Implementation of the Six Sigma methodology to optimize customer service in a butcher shop

Abstract

The DMAIC technique implemented through the 5 phases in the customer service system made it possible to minimize the delivery times of the meat product, this was achieved through an improvement cycle based on data obtained during a period of 6 months. In the improvement process, the Pareto chart was applied to the activities of the distribution of meat products, it was determined to brainstorm with the people in charge of the butcher shop, and it was agreed to implement other heuristics for the distribution process. Distribution costs were minimized to 60%, through the Lean Six Sigma methodology and the Traveling Agent, so the butcher shop will offer better customer service.