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.

You may have heard about KFC running out of chicken in the UK.  Unlike Chipotle's earlier problems here in the US the concern wasn't food-safety, it was pure logistics.  A new carrier (DHL) wasn't making the deliveries on time.  That got me thinking about trucking here in the US and the shortage of truck drivers we are experiencing.

 

Several years ago we discussed the disruptive and transformational parallels of change and the degree of change is not slowing down for a moment. I talk to food guys every day after all it’s what I do and am very sensitive to change. As we deliver our services we are “change agents.” Today we’ll address that from a different perspective and hopefully see what my readership thinks.

Last week we reviewed the complex concept of TCO (Total Cost of Ownership). We’d like to take the complexity down a notch and look at a recast of our News Letter done 13 years ago. Remember if you keep it simple you have a better chance of getting it right.

 

Issue 643 - Blocking and Tackling Revisited

I have decided to get away from all this technology discussion and dust off the archives from 11 years ago in the interest of getting back to basics. My longtime readers remember about blocking and tackling, Vince Lomabardi taught us what that meant. Making more bottom line profit is about the basics.

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