@inbook{dae56f9303f44240ba9beca77727b84e,
title = "Reducing Waste in Fast-Food Restaurants",
abstract = "Medium- and large-sized businesses in the fast-food sector face problems in aligning their operational strategies to their business strategies, generating AQ1 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\%",
keywords = "Demand forecasting, Fast-food chain, Integrated business planning, Performance supply, Service level",
author = "\{Quiroz Flores\}, \{Juan Carlos\}",
note = "Publisher Copyright: {\textcopyright} 2021, The Author(s), under exclusive license to Springer Nature Switzerland AG.",
year = "2021",
month = jan,
day = "1",
doi = "10.1007/978-3-030-75680-2\_47",
language = "Ingl{\'e}s",
isbn = "978-3-030-75679-6",
series = "Smart Innovation, Systems and Technologies",
pages = "419--426",
editor = "Yuzo Iano and Osamu Saotome and Guillermo Kemper and \{Mendes de Seixas\}, \{Ana Claudia\} and \{Gomes de Oliveira\}, Gabriel",
booktitle = "Smart Innovation, Systems and Technologies",
}