You're facing surplus seasonal inventory. How can you prevent heavy losses?

D'après mon expérience, prolonger la durée de conservation quand le produit le permet est toujours un plus. Quand on dispose plusieurs catégories de produits, passer d'un produit frais à un produit sec et/ou surgelé peut être une solution. Pour celà il faut l'anticiper avant même le lancement du produit saisonnier. Il y a également la possibilité de pousser la dlc/ddm au maximum des critères et de négocier l'absence de contrat date avec le client sur un volume bloqué.

Increasing shelf life when possible is a plus. Switching from fresh to dry and/or frozen products can help when you have multiple product categories. This must be expected before the seasonal product launch. Pushing dlc/ddm above the maximum criterion and negotiating the customer's lack of an expiration date on an insufficient volume are also options.

To manage seasonal surplus effectively in food production, employ strategies such as advanced preservation, value-added conversion, and supply chain optimisation. Implement targeted promotions, diversify sales channels, and form strategic partnerships for surplus redistribution. Additionally, use predictive analytics for accurate demand forecasting, ensuring efficient inventory management and minimal waste.

Creating value-added products not only helps manage surplus but also adds a strategic edge to your operations. For example, at Natturz Bio Kontrol, we’ve utilized excess okara from our soy milk production to create other vegan products that complement our product line and appeal to new customer segments. Additionally, we repurposed leftover ingredients from pilot-scale formulations into new flavor profiles for a broader product range, enhancing both efficiency and market presence. This approach not only minimizes waste but also opens up additional revenue streams and diversifies product offerings, demonstrating a creative and resourceful mindset in food technology.

Donating excess inventory is a win-win for both the community and your company. For instance, if you have surplus ingredients from your production process, donating them to local food banks or shelters not only helps those in need but also positively impacts your company's image as a socially responsible organization. Additionally arrangements for leftover raw materials to be donated to community kitchens, which provides a tangible benefit to local families while supporting our sustainability goals. Always verify that donations meet safety standards and consult with a tax advisor about potential deductions for charitable contributions.

If you have extra seasonal stock like Diwali sweets, consider a "Buy One, Get One Free" offer. For example, give a free box of gulab jamun with every purchase of a box of kaju katli. This helps clear out the extra sweets quickly and attracts new customers who might return for more. Share the promotion on social media and with local community groups to spread the word. Ensure the deal still covers your costs, and keep an eye on sales to adjust your strategy and avoid excess stock next season.

You: I've got way too much seasonal inventory. What should I do to avoid taking a big hit? Me: Try selling it to other businesses at a discount! If you have extra mango pulp left after summer, for example, hit up local bakeries, ice cream shops, or juice bars that might need it. You could even reach out to restaurants or caterers who might buy in bulk. It's a great way to clear out stock and make some cash instead of letting it go to waste. Plus, you might build some great business relationships for future deals. Just make sure you're still covering your costs!

To avoid extra stock in the future, figure out what went wrong. For example, if you have too many frozen parathas, check if you ordered too much. Use better tools to predict what you'll need. Maybe try offering new products, like different frozen snacks, to attract more customers. Also, use software to keep track of your stock. Regularly review and adjust these practices to better match production with what people actually want.