Expired Food

​​Top 5 Mistakes in Demand Forecasting

Inventory levels are the key to any retail grocer’s success. Controlling perishable losses and out of stock delays is easier with demand forecasting, yet transition to new technologies and data-driven methods of inventory control can be costly if not properly implemented. Here are the top five mistakes made by retailers undergoing a transition to a demand forecasting inventory operations model.

​Loss Prevention: Unsaleables Causes and Solutions, Part 1

According to GENCO, unsaleables are products that are removed from the primary distribution channel. Although each has unique characteristics, unsaleable products can include customer returns, expired products, OS&D (over, shorts & damages), spoils, outdates, exceptions, warehouse damages, and deductions.

​Reducing Damaged Product Within Unsaleables

When it comes to unsaleables, there are several factors that can contribute to the overall numbers. One area in particular that can result in unsaleables is damaged products. According to FMI, the average annual sales for a supermarket—based on a weekly average sale of $516,727—is roughly $26,869,804. Within these numbers, the average percentage of unsaleable for a store is 2.7 percent with 4 percent of that margin directly resulting from damaged goods.

10 Points of Interest in Complying With the New FSMA Rules

The Food Safety Modernization Act (FSMA) “final rule”, with respect to Foreign Supplier Verification Programs (FSVP), is a means of the US Food and Drug Administration to regulate the human and animal food imports of international importers.

​5 Ways to Reduce Shrink in the Grocery Store

Those who are in the grocery store industry know that shrink is one of the leading causes of profit loss. Shrink is the difference between profits that should have been made versus profits that were actually made. Many inexperienced grocery store owners or managers end up dealing with hefty profit losses because they are ordering the wrong amounts of inventory or the wrong products in general. 

Metcalfe’s Partners With Stop Waste Together

Metcalfe’s Market, with stores in Madison and Wauwatosa, has become the first official partner of Stop Waste Together in an effort to prevent food waste created by expired products from grocery shelves. Through this partnership with Stop Waste Together, Metcalfe’s is taking aim at doing their part to reduce the $165 billion worth of food…

​How Discontinued Items Lead To Expired Shrink

Shelf space can certainly be considered one of the most valuable assets a supermarket has. What you do with the space you have has long-term impacts on sales and profitability. It’s no wonder that assortment management is a hot topic in the industry, and a major function of this role is discontinuing slow-moving products. However,…

​FDA Makes Changes to Nutrition Facts Panel

The U.S. Food and Drug Administration (FDA) has made significant changes to the nutrition facts panel (NFP) nationwide. This large-scale revision to the labels of nutritional and supplemental facts panels, both in regards to the design and informational content, signifies the first such move since the guidelines were first put in place nearly 20 years…

​Reading Food Expiration Date Codes Effectively

Expiration dates can be hard to locate on a product and even more challenging to decipher. Currently, the United States does not have a regulated or standard system for coding expiration dates on food, except for those on baby food and infant formula. All other dates and codes are added voluntarily by manufacturers. There are…

​How to Eliminate Grocery Store Shrink

Grocery store shrinkage, or shrink, is a term that refers to the loss of inventory. According to a 2011 study by the FMI and The Retail Control Group, 64% of shrinkage can be blamed on lack of training, inadequate practices, and inefficient store operations. Only 36% of shrinkage is the result of dishonest behavior and…

Download Success Snapshot Sign up and see how Date Check Pro helped Metcalfe's Markets.