Layer 1 of 3FINAL

Supply Chain Model

The model is built on 8 independent primitives (S1–S8) — the foundational building blocks that each describe a distinct aspect of supply chain reality.

Node

A participant in the supply network with defined input/output capacity

Key property: Nodes have CAPACITY — a ceiling on what they can give or receive at any point in time.

Node ID	Node Type	Description	Examples
N1	Raw Material Supplier	Provides unprocessed or semi-processed ingredients	Meat supplier, vegetable supplier, dairy supplier
N2	Finished Goods Supplier	Provides ready-to-use / ready-to-sell items	Beverage distributor, sachet supplier, napkin supplier
N3	MRO Supplier	Provides equipment, spare parts, and operational supplies	Oven manufacturer, cleaning supplies vendor, uniform supplier
N4	The Shop (ByteBurger)	The single operating location — receives, stores, transforms, and sells	Kitchen, storage room, freezer, counter
N5	End Customer	The person who buys and consumes the product	Walk-in customers, delivery customers
N6	Service Provider	External parties providing non-material services	Equipment maintenance, pest control, waste disposal
N7	Logistics Provider	External parties providing physical transport execution	Third-party truck, cold-chain carrier, courier service
N8	Delivery Platform	Digital aggregator providing order channel and last-mile delivery	Talabat, Deliveroo, Uber Eats
N9	Packaging Supplier	Provides wrapping, bags, containers, napkins, and other customer-facing packaging	Napkin vendor, cup/lid/straw vendor, branded bag supplier
N10	Financial Intermediary	Provides payment processing and financial settlement services	Payment gateway, bank, delivery platform settlement system
N11	Freight Forwarder / Int'l Carrier	Arranges and executes cross-border transport (sea/air) for international suppliers	Shipping line, freight forwarder, air cargo carrier
N12	Customs Broker & Authority	Clears imported goods across the border; assesses and collects duties	Licensed customs broker, customs authority, port/terminal
N13	Utility Provider	Supplies power, water, gas, and connectivity; an interruption halts refrigeration and production	DEWA (power & water), gas/LPG supplier, internet/telecom
N14	Regulatory Authority	Licenses, inspects, and certifies the operation; imposes compliance flows, not goods	Dubai Municipality food control, Civil Defense, halal certifier
N15	Waste & Recycling Collector	Removes and disposes of waste streams, incl. regulated used cooking oil	Municipal waste contractor, licensed used-oil recycler
N16	Labor / Manpower Source	Supplies and replenishes human capacity; staff recruited, onboarded, sponsored	Recruitment agency, manpower supplier, PRO / visa sponsor

Each node operates independently with its own governance, constraints, and objectives. Your meat supplier does not care about your oven schedule. Delivery platforms (N8) collect customer payments and settle with ByteBurger on a cycle — the shop does not receive cash instantly for platform orders.

Flow

The directed movement of goods, information, or value between nodes

Key property: Flows have DIRECTION and CONTENT — not all flows carry the same thing.

Flow ID	Flow Type	Direction	What Moves	Example
F1	Goods — Direct Materials	Downstream (Supplier → Shop)	Raw ingredients (in case/pack units)	Beef patties, buns, lettuce, cheese, frozen fries
F2	Goods — Finished for Resale	Downstream (Supplier → Shop)	Items sold as-is (in case/pack units)	Canned drinks, sachet condiments, napkins
F3	Goods — MRO & Packaging	Downstream (Supplier → Shop)	Equipment, parts, packaging supplies	Oven parts, cleaning chemicals, wrapping paper, bags
F4	Product — Outbound	Downstream (Shop → Customer/Platform)	Finished meals and items	Burger + fries + drink combo served or handed to driver
F5	Information — Upstream	Upstream (Shop → Suppliers)	Orders, forecasts, complaints (usually in case multiples)	PO for 15 kg beef patties
F6	Information — Downstream	Downstream (Suppliers → Shop)	Confirmations, invoices, ASNs, schedules; imports: B/L, CoO, customs docs	Order ships Tuesday, arrives Thursday
F7	Financial — Outbound	Upstream (Shop → Suppliers)	Payment for goods and services	Invoice payment to meat supplier
F8	Financial — Revenue	Upstream (Customer → Shop)	Payment (direct or via platform settlement)	Customer pays for combo; platform settles weekly
F9	Waste / Return	Upstream / Disposal	Expired goods, defective equipment	Expired lettuce discarded; broken oven part returned
F10	Information — Demand Signal	Upstream (Customer/Platform → Shop)	Customer order: items, qty, time, channel	Delivery app: 2 Classic Combos, pickup at 12:30
F11	Resource — Utilities	Downstream (Utility → Shop)	Continuous power, water, gas, connectivity	DEWA electricity running the freezer; water for prep
F12	Information — Compliance & Traceability	Bidirectional (rides with goods)	Certificates, lot/batch numbers, expiry, temperature logs, halal/HACCP records	Halal cert + batch number with a beef delivery
F13	Goods — Recall / Withdrawal	Upstream / Disposal	Affected lots returned, quarantined, or destroyed after an alert	Contaminated patty lot withdrawn and reported
F14	Resource — Labor	Downstream (Manpower → Shop)	Human capacity via recruitment, onboarding, scheduling	New cook hired to cover the dinner shift

