Trabajo de Mejora en FRUBANA, Haciendo la Comida más Barata en LATAM

Abstract

The next document is prepared with the intention of identifying the different strategies that Frubana has as a food intermediary company to reduce shrinkage in order to also increase its utility and take advantage of the competitive margin that each product generates. This study was carried out between the joint areas of Operations, more specifically between Procurement and Warehouse, seeking efficiency in purchasing, transportation, storage and handling of each and every one of the products, regardless of their useful life. With the help of this improvement plan we will identify the key points to change in order to reduce and maintain a level of waste that maintains the profit we generate by reducing the supply chain and reaching the end customer directly. This study is consolidated with the help of databases generated by SQL and analysis using dashboards to have a much clearer view, also taking advantage of the possibility of movement and knowledge of the operation in the Bogotá wineries (Corabastos, Alquería and Bavaria).