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...

A standard double auction market collects bids from traders and matches them to find the most efficient allocation, assuming that the value of unsold items remains unchanged. In the market for perishable goods, sellers suffer a loss when they fail to sell their goods, because their salvage values are lost when the goods perish. To solve this problem, we investigate the design of an online doubl...

With effect of consumer factor considered, a model for dynamic pricing of perishable products is proposed. By this model, we obtained a property of the value function: marginal value is a decreasing function of the capacity and an increasing function of the consumer factor. Basing on this property, we proposed the following pricing strategy: according to the regions that the perishable products...

This paper, considers Network Failure Manufacturing System (NFPMS) and production control policy of unreliable multi-machines, multi-products with perishable items. The production control policy is based on the Hedging Point Policy (HPP). The important point in the simulation of this system is assumed that the customers who receive perishable item are placed in priority queue of the customers w...

A retailer is endowed with a finite inventory of a non-perishable product. Demand for this product is driven by a price-sensitive Poisson process that depends on an unknown parameter, θ; a proxy for the market size. If θ is high then the retailer can take advantage of a large market charging premium prices, but if θ is small then price markdowns can be applied to encourage sales. The retailer h...