Intro : We decided to choose for our survey the Asian house restaurant

located in Abymes, which opens almost 5 years ago in 2019. This restaurant
has a total of 10 to 20 employees.

We’re gonna talk about the waste and unsold foods management:

1.the main types of loss in all-you-can-eat buffets

To be more precise about the types of food losses in an all-you-can-eat

restaurant, it's important to categorise them to better understand where and
how these losses can be reduced or effectively managed. Food losses can occur
at various stages, from preparation to consumption:

1. Losses in the kitchen :

- Overproduction: Preparing more food than necessary in anticipation of

higher demand.

- Preparation errors: Errors in cutting, cooking or storing food, rendering

certain ingredients unusable.

- Spoilage: Food that deteriorates or expires before being used, often due to
poor stock rotation or inappropriate storage.

2. Losses at the buffet :

- Presentation: To maintain an abundant and attractive appearance, buffets

are often overstocked, and food remaining at the end of service may be
discarded.

- Aesthetic standards: Foods that are no longer at their best visually are
often replaced, even though they are still good to eat.

- Cross-contamination: Food that becomes inedible through handling by

customers or by mixing utensils between different dishes.

3. Customer waste:

- Unfinished plates: Customers, attracted by variety, may take more nourrit

2.Managing food loss and waste in an ideal all-you-can-eat
restaurant

1. Reducing kitchen waste :

- Planning and forecasting: Use of inventory management software to forecast

demand and adjust food preparation quantities accordingly.

- Staff training: Awareness-raising and training of kitchen staff in effective

preparation techniques to minimize waste.

- Stock rotation: Implementation of a stock rotation system to use ingredients

before they expire.

2. Buffet waste management

- Dynamic replenishment: Rather than completely filling buffets from the

outset, replenish little by little to adjust supply to actual demand.

- Monitoring and adjustment: Observe customers' consumption habits and

adjust food quantities and variety accordingly.

- Recovery and donation: Collaborate with food banks or charitable

organisations to donate surplus food that can still be consumed.

3. Minimising customer waste

- Customer awareness: Encourage customers to take only what they can eat,
sometimes by using informative signs or incentive pricing policies.
- Pricing: Imposing additional charges for excessive waste can encourage
customers to take more reasonable portions.

4. Treatment of organic waste

- Composting: Food and organic waste can be composted to create compost,

reducing the amount of waste sent to landfill.

- Anaerobic digestion: Transformation of organic waste into biogas and

compost via an anaerobic digester.

5. Recycling non-food waste

Waste sorting: Setting up sorting systems to separate recyclable waste

(plastic, glass, metal, paper) from food waste.
Recycling partnerships: Collaboration with local recycling services to ensure
appropriate processing of recyclable materials.

Creative cooking: Transform leftovers or unsightly products into new dishes

or ingredients for other recipes.

Sale or donation: Unused but still consumable food products can be sold at a
reduced price or donated to employees or charitable organisations.

3. the waste situation at asian house restaurant

- All packaging and food waste is thrown into communal bags, so there is no
sorting, not even a separation between food waste and plastic waste such
as packaging.
- Products considered visually unappealing are removed every 15 minutes
from the food stalls, and the waste left on customers' plates is not offered to
be taken away with them; it is simply placed with everything else in a
communal garbage can to be collected by the refuse collectors just like the
garbage from our homes.

4. hygiene requirements for all-you-can-eat restaurants

Hygiene in all-you-can-eat restaurants is crucial not only for the safety and
health of customers, but also for the reputation and long-term success of the
establishment. Here are the main hygiene rules that these establishments
must comply with.

1. Safe food handling and preparation

- Temperature control: Hot and cold food must be kept at specific

temperatures to prevent bacterial growth. Hot foods should be kept at 60°C
(140°F) or higher, and cold foods at 4°C (39°F) or lower.

- Food rotation: Ensure proper rotation of food to guarantee freshness and

reduce the risk of spoilage.

2. Cleaning and disinfection

- Work surfaces and equipment : Work surfaces, utensils and equipment used
in food preparation must be regularly cleaned and disinfected to eliminate
pathogens.
- Buffet areas: Buffet areas must be cleaned and disinfected frequently, and all
dishes, utensils, and serving equipment must be regularly replaced with clean
items.

5.hygiene at the asian house restaurant

- For this part of the presentation, we'll be referring to an article published by

RCI on July 13, 2023, which describes the restaurant's crucial lack of hygiene.
- During a joint operation organized by the French government, a number of
serious breaches of hygiene were observed in this well-known Asian
restaurant, located on the upper floor of a shopping center, not far from the
Dothémare cinema.
- This is usually a very busy place, especially during the vacations, with
customers attracted above all by its large all-you-can-eat buffet. It's not
uncommon to see long queues at lunchtime or even in the evening.
- This surprise raid was carried out by the Police Nationale, along with other
authorities such as URSSAF. As well as inspecting the kitchen, the officers
also uncovered a number of apparently concealed jobs.
- These involve undeclared staff, but no further details are known at this
stage of the procedure. Checks on other alleged offences are underway, but
it's still too early to talk about them.
- If the immediate closure decision has been made by the authorities, we
assume it's for a good reason.