Lean Manufacturing philosophy

possibilities in a self-service restaurant

Abstract

With the Brazilian economy showing itself to be in a moment of complexity and distrust in relation to other world economies and the high competitiveness of the market, companies in this scenario are committed to reinventing themselves in the search for survival. Thus, the present work aimed to implement the Lean Manufacturing philosophy in a self-service restaurant, proposing improvements based on the introduction of the 5S methodology, the kanban board, and the 5W2H action plan. With an action research approach, data were collected through semi-structured interviews, complemented by direct observation. Four areas of critical concern were revealed that enabled the design of an action plan, aimed at mitigating or eliminating waste, aspects achieved with the implementations. The appropriation of Lean Manufacturing, through the insertion of the 5S approach and the kanban panel, made it possible to eliminate unnecessary items, organize and manage stock, avoid lack of products and loss due to expiration dates, adjust physical space, increase the quality of products, promote greater productivity, minimize contamination risks and provide opportunities for continued improvements, through training with employees, in order to incorporate these practices into the organizational culture, in addition to establishing an escape route for the establishment.