Contribuições dos sistemas integrados de gestão para a eficiência operacional em restaurantes: a percepção de gestores

Abstract

This study aimed to analyze how Integrated Management Systems (IMS) contribute to the operational efficiency of restaurants, based on the perception of managers. Considering complexity of the foodservice sector and the predominance of micro and small enterprises, IMS stands out as tools that integrate processes, control activities, and support decision-making. The research is descriptive in nature and adopted a qualitative approach, with data collected through a questionnaire applied to managers who use computerized systems in their restaurants. Additionally, an analysis was also conducted on the functionalities offered by IMS available on the market (KCMS, TOTVS Food Service, Sischef, Versa, GrandChef, Saipos, Eclética, Consumer, Simpliza, and Omie), complemented by a literature review. The results indicated that these systems contribute to processes such as inventory control, order management, purchasing, and the generation of management reports. Managers who use more comprehensive systems reported a greater perception of organizational gains. The main weaknesses identified were the lack of modules focused on people management and limitations in integrated data analysis. Nevertheless, it is concluded that managers recognize IMS as a potential resource to improve operational efficiency, provided they are well aligned with the business’s specific needs.