The direct material flow (F1) is the most critical — it directly determines whether you can serve customers. If beef does not arrive, you cannot make burgers. The demand signal flow (F10) captures the moment a customer commits to an order — the richer the signal, the better the shop can sequence production.

Network

The bounded system of nodes and flows — the supply chain as a whole

Key property: No single node can see or control the full network — this is the DISTRIBUTED CONTROL problem.

Tier	Role	Nodes
Tier 2	Supplier's suppliers — usually invisible	Cattle farm, wheat farm, vegetable farm, bottling plant, packaging raw material suppliers
Tier 1	Direct suppliers — you interact with these	Meat (N1), bakery (N1), produce (N1), dairy (N1), beverage (N2), sachet (N2), packaging (N9), equipment (N3)
Tier 0	The shop itself	ByteBurger (N4) — kitchen, storage, freezer, counter
Customer	End consumers and digital channels	Walk-in customers (N5), delivery platform customers via N8
Logistics	Physical transport execution	Third-party carriers (N7), cold-chain providers, platform drivers; int'l forwarders/carriers (N11) & customs (N12)
Financial	Payment processing and settlement	Payment gateways, banks, platform settlement systems (N10)

All flows converge on one node (the shop) — a single point of failure. With few suppliers per category, losing one can mean losing that entire product line. Delivery platforms (N8) sit between the shop and a growing share of customers — platform commission, rating algorithms, and settlement timing are external constraints the shop cannot control.

Transformation

The value-adding activity at a node that converts inputs into outputs

Key property: Transformation is WHERE VALUE IS ADDED in the network.

Pack-to-each staging: The BOM is defined in eaches (grams, pieces). At the prep station, the required quantity is withdrawn from open cases that were previously broken down from full case inventory. Breaking a case into individual usable units happens at the start of daily prep — this links inventory counts in cases to consumption in eaches.

ID	Input(s)	Process	Output	Location
T1	Beef patty (thawed, from opened case)	Grilling / cooking	Cooked patty	Kitchen — grill station
T2	Frozen fries (from opened bag)	Deep frying	Cooked fries	Kitchen — fryer station
T3	Bun (from opened bag)	Toasting	Toasted bun	Kitchen — grill/toaster
T4	Cooked patty + bun + toppings + sauce	Assembly	Complete burger	Kitchen — assembly station
T5	No transformation (pass-through)	Staging to serving	Sold as-is	Cooler → Counter
T6	Burger + fries + drink + napkin + packaging	Bundling / combo assembly	Customer meal	Counter / packaging station
T7	Inbound delivery + compliance docs (F12)	Receiving inspection — verify temp, qty, expiry, damage, certs; accept / quarantine / reject	Accepted stock to storage, or held in I15	Receiving area / dock
T8	Used cooking oil, food scrap, packaging waste	Segregation & handoff to licensed collector (F13 / N15)	Removed or recycled waste streams	Back area / waste store

T1–T4 are manufacturing transformations. T5 is pass-through (shop acts as retailer for drinks, sachets, napkins). T6 is bundling — individual items grouped into a sellable combo. T5 comes before T6 because drinks and napkins must be staged before bundling.

