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Purpose
The purpose of this paper is to investigate and highlight that the application of leagility can be possible in mass services as one type of services.
Design/methodology/approach
This paper describes a case study and considers the concept of the leagility in a mass service organization. By highlighting some of the characteristics of mass se...
Contexts in source publication
Context 1
... is accomplished in each branch has resulted in a considerable reduction in lead time and has led to the improvement of service level. Figure 2 is the illustration of the existing supply chain for the fast food restaurants. ...
Citations
... According to Rahimnia et al., fast-food businesses are required to adapt with changing consumer needs despite the limited personalization of mass services. To meet these requirements the case study firm can implement new tactics so that it can provide the consumer with quick delivery time, quality foods, low costs and high variety [25]. ...
To align with the SDG 12.3 target and ensure global food security and sustainability, it is crucial to prioritize the reduction of food loss and waste. This paper aims to synthesize previous research on waste reduction tools like lean manufacturing in the agro-food processing industry and identify areas that require further investigation to assurance worldwide food security and promote sustainability. The study uses a systematic literature review that was proposed by Denyer and Tranfield. This research work provides a descriptive analysis of the evolution of lean manufacturing in agro-food processing and identifies research gaps. The review highlights the importance of demand forecasting, managing variable raw materials and products, increasing management involvement, promoting partnership among supply chain members, and addressing supply and demand seasonality and uncertainty to apply the approach to food waste reduction. Based on the findings, the paper suggests further research areas for future investigation that will help create a more sustainable and equitable food system. Reducing food loss and waste can ensure that everyone has access to safe, nutritious, and affordable food while protecting the planet's resources and reducing greenhouse gas emissions. This study may contribute to the theory of waste minimization, specifically in post-harvest food loss and waste minimization. The findings will help researchers conduct research work interested in minimizing food loss and waste to ensure global food security.
... Companies worldwide have spent money over time to increase the responsiveness, effectiveness, and efficiency of their production processes (AlShurideh et al., 2019). A look at extant literature reveals most studies have concentrated on examining the specific relationship between leagile strategy, and competitive advantage (Tanvir & Yoshi, 2012;Rahimnia, Moghadasian & Castka, 2009;Arasa, Mwaura, & Ngui, 2016;Oyombe et al., 2022); and between firm innovation, and competitive advantage (Nyeadi et al., 2018;Dowlatabadi & Saaneiyan, 2015;Mohammadian, 2014;Tidd et al., 2006;). These studies have suggested that singly, leagile strategy, and firm innovation leads to achievement of competitive advantage. ...
This research embarked on establishing the extent to which construction companies’ supply chains in Nairobi City County-Kenya realized competitive advantage as a result of the implementation of leagile strategy, and firm innovation strategies. A total of 260 construction companies in Nairobi City County-Kenya were surveyed vide structured questionnaires. Data was evaluated vide various diagnostic tests and regression analysis to determine the relationships between the study variables. The intervening effects of firm innovation was further tested vide a stepwise approach proposed by Baron and Kenny in 1986. The results revealed that leagile strategy has a significant positive influence on competitive advantage. Equally, firm innovation has a positive significant influence on competitive advantage. Further tests showed that leagile strategy has a significant influence on firm innovation, which in turn significantly impact on competitive advantage of construction companies’ supply chains. It was concluded from this study that firm innovation had a positive significant intervening influence on the association concerning leagile strategy, and competitive advantage in the construction companies’ supply chains. The study outcome validates that leagile strategy, and firm innovation are strategic enablers of competitive advantage in the construction companies’ supply chains. The leagile strategy, and firm innovation model is a key measure that might help policymakers, practitioners, as well as researchers in understanding achievement of competitive advantage in construction companies in developing economies like Kenya. The study had limitations emanating from the effects of COVID-19 Pandemic, which was a challenge during the data collection. Further studies are recommended to be conducted in other supply chains different from those of construction companies. Additionally, a similar study could be conducted to incorporate transport, and distribution companies in the construction companies’ supply chains in Nairobi City County-Kenya.
