Análisis de la Calidad del Plato “Costilla con Moro Meloso”, del Restaurante “Entre Moros y Cristianos”, Utilizando la Metodología QFD

Abstract

In a competitive environment like the Ecuadorian gastronomic sector, it is essential to ensure the quality and positioning of products to meet consumer expectations. This study focuses on analyzing the flagship dish “Costilla con Moro Meloso” from the restaurant “Entre Moros y Cristianos” located in Guayaquil, with the aim of identifying opportunities for improvement and strengthening the establishment’s competitiveness in the local market. The research aims to evaluate the product’s quality using the Quality Function Deployment (QFD) methodology, with particular emphasis on the House of Quality. This approach allowed for the integration of consumer perception, competitor analysis, and the expertise of culinary and quality professionals. The study utilized semi-structured interviews with experts to identify relevant criteria across technical, technological, social, environmental, economic, and market dimensions. The results highlight strengths of the product, such as the selection of fresh ingredients and cost control, while areas for improvement include portion optimization and input storage processes. In conclusion, this study emphasizes the importance of implementing tools like QFD to comprehensively address customer needs and market demands. The proposed recommendations not only strengthen the restaurant’s competitiveness but also provide a replicable model for other gastronomic ventures seeking to stand out in a dynamic and demanding environment.