FERRAMENTAS DE GESTÃO DE ESTOQUE PARA MELHORIA DE PROCESSOS: UM ESTUDO DE CASO EM UM RESTAURANTE LOCALIZADO EM MATO GROSSO DO SUL

Abstract

Efficient inventory management is crucial for the success of restaurants, especially in family businesses where the lack of structured processes can compromise operations. This study aimed to analyze the inventory management of a family-owned restaurant. The methodology adopted included the application of the 5S tool and semi-structured interviews with the owners and employees to understand the main difficulties faced in materials control. The results indicate that the implementation of 5S provided immediate benefits, such as reducing the time spent searching for materials and better utilization of physical space. However, challenges remain, particularly in monitoring product expiration dates and replenishment flow. Although 5S was the only method applied so far, the study suggests that adopting other tools, such as FIFO (First In, First Out), inventory control by Reorder Point, and Kanban, could address these issues and provide additional gains in efficiency, especially in managing perishable products.