Estandarización de procesos operativos y culinarios en Bowl Factory para optimizar la gestión de costos

Abstract

This project aims to design an operational processes manual for the Bow Factory restaurant, in order to improve operational efficiency and cost management through the standardization of internal processes. This seeks to guarantee consistency in both the product and the service provided. The study begins with an analysis of the current business situation, identifying weaknesses related to a lack of process control, poorly defined roles and responsibilities, waste of supplies, and deficiencies in internal communication. The development of the manual is key to minimizing the risk inherent in the brand's current expansion phase, ensuring that the quality offered is consistent across all new restaurants. For the project's development, analytical methodologies such as Service Blueprints, process mapping, surveys, and interviews were employed. These tools allowed for both a qualitative and quantitative approach to the study. We are not only seeking process improvement but also aiming to provide better service quality by taking into account hygiene standards and best practices. Based on the findings, a manual was structured that defines responsibilities, quality standards, rules and standardized processes that employees must carry out so that the restaurant operates efficiently and sustainably. Keywords: Operations manual, standardization, restaurants, operational efficiency, processes