Burger King

Burger King is a world-renowned fast food chain brand. The project covers 20 distribution centers in Hong Kong DC, Shanghai and Shenzhen. It distributes 600 stores in the country every day, 300 SKU, and warehouse types-frozen, refrigerated and normal temperature.

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Company introduction:

Burger King-a world-renowned fast food chain brand, with 20 distribution centers nationwide including Hong Kong DC, Shanghai and Shenzhen, delivering 600 stores nationwide daily, 300 SKU, warehouse type-frozen, refrigerated and normal temperature.

Project background:

Store orders by mail, fax and spreadsheet, inefficient and frequent data errors
The temperature control attribute of the goods cannot be tracked, and the shelf life management is chaotic, resulting in the failure of the goods.
Warehouse only inventory records, no on-site management, picking and distribution efficiency is low.
No real-time inventory, out-of-stock or duplicate purchases are serious, and procurement costs cannot be controlled.
The in-transit inventory and right of goods transferred by each DC and franchisee cannot be managed.

Project Objectives:

Dongyin Power WMS Warehouse Management System Power Portal Online Order Platform

Cold chain temperature control:Storage temperature, distribution temperature, receiving temperature
SKU temperature attributes:Freezing (-18), cold storage (1-4) and normal temperature
Order of stock:Normal temperature-refrigeration-freezing; loading sequence: freezing-refrigeration-normal temperature
Batch tracking:Production date, expiration date, shelf life
Receiving Location:Respective receiving platform for frozen, chilled and room temperature goods
Substitute:If the original goods are insufficient, substitute materials can be designated for distribution.

Project benefits:

Each store places an order online, automatically generates delivery instructions and material shortage reports, and can merge procurement suggestions, greatly improving efficiency.
Shelf life and safety stock management, automatic trigger to remind purchasing personnel to effectively control inventory, improve inventory turnover efficiency.
Centralized procurement on demand, greatly reducing procurement costs
Refined warehouse operation and full SKU temperature control and batch tracking to effectively ensure food safety