Barbeque Nation, known for its all-you-can-eat buffet and live grill model, faces a significant food waste problem. Studies show that 12-15% of food prepared daily at each outlet goes to waste. This waste occurs due to the need to keep food continuously available for customers, resulting in overproduction.

Food wastage can be categorized into:

• Pre-consumer waste (30-40%): Ingredients spoil during storage or preparation.

• Plate waste (20-30%): Customers leave uneaten food due to over-serving or trying multiple dishes.

• Post-consumer waste (10-20%): Leftovers taken away but never consumed.

The buffet model encourages overconsumption, while the live grill and fixed-price system further complicate waste management. This has financial implications: Barbeque Nation’s stock has dropped over 80% from its peak, and revenue declined by 1.7% in FY2025.

Environmentally, wasted food contributes to methane emissions and squanders resources such as water, energy, and land. The Indian restaurant industry alone contributes 11.9 million tons to national food waste annually, highlighting the broader challenge.

Barbeque Nation has implemented measures like big data monitoring, commissaries, and energy-saving initiatives, but structural issues persist. Solutions may include portion control, reduced display quantities, food donation programs, and hybrid buffet models. Balancing customer expectations with financial and environmental sustainability is essential for the company’s long-term success.