What are three primary contributors to plate waste?

The choice highlighting poor portion control, unpopular dishes, and improper serving accurately encompasses key elements that lead to plate waste in food service.

Poor portion control refers to the practice of serving too much food, which often results in uneaten leftovers. When customers are presented with larger portions than they can consume, it not only affects their experience negatively but also contributes significantly to waste.

Unpopular dishes can lead to higher levels of plate waste as well. If certain meals are not well-received or do not appeal to customers' tastes, those dishes are more likely to be left uneaten, creating waste. Understanding customer preferences and trends can help mitigate this issue.

Improper serving techniques also play a role in plate waste. This can include factors such as serving food in a manner that is unappealing or not easily consumable, which may lead diners to leave food uneaten.

Together, these three factors provide a comprehensive view of how operational practices around food preparation and presentation can impact food waste, underlining the importance of addressing these issues to enhance customer satisfaction and reduce waste in food service settings.