Fresh produce stock control: Your opportunity for maximum traceability and efficiency starts when fresh produce is delivered. Apply fresh produce labeling and use bar code traceability.
Fresh Produce Stock Control app
FarmSoft provides extensive fresh produce stock control of incoming fresh produce & fruit/vegetables from the very moment it is delivered to the pack shed. Comprehensive Fresh Produce Stock Control is delivered via labeling, movement tracking, temperature control, quality control, documentation, and registration of incoming produce – all of which is essential in creating a strong traceability audit trail. FarmSoft provides comprehensive Fresh Produce Stock Control for fruit, vegetable, hop, grain, flower, and other fresh produce.
Easily allocate traceability information for all inventory, allowing rapid recalls and traceability processes to meet the highest international food safety standards. Simple stock-take processes ensure continual accuracy of stock-take information across the entire farm. This minimizes shrinkage and waste, and ensures high levels of inventory accountability.
Download the FarmSoft Packhouse Software brochure or watch the fruit packing video.
Contact us for a free consultation to discuss your opportunity to implement enhanced fresh produce stock control in your business today!
FarmSoft has a wide array of fresh produce management features, implement only the features and benefits required for your business:
Having a proper handle on your stock is a cornerstone of success in the restaurant business.
OK, it’s not as glamourous as dreaming up new recipes in the kitchen, or charming new customers at the front-of-house but knowing what stock you have, what it cost you, and when it’s sold (or no longer able to be used) is just as, if not more critical when it comes to building a profitable and sustainable business.
The basics of great stock control or inventory management are pretty simple: keep track of cost of goods sold and losses associated with food waste, while making sure that what is reaching customer plates is fresh and high-quality food.
But simple doesn’t always mean straightforward.
Why?
Well, there can be a few big challenges when it comes to optimizing stock control procedures.
First, the wrong data. Accurate stock counts are the backbone of effective stock control and where you’re relying on manual inputs they can miss the mark for all sorts of reasons, be it tired staff, a lack of training or simply the Herculean task of keeping track of huge amounts of inventory with nothing more than a piece of paper.
Second, poor knowledge of portions. Accurately calculating the cost of goods sold relies on kitchen staff sticking to the letter of the recipe when it comes to portions. Unfortunately, without the right training – and the right awareness around why this matters – mistakes happen.
Third, failing to manage transfers. Where a restaurant business has multiple outlets, inventory is likely moving through several different locations, often in a short space of time. It can be a major headache to keep track of. But failing to do so can turn your stock control procedures into chaos.
If all those common mistakes sound familiar though, don’t worry. With a few tweaks here and there, each one can be fixed, and your stock control optimized.
1. Get your team on board
First things first, great stock control is a team effort. As you’ll have spotted in the common mistakes above, the level of awareness across colleagues, both in the kitchen and front-of-house, about why inventory management is so important for the future of the business can be a gamechanger. Make inventory management a key part of staff training and reiterate its significance regularly at team meetings.
Fresh Produce Stock Control
Receive fresh produce from your own farms, co-operative farmers, wholesalers, and importers/exporters – whilst maintaining the same high level of traceability regardless of the origin
Label all incoming fresh produce with unique identifiers that incorporate human readable information such as supplier/origin, fruit & vegetable description, harvest date, delivery date, delivery company, initial storage location, plot/block/crop origins – apply Produce Traceability Initiative / PTI style labels and more…
Contact your nearest FarmSoft consultant to discuss how FarmSoft can improve your fresh produce stock control processes & reduce waste and increase traceability.
Reference: fresh produce cold storage fresh produce distribution.
Best Practices for Inventory Control
Every item used to produce a good or service is classified as inventory or stock. That includes raw materials: goods used in the production process, and finished goods.
The goal of inventory management is to have goods in stock when you need them. Not having enough stock at any stage of the production process may jeopardize sales, but tying up too much cash in inventory can hurt your cash flow.
It's important for all businesses to properly manage inventory. Here are some things to consider:
How much stock to keep?
Best Practice: Secure expensive and potentially hazardous products. If necessary, identify expensive inventory that is portable.
Best Practice: Securely store all stock after it is delivered and dispose of any packaging.
Accurate management of fresh produce
Ordering goods, fixing prices and controlling losses. These are the three difficulties in the fresh produce industry, and especially for fresh fruits and vegetables. The influence of the weather is considerable, so production volumes aren't stable. Fresh produce is dictated by locality, so it lacks standardisation. The market prices in first tier cities is unstable. There is no branding, so there is almost no costumer fidelity. Transport conditions are bad, there are losses in supply to stores. Even with these conditions, even with so many years of experience, the changing demands of costumers can keep you more than occupied. Be that what it may, are there solutions to connect the links, to create optimal circulation?
Fresh Produce Stock Control
Fresh Produce Stock Control
"We created the first Chinese retail shop information system. With loss control you order goods, settle the price and effectively buy and deliver or process. You can also analyse sales data, stock data, etc. So it helps chain stores to specialise their management. This means the gains of the system are not only for the store, but for the whole chain of stores," explains Mrs. Wang Jieying from Comteck in Ningbo.
Fresh Produce Stock Control
There are aspects for importers, primary wholesalers and secondary wholesalers that are essential to each of these businesses. For instance - fresh produce importers buying from Europe or anywhere in the world can track how much stock they have so that they cannot over sell. Primary wholesalers, who buy and sell must be able to have negative stock levels and Secondary Wholesalers who sell to shops, restaurants etc. need to be able to breakdown cartons and sell by the Kg, iFiniti has the ability to work for all these different situations.