darden’s (NYSE:DRI) Olive Garden restaurants have contributed to food waste and reduced profitability. This long-standing menu offering sheds lights on the negative impact of increasing amounts of food waste on restaurant sales margins and food costs. It is discussed whether Olive Garden can reduce food waste and increase profit margins with a modification to its unlimited breadstick and salad offerings. Specific discussion topics focus on food waste reduction, cost controls, and financial performance.
Publication Date
1-1-2016
Original Citation
Kizildag, M., Okumus, B., and Hutchinson, J. (2016). Food waste and financial performance: Should Olive Garden drop unlimited breadsticks and salad from its menu? Journal of Hospitality & Tourism Cases,5(2).
Document Type
Article
Language
English
Source Title
Journal of Hospitality and Tourism Cases
Volume
5
Issue
2
Copyright Status
Unknown
Copyright Date
2016-01-01
College
Rosen College of Hospitality Management
Location
Rosen College of Hospitality Management
STARS Citation
Kizildag, Murat; Okumus, Bendegul; and Hutchinson, Joe, "Food waste and financial performance: Should Olive Garden drop unlimited breadsticks and salad from its menu?" (2016). Faculty Scholarship and Creative Works. 336.
https://stars.library.ucf.edu/ucfscholar/336