If a restaurant sells traditional thali but food waste is high, what improvement is appropriate?

Correct answer: Provide portion flexibility and customer preference options

The direct answer is A: offer portion flexibility and choices based on customer preference. A traditional thali may contain fixed items and a fixed quantity, but different customers may have different appetites, dietary needs or dislikes. Smaller portions, half portions, selectable items or advance preference collection can reduce food that is served but not eaten. The business should also monitor leftovers and adjust purchasing and preparation carefully. Option A is correct because it addresses the amount and type of food reaching the customer. Option B is wrong because adding more unwanted items increases the chance of waste. Option C is wrong because ignoring leftovers hides the problem and wastes resources. Option D is wrong because refusing feedback prevents the business from learning what customers actually want. Portion choice must still preserve a balanced, safe and satisfactory meal. Exam cue: reduce waste through planning, suitable portions and customer feedback.