Inventory

The stock of goods at a node at a point in time

Key property: Inventory is the BUFFER between supply variability and demand variability.

Universal property — Pack Size: Every physical item has a pack size (eaches per handling unit). You receive, store, and count full cases/packs until you break them. The inventory system tracks both case quantity and each quantity.

Inv ID	Category	Storage	Examples	Why Held	Held As
I1	Fresh Inputs — Short Shelf Life (1–10 day life)	Refrigerator (onion: dry storage)	Lettuce, tomatoes, onions (dry-stored)	Buffer against daily demand	Eaches (loose)
I2	Frozen Inputs	Freezer	Frozen beef patties, frozen fries	Longer buffer; decouples ordering from daily use	Cases/Packs (pack of 12 patties; 5 kg bag)
I3	Purchased — Refrigerated (up to 14 days)	Refrigerator	Cheese slices	Ordered frequently	Packs (200 slices)
I4	Purchased — Ambient (1–2 day life)	Dry storage / Basket	Buns	Very short shelf life	Bags (12 buns)
I5	Refrigerated, Long Life	Refrigerator	Bulk sauces, pickles	Weeks to months	Original container
I6	Staged Thawed	Refrigerator	Thawed beef patties	1–3 day use window once thawed	Eaches (from opened case)
I7	Ambient, Long Life	Dry storage	Cooking oil, salt, spices	Long shelf life	Original container
I8	Finished Goods for Resale	Cooler / Ambient	Canned drinks, water, sachets, napkins	Ready to sell; no transformation	Cases/Packs
I9	MRO — Equipment (Assets)	Installed / Back storage	Ovens, fryers, refrigerators	Long-life assets	Unit
I10	MRO — Consumable Supplies	Dry storage	Cleaning chemicals, paper towels, packaging, wrapping, bags	Operational necessity	Cases/Packs
I11	MRO — Spare Parts	Back storage	Oven heating element, fryer basket	Minimize downtime	Unit (each)
I12	Working Stock (Daily Prep)	Kitchen / Prep area	Chopped lettuce, sliced tomatoes	Ready for immediate use	Eaches / portions
I13	Work-in-Progress (WIP)	Kitchen	Patties on the grill, fries in fryer	Active transformation; minutes-long	Eaches
I14	In-Transit / Pipeline Stock	In transit (carrier / customs)	Imported items on the water; buns ordered, not received	Counts toward available-to-promise	Cases/Packs (on PO)
I15	Quarantine / Hold (Pending QC)	Receiving area, segregated	Deliveries failing or awaiting inspection	Held until accepted or rejected	Cases/Packs (flagged)
I16	Allergen / Halal Segregated	Dedicated shelf / zone	Items needing physical separation	Regulatory & food-safety separation	Original packs, separated

Inventory staging: The same item can exist in multiple categories at different stages. Example — Beef patty: bulk frozen cases in I2 (30-day life) → case opened, individual patties thawed to I6 (1–3 day window) → portioned to I12 (working stock).

Perishability is the single most important inventory characteristic in food service. Each item drives different replenishment logic based on shelf life.

Pack integrity: Once a case is opened, remaining eaches are exposed to shorter effective shelf lives. Partially used cases must be tracked and consumed first (FIFO within the case).

Constraint

A limit on what the network can do

Key property: Constraints are BINDING — they cannot be wished away, only managed.

