Track: Facilities Planning and Layout

Abstract

In recent years, the fast-food restaurant sector has experienced significant growth, driven by the fast pace of life and the demand for quick and affordable options. However, this growth has been accompanied by high competition and increased customer expectations for efficiency and service quality. In this context, order preparation times and customer experience have become key factors in maintaining competitiveness in the market. Given this scenario, it is essential to improve kitchen activities to have better delivery time. Thus, an improvement model based on work standardization tools and Systematic Layout Planning (SLP) is proposed, with the objective of reducing order preparation times in a fast-food restaurant. The proposal was validated through a pilot test in the case of the SLP tool and a simulation in Arena software in the case of standardized work. The results obtained show a reduction of more than 30 % in preparation times and an increase in monthly service capacity of up to 50 %.