Lean manufacturing applied to collective food kitchens lean kitchen

The Lean Kitchen is based on the Japanese TPS (Toyota Production System) system that increases productivity, efficiency and effectiveness within the kitchens. One of the principles of this philosophy is to identify the problem, optimizing resources to reduce waste, that is, lean manufacturing, in terms of eliminating bottlenecks and gaps. This article brings the theme of Lean Kitchen, to increase productivity, efficiency and effectiveness within the kitchens, as well as the concept of value, in terms of how much the customer is willing to pay. Therefore, the objective is to apply the lean concept within its outsourced industrial restaurants. Restaurants respond to variations in demands and varieties of service, however, as in any process, there are several problems that need to be meticulously detected in order to heal them. Literature based on Lean philosophy and the case study and metrics were used, such as: Visit to the Gemba reports; information collections; check-list application; problem identification; Brainstorming (team and leadership); Dynamics of engagement with team and leadership; visual communication application, feedback schedule with customers; Tools (5s; Pareto, Ishikawa, 5W2H; PDCA).