Integrating 5S and Systematic Layout Planning for Operational Efficiency: A Study in Food Service Concessions

The food franchising industry faces persistent operational inefficiencies, including delays and resource waste, negatively impacting service quality and customer satisfaction. Previous studies have explored Lean Manufacturing and organizational methodologies, yet their application in food concessions remains underdeveloped. This research addressed critical challenges, such as bottlenecks in production and inadequate workspace organization, which hamper operational performance. By integrating the 5S methodology and Systematic Layout Planning (SLP), the study proposed a structured model to optimize workflow and enhance punctuality. Key outcomes included a 33.62% reduction in material transport distances and a 27.27% decrease in service line delays, leading to a compliance rate improvement from 89.6% to 100%. The elimination of diner incidents underscored the model's effectiveness in improving safety and quality. These findings contribute to the literature by demonstrating the scalability of Lean tools in service sectors, offering actionable frameworks for operational excellence. Future research could explore advanced technologies to sustain these gains.