Applying Lean Principles in the HORECA Industry: Enhancing Value Creation and Minimizing Waste for Sustainable Growth.

Abstract

This study analyzes lean principle adoption within Finnish HORECA (Hotels, Restaurants, and Cafes) sector through examination of Restel Oy which operates more than 200 outlets. The research investigates the impact of lean methodologies on operation waste reduction and sustainability together with performance enhancement in service-oriented settings. The research used a combination of semi-structured interviews with management along with employee questionnaire surveys and customer responses. Both qualitative management insights about lean implementation and cultural practices were gathered and quantitative data covered employee training requirements and workflow efficiency and customer survey results. The research demonstrates that Restel Oy decreased food waste successfully yet lean integration produced different results based on its restaurant types. The primary challenges faced by Restel Oy consisted of employee refusal as well as inadequate lean instruction and changing customer market requirements. The implementation process has generated inconsistent results because several outlets achieved reduced costs and faster service although standardized frameworks remain necessary. To address these issues the organization should implement employee lean training alongside real-time performance monitoring systems and structured environmental strategies. The Finnish HORECA sector will gain enhanced value creation and resource reduction while improving competitiveness through lean tool consolidation with continuous improvement initiatives.