TY - GEN
T1 - Eficiencia y Competitividad en Food Trucks
T2 - 3rd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development, LEIRD 2023
AU - Melgarejo, Wilfredo Roel Pedroso
AU - Díaz, Marco Antonio Díaz
N1 - Publisher Copyright:
© 2023 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2023
Y1 - 2023
N2 - Burger Truck, a fast food company seeks to optimize the efficiency in order preparation times to compete successfully against rivals that offer shorter times. The purpose of this research is to demonstrate that the efficient application of Layout Design will reduce burger preparation times, strengthening competitiveness. Initial data showed that preparing a hamburger took an average time of 10 minutes and 14 seconds. The results show that the redistribution of equipment in the kitchen improved productivity by 21%, reducing hamburger preparation time by 2 minutes to 08 minutes and 04 seconds. The economic results show the following: TMAR 1.53%, NPV $2, 817.30, IRR 12.09%, B/C 3.47, NPV Profits $3, 956.76, and NPV Expenses $1, 214.99. It is concluded that adopting this solution guarantees an increase in productivity in fast food sectors with a mobile concept. This study provides a clear direction for organizations in the same industry that are looking to thrive in a dynamic and challenging environment since the replicability of these results is considered relevant.
AB - Burger Truck, a fast food company seeks to optimize the efficiency in order preparation times to compete successfully against rivals that offer shorter times. The purpose of this research is to demonstrate that the efficient application of Layout Design will reduce burger preparation times, strengthening competitiveness. Initial data showed that preparing a hamburger took an average time of 10 minutes and 14 seconds. The results show that the redistribution of equipment in the kitchen improved productivity by 21%, reducing hamburger preparation time by 2 minutes to 08 minutes and 04 seconds. The economic results show the following: TMAR 1.53%, NPV $2, 817.30, IRR 12.09%, B/C 3.47, NPV Profits $3, 956.76, and NPV Expenses $1, 214.99. It is concluded that adopting this solution guarantees an increase in productivity in fast food sectors with a mobile concept. This study provides a clear direction for organizations in the same industry that are looking to thrive in a dynamic and challenging environment since the replicability of these results is considered relevant.
KW - economic indicators
KW - fast food
KW - food and beverage industry
KW - Layout design
KW - operational efficiency
UR - http://www.scopus.com/inward/record.url?scp=85187255730&partnerID=8YFLogxK
U2 - 10.18687/LEIRD2023.1.1.522
DO - 10.18687/LEIRD2023.1.1.522
M3 - Contribución a la conferencia
AN - SCOPUS:85187255730
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - Proceedings of the 3rd LACCEI International Multiconference on Entrepreneurship, Innovation and Regional Development
Y2 - 4 December 2023 through 6 December 2023
ER -