Efficient food inventory control
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Scan incoming deliveries or use "one touch" rapid inventory creation screens to increase accuracy & reduce data entry time...
Use our image based touch screen interfaces to avoid using a mouse or keyboard, great for users that are in a hurry or have never used tech before.
Increase the speed of food deliveries, without compromising traceability.
Capture accurate fresh produce inventory delivery details, quickly, and efficiently from your phone, tablet or PC/Mac. Optionally assign deliveries to associated purchase orders, capture tractability details, quality and more... Choose from a range of methods to capture fresh produce shipments and maximize traceability.
Tailored for you! - Choose from multiple screens to record your incoming deliveries. Easily customize the interface by turning on or off fields to guarantee your team captures the correct information during fresh produce inventory deliveries.
Easy labels and receipts - Email or print delivery dockets during fresh produce delivery to ensure suppliers and farms agree with the goods delivered. Record container/tote/pallet movements during deliveries, generate pallet, crate, bin, and tote labels and tags.
Integrate with scales & weighing equipment - Automatically grab the weight of a delivery to ensure error free, rapid, and accurate accountability of weight.
Fruit And Veg Traceability Queried
Sun Valley Packing Co., a fruit grower and packer with 10 different case-packing and labeling/coding lines, finds a high degree of flexibility with their choice of a PA6000 E-Series all-electric labeler from Diagraph, utilizing a Model S8408 print engine from SATO America. A study on bacterial, helminth parasites and heavy metal contamination was carried out on two edible mushrooms namely; the Sclerotia of Pleurotustuberregium(Fr.) Singer and the fruit bodies of Lentinussquarrosulus(Mont.) Singer sold at Ikpobahill and Ekiuwa markets in Benin City. Two species...
Food product authentication provides a means of monitoring and identifying products for consumer protection and regulatory compliance. There is a scarcity of analytical methods for confirming the identity of fruit pulp in products containing Soft Fruit. In the present work we have developed a very sensible qualitative and quantitative method to determine the presence of berry DNAs in different food matrices. To our knowledge, this is the first study that shows the applicability, to Soft Fruit traceability, of melting curve analysis and multiplexed fluorescent probes, in a Real-Time PCR platform. This methodology aims to protect the consumer from label misrepresentation. View Full-Text
Many enterprises know that SAP Business One is designed to offer a wide range of small to midsized enterprises and subsidiaries of large enterprises with a single software solution to manage critical business processes - this support also extends to the fresh produce industry. Vision33 has worked with a number of customers in the industry to ensure compliance and public safety when dealing with produce. With SAP Business One, companies have the confidence to fully meet government requirements, as well as meet the demands of the larger retail customers on a daily basis. Three key features of SAP Business One that will help enable produce businesses include:
Agriculture traceability enables harvest either Fruit or vegetable or produce to be made visible across the supply chain, building traceability fundamental blocks within quality, specialty, and safety throughout the journey of the product to consumer destination.
7 Effective Ways to Manage Food Inventory
Managing food inventory may be a little more difficult than managing non-perishable inventory. Since most food products are not durable, they have to be removed quickly from the shelves. To make your food inventory management easier and effective, here are some tips you can implement.
1. Monitor Your Stock Levels in Real Time
Food inventory requires regular supervision. Some of your products may sell faster than others. Therefore, don’t let the stock run out when consumer demand is high.
In order to avoid shortages or out of stock, you need to monitor your food inventory levels in real time. That means, you can’t just rely on periodic stock taking, which usually takes a long time. You need a simpler way to maintain your stock levels, for example by having an automated inventory management system.
2. Avoid Excessive Buying
Avoiding shortages or out of stock doesn’t mean you have to buy more than what’s needed. You don’t want to keep your food inventory for so long that it ends up stale and unsalable, do you?
Therefore, it is important to pay attention to your stock procurement. The key is to buy the right amount, according to demands. To be able to do this, you need to perform inventory forecasting correctly. You can check your sales and inventory history, study the current market trends as well as economic conditions.
3. Apply the First Expired, First Out (FEFO) Technique
The first expired, first out method is a method that requires you to prioritize items with nearest expiration dates in order to sell faster. This technique is generally used by restaurant owners, pharmacy owners, and food retailers or wholesalers. By applying the FEFO technique, you will not only increase your inventory turnover ratio, but also avoid food waste.
4. Utilized an Inventory Management System
Using an automated inventory management system will go a long way in optimizing the management of your food inventory. This tool allows you to check inventory levels in real time, forecast inventory needs, increase and decrease the quantity of items in your inventory automatically, and much more.
Note: HashMicro’s Inventory Management System can be integrated with the Purchasing System, the Accounting System, the POS System, and the Manufacturing System (if you are a food manufacturer), so that all your business processes can be automated and optimized.
5. Train Your Employees in Food Inventory Management
For better food inventory management, you also need to train employees who are responsible for managing it. Provide inventory management training so that your employees can consistently carry out their responsibilities well. Also, teach them how to use your inventory management system so they can make the most out of it.