ID	Type	Description	Impact
C1	Storage Capacity	Freezer, fridge, dry storage — limited cubic/shelf meters. Must be measured in case dimensions.	Cannot order more than storage allows; case dimensions may bind before piece count
C2a	Production — Grill	Grill fits N patties simultaneously	Max burger throughput/hour capped
C2b	Production — Fryer	Fryer handles M batches/hour	Max fries throughput/hour capped
C2c	Production — Assembly	Staff can assemble K burgers/hour	Assembly speed limits meal output
C2d	Production — Serving	Counter serves J meals/hour	Customer-facing bottleneck
C3	Shelf Life / Expiration	Varies by item: 1–2 days to months	Forces minimum order frequency; drives waste
C4	Supplier MOQ	Meat min 11 kg; Buns min 100	Cannot order exact daily need
C5	Delivery Schedule	Meat: Mon/Wed/Fri only; Produce: daily	Can only replenish on delivery days
C6	Financial / Budget	Monthly budget capped; cash flow limits; platform settlement lag	Cannot overstock even if storage allows
C7	Regulatory	HACCP, health inspections, halal cert (GCC)	Constrains qualifying suppliers and handling
C8	Operating Hours	Shop 10am–midnight; receiving 7–10am	Narrow receiving window
C9	Staff Availability	Limited kitchen staff per shift	Caps transformation rate regardless of equipment
C10	Equipment Downtime	Oven, fryer, fridge can fail	Reduces or STOPS capacity
C11	Customer Wait Tolerance	Walk-in ≈ 10–15 min, delivery ≈ 20–30 min from order to dispatch	Exceeding tolerance loses the sale and damages reputation
C12	Pack Size Granularity	Cannot order 7 patties; must order in case multiples (12). Buns in bags (12). Cheese in packs (200).	Order quantities round up to full case; interacts with MOQ (C4) and storage (C1)
C13	Cold Chain / Temperature Integrity	Chilled (2–8°C) and frozen (≤ −18°C) items must stay in-band — transit, dock, storage	Excursions cause loss and food-safety risk; forces temp checks
C14	Utilities Reliability	Depends on uninterrupted power, water, gas, connectivity	Outage stops refrigeration, cooking, payment; can spoil cold stock
C15	Labor Regulation & Availability	UAE working-hour limits; visas/sponsorship; sickness & no-shows	Caps and varies human capacity; hiring has its own lead time (LT19)
C16	Import / Customs	Duties, documentation, variable clearance times	Lengthens and adds variability to inbound lead time and landed cost
C17	Waste & Environmental Compliance	Used oil and waste handled by licensed collectors under municipal rules	Constrains disposal; non-compliance risks fines
C18	Front-of-House / Seating Capacity	Dine-in space and counter queue are finite	Caps simultaneous dine-in; interacts with serving (C2d) and wait (C11)
C19	Allergen & Halal Segregation	Some items must be physically separated to stay halal/allergen-safe	Constrains storage layout; reduces shared storage

Constraints interact: MOQ (C4) + Storage (C1) can conflict. Shelf Life (C3) + Delivery Schedule (C5) must be planned carefully. Pack Size (C12) + MOQ (C4) + Storage (C1) — you need 80 patties but the case is 12, so you order 84 (7 cases), but 7 cases may not fit the freezer shelf. Wait Tolerance (C11) + Production Capacity (C2a–d) — even if the grill has headroom, a queue at assembly can push wait time past the customer's limit.

Lead Time

The elapsed time between initiating a supply action and its completion

Key property: Lead time is the PRIMARY DETERMINANT of required safety stock and supply chain agility.

LT ID	Process	Lead Time	Variability
LT1	Meat supplier order → delivery	1–2 days	Medium
LT2	Produce supplier order → delivery	Same day to 1 day	Low
LT3	Bun supplier order → delivery	1 day	Low
LT4	Beverage distributor order → delivery	3–5 days	Medium
LT5	MRO equipment order → delivery	1–4 weeks	High
LT6	MRO consumables order → delivery	2–5 days	Medium
LT7	Thawed patty → cooked patty	5–8 minutes	Low
LT8	Frozen fries → cooked fries	3–5 minutes	Low
LT9	Prepared ingredients → assembled burger	1–2 minutes	Low
LT10	Drink: cooler → counter	< 1 minute	Very low
LT11	Sachets/napkins: storage → counter	< 1 minute	Very low
LT12	Customer order → meal served	8–15 minutes	Medium
LT13	Equipment failure → repair complete	1 hour – 2 weeks	Very high
LT14	Int'l supplier PO → port arrival (sea freight)	2–6 weeks (air 2–5 d backup)	High
LT15	Customs clearance → released	1–7 days	High
LT16	Customs-released → delivered at shop	1–2 days	Low–Med
LT17	Need identified → PO issued (review/decision)	0–1 day	Medium
LT18	Goods received → supplier payment settled	7–30 days (terms)	Low–Med
LT19	New supplier identified → qualified & first delivery	2–6 weeks	High

The longer and more variable the lead time, the more safety stock you need. Pass-through items (LT10, LT11) have near-zero internal lead time — the bottleneck is always the burger and fries.

