以最佳化技術為基礎之食材管理策略以極大化中小型迴轉壽司餐廳之利潤並減少食材浪費

Abstract

食物浪費是餐飲業中一個極受重視的問題，無論從商業還是永續發展的角度來看都具有重大意義。在迴轉壽司餐廳中，這個問題尤為嚴重，因為生食的保鮮期短暫且無法回收再利用，一旦超過保鮮期限，食材就不得不被棄置，這對於商家來說增加了食材成本並帶來了重大挑戰。 本論文針對這一問題提出了一個整數規劃模型，該模型在考慮食材原料限制的同時，還考慮到壽司製作後被顧客取用的機率。通過應用拉格朗日鬆弛法，我們致力於找到一個最佳解，以最大化利潤並減少食材浪費，從而提供更有效率的壽司製作策略。最後，我們通過一系列實驗來驗證所提出方法的性能。 我們的研究結果顯示，所提出的整數規劃模型和拉格朗日鬆弛法在迴轉壽司餐廳的食材管理上具有顯著效果。通過適當地配置食材和考慮到壽司的取用機率，商家能夠降低食材浪費並提高利潤。我們的研究為迴轉壽司餐廳提供了實用而可行的策略，有助於改善其經營效益並實現可持續發展。

Food waste is a highly significant issue in the restaurant industry, viewed from both commercial and sustainability perspectives. This problem is particularly pronounced in kaiten sushi restaurants, where perishable ingredients cannot be recycled or reused. Once the freshness period expires, these ingredients must be discarded, leading to increased costs and significant challenges for businesses. This paper proposes an integer programming model to address this issue. The model considers the constraints imposed by ingredient availability and the probability of customer consumption after sushi preparation. By applying the Lagrangian Relaxation technique, we aim to find an optimal solution that maximizes profit while reducing food waste, providing a more efficient sushi production strategy. To validate the effectiveness of our approach, we conduct a series of experiments. Our research demonstrates the significant impact of the proposed integer programming model and the application of Lagrangian Relaxation on ingredient management in kaiten sushi restaurants. By appropriately managing ingredient allocation and considering the probability of sushi consumption, businesses can reduce food waste and increase profitability. Our study offers practical and feasible strategies for kaiten sushi restaurants, helping to improve their operational efficiency and achieve sustainable development.