Analysing the efffectiveness of real-time inventory technology in optimising central kitchen operations

Sim, Kah Khai (2025) Analysing the efffectiveness of real-time inventory technology in optimising central kitchen operations. Final Year Project, UTAR.

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Abstract

This study investigates the role of real-time inventory technology in optimizing central kitchen operations within the food and beverage (F&B) industry. Central kitchens, designed to centralize food preparation and distribution, are pivotal in improving operational efficiency, reducing costs, and maintaining consistent quality. However, challenges such as inefficient resource utilization, excessive food waste, and lapses in inventory control continue to hinder their performance. Real-time inventory technology, which incorporates advanced systems like cloud-based platforms, offers a solution by providing continuous monitoring of inventory levels. This ensures timely replenishment, reduces spoilage, and enhances food safety. The research employs the Unified Theory of Acceptance and Use of Technology (UTAUT) framework to examine the factors influencing the adoption of this technology. The study evaluates key variables such as performance expectancy, effort expectancy, social influence, and facilitating conditions to understand their impact on user intention to adopt real-time inventory systems. The research employs a quantitative methodology, utilizing structured questionnaires distributed among central kitchen stakeholders in Malaysia. Data is analysed using descriptive and Partial Least Squares (PLS) tools to evaluate relationships between variables and their impact on intention to use. The findings of this research aim to provide actionable insights into how central kitchens can leverage real-time inventory technology to improve inventory management, reduce food waste, enhance food safety, and achieve higher operational efficiency. The study contributes to the growing body of knowledge on digital tools in F&B operations, offering practical recommendations for industry stakeholders to implement sustainable and efficient inventory practices. Keywords: Real-time inventory, Central kitchen, UTAUT, Operational efficiency, Food Waste

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