Reducing Lead Time in Fast Food Companies by Lean Service and Work-Study – Case Study

The gastronomic subsector in Peru represents 23.97% of GDP. However, according to research, one of the main problems that plagues the fast-food industry is delivery time, which in Peru is above the world average. The objective of this research is to improve the levels of lead time and productivity in the production process of a fast-food company. Likewise, increase the efficiency of the process by reducing transportation and reprocessing to avoid order failures. The proposed innovative operating model integrates the use of lean manufacturing tools such as 5S and Poka Yoke, complemented by a distribution proposal based on SLP (Systematic Layout Planning) and finally the contribution of the work study for the redesign of a station in the kitchen considering the new approach to work study that considers movements, with the Therbligs matrix, in addition to times. The simulation results showed a reduction in the lead time of the process by 31.26% and an increase in productivity of 47.43% compared to the initial scenario. The tools used saved costs, improved production, reduced waste and avoided packaging failures for the hamburger production process.