Gestão de insumos em uma indústria alimentícia: uma abordagem baseada em análise de dados e KPI’s

Abstract

This work presents the development and application of an inventory management tool for a food industry that operates under a seasonal production system and a franchise-based business model. The study aimed to structure and implement methods capable of improving the control of raw materials used in the manufacturing process, through the application of concepts such as Minimum Stock, Stock Coverage, Lead Time, Reorder Point, and Key Performance Indicators (KPIs). Real company data were collected, including production structures, consumption records, inventory levels, and supplier lead times. Based on this information, a control sheet was developed to integrate production demand, product representativeness, and replenishment times. In addition, performance indicators were created—particularly the comparison between Immobilized Capital in Raw Materials and Finished Product Output, which was used as the main metric to assess the effectiveness of the project. The results showed that the tool improved the accuracy of purchasing planning, reduced the risk of stockouts, and allowed a better balance between inventory levels and production needs, even with the increase in raw material prices during the analyzed period. The implementation reinforced the importance of inventory management to optimize working capital and support decision-making within the PCP department. The study concludes that structured application of these techniques directly contributes to operational and financial performance.