Food & Beverage

In the Food and Beverage industry, out-of-stocks often translate into lost sales.  With cut throat competition and razor thin margins, those that don’t concentrate on operational details are left out to rot. This applies whether you’re involved in a specialty or mainline food manufacturing/distributing, or whether you serve grocers, convenience stores, food service, or the big box mass merchants.

Food and Beverage companies can see a wide range of demand behavior from very fast to slow movers.  These inventories must be managed to insure not only product availability but also freshness.  Products the customers want must be on the shelves, yet in small quantities and fresh enough to minimize costs, spoilage, and out-of-date product.

Ultimately, responsiveness, cost control, and execution determine who wins and who loses a customer’s business.

Challenges:

  • Accurately forecasting future demand
  • Consistently high customer service levels—an unserved order usually means a lost sale
  • Managing spreadsheets that determine what to stock, how much, and when to order
  • Product expiration and substitution
  • Incorrect mix of inventory items
  • Difficulty maintaining appropriate min, max, and safety stock levels
  • Efficiently filling trucks or freight containers
  • Too many stock-outs 
  • Purchasing/replenishment optimization
  • Complex multi-node supply chains

Our Recommendations:

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Core Distribution Modules

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Possible Expansion Modules—based on specific business need

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Next Steps:

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Your inventory, our passion!

A partial list of our Food & Beverage distribution customers:

  • Roadtown Wholesale
  • Pitco Foods
  • Ole Mexican
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