Cost to Serve: how to calculate, optimize and increase the profitability of your supply chain

Inventory Management in Food and Beverage Companies: Efficient Strategies to Reduce Costs and Increase Agility

Inventory management in food and beverage companies requires efficient strategies to deal with perishability, seasonality and high logistical complexity. The use of practices such as FIFO and FEFO, demand planning with data and AI, supply chain integration and technologies such as ERP, IoT and blockchain makes it possible to reduce losses, optimize shelf life and increase agility. With this, companies achieve greater predictability, cost reduction and regulatory compliance, turning inventory management into a competitive advantage.

Productivity in fresh food: the role of integrated planning in reducing costs

Integrated planning increases productivity and reduces costs in the fresh food chain, ensuring efficiency and competitiveness.

How Lead Time Impacts Service Level and Customer Service

The article explains how lead time affects costs, service level and customer satisfaction, and presents practices to reduce it and optimize the supply chain.

Shelf Life Management: how to anticipate or postpone deliveries with more logistical intelligence

Sustainable Business Decisions at PCP: good practices for the industry of the future

BOM (Bill of Materials): How to Structure and Improve Production Management