Perishable products management has become a challenge for supply chains due to the special properties and factors that need to be controlled among the processes. Likewise, the waste recovered it’s hardly ever reused, contributing to food waste. The main challenge has been to get to the customer with a non-expired product because of the short shelf life and temperature requirements and the handling and transporting of delicate items. This work is developed with the objective of decreasing the generation of shrinkage of fast food items due to improper handling procedures during their transportation to convenient stores of an important Mexican company. The main initiatives considered include the redesign of the basket and the layout of the truck container for transporting items, and the improvement of handling procedures by the operators during transportation and at the store. The results of a pilot program are presented along with recommendations for future implementation.