This week we look at the three most common forms of invoice presentation in the food industry.  I'm sorry to say that a clean and legible invoice won't ensure that you get paid on time, but from experience I can say a sloppy one is much more likely to cause delays and confusion.

As we prepare for the first big summer Holiday of the year a lot of us will be running to the grocery store to stock up on Holiday goodies.  I would like to get all of you folks up to date on the further automation of the grocery industry.  It has an effect on all of us, but can have a great impact on your business as you prepare for the changing industry.

Since joining the CAI family in January I have been making time to go back to school. Last week I shared what I learned about the Mobile Fleet Manager, this week I'd like to review the product aging topic we discussed in How Old Is That?. Thanks to not sleeping in class I can describe how to close the loop and really see how old product is.

Several years ago we reviewed What is the best route?. Like everything else in the world technology has made leaps and bounds from the early days of routing. Today we will visit this again with a technology update. We will go from basic routing to the more sophisticated Internet based tools in the market place today; Level 1 to Level 3. Some require external interfaces and others are integrated with the application.

When I mentioned aging inventory in a previous Newsletter it made me think of how frustrating it was in the past not to have a clean solution for product aging. I'm happy to report our recent acquisition has provided us with that solution, but let’s focus on aging and how it is done. We will discuss the multiple levels of “aging” and how they can be implemented in your business.

Like our subject says we won’t get political, but in my reading I came across an excellent article about the ICE (Immigration and Customs Enforcement) raid on a plant in Morristown, Tennessee. We have spoken about this before in reference to The Liabilities of Undocumented Labor?  That was 10 years ago, some things never change.

"Our customers like the clean label with the clearly readable weight." ... Last week's discussion about Traceability vs Lot Control had me thinking about labels and the surprisingly high number of times I've heard my clients say their customers had positive feedback about their new labeling.

In the food industry the terms traceability and lot control are often used interchangeably, and often the expectations of our customers and readers blur the boundaries between them. Today we will identify the differences and some of the intricacies of using one or both.  In today's warehouse barcoding is by far the most efficient way to implement lot control or traceability so we’ll focus on bar code solutions (though manual work arounds for traceability do exist.)

As we talked about two years ago we serve a lot processors in our market.  Whether it is fish, beef, pork or poultry as soon as you touch a knife to a product money can be lost or gained. Reviewing the Cutter's Dilemma seemed appropriate after attending the Seafood Show and seeing that a lot of small to mid-sized guys just aren't getting their costs right or their yields.

Food Connex joined our new sister company Seasoft in their booth at The North American Seafood Show from March 11th to the 13th.  Food Connex was founded in the protein business, and we have several seafood companies as customers, but this was my first show exclusively for the seafood industry.  Today we will discuss some of the parrallels and differences between the land and marine based protein markets.

Issue 636 - Is that really meat?

We have spent a lot of energy over the years talking about transformation and taking advantage of opportunities. In February we touched on movement in the Plant-based Protein market. Well time to get the latest update on the financial side of that business and how it is penetrating the current businesses you sell to.

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