Reducción de merma en los procesos de comercialización de res en puntos de venta de una empresa minorista

Abstract

CONDITION FOR PUBLICATION OF PROJECT. The study addresses the problem of shrinkage in the beef supply chain within a retail environment, with the aim of optimizing operational efficiency and mitigating economic losses. The hypothesis is that the application of the Lean Six Sigma methodology, through the DMAIC cycle, allows the root causes to be identified and sustainable solutions to be developed that strengthen waste control. The relevance of the work lies in the need to improve the management of perishable products, ensure quality, and promote sustainable practices in internal processes. Tools such as SIPOC, Ishikawa and Pareto diagrams, as well as statistical analyses applied to operational data, were used in its development. Precision scales, temperature sensors, and digital records were also implemented, following standardization and process control guidelines. The findings showed that the adoption of double weight verification, the use of proprietary containers, and the incorporation of alarms in refrigeration chambers reduced shrinkage by 0.45 percentage points, lowering the indicator from 3.07% to 2.62%. Consequently, it is concluded that the integration of quality and control methodologies enables sustainable improvements in economic, social, and environmental terms. Keywords: Waste, Logistics, Lean Six Sigma, Sustainability, Cold Chain