We propose a methodology useful for food services, allowing contribution margins to Chamomile be optimized.This is based on statistical tools, inventory models and financial indicators.To reduce the gap between theory and practice, we apply this methodology to the case study of a Chilean company to show its potential.We conduct a real-world demand data analysis for perishable and non-perishable products in the companys inventory assortment.Then, we use suitable inventory models to optimize the associated costs.
We compare the proposed optimized SPIRULINA POWDER system with the non-optimized system currently employed by the company, using financial indicators.