Optimisation of Resources and Profitability for Gastronomic Companies: Implementation of a Logistics Management System

This study focused on determining guidelines for the implementation of a logistics management system that benefits the profitability of restaurant businesses. A descriptive methodology combining qualitative and quantitative approaches was used, including interviews and surveys with 22 key restaurant employees. The results reveal the success of the implemented logistics strategy, which has led to an accurate allocation of resources and a solid financial performance, reducing fixed costs and increasing long-term operating profit. In addition, the research shows that a lack of knowledge among employees about their responsibilities affects the efficiency of process execution. This highlights the importance of human capital knowledge in promoting innovation and business success. The study promotes a deeper understanding of how the composition of human capital and the management of logistics tools can positively influence labour productivity. The results provide valuable information for managers by suggesting that adjusting logistics management strategies based on human capital can improve the efficiency and quality of logistics processes, which in turn can increase profitability and competitiveness in the market. It is concluded that the implementation of quality management systems in gastronomic companies is highly beneficial, as it optimises resources, increases profitability and improves relations with customers, employees and suppliers.