Project Overview
Foodie's kitchens ordered on instinct, so waste was high and popular items sold out. We rebuilt forecasting around actual sales data, set par levels per site and introduced a weekly supplier review.
- Industry: Food & hospitality
- Services: Demand planning, supplier review
- Project duration: 7 weeks
- Result: food waste reduced by 32%
Client
Foodie
Services
Operations Consulting
Category
Cost Reduction
Timeline
7 Weeks
Driven Results
Food waste fell 32%, stockouts on top-selling items nearly disappeared, and margin per site improved by four points within one quarter.
Project Challenge
Ordering was based on the head chef's judgement rather than sales data. Waste ran high on slow days, best-sellers ran out on busy ones, and no one could say what either was costing.
Demand Planning
Par Level Design
Supplier Review
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