Benefits of Taking Leftover Food Home from Restaurants: Customer and Employee Perspectives

Have you ever left a restaurant with an almost empty plate, wondering what to do with the delicious leftovers? Whether you’re a customer or an employee, there are several benefits to taking those leftovers home. In this article, we will explore the advantages from both perspectives and share a real-world scenario that exemplifies the practicality of this practice.

The Customer’s Perspective

For customers, taking leftovers home can be a win-win situation. If you cannot finish all your food, asking for a to-go container can make your next meal easier. By saving some of the food, you can enjoy it for lunch or dinner later, which is particularly useful if it was a particularly satisfying meal. This practice not only helps you avoid food waste but also allows you to savor the flavors of a great dining experience whenever you wish.

The Employee’s Perspective

Employee perspectives, however, can be quite different. Most restaurants have policies against taking home leftover food that has been served to customers due to hygiene and contamination concerns. In such cases, employees can only take food that has never left the kitchen and has been given as part of their employment benefits. For example, in a fast-food restaurant, uneaten items that were part of the day’s food production but never served to customers might be offered to employees for consumption.

A Smart Move by a Kiwi Employee

Let’s take a closer look at how one New Zealand employee put this practice into action. John works at a KFC in Invercargill, a city in the south of New Zealand. One day, the restaurant had a surplus of fries that needed to be used. The manager approached John and asked if he would like to take some of the unused fries home. This small act of kindness highlighted the practicality of taking leftovers for personal use.

John then shared a similar experience he had during a long drive. In 2020, he and his family drove from Invercargill to Nelson for Christmas. On their way back, they stopped in Christchurch and bought a large meal box from Paknsave, a supermarket chain. The meal box contained chicken that tasted similar to KFC’s. John decided to save some of the food for the long drive the next day.

During the car journey, the situation became challenging as the family had limited food supplies. John’s lunch of chicken leftovers and provided sandwiches kept him satisfied for over an hour, ensuring he wouldn’t face a potential hunger crisis. This experience served as a reminder of the value of planning and thinking ahead when traveling, especially with limited access to restaurants.

Conclusion

In conclusion, the benefits of taking leftovers home from restaurants can be significant, whether you are a customer or an employee. Customers can enjoy their food longer and reduce food waste, while employees can benefit from unused but safe food. As the example of John and his family demonstrates, saving leftovers for travel can be a lifesaver in unpredictable situations. Whether you are planning a long journey or simply looking to cut down on food waste, understanding the policies and practices of your local restaurants can help you make the most of your dining experiences.