P T. Dagsap Endura Eatore is a company that moves in the fast food industry which manufactures beef burgers made from beef whim. As beef burgers are often consumed by people, the quality of the food is very important. For this reason, this research focuses on the company's process in producing its beef burgers. The purpose of this research is to reduce defect products caused in the slicing process at PT. Dagsap Endura Eatore. From the collected data, it shows that the failure in producing the beef burgers are caused in the process of filling, slicing, and packing with a percentage of 2%, 97%, and 1% respectively. This is a problem for the company which can cause a delay in the delivery of products to customers which could also lead them to a loss or decrease in profit. Therefore, it is necessary to identify what led the failure of the production process. By using the Failure Mode method and Effect Analysis, the slicing process indicates the highest RPN value. The failures in the slicing process occurs due to the thickness that does not match the standards set by the value of RPN 343, there is a hole in the product with the value of RPN 294, and the diameter is not in accordance with the standard RPN value 294. After obtaining the results of the identification using the FMEA method, the research is then followed by recommendations to improve the beef burger process. The first recommendation is by using a knowledge map that informs on how to cope with the failure occurred in the slicing process. The second recommendation is to sell the defect beef burgers at low prices to employees or use it as a fodder. The third recommendation is to perform Design of Experiment with a completely randomized design in the slicing process. The factors that are identified are the speed of the blade which the Minitab blade speed is very influential in the cutting process with the most optimal speed for the cutting process is 150 slice / min.