Del Status Quo a la Vanguardia con la metodología FIFO: La Ingeniería Eficiente y Competitiva que Impulsa el Cambio en Burger Truck

Burger Truck, a fast-food company in 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 2.22%, compared to the initial waste rate of 7.58%. 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 represents a significant reduction of waste and an increase in the quality of its products, reaffirming its commitment to excellence and customer satisfaction.