In terms of yield, how can overestimating servings affect a restaurant?

Overestimating servings can significantly lead to increased food waste in a restaurant setting. When a restaurant anticipates serving more customers than it actually does, it may prepare or purchase more ingredients than necessary. This excess can result in unused food, which, if not managed properly, typically ends up being discarded.

Food waste not only poses economic challenges due to financial loss from wasted ingredients but can also have ecological repercussions, as it contributes to landfill issues and resource waste. Thus, accurately estimating servings is crucial for minimizing waste, managing ingredients efficiently, and maintaining a profitable operation. This understanding is essential for anyone working in culinary and food services to ensure sustainable practices are in place.