Improvement model applying Holt-Winters and 7's method to reduce waste and production time in the Peruvian gastronomic sector

Abstract

SummaryThe main objective of this study is to analyze the possibility of reducing input waste and the preparation time of fresh dishes, thus reducing the impact of costs with a sustainable approach based on a forecast method (HoltWinters) and a lean tool (7'S); which can be applied in cafeterias, restaurants and/or other food establishments. The company under study presented a generation of input losses of 14%. In comparison, the company's target is 10%. In relation to the production time of fresh plate, the object of study presented an average of 18 minutes per plate. In comparison, the company's goal and accepted by the public is 15 minutes. leading to a monetary loss of 3,281.16. To reduce the impact of the problem, we used the Holt-Winters method for demand forecasting and 7'S, which reduced the percentage of shrinkage to 4% and fresh dish preparation times to 14 minutes. These results were obtained in a pilot test carried out lasting 1 month in the company. The investment for the proposed model would be 84.73, and the financial analysis shows that the project is profitable since the NPV after implementation is 4,928.64. It can be concluded that the model proposal positively impacts the results of the company under study. © 2024 IEEE.