The fast-food restaurant sector holds significant importance globally, particularly in Peru, where it drives employment and entrepreneurship. However, these establishments face operational challenges such as high order cancellation rates due to inefficient kitchen layouts and poor task allocation. This research addresses these issues by proposing a Lean Service Model integrating Operator Balance Chart (OBC), Systematic Layout Planning (SLP), First Expired First Out (FEFO) inventory policy, ABC Multicriteria Analysis, and Process Standardization. The implementation led to a 36.9% reduction in canceled orders, a 45.93% decrease in overdue inputs, and a 77.46% increase in customer satisfaction. These results highlight the model's effectiveness in enhancing operational efficiency and service quality. The academic impact lies in providing a structured approach for operational improvements in the fast-food sector, while the socio-economic impact includes better customer experiences and increased profitability. This study calls for further exploration into integrating Lean methodologies to optimize operations in fast-food restaurants, encouraging continuous improvement and innovation.