From Status Quo to Vanguard with the FIFO Methodology: The Efficient and Competitive Engineering that Drives Change at Burger Truck

Abstract

Burger Truck, a fast-food company is in a critical juncture in the management of its perishable foods. The lack of an efficient inventory control and rotation system had led to situations in which expired ingredients have been used inadvertently, affecting the quality of the hamburgers, and causing customer dissatisfaction. In this scenario, the implementation of the FIFO (First in- first out) method (inventory management system, which implies that the oldest products or materials are used or sold before the newest ones, ensuring that the oldest products are consumed first) has emerged as the key solution to optimize the management of short shelf-life foods and to prevent the use of expired ingredients. Doing so ensures a positive experience for consumers by preserving the freshness and excellence of the preparations. The results of this initiative demonstrate that the adoption of the FIFO method has reduced the level of waste by a remarkable 12.7%, compared to the initial waste rate of 45.5% during the first half of the year. In summary, by adopting the FIFO method as part of its operational strategy, Burger Truck aims to improve the management of perishable foods, avoiding the use of expired ingredients and offering a highly satisfactory experience to its customers. This translates into a significant reduction of waste and an increase in the quality of its products, reaffirming its commitment to excellence and customer satisfaction.rger Truck, a fast-food company, is at a critical juncture in the management of its perishable foods. The lack of an efficient inventory control and rotation system has led to situations in which expired ingredients have been used inadvertently, affecting the quality of the hamburgers, and causing customer dissatisfaction. In this scenario, the implementation of the FIFO (First in- first out) method (inventory management system, which implies that the oldest products or materials are used or sold before the newest ones, ensuring that the oldest products are consumed first) has emerged as the key solution to optimize the management of short shelf-life foods and to prevent the use of expired ingredients. Doing so ensures a positive experience for consumers by preserving the freshness and excellence of the preparations. The results of this initiative demonstrate that the adoption of the FIFO method has reduced the level of waste by a remarkable 12.7%, compared to the initial waste rate of 45.5% during the first half of the year. In summary, by adopting the FIFO method as part of its operational strategy, Burger Truck aims to improve the management of perishable foods, avoiding the use of expired ingredients and offering a highly satisfactory experience to its customers, this reprsent a significant reduction of waste and an increase in the quality of its products, reaffirming its commitment to excellence and customer satisfaction.