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Criação de uma cozinha para centralizar a produção: uma proposta modelo para o caso do Pingo Doce na Madeira
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Advisor(s)
Abstract(s)
Tema: O presente estudo concentra-se na análise da gestão, operações e logística
associados à criação de uma cozinha central para concentrar a produção dos restaurantes
do Pingo Doce na Madeira.
Contexto: O projeto foi desenvolvida no âmbito do mestrado em Gestão Hoteleira, realizado
na UMa — Universidade da Madeira em colaboração com o Instituto Politécnico de Leiria.
A pesquisa procura compreender os benefícios da centralização da produção para os
restaurantes do Pingo Doce na Região Autónoma da Madeira. A Cozinha Central serviria
para libertar grande parte do trabalho de produção das refeições nas lojas. Esta unidade
logística estaria localizada junto aos nossos armazéns, utilizando a mesma frota para a
distribuição pelas lojas.
Propósito: O interesse pessoal da autora e a curiosidade profissional motivam a
investigação, visando abordar a normalização da qualidade das refeições, a redução de
custos e a eficiência operacional após a implementação da cozinha central. Permitiu
efetuar uma análise profunda e fundamentada nos pricipais autores das áreas de estudo.
Metodologia: O estudo utiliza uma abordagem de estudo de caso, permitindo uma análise
detalhada da implementação da cozinha central nos restaurantes do Pingo Doce na
Madeira. Os dados são recolhidos por meio de entrevistas, observações e análise
documental.
Conclusões: Demonstra-se que a centralização da produção traz melhorias significativas
na eficiência operacional, reduzindo tempos de espera e desperdício de alimentos,
aprimorando a experiência do cliente. Além disso, o estudo fornece insights sobre os custos
envolvidos na implementação da cozinha central e a estratégia mais adequada para sua
integração, contribuindo para decisões estratégicas e operacionais no Grupo Jerónimo
Martins, no Pingo Doce na Região Autónoma da Madeira.
Topic: The present study focuses on the analysis of management, operations, and logistics associated with the creation of a central kitchen to concentrate the production for Pingo Doce restaurants in Madeira. Context: The project was developed as part of a Master’s degree in Hotel Management at UMa — University of Madeira, in collaboration with the Polytechnic Institute of Leiria. The research aims to understand the benefits of centralizing production for Pingo Doce restaurants in the Autonomous Region of Madeira. The Central Kitchen would serve to relieve a significant portion of the meal production workload in the stores. This logistical unit would be located next to our warehouses, using the same fleet for distribution to the stores. Purpose: The author's personal interest and professional curiosity motivated the research, aiming to address the standardization of meal quality, cost reduction, and operational efficiency following the implementation of the central kitchen. It enabled a deep and well founded analysis based on the key authors in the fields of study. Methodology: The study uses a case study approach, allowing for a detailed analysis of the implementation of the central kitchen in Pingo Doce restaurants in Madeira. Data was collected through interviews, observations, and document analysis. Conclusions: It is demonstrated that centralizing production brings significant improvements in operational efficiency, reducing waiting times and food waste, thereby enhancing the customer experience. Furthermore, the study provides insights into the costs involved in implementing the central kitchen and the most appropriate strategy for its integration, contributing to strategic and operational decisions within the Jerónimo Martins Group, specifically for Pingo Doce in the Autonomous Region of Madeira.
Topic: The present study focuses on the analysis of management, operations, and logistics associated with the creation of a central kitchen to concentrate the production for Pingo Doce restaurants in Madeira. Context: The project was developed as part of a Master’s degree in Hotel Management at UMa — University of Madeira, in collaboration with the Polytechnic Institute of Leiria. The research aims to understand the benefits of centralizing production for Pingo Doce restaurants in the Autonomous Region of Madeira. The Central Kitchen would serve to relieve a significant portion of the meal production workload in the stores. This logistical unit would be located next to our warehouses, using the same fleet for distribution to the stores. Purpose: The author's personal interest and professional curiosity motivated the research, aiming to address the standardization of meal quality, cost reduction, and operational efficiency following the implementation of the central kitchen. It enabled a deep and well founded analysis based on the key authors in the fields of study. Methodology: The study uses a case study approach, allowing for a detailed analysis of the implementation of the central kitchen in Pingo Doce restaurants in Madeira. Data was collected through interviews, observations, and document analysis. Conclusions: It is demonstrated that centralizing production brings significant improvements in operational efficiency, reducing waiting times and food waste, thereby enhancing the customer experience. Furthermore, the study provides insights into the costs involved in implementing the central kitchen and the most appropriate strategy for its integration, contributing to strategic and operational decisions within the Jerónimo Martins Group, specifically for Pingo Doce in the Autonomous Region of Madeira.
Description
Keywords
Cozinha central Eficiência operacional Gestão hoteleira Hipermercados Logística de alimentos. Central kitchen Operational efficiency Hotel management Hypermarkets Food logistics Pingo Doce Gestão Hoteleira . Escola Superior de Tecnologias e Gestão