INNOVATIVE APPROACH TO IMPLEMENTING THE 5S SYSTEM IN THE RESTAURANT BUSINESS
Abstract
The article considers an innovative approach to the implementation of the 5S system in the restaurant business, taking into account modern trends in digitalization and the need for integration with international food safety standards HACCP and ISO 22000. The relevance of the study is due to the need to increase operational efficiency, minimize risks, ensure stable quality and form a safety culture in conditions of high competition and increasing regulatory requirements. The purpose of the work is to substantiate a comprehensive model for implementing the 5S system in the restaurant business using digital tools and quality management standards, and to analyze the practical experience of its application in a Ukrainian restaurant establishment. The study used methods of analysis, synthesis, comparison and generalization of scientific works, regulatory documents and practical cases. Special attention is paid to describing the role of digital technologies in implementing the 5S principles, as well as the mechanisms for combining 5S with the requirements of HACCP and ISO 22000 at the level of process organization, documentation and control. The presented generalized practical case demonstrates the stages of 5S implementation in a real Ukrainian restaurant and the qualitative changes achieved as a result of the system application. The scientific novelty of the work lies in the formation of an integrated model of restaurant management, in which the 5S system is combined with international safety standards and modern digital solutions, which ensures increased efficiency, hygiene and transparency of production processes. An analysis of the practical experience of implementing the 5S system in a Ukrainian restaurant establishment demonstrates that the initial state of business processes was characterized by typical problems for the industry: irrational use of space, disruption of the logistics of ingredient movement, insufficient coordination of personnel actions, lack of clear standards and procedures. The results of the study can be used as a theoretical basis and a practical tool for the implementation of the 5S system in restaurant establishments of various formats.
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