PROBLEM In-store deli sales were trending down 14%. Better performing items had 5% – 32% out-of-stocks. Limited presentation of too many items and the hot sellers were gone before end of day. SOLUTION Fresh Market Manage...
Read Article- January 1, 2000
- Case Study
In-Store Deli Reduces Out-of-Stocks
- 01 Jan 2000
- Analytics, Assortments, Case, Cash, Chain, Chicken, Deli, Flow, Fresh, Improve, Inventory, Issues, Manager, Market, Out-of-stocks, Perishables, Production, Reduce, Retailer, Rotisserie, SBT, Solutions, Stories, Study, Success, Supplier, Supply, Visibility, Wholesale
Publication:
- January 1, 2000
- Case Study
Wholesaler Ensures 3,000 Suppliers are FSMA Compliant
- 01 Jan 2000
- AWG, Case Study, Compliance Management, FSMA, Retailer, Success Stories, Supplier, Wholesale
Publication:
Learn how Associated Wholesale Grocers uses ReposiTrak to ensure their 3,000 suppliers are FSMA compliant. OVERVIEW Associated Wholesale Grocers, Inc. (AWG) is the nation’s largest cooperative food wholesaler to independently owned supe...
Read Article- January 1, 2000
- Case Study
In-Store Deli/Bakery Delivers Improved Analytics
- 01 Jan 2000
- Analytics, Bakery, Case Study, Deli, Fresh Market Manager, Inventory Issues, Perishables, Reduce Out-of-stocks, Retailer, Rotisserie Chicken, Success Stories, Supplier, Supply Chain Solutions, Visibility, Wholesale
Publication:
PROBLEM In-store bakery and deli margins were drained by poor production planning & high shrink at over 20%. Sales were flat vs. center store. SOLUTION Fresh Market Manager We forecasted hour-by-hour, store-by-store. We enab...
Read Article- January 1, 2000
- Case Study
In-Store Bakery Improves Quality and Assortment
- 01 Jan 2000
- Analytics, Assortments, Bakery, Case Study, Fresh Market Manager, Improve Cash Flow, Improve Production, Inventory Issues, Perishables, Reduce Out-of-stocks, Retailer, SBT, Success Stories, Supplier, Supply Chain Solutions, Visibility, Wholesale
Publication:
PROBLEM In-store bakeries were unable to execute an assortment plan and were lacking labor to routinely bake a large variety. Quality standards were also deteriorating from managing too many products Shrink Costs were excessive and increasin...
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