Increase profit & reduce fresh produce waste today!WATCH THE VIDEO
Fresh produce inventory reports
GET STARTED -Go to Settings > My Reports (you need Administrator privileges on Employee screen to access My Reports screen)
CREATE YOUR NEW REPORT/LABEL/DOCUMENT -Select "Copy" to copy an existing report, or the (+) icon for a blank report
NAME YOUR REPORT - Give your report a name, this will appear when users need to print it. Select a Category (eg: Invoice, delivery, inventory label etc) and the width and height of the report in CM, barcode width can be from 1 - 10. If you enable "Requires finance admin" then users without Finance Admin permissions will not be able to see or print this report.
DESIGN A SIMPLE REPORT - If your report is simple you can create it in the on screen text box. Select a field to insert which will place a tag into the text box. These tags are obviously replaced with the corresponding data when the report runs. Select "Preview" to view the report using your own data (you are expected to enter an ID (eg: an Inventory number or Invoice number), try 1 if you don't have much data - if you have NO data then you cant preview using your own data).
DESIGN AN ADVANCED REPORT - Instead of using the text box to design your report, create a Word document using Rich Text format (download example document here). Word allows you to create more sophisticated documents, simply use the tags (a tag looks like this [Invoice.No] ) from the text document in your Word Rich Text document. Once you finish your design copy it from the Word Rich Text document into the text box and select "Save".
TURN YOUR REPORT ON - Close the report. Depending on your report type, on the My Reports screen you will see either "Select part" or "Select company". Use these links to activate this report for those objects (eg: enable an invoice for specific customers, or inventory label for specific parts). Other types of reports will show automatically, for example, all Batch labels will show on the batches screen.
Can we help you?
Select more options at top right and "Support" to contact us, or email your consultant directly if you have a premium support subscription. If you are working on a specific document please include the Word RTF of your document, and a screenshot of the My Report record you need help with.
Total Produce launches 2020 sustainability report
Total Produce is pleased to mark World Environment Day 2020 by launching its first, Group wide Sustainability Report.
The report details Total Produce’s strategic approach to sustainability, progress made to date, charts the Group’s path forward and profiles a selection of our international sustainability related initiatives.
Speaking of the reports launch, Group Chief Executive Rory Byrne noted that fresh produce, as well as being the healthiest of foodstuffs, has amongst the lowest environmental footprints.
“For companies such as Total Produce”, he continued “expectations are clear. We must be uncompromising in the pursuit of best practices and responsible in our consumption of fragile natural resources. We must respectfully, and constructively engage with the communities in which we work.”
This publication, he added, “serves to detail clearly and transparently, how we strive to meet and exceed these expectations and prove ourselves worthy of the responsibility entrusted to us by consumers worldwide.”
Today, World Environment Day, brings into sharp focus the critical role we all have to play in conserving the natural world around us. For Total Produce, the launch of this report represents just another step on our ongoing journey towards being an ever more sustainable business.
United Fresh report highlights foodservice trends for fresh produce
The Winter 2019 issue of United Fresh’s Fresh Insights for Foodservice report is now available. Fresh Insights for Foodservice highlights on-trend applications for fresh produce in restaurants, at retail, in meal kits and more, United Fresh said.
“This issue shows fresh produce can truly shine throughout the year. Even in the winter, there are plenty of fresh options to delight diners from coast to coast,” said Andrew Marshall, United Fresh’s Director of Foodservice & Foundation Partnerships. “With the report’s forward-looking sections, chefs, foodservice operators, and other food industry decision-makers can gain insight into fresh produce trends and what diners are looking for when eating outside their home.”
The issue spotlights guava and rutabaga, two in-season menu options that are gaining in popularity according to the organization. Guava allows chefs to add color and “tropical flair” to a wide range of foods and beverages, while rutabaga is growing on menus as a plant-forward alternative to animal proteins. Also highlighted as part of the “In Season” section is the increasing pairing of fresh fruit with cakes. Trends indicate fresh fruit’s popularity as an ingredient and design element that adds fresh flavor and eye-catching color.
Looking ahead to summer 2019, the “On the Horizon” section highlights cherries, zucchini noodles, and produce combinations for infused water. The “Chain Report” section illuminates fresh options recently added to major chain menus, including dishes featuring cranberries, brussels sprouts and lemon. It also draws attention to new introductions and limited time offerings of fresh produce at top chain restaurant operators.
Finally, the “View From Above” section includes an interview with a past winner of the United Fresh Produce Excellence in Foodservice Awards Program, executive chef Ype Von Hengst of Silver Diner restaurant chain with locations in Virginia, New Jersey and Maryland. Chef Ype highlights several plant-forward menu items and provides his perspective on why this trend is good for his customer’s health and his restaurant’s bottom line.
