Proposta de melhorias no arranjo físico do processo produtivo de uma lanchonete

Abstract

In the competitive business environment, operational efficiency is critical to success. A well-planned physical layout is essential for improving workflows, reducing waste and improving productivity, especially in fast-production businesses, such as cafeterias, where agility in service is essential. In this context, it is necessary to seek measures to reduce unnecessary travel and improve the operational flow in a cafeteria, increasing productivity and providing a more efficient and ergonomic work environment. Therefore, the objective of this research is to propose improvements in the physical layout of the production process of a cafeteria, using map flowchart and simulation. The research followed three main stages: (1) identification of the problem and collection of data on site and in the literature; (2) mapping the current production process and proposing a new layout using a flowchart and spaghetti diagram; and (3) computer simulation to evaluate the proposed scenarios, using Flexsim software to analyze the results. The simulation of the proposed layout demonstrated a 1.61% reduction in total travel time during the production process for the production of 200 sandwiches, showing improvements in operational efficiency and employee ergonomics. The study proved that reorganizing the layout can generate significant gains, even in small companies, increasing productivity and safety.