With the Brazilian economy showing up at a time of difficulty and distrust for the other economies of the world, the companies included in this scenario, seek to find ways to provide increased awareness of quality of offered or contracted services. Based on this context, this article aims to identify the wastes in a process of a restaurant, from the mapping of production mechanism of the Toyota Production System (TPS). The applied method was a field study. After proposing improvements in the process with a new layout, a reduction of 8.57% of lead time was obtained, and a reduction of 24.61% of the current course in the shop floor
