Avoiding food waste from restaurant tickets: a big data management tool

Purpose - This study aims to address the global food waste problem in restaurants by analyzing customer sales information provided by restaurant tickets to gain valuable insights into directing sales of perishable products and optimizing product purchases according to customer demand. Design/methodology/approach - A system based on unsupervised machine learning (ML) data models was created to provide a simple and interpretable management tool. This system performs analysis based on two elements: first, it consolidates and visualizes mutual and nontrivial relationships between information features extracted from tickets using multicomponent analysis, bootstrap resampling and ML domain description. Second, it presents statistically relevant relationships in color-coded tables that provide food waste-related recommendations to restaurant managers. Findings - The study identified relationships between products and customer sales in specific months. Other ticket elements have been related, such as products with days, hours or functional areas and products with products (cross-selling). Big data (BD) technology helped analyze restaurant tickets and obtain information on product sales behavior. Research limitations/implications - This study addresses food waste in restaurants using BD and unsupervised ML models. Despite limitations in ticket information and lack of product detail, it opens up research opportunities in relationship analysis, cross-selling, productivity and deep learning applications. Originality/value - The value and originality of this work lie in the application of BD and unsupervised ML technologies to analyze restaurant tickets and obtain information on product sales behavior. Better sales projection can adjust product purchases to customer demand, reducing food waste and optimizing profits.