The gastronomic sector frames a conglomerate of companies that offer food and beverages of various natures and with which the food riches of a region are described, so normally the companies that make it up are part of the tourist product offered, this context, in the case of Colombia and especially Cartagena, is currently faced with a number of challenges such as:  Financial (New Taxes, Wage Increases for the Workforce), New Consumer Trends, Digital Transformation, Climate Change, Innovation, among other aspects that lead to the establishment of mechanisms that allow for competitive and sustained adaptation to them.  Therefore, this work aims to identify, through a systematic review supported by the Gavilan model, the operational practices (TOC, Lean Services, Six Sigma) that have been developed and implemented in the global gastronomic context in the last 5 (2018 – 2023) years, with the purpose of establishing a clear roadmap to strengthen the operations management of these service systems in the Cartagena context.