Reducing inventory levels in a food warehouse (#1669)

Authors

Cruz Martinez, Ramon

Abstract

Inventory optimization in the restaurant sector is a key factor for cost reduction, waste control and improvement in the availability of supplies. This study proposes a mathematical model based on demand constraints, perishability and volume discounts, with the objective of improving operational efficiency in restaurants. The model was implemented in Octave and validated with real consumption data, showing a 15% reduction in storage costs and a 20% decrease in waste. In addition, it was shown that optimized planning allows better use of discounts and more efficient distribution of inputs in the supply chain.