Description of the four latent profiles on food FWM
| Profile No. | Profile name | Frequency | % | Procurement, stock management and storage | Menu and product design | Staff and customer engagement | Leftover handling |
|---|---|---|---|---|---|---|---|
| 1 | Full-High FWM | 41 | 17.2 | 5.139 | 4.988 | 4.478 | 4.253 |
| 2 | Full-Low FWM | 36 | 15.1 | 4.189 | 3.741 | 3.427 | 3.283 |
| 3 | Partial-High FWM | 59 | 24.7 | 5.252 | 4.812 | 3.973 | 2.119 |
| 4 | Partial-Low FWM | 103 | 43.1 | 4.409 | 3.321 | 2.931 | 1.588 |
| Profile No. | Profile name | Frequency | % | Procurement, stock management and storage | Menu and product design | Staff and customer engagement | Leftover handling |
|---|---|---|---|---|---|---|---|
| 1 | Full-High FWM | 41 | 17.2 | 5.139 | 4.988 | 4.478 | 4.253 |
| 2 | Full-Low FWM | 36 | 15.1 | 4.189 | 3.741 | 3.427 | 3.283 |
| 3 | Partial-High FWM | 59 | 24.7 | 5.252 | 4.812 | 3.973 | 2.119 |
| 4 | Partial-Low FWM | 103 | 43.1 | 4.409 | 3.321 | 2.931 | 1.588 |
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