Optimización de la producción de empanadas en Casa del Café

Abstract

This document aims to optimize the efficiency, quality, and profitability of the empanada production process at Casa del Café through strategies and improvements in current processes. Specific objectives were established, including reducing production time without compromising quality, identifying and solving bottlenecks in the production process, implementing an inventory control system to reduce ingredient waste, training staff in efficient and safe production techniques, establishing a demand monitoring system to adjust production according to market needs, establishing a feedback system with customers to improve product quality and satisfaction, implementing marketing strategies to increase demand and product visibility in the market, and regularly measuring and monitoring production results to identify areas for improvement and adjust the strategy as needed