<![CDATA[Food ingredient waste can erode the operating efficiency of culinary microenterprises, but evidence linking routine inventory decisions to measured waste percentages remains limited. This study examined associations of stock-based purchasing planning, storage practices, and daily sales variability with food ingredient waste among 150 culinary microenterprises in Pangkalpinang, Indonesia. Business-level survey results covered a 30-day measurement window. Descriptive statistics and Spearman correlations were accompanied by fractional logit estimates with robust standard errors. Adjusted models included business age, workforce size, the logarithm of available ingredient weight, and product category. Mean ingredient waste was 8.39% (SD 4.98), and total discarded ingredients weighed 5,522.71 kg. Spoilage or quality deterioration accounted for 56.83% of discarded weight. In adjusted models, a 10-point increase in purchasing planning was associated with a 0.648-percentage-point lower waste percentage (95% CI −0.816 to −0.479). A 10-point increase in storage practices was associated with a 1.154-percentage-point lower waste percentage (95% CI −1.331 to −0.978). A 10-percentage-point increase in the coefficient of variation of daily sales was associated with a 1.246-percentage-point higher waste percentage (95% CI 0.885 to 1.607); all three coefficient tests had p < .001. Associations remained directionally consistent after excluding one high-leverage business. These findings support evaluating stock-informed purchasing, consistent storage routines, and demand-responsive replenishment as potential waste prevention measures. The observational design does not establish causal effects.]]>
