Yearly Archives: 2020

Insight Into The Processes Of Your Warehouse In 5 Steps

A smoothly running logistics process is important for both customer and supplier. The processes that take place in a warehouse are an important and determining part of this. Process optimization in your warehouse can ensure better coordination within the entire chain. Finding bottlenecks is not so much a difficult task, but gaining insight into warehouse processes proves to be a challenge in practice. In the 5 steps in this blog, we take you to insight into the processes of your warehouse.

Insight into warehouse processes provides company-wide benefits

Often there is only moderate insight into the processes that take place within the warehouse. This is a real shame, because this insight can bring countless benefits to your warehouse. Not only does insight into warehouse processes result in cost savings, it also affects the satisfaction of your customers. The speed you can achieve with this insight can even become your competitive advantage . In addition, mapping warehouse processes can support you in measuring, improving and realizing your business goals.

Insight into warehouse processes is also required for successful cooperation throughout the entire chain. It is the starting point for identifying (upcoming) problems. By finding and eliminating bottlenecks, you can better tailor your production to your suppliers and customers. As a warehouse owner, if you want a pleasant chain cooperation, this starts with your own warehouse.

Insight into warehouse processes can yield significant savings and is the basis for good chain cooperation. But why then do many warehouse keepers pass up opportunities? The challenge lies not in improving processes, but in gaining insight. In practice, this turns out to be a complex, time-consuming task. Warehouse owners do not know where to start and have no idea where to get the time.

We have set up a step-by-step plan to help you, as a warehouse owner, a step further and to gain insight into your warehouse process a little less time-consuming. This way you can still achieve the benefits of transparent processes with more knowledge and in less time.

How to gain insight

Now that you know the benefits, you can really get started. And we do this on the basis of five steps:

Step 1: From inbound, storage and outbound to concrete activities

The first step to gain insight into the processes of your warehouse is to translate inbound, storage and outbound into concrete activities. Map out which activities are actually carried out in your warehouse.

It is wise to schedule a meeting with every person who understands these activities and who is responsible for results. In this way you increase the chance of a complete picture of the activities. Don’t forget to include operational employees as well; they really are in the field.

Step 2: Determine which flows are running through your warehouse

The second step is to determine the flows that run through your warehouse. These flows include both traffic and goods flows. This concerns goods, means of transport, personnel and visitors. Consider, for example, the walking routes of your warehouse employees and the movement of goods that takes place in the warehouse.

Do you have a restaurant? 5 tips to control your inventory

Restaurant is a sector in which there is a lot of competition, especially in large cities or tourist centers. So it is essential to stay ahead on issues such as the concept, the menu, or the service; and be impeccable in operation. At this point, we have to mention what specialists call “the backbone” of every gastronomic business: inventory management.

On it depend not only on the costs and profitability of a restaurant but the quality of the dishes, respect for hygiene and food safety standards. This is why it is so important that you know and execute the best practices for inventory management. These are the five most important.

 

Keep an automated record

The first step is to strictly control what enters and leaves the winery so that supplies are never lacking, decrease losses, and improve profitability. The good news is that today there are very accessible and easy-to-use technological tools.

Keep the cellar in order

It seems obvious, but this is one of the main reasons for the inefficiency in the management of inputs. Considering that you work with perishable products, you do not need a very large space, but it does allow the mobility of two or three people. As for the furniture, it installs multi-level shelves, an industrial refrigerator, and, if necessary, a freezer and a space for wines and drinks. Dedicate a special area for cleaning supplies.

Control supply daily

Having the necessary supplies is essential for a restaurant to provide good service and control costs. One of the inefficient practices into which many entrepreneurs fall is to go out and buy at the last minute and at a retail price in a store or market in the neighborhood. Analyze the mobility of your inventory, take seasonality into account and start by applying one of the basic supply rules for the most experienced restaurateurs: perishables (fruits, vegetables, meats, eggs, and dairy) are bought every day, and groceries (e.g., flour, sugar, canned goods, and condiments), weekly.

Decrease waste

The waste of supplies is one of the main causes of the low profitability of a gastronomic establishment. To avoid this, check the operation of refrigerators and freezers to make sure they keep food fresh. Periodically check the expiration date of the raw material, and place the products that were purchased the longest in front of the shelves, so that they are the first to be used. Another important point is to check the condition of the merchandise when purchasing or receiving it at the warehouse.  

Establish and respect strict hygiene and safety protocols

Place protection mechanisms for doors, windows, and other accesses; spray safely every month by hiring professionals. It also prevents the accumulation of garbage, dust, and elements that undermine the cleanliness and order of the space. To prevent theft and delegates control of the warehouse to no more than two people and install video cameras in strategic areas of the premises to prevent inappropriate behavior by employees.