Open Journal Systems

Single-period inventory model to improve the efficiency of inventory management in perishable restaurants

William Rahardja, Desy Anisya Farmaciawaty

Abstract


Abstract. Santuy is a street food company which sell satay. Like every perishable restaurants, Santuy has a problem with perishable inventory, it has a waste problem that make a high decrease in profit margin. In keeping this company running, researcher have to find an optimal supply quantity and service level to decrease the waste value but on the other hand also keep fulfilling customers demand every day. In past 7 months, Santuy has a specified value of waste. The cost is Rp1,937.77 for waste in every portion and make the loss percentage of profit to 30.08%. Therefore, the objective of this research is to reach the best optimum supply quantity and the optimum service level in future for perishable ingredients where most of the customers can meet their demand while the restaurant itself still have the very least food waste, besides that this research also help the researcher in finding the possible profit in the future. For this research, researcher uses historical sales and inventory data of Santuy from October 2018 until April 2019, researchers also do a benchmarking by observing and interviewing Giggle-Box as a perishable restaurant for further research and comparison. The data processed with single-period inventory model. The optimum stock for gulai is 3 portions per day with total profit of Rp18,717.33 with 42% service level; opor is 2 portions per day with total profit of Rp12,478.22 with 42% service level; original is 2 portions per day with total profit of Rp12,478.22 with 42% service level. The ideal service level to create the most profitable income for gulai is from 42% to 92%. For opor is from 42% to 91.5%. For original is from 42% to 93%. The percentage of growth of Santuy Profit per Day by applying single-period inventory is 157% from Rp43,673.77 to Rp112,303.98. In the end researcher found the optimum supply quantity and using the sensitivity analysis, researcher found the optimum service level for the future and possible profit. On the other hand, Giggle-Box which take role as out benchmarking have some unique technique that can help Santuy in resolve this problem, one of the techniques called “thawing” which help in reducing the value of waste in the perishable restaurants.

Keywords: Inventory Control, Inventory Management, Restaurant, Perishable Inventory, Perishable Food Waste, Sensitivity Analysis

 


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