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Developing a demand forecasting system for a foodservice operation.

M Mackle, B D David

    Journal of the American Dietetic Association
    |May 1, 1976
    PubMed
    Summary
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    Accurate food production forecasting in foodservice operations helps control costs by minimizing over- and under-production. Implementing a systematic forecasting procedure optimizes labor, equipment use, and resource management.

    Area of Science:

    • Foodservice Management
    • Operations Research
    • Demand Forecasting

    Background:

    • Accurate demand forecasting is crucial for controlling food and labor costs in foodservice.
    • Over- and under-production lead to financial losses and inefficient resource utilization.
    • Each foodservice system exhibits unique operational characteristics and activity patterns.

    Purpose of the Study:

    • To describe a procedure for developing, establishing, controlling, and evaluating a food production forecasting system.
    • To define the objectives for both the foodservice operation and the forecasting system.
    • To highlight the importance of accurate demand prediction for operational efficiency.

    Main Methods:

    • Defining clear objectives for the foodservice and forecasting system.

    Related Experiment Videos

  • Utilizing a cycle menu and historical data as key inputs for forecasting.
  • Developing a systematic procedure for forecasting, control, and evaluation.
  • Establishing policies and procedures for system control.

    • Main Results:

    • Forecasting menu item demand is more accurate than forecasting diet category demand due to complexities in multi-restricted diets.
    • A structured forecasting system can reduce instances of menu item over- and under-production.
    • Optimized production scheduling and resource allocation are achievable through accurate forecasting.

    Conclusions:

    • Implementing a defined forecasting procedure enhances control over foodservice operations.
    • Accurate demand forecasting directly contributes to reduced food and labor costs.
    • Routine subjective and objective evaluations are essential for maintaining system control and effectiveness.