Fresh Insights for Foodservice is developed in partnership with Datassential. United Fresh Members receive complimentary access to Fresh Insights for Foodservice. The report is $50 to non-members. To download the report, visit the www.unitedfresh.org. For questions about the report, contact Andrew Marshall, United Fresh’s Director of Foodservice & Foundation Partnerships at 202-303-3407. For questions about the data or content in Fresh Insights for Foodservice, contact Mike Kostyo, Datassential, firstname.lastname@example.org.
PMA Australia - New Zealand
Fresh Produce Industry: State of the Industry Report 2019
At Hort Connections 2019, PMA A-NZ launched its Fresh Produce Industry: State of the Industry Report. The purpose of this report is to gain an understanding of the size and scale of the fresh produce industry and understand the consumer trends likely to impact the industry in the future.
This is the first time the industry has been defined as a specific industry and the first time the size and scale of the industry has been measured in this way using industry indicators across Australia and New Zealand.
The Fresh Produce Industry: State of the Industry Report examines the current economic profile of the fresh produce industry throughout Australia and New Zealand and identifies an array of diverse consumer trends that will be impacting the future of the fresh produce industry.
Report finds supply chain inefficiencies are costing Australian fresh produce industry over $1billion
Australia loses an estimated 18-22 per cent of produce, due to inefficiencies along the supply chain, according to Produce Marketing Association Australia-New Zealand (PMA A-NZ)'s State of the Industry report.
The annual study, commissioned Ernst & Young, found that those losses were equivalent to $1.72 billion. The company's Partner, Economics, Regulation and Policy Ruth Ahchow says six key supply chain performance drivers were uncovered; facilities, inventory management, transport, information and communication, workforce, and supply and demand.
"We found that supply chain costs are about 55 per cent of total product costs," she said. "Therefore, inefficiencies across the supply chain have a huge impact in terms of overall product costs. For example, we waste fresh produce along every point of the supply chain, and about 20 per cent of produce is wasted throughout the supply chain."
She added that fresh produce spends up to 50 per cent of its shelf-life in transit and the report identifies that quality is rated as number one for satisfaction with fruit and vegetables. Within that, appearance, taste and size and shape are the top three elements of quality.
"There is a huge role in terms of temperature and transport conditions to deliver the freshness and quality we need at point of sale," Ms Ahchow explained. "Also, supply chain performance can impact on consumer trust and awareness. The key thing that we found that drives that long-term value, is the collaboration of relationships along the supply chain. So, being able to share information and data to better understand consumers and better understand demand is really important; having information flowing back that influences the quality and quantity of a product, and how it is produced. I think at the moment the current market is production and product-based, rather than market-driven, so there's a mismatch with what the consumer wants. For example, growers harvesting early to make a better profit."
It was one of two main themes explored in the report, as COVID-19 escalated midway through the research, and commanded a lot of attention. With Hort Connections cancelled due to the lockdown restrictions, the second State of the Industry report was delivered via an online presentation. The forum also heard insights from Craig Taylor, General Manager Fresh Produce at Coles; Patrick Vizzone, Head of Food, Beverage and Agribusiness, International at ANZ; and PMA ANZ CEO Darren Keating.
"The supply chain and its performance affect everyone in the fresh produce industry," Mr Keating said. "We are a really unique industry, from the point of view that up to 50 per cent of the shelf life is spent in the supply chain. We need to think of that in terms of opportunity that it can bring. The key drivers impacting supply chain efficiency are wastage, quality, pricing, profit, visibility and trust. One of the things that we have seen throughout the report is that the overlay of consumer demand and opportunities in the supply chain really point to large trends and ways to work towards positive outcomes. It will be different for every supply chain."
The report also explored issues such as quality and sales. Ms Ahchow says that while consumers may not always like seeing packaging in retail stores, in terms of fresh produce, it delivers better "Point of Sales" outcomes in terms of improving quality and freshness.
"The other thing in terms of this new 'COVID-world', something in a package is less likely to be having something going wrong with it along the supply chain," she said. "There's also (the customer) picking up and testing that things like (loose) avocados are ripe then putting it back again. I think we have had enough information out there that less packaging is better, and being able to ensure that we have the level and balance between retail (needs) and being able to ensure we have a sustainable product."
Mr Taylor gave a supermarket's perspective and says that pre-COVID there was various views from customers surrounding the packaging and whether the produce is going to be used as a convenient snack or part of a meal at home. He suggested producers and retailers need to re-think the way produce is marketed.
"We need to get used to using the term 'home life' as opposed to 'shelf life' in our vernacular," he said. "I think the shelf life is largely a retail statement, but you don't get measured on shelf life at home; you get judged on how long it lasts in the fridge or fruit bowl. There are some advantages of packaging but we also know in my market (Coles), when we do customer research, whether it is claimed behaviour or otherwise there are cues for customers wanting to buy loose and fresh produce. I would say less, but better packaging is needed. Where we need to find relevant packaging, we need to have better and more recyclable solutions."
For more information: click here