Understanding industry benchmarks helps you assess your own performance and set realistic improvement targets. Here's what the data shows for hotel food waste.
Overall Hotel Benchmarks
Industry research puts average hotel food waste at:
- Waste as % of food purchases: 12-18%
- Waste per guest night: 0.5 - 1.2 kg
- Waste per cover (F&B): 0.15 - 0.35 kg
These are averages—top performers run significantly lower; poor performers significantly higher.
By Hotel Segment
| Segment | Avg Waste % | Waste/Cover |
|---|---|---|
| Luxury | 15-20% | 0.25-0.40 kg |
| Upscale | 12-17% | 0.20-0.35 kg |
| Midscale | 10-15% | 0.15-0.25 kg |
| Economy | 8-12% | 0.10-0.20 kg |
Luxury hotels waste more per cover due to more extensive offerings and higher quality expectations, but also have more room for improvement.
By Service Type
| Service | Avg Waste % |
|---|---|
| Breakfast buffet | 25-35% |
| Lunch buffet | 20-30% |
| Dinner buffet | 20-30% |
| À la carte | 8-12% |
| Room service | 15-25% |
| Banqueting | 15-25% |
Buffet operations consistently show higher waste rates than à la carte, which is why many properties are moving toward more cooked-to-order offerings.
Best-in-Class Performance
The top quartile of hotels achieve:
- Waste below 8% of purchases
- Per-cover waste under 0.15 kg
- Buffet waste below 15%
These properties typically have:
- Strong forecasting systems
- Well-trained staff
- Management focus on waste
- Some form of monitoring technology
Factors That Influence Performance
Occupancy patterns: More volatile occupancy = harder forecasting = more waste.
Guest mix: Business guests vs. leisure affects consumption patterns.
F&B offering complexity: More outlets and options = more waste risk.
Management attention: Properties that track and manage waste perform better.
Staff tenure: Experienced teams waste less than high-turnover operations.
Setting Targets
Based on benchmarks:
- If you're above average, target the mean first
- If you're at average, target top quartile
- If you're top quartile, target 50% reduction from current
Realistic annual improvement: 15-25% reduction with focused effort.
Using Benchmarks
Benchmarks help you:
- Identify where you stand
- Set realistic targets
- Communicate opportunity to leadership
- Measure progress meaningfully
Get a benchmark assessment for your property, or explore our hotel solutions.