As director of Six Sigma at the CoronaV hotel you have been asked to take part in a new Six Sigma project, which aims to lower food cost at the restaurant. On a regular basis, the hotel restaurant purchases 10 frozen pizzas. As the storeroom manager, it came to your attention that when the new shipment arrived there were still half of the pizzas from the last order still there. After several instances, you decided to approach the restaurant chef about his purchase orders. After speaking with him, you concluded that they have not been selling nearly as many pizzas as they purchase. As a trained green belt you decide to take on this project.
Define the problem.
How would you measure the problem? What tools might you use?
What controls could the restaurant put in place in order to minimize the difference between food purchased and food sold?