Methods of Managing the Cost of Meals in Public Catering Establishments

This article examines comprehensive cost management approaches in public catering establishments, emphasizing the interplay of technological innovation, organizational standardization, and sustainable development principles. It addresses the complexity of cost control by discussing various strategies such as automated inventory management, data-driven demand forecasting, portion control, waste reduction, and personnel optimization. Drawing on existing literature and practical case observations, the study highlights how long-term supplier contracts, menu engineering, and integrated software solutions enhance operational efficiency and financial stability. The findings suggest that combining traditional methods—like standardized recipes and staff training—with advanced digital tools—such as real-time warehouse monitoring and big data analytics—produces synergistic benefits. While each approach independently may improve certain metrics, an overarching framework that converges economic performance, ecological responsibility, and customer satisfaction appears most effective. Moreover, the discussion underscores barriers to technology adoption, especially for small and medium-sized enterprises, including high implementation costs and insufficient technical expertise. By proposing a holistic model, this research contributes to the ongoing discourse on cost optimization in the hospitality sector. The proposed framework underscores the necessity of harmonizing diverse strategies—procurement planning, sustainability measures, and continuous process improvement—to achieve resilient, profitable, and socially responsible operations in today’s dynamic market.