The objectives of this research were 1) to study the influence of marketing focus, supply chain mobility, employee response, and disposal of leftover food affecting the effectiveness of service business organizations and 2) to propose the approaches for leftover food management to increase the effectiveness of service business organizations. The research results revealed that 1) the responses of employees and the disposal of leftover food has a direct influence on the effectiveness of service business organizations and has the indirect influence on marketing focus and supply chain mobility and 2) the leftover food management approaches are (2.1) systematic inventory management, (2.2) training and instilling good conscience among employees to be proud as part of the organization and help taking care of the interests of the organization as well as monitoring the amount of food waste by customers, (2.3) use of technology to order food for reducing the mistakes, and (2.4) benefit from the leftover food.