You're dealing with perishable inventory and slow production. How can you minimize waste effectively?
Facing the challenge of excess stock and sluggish output? Share your strategies for reducing waste without sacrificing efficiency.
You're dealing with perishable inventory and slow production. How can you minimize waste effectively?
Facing the challenge of excess stock and sluggish output? Share your strategies for reducing waste without sacrificing efficiency.
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â— Follow ???????? rule. (First In, First Out). â— It is a system for storing & rotating food. â— In FIFO, the food that has been in storage the longest (?????????? ????) should be the next food used (?????????? ??????). â— This rotation prevents mold & pathogen growth, keeping food fresher. ?? ?????? ???? ???? ?????????? ???? ?? ?? ???????????? ??????-???? ?????????? ? Mark all food in refrigerators, freezers, and storage with a use-by date. ?? ?????????? ?????? ???????? ???????? ???????????????? ? Keep packages of the same food in one area. ? This organization makes finding food easier & reduces the time to stock items. ?? ?????????????? ?????????? ???????? ???? ?????????? ? Newer food should be put behind older food.
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First, improve inventory management by implementing a just-in-time ordering system to align stock levels with actual demand, reducing the risk of overstocking. Monitor expiration dates closely and rotate stock using the “first-in, first-out†(FIFO) method to prioritize older items. Additionally, streamline production processes by forecasting demand more accurately and adjusting production schedules accordingly. You can also repurpose ingredients creatively in other menu items or daily specials to avoid waste. These steps will help ensure efficient use of perishable items while minimizing loss.
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?????????????? ?????????????? ???? ???????????????? ???? ???????????????????? ??????????..???? ?? ?????????????????????? ?????????????? → ???? ◠Store items like dairy, meat, & fresh produce at temperatures 0°C–5°C to slow bacterial growth. ◠For long-term storage, freeze products at -18°C or lower to inhibit bacterial activity. ?? ???????????????? ?????????????? → ???? ◠Adjust humidity levels to match the specific requirements of different perishable items. ?? ???????? → ?? ?? ◠Apply the FIFO system to ensure older items are used before newer ones, reducing the risk of spoilage. ?? ???????????? ?????????????????? → ?? ?? ◠Use suitable packaging materials to extend shelf life & protect items from environmental factors.
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