Lean Product and Process Development and Set-Based Concurrent Engineering in the Dining Industry: the experience of an American-Asian fusion restaurant

Abstract

Extract ----- Abstract The purpose of this paper is to investigate the implications of a culinary innovation process when adopting manufacturing industry concepts such as LPPD: Lean Product and Process Development. The action research structured in five steps (semi-structured interviews, process mapping, training, and implementation of a new process, process observation, and compilation/feedback of results) allowed the introduction of the LPPD in the culinary innovation process. Results showed that despite the innovation process of a restaurant being based on tacit knowledge, concepts from the manufacturing innovation process could be adopted. Findings can contribute to the multidisciplinary studies involving innovation, the hospitality industry, and the action research application on operations management. Keywords: Dining innovation, Culinary innovation, Lean Product Development, Set-Based Concurrent Engineering, product development ----- Desarollo de processos y productos Lean y ingenieria simultanea en negocio gastronomico: el experiencia de un restaurante de fusion americano-asiatico Resumen El proposito es investigar las implicaciones de un proceso de innovacion gastronomica cuando se adoptan conceptos de la industria manufacturera como LPPD ‒ Lean Product and Process Development. La investigacion-accion estructurada en cinco pasos (entrevistas semiestructuradas, mapeo de procesos, capacitacion e implementacion de un nuevo proceso, observacion del proceso y recopilacion / retroalimentacion de resultados) permitio la introduccion de la LPPD en el proceso de innovacion gastronomica. Los resultados mostraron que a pesar de que el proceso de innovacion de un restaurante se basa en el conocimiento tacito, se pueden adoptar conceptos del proceso de innovacion manufacturera. Asi, esta investigacion puede contribuir a los estudios multidisciplinarios relacionados con la innovacion, la industria de la hospitalidade y la aplicacion de investigacion-accion sobre gestion de operaciones. Palabras clave: Innovacion gastronomica, innovacion culinaria, Desarrollo de product lean, Ingenieria Concurrente, Desarrollo de productos ----- Bibliography: Nagai, Ronaldo Akiyoshi/Silveira Torres Junior, Alvair: Lean Product and Process Development and Set-Based Concurrent Engineering in the Dining Industry: the experience of an American-Asian fusion restaurant, IJAR – International Journal of Action Research, 3-2020, pp. 202-224. https://doi.org/10.3224/ijar.v16i3.03