Doing inventory and getting it to balance is a challenge. We have done many newsletters on inventory management and the value it brings to your bottom line. Today as a “back to basics" discussion we will re-visit the best practices that have the most impact on your business.

 

 

We monitored the progress of mandatory Country Of Origin Labeling (COOL) for pork, beef and related muscle meats sold at retail from the rule's birth to death. We also discussed the World Trade Organization (WTO) wanting to show the whole life of the animal as it moved from country to country. Let’s get up to speed on where we are at with all those rules that cost more money at the check out counter.

 

 Before getting into today's newsletter focusing on the changing rules of Organic. I would like to take a moment to congratulate NJ for being named Best Food State by Saveur Magazine. Most of my users are in NJ and I have eaten in most of the places they have mentioned. For my readers who travel out East don’t forget to try a few of the places they recommend.  Portuguese in Newark, Corned Beef in Edison and Antonio Mozzarella in Wegman’s all great places from a great state.

 

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.

Getting like the Gold Rush. - Issue 625 of Food Connex News

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.

Read more ...