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

Abstract

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%.