Reducing Waste in Fast-Food Restaurants: A Demand-Driven MRP-Based Collaborative Model

Carbajal-Roman G.; Lopez-Vela C.; Viacava-Campos G.; Quiroz-Flores J. · Smart Innovation, Systems and Technologies (2021) · DOI: 10.1007/978-3-030-75680-2_47

Resumen

Medium- and large-sized businesses in the fast-food sector face problems in aligning their operational strategies to their business strategies, generating missed opportunities in sales, unforeseen rising costs, and high inventories. In this regard, this study proposes a mixed model using resource planning and improvement stabilization tools and applies it to an actual case study through a 3-month pilot plan. The combined use of these tools will increase service levels and can be replicated in companies managing several lines of business. As a result of its application, a 1.9% reduction in stock breaks was achieved, the gap between actual and projected consumption decreased to 5.9%, and losses against sales costs were reduced to 5%.

Instituciones: Universidad Peruana de Ciencias Aplicadas