International sourcing (SUP-011) adds LT14–LT16: its committed door-to-door lead time of ~6–8 weeks decomposes into sea freight (LT14) + customs clearance (LT15) + local delivery from port (LT16) + buffer — terminating at the shop, not the port. This is the Model element the Framework (D3.3) and Plan (P3.6, P6.2) build on.

Availability

The state in which an offering is present at the right node, in the right quantity, at the right time, at acceptable cost

Key property: Availability is the OUTPUT of the whole model — everything else serves it.

Availability means: every menu item can be served to every customer who orders it, during all operating hours, at the expected quality and speed. Running out means you used the last each from the last open case — pack-level tracking must be accurate enough to prevent this.

Metric	Definition	Target
Menu Availability Rate	% of operating hours where ALL menu items are available	98%+
Item Fill Rate	% of customer orders fulfilled completely	99%+
Order Cycle Time	Time from customer order to meal served	< 12 minutes
Quality Compliance	% of meals meeting quality standard	99%+
Waste Rate	% of purchased inventory that expires unused	< 5%
Food Cost % / Gross Margin	Ingredient + packaging cost as a share of menu price (inverse = margin)	Food cost ≤ 30–35%
Cold-Chain Compliance	% of chilled/frozen receipts & storage readings in band	99%+
Receiving Acceptance Rate	% of deliveries accepted at inspection without rework/rejection	97%+
Traceability Coverage	% of perishable lots with recorded batch/expiry	100%

Availability Input	What It Means	Contributing Primitives
Inventory levels	What is in stock (in both case and each units)	S5 (Inventory)
Supplier reliability	Right quantity, on time, expected quality	S1 (Node) + S2 (Flow) + S7 (Lead Time)
Lead times	Order to receipt to production to serving	S7 (Lead Time)
Storage capacity	Physical limits (measured in case dimensions)	S6 (Constraint) + S5 (Inventory)
Production capacity	Transformation rate per hour	S4 (Transformation) + S6 (Constraint)
Staff availability	Human capacity to operate	S6 (Constraint)
Equipment uptime	Whether machines are operational	S6 (Constraint)
Demand accuracy	Actual vs expected demand	S8 (Availability) feedback loop
Demand signal quality	Richness and timeliness of order information	S2 (F10) + S1 (N8)
Cost & margin	Landed cost vs menu price; waste cost	Cost attribute + S4 (yield) + S8
Utilities & cold chain	Power/water/gas continuity; temperature integrity	S1 (N13) + S2 (F11) + S6 (C13/C14)

If any input fails, availability drops. This is why supply chain management exists — to keep all inputs aligned so the output (availability) stays high.

Complete Item Master

Every item ByteBurger deals with — now with pack size (handling unit) for each item

Direct Materials — Production Inputs

Code	Item	Unit (Each)	Pack Size	Storage	Shelf Life	Inv Cat
DM-001a	Beef Patty (frozen, bulk)	kg	Supplier sells in kg	Freezer	30 days	I2 (bulk kg)
DM-001b	Beef Patty (thawed, daily)	kg	— (portioned from bulk)	Refrigerator	1–3 days	I6 (portions)
DM-002	Burger Bun	piece	12 per bag	Dry storage	1–2 days	I4 (bags)
DM-003	Lettuce	kg	1 (whole head ~0.5 kg)	Refrigerator	3 days	I1 (eaches)
DM-004	Tomato	kg	1 (each ~0.2 kg)	Refrigerator	5 days	I1 (eaches)
DM-005	Cheese Slice	piece	200 per pack	Refrigerator	14 days	I3 (packs)
DM-006	Cooking Oil	liter	1 (bottle)	Dry storage	90 days	I7
DM-007	Frozen Fries	kg	5 kg per bag	Freezer	60 days	I2 (bags)
DM-008	Salt	kg	1 (box)	Dry storage	365 days	I7
DM-009	Burger Sauce	liter	1 (bottle/jug)	Refrigerator	30 days	I5
DM-010	Onion	kg	1 (each ~0.15 kg)	Dry storage	7 days	I1 (dry-stored)
DM-011	Pickles	kg	1 (bucket)	Refrigerator	60 days	I5

