Reducing operating costs by integrating a food supply system

Bernardo Villarreal, Ivonne Guerra, Maribel Larrode, Rebeca Capetillo

Resultado de la investigación

Resumen

This paper describes the cost reduction strategy followed by a group of five Mexican restaurant enterprises located in the Monterrey metropolitan area. With this new alliance, a new integrated raw material supply system was required to take advantage of the synergies and economies of scale achieved on raw material acquisition and storage and transportation activities. To determine the new system it was required to define food suppliers, to analyze and determine the distribution scheme and the consolidated ordering and truck scheduling options. The implementation of the system is in initial stages, however current and projected results are provided.

Idioma originalEnglish
Título de la publicación alojadaInternational Conference on Industrial Engineering and Operations Management
EditorialInstitute of Electrical and Electronics Engineers Inc.
DOI
EstadoPublished - 23 abr 2015
EventoIEOM 2015 - 5th International Conference on Industrial Engineering and Operations Management, Proceeding -
Duración: 1 ene 2015 → …

Conference

ConferenceIEOM 2015 - 5th International Conference on Industrial Engineering and Operations Management, Proceeding
Período1/1/15 → …

All Science Journal Classification (ASJC) codes

  • Industrial and Manufacturing Engineering
  • Management Science and Operations Research

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  • Citar esto

    Villarreal, B., Guerra, I., Larrode, M., & Capetillo, R. (2015). Reducing operating costs by integrating a food supply system. En International Conference on Industrial Engineering and Operations Management Institute of Electrical and Electronics Engineers Inc.. https://doi.org/10.1109/IEOM.2015.7093854