This article presents improvements and innovations in gastronomical projects in Perú, especially on fast food area.
This is possible using the Triple Helix model, conformed by an entrepreneur (Burger Guilligan SAC), the state Fincyt (Fondo para la Innovación, Ciencia y Tecnología) and an academic partner PUCP (Pontificia Universidad Católica Del Perú), blended in a strong relation at this time. The Academy, through the PUCP, encourages its researchers to participate in social impact projects, implementing and proposing upgrades process: simulation tools and lean manufacturing. These improvements were made in the area where sauces and salads are prepared, at the main branch and then the positive results were replicated to other business units in the aim to answer the exigencies of customers and product standardization, to be an efficient and competitive company.
Keywords: Innovation, fast food, sanguchera combi, triple hélix.
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