... It proposes a strategy that combines Lean and Agile principles to improve speed, cost, and variety of services. It provides a framework and roadmap for applying this strategy [3]. ...
With the growth of China's national economy, the catering market has shown a strong momentum of development. People's demand for catering is growing, and catering chain stores provide consumers with diversified choices, so catering chain stores have been developed. Chain restaurants are, to a certain extent, the inevitable product of the development of the catering industry. It is a form of business organization and business model, referring to the expansion of catering enterprises through chain operation and franchising. This paper takes Haidilao and Xiangcai brand Nongchengji as examples, based on their successful business models. The study was conducted on the market size, competition, franchise mode, and management mode of chain catering. In addition, the development process and existing problems of Chinese chain catering were analyzed, and finally improvement suggestions were proposed, which provide examples and references for China's mechanization, and China's chain catering industry will enter a new era of development in the future
... There was no date criterion used for exclusion/inclusion. Finally, 10 sources were selected from Scopus [42][43][44][45][46][47][48][49][50][51]. Additionally, Google Scholar sources were investigated for the same query (Equation (1)). ...
... Lean Principles and Food Waste [42] Literature review categorizing lean services; One of categories dedicated to lean hotels and restaurant X X [43] Comparison of three restaurants; limited to takt time and lead time X [44] Examples of lean approach in services; Taco Bell example (line approach in restaurant, push/pull interface) X [45] 5S, forecasts, linear programming, long-term orders, and inventory management X [46] Justification of line approach in services; Taco Bell example X [47] Lean combined with 6 sigma and TRIZ * in fast food chain; VSM **, 5S X X [48] Three case studies of restaurants in Knoxville (Tennessee) X X [49] Explanatory case study of lean management in a restaurant; Discussion of applied methods, tools, techniques and achieved results X X [59] Measuring green practices of restaurants in China; Proposed a waste framework adopted from lean management X X X [60] Identifying waste in a fast food service process X X [61] Applications of cellular layout, kanban, just-in-time, TQM *** in McDonald's and Burger King X [62] Value stream mapping, 5S, work balancing in airport fast food restaurant; Impact on energy consumption and CO 2 emissions X X X [50] Data mining for evaluation of lean service on example of catering X [51] Benchmarking lean and agile advancements in Iranian restaurants X X [53] Ishikawa diagram, spaghetti diagram, VSM, 5S, cycle time, supermarket X X [54] Framework of lean implementation in Russian restaurant X [52] Preliminary study for [63] X X [55] Kaizen, 5S, standardization, visual management, kanban, 5 whys, benchmarking, just-in-time, spaghetti diagram used in improving catering services by identifying and eliminating green waste X X X * rus. Теория Решения Изобретaтельских Зaдaч, Teoriya Resheniya Izobretatelskikh Zadatch, the theory of inventive problem solving; ** Value Stream Mapping; *** Total Quality Management. ...
... Some articles adopted a comprehensive review of lean management approaches and reported details of applications of full-scale lean programs [42,[44][45][46][47][48][49]51,53,55,61,62]. Others addressed one or more specific tools [43,50,52,55,59,60], environmental issues [52,55,59,62] or proposed lean implementation and waste frameworks for HoReCa [54,59,60]. ...
A significant share of food waste originates in the food services domain and HoReCa (hotels, restaurants, catering) sector. Organizational improvements leading to the decrease of food waste and costs in restaurants are needed. The literature reports on applications of lean management in service businesses, and while food services belong in this category, the literature contains few works on specific applications in this domain. Those studies are limited mainly to economic aspects. Nor was there evidence of the applicability of lean management to achieve food waste elimination. This article analyzes the applicability of lean management methods for food services in order to achieve efficient operations and eliminate food waste, based on a literature review and three case studies from Poland. Lean management was found to be useful in these cases to decrease food waste and reduce operational costs. The case studies suggest a set of activities for organizations delivering food services to streamline their processes by applying lean management practices. This study contributes to the theory and practice of sustainable restaurant management.
