Perception About Inventory Management and Control at Quick Service Restaurants

Abstract

India's quick service restaurant market has expanded significantly in recent years. For small-scale QSRs, inventory management continues to be an essential challenge. Inventory management enhances the efficiency of business operations by influencing the stockpile and supply of essential products and materials. The research aims to highlight the importance of inventory control and management in QSRs. Primary data was collected from 120 operational QSRs in Bangalore in Karnataka and 30 from Kottayam in Kerala. It was found that most of the respondents felt that proper inventory management and control could help to improve their service quality and help to reduce costs. It has been found that the factors service, savings, and risk have a strong positive correlation with inventory cost. Several techniques and strategies like techniques for cooking with no waste, menu planning with fewer ingredients, networks for local sourcing, matching demand and supply through seasonal planning have been identified to increase the performance of QSRs.