Which strategy is effective in minimizing food waste at Zaxby’s?

Monitoring portion sizes is an effective strategy for minimizing food waste at Zaxby’s because it directly addresses the amount of food that is prepared and served to customers. By accurately assessing and adjusting portion sizes, the restaurant can reduce the likelihood that customers will be served more food than they can consume, which often leads to leftover food being discarded.

This practice not only aids in reducing waste but also can enhance customer satisfaction, as guests are less likely to leave food uneaten on their plates when portions are more aligned with their appetite. Additionally, better portion control can lead to cost savings for the business, as less food waste translates into lower inventory costs and improved operational efficiency.

Other strategies like offering free samples, increasing menu variety, and reducing cooking times may have their own benefits but do not specifically target the issue of food waste in the same direct manner as monitoring portion sizes does. Free samples can lead to more food being prepared that might not be consumed, while increasing menu variety can complicate inventory management, potentially leading to more waste. Reducing cooking times may optimize service but doesn’t necessarily reduce the amount of food that becomes waste.