... The Iacocca Institute in Pennsylvania, United States of America introduced the concept of agile with the aim of bringing United States industry back to the forefront of global industries. The concept of agility has been employed in the supply chain to take advantage of its advantages being a successful strategy [4]. Due to today's challenges facing supply chains and environmental complexity, the ASC is very important for global competitiveness [5]. ...
This study aims to propose a framework for integrating information sharing (IS) into agile supply chain (ASC) to improving supply chain performance (SCP). This through reviewed the studies published in the supply chain and going deep in ASC and its impact on SCP and disclosure of other relevant factors that play a significant role in enhancing the relationship such as IS. Also, it developed a conceptual model to explain the moderating role of IS to reduce the uncertainty of the environment. The most important result presented is a conceptual model for integrating the ASC and IS to improve SCP. Proper implementation of the proposed model will help managers in manufacturing industries to enhance their SCP. Thus, the paper focuses on bridging the gap of IS as a moderator between ASC and SCP, as well as determining the common objective of ASC and IS which is improving SCP.
... The assessment of leagility was not exclusive only in the manufacturing industry, but some researchers developed models to evaluate and assess leagility in non-manufacturing sectors. For instance, Rahimnia et al., (2009) examined the extent to which leagility principles can be applied in the service sector like fast Food Restaurant Chains. The study found that the case company gained the advantages of both lean and agile paradigms and serve the customer with short lead times, low costs and high variety. ...
... The conceptual model to identify the best hybrid Tabu-SA optimization method. Fariborz & Mahdi (2009 ) Issue : Mass services as type of service ...
In the recent era, managing a supply chain efficiency is the necessity of any business due to shorter product life cycle and market penetration order uncertainty. With the increased competition globally, organizations need to be more efficient and responsive. This situation drives attention to the concept of Leagile Supply Chain (LASC). Therefore, more attention to Lean and agile inventory attributes are advocated as the foundation to sustain competitive LASC. Trade–off between the lean and agile supply chain inventory attributes and interrelationship. Upstream lean practise based on push system and downstream agile practices based on pull system. In this paper, the cause and effect analysis is to measure the influence of integrated LASC inventory attributes on the Supply Chain Performance (SCP). From the managerial viewpoint, cause and effect diagram provides the proactive understanding to positive and negative inventory attributes affects SCP.
... The conceptual model to identify the best hybrid Tabu-SA optimization method. Fariborz & Mahdi (2009 ) Issue : Mass services as type of service ...
In the recent era of the modern business environment, an effective and optimal SCM is a key necessity to business endurance. Supply chains replaced the traditional competition between the companies and shifted the modern business environment. Combinations of lean and agile inventory attributes are advocated as a foundation to sustain competitive Leagile Supply Chain Inventory (LASCI) attributes. The upstream part of lean inventory practices based on push system and downstream part of agile inventory practices based on a pull system. The accurate positioning of Decoupling Point (DP) stock is a key necessity for achieving surplus inventory (safety inventory), the value of quick replenishment and effective customer response by reducing delivery lead time. In such circumstances, surplus capacity (safety inventory) increases then surplus inventory may provide the agility characteristics of effective response to changes demand and overcome the market uncertainty of demand variability. Two case studies considered a namely first application of telecom network, which is based on a hybrid planning approach Kanban-type functionality with a push system. Upstream and downstream operational activities emphasized that Customer Order Decoupling Point (CODP) into strategic consideration, where designing supply operation and production based on customer requirement to fulfil the delivery responses. A second application of elevator manufacturing company purchasing of inventory items based on lean, agile and leagile supply related. The two case studies shown that inventory management in LASCI is the key role play for effective-cost reduction and more responsive to achieve the service level. Cause and effect analysis to observe that combined leagile inventory attributes have a significant impact on positive and negative indicators such as frequency, replenishment frequency and integration level, the negative indicators such as production lead time, transportation lead time and inventory level. The cause and effect analysis has identified the leagile inventory attributes on the SC Performance. The surplus inventory (safety inventory) to achieve the agility at downstream direction more customer satisfaction. The effective inventory management is a key necessity for an order to fulfil and positioning of CODP to decide for customer order production and supply chain network.
