Improving Operational Efficiency in a Traditional Restaurant Using 5S, SLP, and MRP

Obando-Cassinelli A.P.; Oblitas-Silva C.; Leon-Chavarri C.; Chavez-Ugaz R. · Congreso Internacional de Innovacion y Tendencias en Ingenieria, CONIITI (2025) · DOI: 10.1109/coniiti68560.2025.11366160

Resumen

Traditional foodservice businesses in Peru face persistent inefficiencies in inventory management, workspace organization, and daily production planning. In the case studied, only 72.5% of daily orders were fulfilled as planned, inventory location accuracy was below 50%, and average internal transport time exceeded 12 minutes per order. To address these issues, a sequential improvement model was implemented based on ABC classification, 5S, Systematic Layout Planning (SLP), and Material Requirements Planning (MRP). The model was validated through pilot tests and simulation in Arena. As a result, plan fulfillment rose to 89.7%, inventory traceability improved by 47.5%, and average displacement time was reduced by 12.9%.

Instituciones: Universidad de Lima