Warehousing Cost Optimization in the Restaurant Brands International (Canada) Inc.

Chao Yang, Yuan Wang
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Abstract

Restaurant Brands International (RBI), a global catering company, faces significant warehousing cost challenges, primarily driven by labor expenses. This study aims to minimize these costs while maintaining service quality through an integer linear programming model for optimal employee scheduling. The model incorporates various constraints, such as the minimum number of shifts per week and employee preferences, and considers real data from RBI’s financial reports. Sensitivity analyses were conducted to assess the impact of salary adjustments, changes in the minimum number of shifts, and the reduction of part-time work opportunities. The results indicate that the optimized scheduling model can significantly reduce labor costs and improve operational efficiency. The findings provide a reference for RBI and other companies with similar warehousing needs, emphasizing the importance of flexible scheduling, employee satisfaction, and adapting to peak demand periods.
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餐厅品牌国际(加拿大)公司的仓储成本优化
国际餐饮品牌公司(RBI)是一家全球性的餐饮企业,面临着仓储成本的巨大挑战,而这主要是由人工成本所驱动的。本研究旨在通过优化员工排班的整数线性规划模型,在保持服务质量的同时最大限度地降低这些成本。该模型包含各种约束条件,如每周最少轮班次数和员工偏好,并考虑了 RBI 财务报告中的真实数据。进行了敏感性分析,以评估工资调整、最低轮班次数变化和兼职工作机会减少的影响。结果表明,优化排班模型可以显著降低劳动力成本,提高运营效率。研究结果为 RBI 和其他有类似仓储需求的公司提供了参考,强调了灵活排班、员工满意度和适应需求高峰期的重要性。
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