Increasing Inventory Turnover in a Restaurant Sector MSE Through Slotting, 5S and S&OP

Ortiz-Schultz M.; Postigo-Vallenas M.; Urbina-Rivera C.; Montoya-Ramirez M. · Advances in Transdisciplinary Engineering (2026) · DOI: 10.3233/atde260732

Resumen

This research addresses the problem of low inventory turnover in a food service microenterprise (SMEs), whose initial value of 0.75 turnovers per month is considerably lower than the sector average of 4. This gap is caused by unexpected purchases, stockouts, and inadequate storage, generating economic losses equivalent to 7% of annual sales. The study proposes an integrated model based on 5S, Slotting, and S and OP with the aim of improving inventory flow, supply availability, and overall operational control. A systematic literature review is included to identify tools applicable to SMEs. The objective is to increase inventory turnover, so benchmark indicators were evaluated to guide the design of the improvement model. This involves implementing the 5S methodology to establish organization and standardization; Slotting to ensure consistent and traceable storage locations based on turnover and ABC classification; and S and OP to integrate demand forecasting with structured purchasing cycles. Furthermore, the validation demonstrated significant improvements: the Inventory Record Accuracy (IRA) increased from 52.30% to 82.61%, the Location Record Accuracy (LRA) from 0% to 92.59%, and the 5S score from 23.33% to 85.56%. Additionally, S and OP increased demand accuracy from 49.04% to 77.95%. As a result, inventory turnover increased to 1.83 turns per month, offering a low-cost and scalable approach for SMEs seeking to strengthen their inventory management.

Instituciones: Universidad de Lima