Finished Goods for Resale

Code	Item	Unit (Each)	Pack Size	Storage	Shelf Life	Inv Cat
FG-001	Canned Soft Drink (Cola)	can	24 per case	Ambient / Cooler	180 days	I8 (cases)
FG-002	Canned Soft Drink (Lemon)	can	24 per case	Ambient / Cooler	180 days	I8 (cases)
FG-003	Bottled Water	bottle	24 per case	Ambient / Cooler	365 days	I8 (cases)
FG-004	Ketchup Sachet	piece	100 per box	Ambient	180 days	I8 (boxes)
FG-005	Mustard Sachet	piece	100 per box	Ambient	180 days	I8 (boxes)
FG-006	Mayonnaise Sachet	piece	100 per box	Ambient	120 days	I8 (boxes)
FG-007	Napkin	piece	200 per pack	Ambient	365 days	I8 (packs)

MRO Equipment

Code	Item	Lifespan	Inv Cat	Criticality
MRO-E-001	Commercial Grill	5–10 years	I9	Critical
MRO-E-002	Deep Fryer	5–8 years	I9	Critical
MRO-E-003	Commercial Refrigerator	7–12 years	I9	Critical
MRO-E-004	Commercial Freezer	7–12 years	I9	Critical
MRO-E-005	Toaster	3–5 years	I9	Important
MRO-E-006	POS System	3–5 years	I9	Important
MRO-E-007	Lighting (full set)	2–5 years	I9	Operational
MRO-E-008	Air Conditioning Unit	5–10 years	I9	Essential (GCC)

MRO Consumable Supplies

Code	Item	Unit	Pack Size	Consumption Rate	Min Stock
MRO-C-001	Cleaning Chemical	liter	5 L can	~5 L/week	10 L
MRO-C-002	Paper Towels	roll	12 rolls/case	~20 rolls/week	30 rolls
MRO-C-003	Disposable Gloves	box (100)	1 box	~5 boxes/week	8 boxes
MRO-C-004	Trash Bags	roll	50 bags/roll	~10 bags/day	50 bags
MRO-C-005	Wrapping Paper	sheet	500 sheets/pack	~150 sheets/day	500 sheets
MRO-C-006	Takeaway Bags	piece	50 bags/pack	~100/day	300 pieces
MRO-C-007	Fry Containers	piece	100/sleeve	~150/day	500 pieces
MRO-C-008	Cup Lids & Straws	piece	100/pack	~100/day	300 pieces

MRO Spare Parts

Code	Item	For Equipment	Inv Cat	Keep on Hand?
MRO-S-001	Grill Heating Element	MRO-E-001 (Grill)	I11	Yes (1 spare)
MRO-S-002	Fryer Basket	MRO-E-002 (Fryer)	I11	Yes (1 spare)
MRO-S-003	Refrigerator Thermostat	MRO-E-003 (Fridge)	I11	No (order on failure)
MRO-S-004	Light Bulbs	MRO-E-007 (Lighting)	I11	Yes (5 spares)
MRO-S-005	POS Receipt Roll	MRO-E-006 (POS)	I11	Yes (10 rolls)

Bill of Materials

Exactly what goes into each finished product — defined in eaches (grams, pieces, liters)

Beef is supplied and ordered in kg. The BOM uses 0.150 kg per burger — this is the weight-based consumption unit. The kitchen does not count patties as "pieces" for procurement; it portions 0.150 kg from bulk frozen stock.

BOM: Classic Burger

Component	Item Code	Qty Per Burger	Unit
Beef Patty (thawed)	DM-001b	0.150	kg
Burger Bun	DM-002	1	piece
Lettuce	DM-003	0.03	kg
Tomato	DM-004	0.04	kg
Cheese Slice	DM-005	1	piece
Burger Sauce	DM-009	0.02	liter
Onion	DM-010	0.02	kg
Pickles	DM-011	0.015	kg
Wrapping Paper	MRO-C-005	1	sheet

BOM: Classic Combo

Component	Source	Quantity	Unit
Classic Burger	T4 (assembled)	1	piece
Fries Portion	T2 (cooked)	0.15	kg (raw input)
Cooking Oil (for fries)	DM-006 (consumed)	0.03	liter
Soft Drink	FG-001 or FG-002	1	can
Ketchup Sachet	FG-004	2	piece
Napkin	FG-007	1	piece
Fry Container	MRO-C-007	1	piece
Takeaway Bag	MRO-C-006	1	piece

