It is always recommended to stay in contact with your suppliers to identify any issues that might come up in the future, like running out of stock, so you can make a plan B and maintain your optimal perishable inventory levels. Being active with pre-receipt quality checks to improve the quality of your finished goods.
Other tips for managing suppliers include: Managing your suppliers is probably the simplest way to get fresher ingredients. Find suppliers who can best deliver on getting items to you sooner and alternative suppliers should anything go wrong with your supply chain. This can be as simple as identifying expiry dates once you receive items and clearly labeling them with colored stickers so you can visually identify stock arrival times. Since spreadsheets are inefficient for inventory management in the long term, you’ll need to balance your perishable inventory tracking efforts with techniques for tracking your inventory. However, this is going to require meticulous monitoring of your inventory, and you’ll need to create templates and documents to: Regardless of which method you choose to follow, you’re going to need a system to help you track your inventory. If you’re small and willing to put in the extra manual work, inventory tracking can be done via spreadsheets. Note - there is another similar shelf life management method called first in, first out (FIFO), which allows you to ship inventory before it becomes outdated, like with computer components, as mentioned earlier.
FEFO allows you to ensure the expiration date for a product isn’t reached before it’s delivered to the customer or spoils within your inventory. First expired, first out (FEFO)įEFO is the process of selling your perishable inventory, starting with the products that are closest to their expiry date. In this chapter, we’re going to look into the different techniques and processes you can implement to get more control over how you monitor shelf life management.
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