Otimização da Gestão de Estoques Baseado em Práticas Enxutas para um Restaurante no Triangulo Mineiro

Abstract

This project focuses on optimizing inventory management for a restaurant in the Triângulo Mineiro region using lean practices, with an emphasis on the kanban system. The restaurant, operating for six years, underwent a business model overhaul, expanding from a delivery-only format to include a bar with on-site service. The main objective is to propose an efficient inventory management model based on the kanban system, aiming to minimize losses and waste while ensuring adequate product availability. The adopted methodology was a case study, with data collection through interviews with the owner, analysis of internal company documents, and information from management software, covering the period from August to October 2024. Based on the data analysis, an inventory control system was implemented using the kanban method, defining parameters such as minimum stock, safety stock, replenishment batches, and delivery times for key ingredients. The results demonstrated that the implementation of the kanban system contributed to optimizing inventory management, reducing waste, and ensuring the availability of supplies to meet demand, positively impacting operational efficiency and customer experience. The study highlights the importance of applying lean practices in the context of small businesses in the food industry, showcasing the potential of the kanban system as a tool for improving inventory management.