Over the years we have looked at some of the best picking methods that should be utilized by organizations. Today in our effort to get back to basics we will discuss picking methods and give them the ranking they deserve. We will go from 1 to 7, from the worst to the best.

 

In the heat of last summer we had talked about the imminent raise to minimum wage laws. California and New York lead the way with passage of the minimum wage bills. It will not reach $15 per hour until 2020 in CA, but like we said last summer forewarned is forearmed. If you haven’t done what is necessary to get your company ready we will review items that will help make the most of your human investments and keep moving forward.

More than ten years ago we looked at the affect of rising healthcare costs on employers.  Thankfully recent increases haven't been as dramatic, but are still looking to spend our money as effectively as possible.  When we talked about HSAs back then they were nearly new (introduced in 2003), let's take a look at them again now that they're more mature.

 

 

Breaking cases costs you money.  Failing to upcharge for the broken case or failing to get the weight right costs you even more. Both failings affect the bottom line and should be prevented if you provide broken case service to your customers. Today we’ll show you ways to keep your money from going down the drain.

 

 Last year the most publicized event in food safety was the Chipotle fiasco. Today we will visit some of the lasting effects on the brand and the real financial effects felt by the company. We’ll also get caught up on some of the current recalls that are putting our Natural and Organic products at risk.

 

 

Last week General Mills, Inc. said they will double the amount of acreage dedicated to organic and natural foods. They also bought Annie's, the popular cracker and cheddar cheese maker, for $820,000,000 back in 2014. I wondered what my guys have to say about the real difference between natural and organic.  The money is piling up.

 

 I spent Monday at the New York International Restaurant Show where I saw a couple of customers. On the way I took the best and fastest route. Today I’d like to focus on how using routes in your operation can increase margins and keep customers happy.

 

 

Dating myself again; the 1972 song “Stuck In The Middle With You” reminds me that a lot of readers feel like they are stuck in the middle. Today I would like to discuss with my readership some of those feelings and how to get out of the middle.

 

 In 2013 we wrote about how to get your inventory right.  This is always a struggle for the majority of small to medium ($3M to $50M) food companies do not use barcodes. Let’s talk about how we can keep that inventory straight. To most distributor/processors this is where their money lies.

 I was talking to an egg packer the other day about the FDA and their ability as explained by the law (FSMA). The conversation centered on the idea that if they want to shut you down they will; it doesn't really matter what the situation is. Let's reduce their desire to shut you down by exploring traceability and the fine tuning that might be required.  This could also apply to your SQF strategy.



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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