How Does Noodles & Company Ensure Its Ingredients Are as Fresh as Possible? Using only fresh…

How Does Noodles & Company Ensure Its Ingredients Are as
Fresh as Possible? Using only fresh ingredients is key for great food and
success for restaurants like Noodles & Company. To be sure that the
restaurants are serving only the freshest ingredients, while also reducing food
waste, Noodles & Company turned to statistical forecasting for ordering
ingredients and daily food preparation. The challenge was to create a forecast
that is sophisticated enough to be accurate, yet simple enough for new
restaurant employees to understand. Noodles & Company uses a food management
»

How Does Noodles & Company Ensure Its Ingredients Are as
Fresh as Possible? Using only fresh ingredients is key for great food and
success for restaurants like Noodles & Company. To be sure that the
restaurants are serving only the freshest ingredients, while also reducing food
waste, Noodles & Company turned to statistical forecasting for ordering
ingredients and daily food preparation. The challenge was to create a forecast
that is sophisticated enough to be accurate, yet simple enough for new
restaurant employees to understand. Noodles & Company uses a food management
software system to forecast the demand for its menu items based on the moving
average of the previous four weeks’ sales. This simple forecasting technique
has been very accurate. The automated process also uses the forecast of each
item to estimate how many ingredients to order as well as how much to prepare
each day. For example, the system might forecast that during next Wednesday’s
lunch, the location in Longmont, Colorado, will sell 55 Pesto Cavatappi’s.
After forecasting the demand for each menu item, the system then specifies
exactly how much of each ingredient to prepare for that lunch period. For the
restaurant teams, the old manual process of estimating and guessing how much of
each ingredient to prepare is now replaced with an automated prep sheet.
Noodles & Company has reduced food waste because restaurants are less
likely to over order ingredients and overprepare menu items. The restaurant
teams are more efficient and customers are served meals made with the freshest
ingredients possible.

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