Projeto de Layout para uma Steakhouse: Análise das Perspectivas Operacionais

Abstract

Steakhouses are a business model in the gastronomic sector originating in the United States that work with cuts and techniques for preparing beef for barbecue. This culture spread around the world and arrived in Brazil in the 2000s. On Brazilian soil, Steakhouses have gained followers due to their similarity, in taste, with the well-known barbecue, with their differences in terms of cut, seasoning and dish preparation. This study aims to present the layout projection for a Steakhouse in the mid-west region of Brazil. The techniques used were based on the structure of the author “Quarteman Lee” and to this end the following steps were followed: (i) global analysis (location and planning); (ii) above analysis (planning); (iii) macro analysis (construction layout); (iv) micro analysis (department layout); and, (v) sub micro analysis (workstation project. As a result, it can be seen that among the cities studied, the one that presented the best performance in the characteristics required for the installation was the city of Campo Grande – MS. Conclusion It is clear that the layout defined for this implementation occupies approximately 36% of the total area of the lot and was designed with the aim of taking advantage of the entire pre-existing structure in harmony with the proposed new structure, obtaining the result.