... Findings showed that there were two categories of FLW including discarded food and nutrient losses. Discarded food was mainly associated with defects in products, Mismatch with customized needs of consumers Rahimnia et al. (2009) Overproduction Poor demand forecast Engelund et al. (2009) unnecessary inventory, inappropriate processing, and overproduction wastes in lean manufacturing. Main attributing factors were nonconformance with specifications, short shelf life, rejected meals, uncertain supply of raw materials, push production, poor processing outcomes, and poor demand forecast. ...
... As categorias ''fast food" e "refeições" incluem vários produtos alimentícios diferentes, combinados entre si. Pode-se mencionar a aplicação de CM para a produção de pizzas (WEGRZYN et al., 2012;LIPTON et al., 2015;NAGPAL et al., 2015;SUN et al., 2015), cachorro-quente (RAHIMNIA et al., 2009;PULLMAN et al., 2001), hambúrguer (PULLMAN et al., 2001;WOLF;ZHANG, 2016), saladas (NAGPAL et al., 2015) e pratos prontos para restaurantes (SAMSUDIN et al., 2011;CHEN et al., 2014). Os estudos dessas categorias abordam principalmente a análise do comportamento dos consumidores frente a diferentes combinações de componentes de produtos (PULLMAN et al., 2001;NAGPAL et al., 2015;BALCOMBE et al., 2016;DONADINI et al., 2016;WOLF;ZHANG, 2016), ou para análise da interação dos consumidores com a customização de produtos (RAHIMNIA et al., 2009;SAMSUDIN et al., 2011;CHEN et al., 2014). ...
... Pode-se mencionar a aplicação de CM para a produção de pizzas (WEGRZYN et al., 2012;LIPTON et al., 2015;NAGPAL et al., 2015;SUN et al., 2015), cachorro-quente (RAHIMNIA et al., 2009;PULLMAN et al., 2001), hambúrguer (PULLMAN et al., 2001;WOLF;ZHANG, 2016), saladas (NAGPAL et al., 2015) e pratos prontos para restaurantes (SAMSUDIN et al., 2011;CHEN et al., 2014). Os estudos dessas categorias abordam principalmente a análise do comportamento dos consumidores frente a diferentes combinações de componentes de produtos (PULLMAN et al., 2001;NAGPAL et al., 2015;BALCOMBE et al., 2016;DONADINI et al., 2016;WOLF;ZHANG, 2016), ou para análise da interação dos consumidores com a customização de produtos (RAHIMNIA et al., 2009;SAMSUDIN et al., 2011;CHEN et al., 2014). Ainda para as categorias "fast food" e "refeições", também foram identificados estudos propondo a utilização de manufatura aditiva, principalmente para a confecção de massas (WEGRZYN et al., 2012;LIPTON et al., 2015;SUN et al., 2015). ...
Resumo Em um cenário de indústria 4.0 e integração de processos, torna-se necessária a discussão sobre a produção de produtos personalizados em massa ao consumidor. As empresas possuem dificuldades na implementação da estratégia de Customização em Massa (CM), especialmente em empresas produtoras de alimentos, o que pode ser explicado pela falta de estudos sobre fatores que afetam o sucesso da adoção desta estratégia. A partir de uma revisão sistemática da literatura, este artigo possui o objetivo de realizar uma análise bibliométrica com a finalidade de identificar as possibilidades da adoção de CM para produtos alimentícios customizados em massa e, ainda, identificar barreiras relacionadas à implementação da CM. Os resultados apresentam a perecibilidade dos alimentos, a dificuldade no processamento, a quantificação dos valores nutricionais do produto customizado e a complexidade de percepção do valor agregado da customização pelos clientes como barreiras para a implementação no setor alimentício. Os resultados apresentados contribuem para a identificação de oportunidades de novos produtos e também para a reunião de informações que possibilitem um direcionamento da implementação de CM no setor alimentício.
