The constrained supply chain length and benefits can be understood from the case study of QSR, which is a global quick service restaurant. QSR is a restaurant that is seen to optimize restaurant services and works on reducing freight costs as well. This is a restaurant that faced the challenge of maintaining a rather complex internetwork of suppliers, distributors and more with respect to selling their product and as a consequence had to deal with environment costs, fuel and operations costs. They found the need to control these costs, and at the same time, they had the need to maintain the quality of their services as well. In order to discuss options for optimizing supply chain and improving sustainability, the following research and industry report discussions are deemed necessary.
Much of the research works on optimization of supply chains are focused on local sourcing and how local sourcing and distribution networks helped control costs and quality of the food product that was being sold (Christopher, 2016; 2000).
In the case of the company QSR, they made use of the service of HAVI, a logistics solutions company that helps ensure that supply chains were more quality enlisted and optimized for their clients (HAVI, 2017). From the basic sourcing and supply chain analytics to the end merchandise planning, HAVI ensured there was a more holistic and feed forward form of supply chain. Suppliers were sourced locally leading to more shelf life for the product as the product did not have to move across larger delivery lengths. Shipping costs and per unit cost of product as understood at the customer end were also reduced. Furthermore, it was possible to work with clusters of suppliers that optimized and controlled emissions. Where delivery times, manpower used and emissions were out of control, in the context of using an optimized system like HAVI, it became possible to make the supply chain more sustainable (HAVI, 2017).