6. Keep Track of Your Sales Regularly
Apart from monitoring inventory levels, you also need to monitor your sales to help you forecast inventory needs accurately. Check your sales data in real time from your POS system to find out which products are selling best and which are not selling well so you can make purchases more wisely later.
Note: Monitoring sales regularly also makes it easier for you to organize your promotional strategies, for example, you can discount your non-popular products or have them bundled together with best-selling ones.
7. Maintain Storage Cleanliness
In order to maintain the quality of your food inventory, you need to keep your food items in a clean storage with proper temperature and humidity. Remember that storage cleanliness affects the quality and lifespan of your food inventory. Provide proper refrigerators for food items that require low room temperature. Keep them away from high humidity and direct sunlight so they don’t spoil quickly.
How to Reduce Picking and Packing Errors
JULY 23, 2012 • JAMES HYDE
The picking and packing of ecommerce orders can be repetitive, mistake-prone work. But a well-designed workflow, using complementary software, can help reduce mistakes, provided that it supports the employees doing the work — not frustrate or hinder them.
This article will explain how to design a picking and packing process to reduce errors.
Designing the Work Flow
One of the most effective methods of eliminating errors is the Japanese idea of “poka-yoke,” which involves designing workflows to eliminate errors — not relying on the operator to do it. An example is the three-pin electrical plug. It could have been designed with three symmetrical pins in a circle, or three pins in a straight line. But both require thought and care to plug in correctly. The actual design uses three non-identical pins arranged in such a way it is impossible to get wrong. It requires no thought to use.
We use this principle in our fulfillment centers by barcoding all our storage locations. Our software won’t let an operator continue with a pick until he or she has scanned the correct location, forcing the operator to be in the right place before receiving the product details.
By placing barcodes on storage locations, a warehouse employee must first get to that location before he or she receives additional picking details, such as the product name and the quantity.
Less Text, More Images
We also use images to reduce eye and mental fatigue. The human brain does not typically work in a linear fashion, which is why humans often find maps or graphs preferable to wordy descriptions. An overload of text is likely to cause stress, a lack of interest, and poor productivity.
Much research has been carried out into the use of data visualization. Presenting tasks visually — versus text based — uses 20 percent less brainpower. By providing a highly visual interface — diagrams, photographs and visual cues — operators experience less fatigue, suffer less stress, and generally have both a higher pick accuracy and productivity.
For example, when packing complex orders containing multiple items, we break it down into stages and show a photo of one item at a time to pack, then the next and the next. It’s like a supermarket checkout in reverse. This means there’s only one visual clue to concentrate on getting right, rather than a list of many items at once.
Through visual interface, the brain receives the information in the most efficient way possible. The unused mental effort can be applied to special details, further reducing errors and giving the worker a satisfaction afforded from mastery. We present simple visuals initially, with more data provided as it becomes necessary — building information up slowly rather than expecting the operator to digest it all at once. We present screens in stages that follow from each other like a story, rather than a complex list of actions in a list.
There are many ways this type of interface has been implemented. This includes pictorial illustrations indicating the shelf location the product is likely to be on — rather than simply offering a numbered location — and using product photography to aid identification.
While a diagram of a shelving rack with an arrow showing the product’s location might seem imprecise and inaccurate, this method is faster and more reliable than providing a command such as “find shelf 5C-23.” The use of color and shapes can also be used in preference to numbers. Again, finding a red triangle is easier than finding, say, 5C-23 — amid many similar looking numbers.
Many Legacy Systems
The technology required to do many of these principles isn’t complex. But few merchants use these techniques, due presumably to lack of awareness or thought, and a reliance on legacy systems. Portable computers with a color screens and resolutions suitable for graphics are now readily available. But much of the software used in the fulfillment sector was written before such equipment was affordable.
Replacing older handhelds, or even paper, with tablet PCs is quite simple. Adding new modules to the existing picking and packing software is usually possible too. What isn’t so easy is changing the whole picking and packing process to one that allows a different way of working, one that involves lots of small updates rather than a single completion step.
Food Inventory- Best Practices to Reduce Waste & Boost Profits
- Learn the Language of Restaurant Inventory Management
- Key Management Tips
- Food Inventory Management Software
Most businesses that handle food will keep a list of items or food stock called a food inventory.
Food inventory management is the practice of tracking these often perishable items as a way to prevent loss, measure profitability, and food costs. It also helps explain what supplies and money are used for within an establishment.
Tracking is as simple as it sounds, it helps keep note of the exact numbers of what supplies come into the restaurant, what goes out of your kitchen, and what's leftover.
The reasons behind these numbers should also be tracked. For example, it should be clear whether inventory loss was caused by spillage, employee mistakes, staff meals, or theft.
A good way to understand Food Inventory Management is to see it as a diary for your restaurant. If it is done well, you should be able to paint a picture of the losses and earnings of each shift, day, week, month, or year.
Learn the Language of Inventory Management
Although most of the language involving restaurant inventory management is relatively straight forward, it's beneficial to get a grasp on their full definitions to understand them better.
Here are 4 important terms to get familiar with.
