Centro de producción: solución para optimizar costos y controlar materias primas en el Penjaus Paisa

Abstract

The research project was carried out at El Penjaus Paisa restaurant with the aim of designing and evaluating a production center model to optimize the management of raw materials, particularly pork used for the preparation of chicharrón, while reducing waste and strengthening cost control.

During the diagnostic phase, the handling processes of supplies across the restaurant’s three locations were analyzed, revealing deficiencies in inventory control, traceability, and waste recording. These issues were associated with the lack of standardized portion sizes and procedures, the use of informal control tools, and the limited utilization of the inventory management system. The analysis showed discrepancies of approximately 25% between theoretical and physical inventories, resulting in economic losses and negatively affecting profitability.

In response, a production center model based on standardization and quantitative control was designed. The model includes product specification sheets, processing control forms, standardized storage procedures, systematic use of inventory software, daily physical inventories, periodic reconciliations, assignment of inventory responsibilities, and training programs aimed at strengthening a culture of measurement and record keeping.

The evaluation of the model indicated that its implementation could reduce inventory discrepancies to a range between 5% and 10%, preventing raw material losses and improving yield per kilogram processed. Furthermore, it would facilitate the generation of reliable information for decision-making, cost optimization, and supplier negotiations. In conclusion, the model is technically and operationally feasible and contributes to improving the restaurant’s profitability and long-term financial sustainability.