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Why do many restaurants fail, even when they have good products and customers? The answer is not in the kitchen, but in what goes on behind the scenes: management, purchasing and control. Through the real case of the Restaurant La Ruca de Curimón, this book exposes how a company with a long trajectory can lose profitability due to poor management of its supply chain.Through an in-depth diagnosis, it identifies critical errors such as lack of control, absence of processes, intuitive decisions and weak supplier management. Invisible problems for the client, but determining in the business results.More than an analysis, this book proposes a practical guide based on modern management tools: inventory control, process standardization, key performance indicators (KPIs) and strategies to optimize operations. The objective is clear: to increase profits, reduce losses and improve decision making.Applicable to different industries, this book provides a concrete approach to transform disorder into a competitive advantage. Because in business, it is not the one who sells the most that wins, but the one who manages the best.
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