1. Sitting Inventory
Usually measured in dollars' worth or the physical amount, sitting inventory describes the amount of product businesses have in their restaurants. It's best to use just one of these units of measurement and stick to it consistently.
This term describes how much product is used up over a period of time that you set (i.e. daily, weekly, or monthly). The way this is usually worked out is by using sales reporting data in the restaurant's POS system.
As the name implies, usage is a calculation to work out the amount or dollars' worth of product businesses have used over a specific period of time.
This is calculated by dividing the amount of sitting inventory by the average depletion (over a set time period).
Sitting Inventory Average Depletion = Usage
This number usually describes the difference between the cost of a product and the product usage cost; it shows how much of a product may be unaccounted for.
This figure is easier to read as a percentage. For example, if a business' inventory is down $60 worth of cheese at the end of the day but the POS states $55 worth of cheese was sold that day, the cost variance would be - 5%.
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Key Management Tips
To see these terms and information in practice, here are some commonly used strategies restaurants utilize in their inventory management to reduce profit loss and prevent food waste.
1. Take Inventory by Hand When Necessary
POS Systems and inventory management software are excellent. However, to increase the accuracy of stock data, businesses should utilize both manual and automated counting methods. By matching the actual inventory with what has been digitally recorded, businesses can pinpoint when and where inventory has gone missing.
It is still vital to consistently utilize software, however, as they are useful for data forecasting, integrated accounting, and automated inventory tracking based data on customer orders.
2. Minimize Staff Members that Track Inventory
It's best to assign the role of taking inventory to a small amount of staff if possible. This is because your inventory is unique, and it is important to have a good understanding of it. The more an employee handles the inventory, the more time they will have to understand the patterns and nuances of it, which can pave the way for inventory savings. Good inventory tracking means good business, so staff should be carefully trained on the process and understand its impact.
3. Stick to a Schedule
Being consistent with a schedule means that there's more of a chance to understand how ingredients and supplies are used. If a schedule is done right, specific areas can be looked at closely and accurately, which means adjustments can be made to improve as necessary.
4. First In, First Out (FIFO) Method
This method is a great way to reduce food spoilage. Organize coolers, dry storage, freezer, and shelves so that items received first' are at the front and first out'. A quicker way to do this is to invest in containers and dispensers that are engineered to dispense in the FIFO method.
5.Create a Food Waste Sheet
A food waste sheet can make inventory tracking more accurate, as it shows where inventory is going outside of sales. Tracking food waste can mean there is more opportunity to plan shipments, find ways to purchase less or find better use for ingredients.
6. Make the most of surplus ingredients
To avoid wasting extra ingredients that are going bad soon, try and come up with ways to use them in existing recipes or create new ones around them. Let your guests know about the menu changes as this can lead to potential sales.
7. Study previous Inventories
Past inventories hold key information on what could save money or increase efficiency. Look into what items were over-used or under-used to decide what is best to order into your inventory. Try and spot trends to inform decision-making processes and run operations more optimally.
Food Inventory Management Software
Fortunately, the process of Food Inventory Management can be streamlined with inventory management tools and software.
Increase profit & reduce fresh produce waste today!FREE TRIAL
Producepak food manufacturing app
Efficient food inventory control
Reduce errors in food packing and processing
Accurate food shipping
Reduce administration costs in food manufacturing
Reduce food waste in food manufacturing process
Producepak provides a simple solution for food manufacturers, processors, food packers, fresh produce packers, pack-houses, fruit & vegetable packers, and food packers. Producepak concentrates on food safety, food inventory control, food expiry management, first in first out stock rotation, food order management, food production management in batches, food shipping & sales, food export / import. Use the Producepak Quality Control module to improve food safety, or turn on a simple food safety checklist to ensure consistent quality food packing and production.
Producepak food manufacturing app is a simple to use solution for buying, and selling food inventory, fresh produce, seafood, meats, and flowers. The traceability built into Producepak provides instant recalls, accurate food traceability, and easy to produce audits, and mock audits. Producepak provides tools to pack food, fresh produce, flowers, and hops. You can use Producepak for food manufacturing, configure the bill of materials for each food product line you manufacture, and manage the food manufacturing process by projecting required raw ingredients requirements and scheduling batches and purchase orders for raw food manufacturing processes. Accurate fresh produce inventory management reduces waste through better FIFO stock rotation, stock-takes, and inventory alerts.
Increase the efficiency of food inventory using options like scanning incoming bar-codes to reduce data entry & errors. Guarantee food quality with quality control testing systems. Customer feedback management, supplier quality, customer qulity standards.
Producepak food manufacturing app can project required inventory (and shortages), schedule orders to be packed in batches , automatic alerts to production line managers, inventory teams telling them which inventory needs to be moved to which production line; guarantees the correct product and quantity is packed on time. Shipping teams are guided through the dispatch process from picking using a phone or tablet (optional bar-code scanning), automatic picking, thru bill of lading, invoice, and automatic shipping notifications for customers, transport, and sales teams. Automatic generation of food labels, bill of lading, invoice, picking documents and more; reduces administrative burden. Easy audit & recall systems reduces compliance costs.