This week we have an special guest writer, Olin Thompson, and he explains and talks about Business Strategy, Business Processes, and Business Systems. Your comments are welcome.

This week we will be discussing warehouse performance from Dan Bolger, who works in the furniture industry. Thanks Dan for tips.

This week we will recap 10 ways to save inventory dollars using a theme from the David Letterman Show.

This week we will move back to the fresh meat and seafood industries to discuss HAACP regulations and their real effect on cost structures.

Keeping our Eye on Key Technologies we will focus on tools Fortune 1000 Companies use to “see” their business through Business Intelligence software (BI).

After attending the 48th Annual NAMP Conference in Chicago I though I would share with my readership some "costly" lessons learned.

This week we will focus on simple ideas to cut your inventory costs using technology.

This week we will focus on simple ideas to cut your inventory costs using technology.

In most Food Distributor/Processing environments the biggest asset is Inventory. The fact is, most of us are not aware that the estimated cost of “carrying” inventory is 30 to 40 percent of the value of the inventory. It is simple math, if you have $500,000 dollars of inventory, then true cost of that inventory is $150,000 to $200,000, plus the inventory cost itself.  This is a very compelling reason to cut inventory levels while still maintaining your current sales level. 

This week we will be discussing very simple ways to help control your health care costs.

For those of us paying the bills we don’t need a lot of nudging to remember what we are experiencing in health care right now in America. Even though the rate of inflation is under 3% annually, we still have to deal with out of control fuel (which we focused on last week) and health care costs.



Issue 602 - Why I won’t cook so much.

While preparing for Thanksgiving and the children, grandchildren, etc. coming over I reviewed with my wife how we can best manage the event. Previous years Mary and I would whip ourselves into a frenzy with list making, shopping, and most importantly cooking the dinner. At the point when we had everybody over and the table was set, exhaustion would settle in and it was time for my nap.  Let’s look at some of the food prep alternatives today and how we have embraced the change.

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