Demand Profile

Customer demand patterns the supply chain must respond to

Property	Description
Daily volume	~100–200 meals per day (small shop)
Peak hours	Lunch (12:00–14:00), Dinner (19:00–22:00)
Weekly pattern	Higher Thu–Sat, lower Sun–Wed
Seasonal pattern	Higher in cooler months (GCC: Oct–Mar), lower in extreme summer
Demand type	Mixed: walk-in (unpredictable) + delivery app via N8 (slightly more predictable) + catering (pre-orders)
Variability	Medium-high — daily demand can swing ±30%
Ramadan / Eid	Daytime trade collapses during fasting; large post-iftar surge runs late; Eid peaks — the biggest seasonal reshaping of demand
Public holidays & tourism	National holidays and cooler-season tourism lift volume and shift peak timing

Composite Phenomena

Observable effects that emerge from the intersection of multiple primitives

The 8 primitives are independent building blocks. When they interact in the real world, they produce composite phenomena — real things you see, but not new primitives.

Phenomenon	What It Is	Emerges From
Safety Stock	Extra inventory held as buffer against uncertainty	S5 × S7 × S8
Stockout	Inventory reaches zero; demand cannot be fulfilled	S5 × S2 × S7 × S6
Throughput	Actual rate of finished output per unit of time	S4 × S6 × S5
Bullwhip Effect	Demand variability amplifies upstream through network	S3 × S2 × S5 × S7
Waste / Spoilage	Inventory that expires before use or sale	S5 × S6 (shelf life) × S8
Bottleneck	Single constraint limiting the entire system's output	S6 × S4 × S1
Service Level	Probability a customer order can be fulfilled from stock	S8 × S5 × S7
Inventory Staging	Same SKU moving between storage states (frozen case → thawed eaches → prepped)	S5 × S4 × S6
Supply Risk	Probability and impact of supplier failing to deliver	S1 × S3 × S2 × S6
Case Break / Shrinkage	Opening a case exposes remaining eaches to shorter shelf life, contamination, and counting errors	S5 × pack size × S4 (prep) × staff handling
Cold-Chain Integrity	Whether temp-sensitive goods stay in-band supplier→use; a break causes loss or unsafe stock	S2 (mode) × S6 (temp) × S7 × S5
Food Cost / Margin Pressure	Squeeze between landed cost and menu price that determines profitability	Cost × S5 × S4 (yield) × S8
Recall / Withdrawal	Tracing and removing an affected lot after a supplier/regulatory alert	Batch/lot × S5 × S2 (F13) × S6
Yield Loss / Shrink	Gap between raw input purchased and edible output after trim, cook-loss, spoilage	S4 × S5 × S6 (shelf life)

Model Summary

This model describes what exists in ByteBurger's supply chain.

Element	Count	Description
Node types (S1)	16	Participants in the network (N1–N16), incl. utilities, regulator, waste, labor
Flow types (S2)	14	Goods, information, money, waste, demand, utilities, labor, compliance, recall (F1–F14)
Network tiers (S3)	6	From Tier 2 suppliers to end customers, plus logistics (local + int'l) and financial tiers
Transformation steps (S4)	8	Receiving inspection → served meal → waste handling (T1–T8)
Inventory categories (S5)	16	All storage types/states, plus in-transit, quarantine, segregated (I1–I16)
Constraint types (S6)	22	Physical, financial, regulatory, temporal, plus cold chain, utilities, labor, customs, waste, seating, segregation (C1–C19)
Lead time elements (S7)	19	Supplier→service, plus order-processing, payment, onboarding (LT1–LT19)
Availability metrics (S8)	9	Now incl. cost/margin, cold-chain, receiving, traceability
Items in master	31+	Across direct, indirect, and MRO — all with pack size specified
Bill of materials	2	Classic Burger (beef = 0.150 kg) and Classic Combo (with napkin)
Composite phenomena	14	Incl. cold-chain integrity, margin pressure, recall, yield loss

The supply chain that performs under pressure is almost always one where the model is honest, the framework fits the reality, and the plan is disciplined but adaptive. The supply chain that collapses under pressure has usually confused the three.