Food Manufacturing

Current challenges facing the food manufacturing industry

Best before date management

In food management, expiration dates vary for each item. Because the changeover time and labor required for each item differ, idle time occurs between processes when using a line production method. Therefore, when considering processing time, there is a discrepancy between the expected production volume and the shipping volume, and the cost-effectiveness is not good.

Weight conversion support

When converting food by weight, the weight of each individual item is not precisely determined. Therefore, it is necessary to inspect and process the weight and quantity when arriving and shipping. Similarly, the selling price is based on weight. In other words, it is difficult to compile data and work efficiently.

Cost and inventory control

In food management, there are solid and liquid items, and it is very difficult to manage each of them. Therefore, if you continue to procure without being able to grasp the inventory quantity, you will end up with excess inventory and your cash flow will worsen. For this reason, it is necessary to link the inventory quantity and the procurement quantity.

Three benefits of implementing ERP

Optimizing processing time through cell production

By creating a process plan for each cell in the food production line, we can prevent yield loss. By introducing APS planning, it is possible to view information related to procurement, production, outsourcing, and transportation. In addition, it is possible to visualize stockouts and excess inventory, optimizing business efficiency.

Support for weights and measures conversion

By implementing ERP, it is possible to calculate the conversion rate using a combination of unit number and product number. This makes it possible to accurately manage items even if the number of pieces and weight are not consistent.

Inventory optimization to increase profit margins

By implementing ERP, the process for each item can be visualized, eliminating food waste and optimizing purchasing costs, which results in improved profit margins.

The benefits of implementation in numbers

Waste loss reduced by 80%

Reduce waste by planning and procuring products with expiration dates in mind

Purchase costs reduced by 50%

When purchasing food ingredients, the recipe and purchasing unit management are not always the same, so unit conversion is required for each ingredient and supplier . By calculating the usage fee using unit conversion, unnecessary purchases can be reduced.