What influences buffet leftovers at event caterings? A German case study.

In recent years, a growing number of investigations have examined food waste in the food service sector, in which the catering of individual events received little attention. We aimed to contribute to fill this knowledge gap by presenting insights from a case study based on data from 239 event caterings. The case study presents findings about the influences of four variables, namely event type, season, event size, and menu prices, on buffet leftovers.