Strategies to Improve Supply Chain Efficiency in Industrial-Scale Catering Services (Case Study on Morowali Mine Catering Company, Central Sulawesi)

Hendro Soejadi; Suci  Andi Wachyuni; Dr.  Fx Setiyo Wibowo

doi:10.46799/adv.v4i11.735

Authors

Hendro Soejadi Politeknik Sahid
Suci Andi Wachyuni Politeknik Sahid
Dr. Fx Setiyo Wibowo Politeknik Sahid

DOI:

https://doi.org/10.46799/adv.v4i11.735

Keywords:

Supply Chain Management, Inventory Control, Menu Engineering, Operational Efficiency, Industrial Catering

Abstract

This study examined operational efficiency in industrial-scale catering services in the Morowali mining region of Central Sulawesi, Indonesia, through an integrated assessment of supply chain management (SCM), inventory management, and menu engineering. The research addressed operational challenges associated with high-volume food production, including inventory discrepancies, supply delays, and unplanned menu modifications. Employing a qualitative case study approach, data were collected through in-depth interviews, field observations, and reviews of operational documentation at an industrial catering company. Informants included personnel directly involved in procurement, goods receiving, warehousing, and food production. The findings revealed that supply chain processes were insufficiently coordinated across departments, contributing to inconsistencies between operational planning and implementation. Manual and partially digitized inventory recording practices were associated with discrepancies between recorded inventory levels and actual physical stock. Furthermore, menu planning was not consistently aligned with raw material availability, resulting in unplanned menu substitutions, increased food costs, and food waste. Collectively, these findings suggested that operational inefficiencies were associated with inadequate integration among supply chain operations, inventory control, and menu planning rather than a single isolated operational problem. Accordingly, the study recommended adopting integrated digital information systems, strengthening standard operating procedures (SOPs), and aligning menu planning with accurate inventory records and reliable supply information to improve operational efficiency. The findings provided practical insights into strengthening interdepartmental coordination, minimizing operational disruptions, and reducing avoidable resource losses in high-volume catering operations serving remote mining areas.

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