Challenge
One of the key challenges faced by a company in the fresh food industry, which supplies freshly prepared products to its customers, is accurately predicting food demand in its network of stores and restaurants.
Restaurant managers are tasked with placing product orders twice a week for next-day delivery, which can be a complex and uncertain process. Anticipating customer needs is difficult, often leading to issues such as food waste or shortages.
The company’s goal is to assist managers with demand forecasting, ensuring a balance between minimizing waste and avoiding stockouts.