Elaboração e aplicação de Lean Manufacturing de desperdícios no setor food service

Abstract

The Lean Manufacturing philosophy derives from the Toyota Production System and its premise is to eliminate waste and direct the company's attention to what adds value to the customer, therefore, any type of process that does not generate value is considered waste. There are 8 wastes: defects/rework, overproduction, waiting, transportation, inventory, moving, overprocessing, and creativity/human potential. All these wastes are easily found in the food sector and the use of these tools has been studied, however there is a lack of data on their application in the food service sector. The food service sector represents establishments that serve meals for immediate consumption, whether on site or by delivery. These establishments are responsible for most spending on food outside the home and include restaurants, fast-food outlets, buffets, snack bars, among other places that prepare, serve and sell food for profit. Food service is one of the fastest growing consumer markets in the country and is also one of the sectors with the most waste during food production. Given the above, the objective of this study was to develop a diagnostic model for evaluating waste that can be replicated and widely used by the food service sector. To develop the diagnostic model, a conceptual survey of Lean Manufacturing tools and waste was carried out, along with the practical experience of more than 8 years of experience in the sector. The developed model was applied in a self-service restaurant to verify its applicability and actions were suggested to reduce the waste found. So that the model can be widely used by food businesses, some suggestions of specific points to be observed were included in this study. With the application of the model developed in loco in a restaurant, it was possible to validate the suggested items through the evaluation, and from there, suggest actions for the restaurant to implement, aiming to reduce or eliminate the waste found. Therefore, the developed diagnostic model will help entrepreneurs in food businesses to assess the feasibility of process improvements, which they cannot perceive during their daily routine