We propose a methodology useful for food services, allowing contribution margins to 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 produc...

In this paper we analyze the optimal joint decisions of when, how and howmuch to replenish customers with products of varying ages. We discuss the main features of the problem arising in the joint replenishment and delivery of perishable products, and we model them under general assumptions. We then solve the problem by means of an exact branch-and-cut algorithm, and we test its performance on ...

We study a firm selling two products/services, which are differentiated solely in their prices and delivery times, to two different customer segments in a capacitated environment. From a demand perspective, when both products are available to all customers, they act as substitutes, affecting each other’s demand. Customized products for each segment, on the other hand, result in independent dema...