Penerapan Prinsip Kaizen dan Metode 5S dalam Meningkatkan Efisiensi Operasional dan Konsistensi Pelayanan pada UMKM: Studi Kasus Kedai Minuman XYZ

Abstract

This study aims to analyze the impact of implementing the Kaizen philosophy and the 5S methodology on operational efficiency and service consistency at XYZ Beverage Shop, a micro, small, and medium enterprise (MSME) in the culinary sector. A qualitative approach was employed, utilizing in-depth interviews with three respondents holding different positions within the establishment. The findings indicate that the application of the 5S stages—Seiri (Sort), Seiton (Set in order), Seiso (Shine), Seiketsu (Standardize), and Shitsuke (Sustain)—significantly contributed to creating a more organized and efficient work environment. Additionally, the implementation of Kaizen principles fostered a culture of continuous improvement involving all employees, thereby enhancing service consistency to customers. These results align with existing literature suggesting that the adoption of Kaizen and 5S methodologies can improve operational efficiency and service quality in the MSME sector