Propuesta de mejora para el control de inventarios en una cadena de restaurantes de comidas rápidas por medio de códigos de barras

Abstract

Inventory management has started to become a very important process for the overall functioning of a company. The need for this protocol was what caused the studied restaurant to opt for corrective measures to find a solution to shortcomings in the management of a key asset such as inventory. The goal is to analyze the current process used for inventory management in the restaurant, this will help us to identify current gaps and deficiencies that result in economic losses. It is important to note that product management and control requires strict and accurate procedures that allow for exact/precise data. This data and information is used to make strategic decisions at the time of planning therefore accuracy is of vital importance. Aligning current processes to best practices guarantees an increase in staff productivity, further making the restaurant more competitive in the market. As a result, it is best if the restaurant runs inventory processes through a mobility based solution such as one that uses bar codes. This will allow for higher accuracy, lower margin of error, traceability of products, as well as to place orders in a prompt and organized manner, better satisfying demand without incurring any additional costs.