Aplicação do Just in Time na gestão de estoque e compras: estudo de caso em um restaurante do interior de São Paulo

Abstract

Efficient inventory and purchasing management is a critical factor for the sustainability of à la carte restaurants, which face challenges such as perishable supplies and demand variability. This study aimed to optimize inventory and purchasing management in a small restaurant located in the interior of São Paulo, Brazil. The methodology employed a qualitative case study approach, using semi-structured interviews with managers, direct observation, and document analysis to collect data. The main results identified the absence of formal purchasing planning, informal visual inventory control, and a lack of detailed cost analysis, demonstrating that reliance on daily purchases negatively impacts supplier negotiation and financial efficiency. Simulations of proposed improvements, based on management tools such as Just in Time, FIFO method, ABC Curve, and Kanban, revealed significant potential to reduce losses, optimize working capital, and decrease operational costs, showing that implementing structured control and more robust purchasing planning can generate considerable savings and increase the restaurant's efficiency.