Abstract

The restaurant supply chain starts from the raw material collection to final product delivery. In today’s digital world restaurants are maintaining both traditional and digitalized methods for supply chain processes. In the first phase of the process, fixing the quantity of raw material demand analysis is a crucial factor for making decisions to avoid wastage of product or even stock-outs. As the raw material involved in the process is perishable it’s very important to keep it in the right quantity and quality standard to avoid serious issues to the people eating it. This study aims to analyze the upstream supply chain process of a startup restaurant. Upstream supply chain activity is linked with the supplier and raw material intake. Direct observation is done regarding their upstream supply chain activity and a theoretical study is done based on it. Information regarding the various sources of the raw material intake in that restaurant is collected. Further, analysis is done to identify the Strength, Weaknesses, Opportunities, and Threats of their Supply chain activities. In this study, suggestions are incorporated with managerial implication to enrich their Strength, make more utilization of their opportunities, washout the weakness and maintain barriers from potential threats. Correlation analysis is done to evaluate effect of supplier delay and preparation time delay on missed orders. It is found that both supplier delay and Food preparation delay is highly corelated to missed food orders.

Keywords

Perishable Raw material, Demand Analysis, Forecasting, Correlation, SWOT.

Arunima Raj S

Affiliation

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Upstream Supply Chain Activity of a Start-up Restaurant: A Case Study in Foodie Panda