The loss control in fresh food operation fundamentally reflects the overall management level of the fresh food area. A good management team is good at finding problems, discovering them, analyzing them and solving them, so how can we better control the fresh food loss?
For fresh loss, the whole process control should be started.
Take the whole process of vegetable loss, we used to see its loss is in the last link, when those who do not sell and bad vegetables are thrown away, when the rotten vegetable skin is stripped by us, when the vegetables due to water evaporation or portion control is not strict and loss, when the vegetables are not sold in a timely manner or poor storage, the quality of its rapid decline and finally had to sell at a discount and cause loss, when we see these Loss link and one by one to take measures to reduce the loss, we are likely to find that the loss will rise and fall, here down there up, there down here up again, it seems that the total loss of vegetables always can not be controlled.
However, when we consider how to control the cost and loss of vegetables from the whole process, we will think about how to control the cost of vegetables from the source of picking, including the classification of picking, packaging tools used in packaging, how to keep fresh, how to preserve, how to transport, how to minimize the number of backward, how to shorten the time from picking to consumer purchase, how to transport to ensure the quality of vegetables How to ensure the quality and weight of the vegetables, how to take care of the vegetables in the sales process, how to sell at a reasonable and timely discount, how to replenish the vegetables in a timely manner, how to store vegetables at a low temperature after they enter the market to ensure the quality of the vegetables, how to ensure the supply on the same day and at the same time to dispose of the end products in a timely manner, and not to cause large losses, how to reasonably Pricing, both to pull the sales of the vegetables themselves, but also to pull the sales of the entire store, and so on.
When we consider the cost and loss caused by vegetable operation from the whole process of vegetable operation, we coordinate the measures of each stage organically to find a solution to achieve the lowest loss, which is what we call effective loss control from the height of the whole process.
In the operation and management of fresh food, managers at all levels should have a more objective understanding of the occurrence and control of fresh food loss, loss control should be grasped but not taken to extremes, so it is recommended that the concept of correct treatment of loss be established from the following points.
1, the correct assessment of the ratio of reasonable consumption of each type of goods, too much loss is too little is not normal, too much loss will directly affect the company’s profitability, too low then it is possible that we have a larger problem in the operation, probably because we lose turnover as a consequence, and so on. To maintain a reasonable loss ratio for each category, in order to achieve success in sales and profits.
2, loss control can not reduce product quality standards in exchange for the price, in some supermarkets fresh food business will be expired goods recycling repackaging and re-sales, so perhaps in the short term a little sweet, loss of small, large profits, but if the sale of these goods out of poisoning will be more than worth the loss, even if there is no accident, customers buy home to find something bad then directly thrown away, but he will come back to buy you here! Will he come back to buy from you again? Our loss is the long-term interests of the company’s reputation in exchange for a short period of profit, which is a matter of picking sesame seeds and losing the watermelon.
3, do not be afraid of losses, learn from the lessons learned each time, fresh food management is the need to face with enough patience, pay attention to the details of the work, find out where the problem is, actively improve ways and means to implement the focus, regular checks, with this mentality, any problem will be solved.
Only when we continuously improve the details of fresh food management and learn to accumulate technical experience in processing and preservation of each commodity, we can gradually and effectively control the loss from the whole process, so that we can have better sales and profits.
Post time: Apr-13-2023
