Over the holidays, nearly 165 million consumers across the United States will buy food and beverages to celebrate the season. Since produce and fresh ingredients are crucial for holiday meals, safely transporting these temperature-sensitive items, delivering them on time and in full, and keeping them freshly stocked on store shelves is vitally important for retailers. These, combined with holiday deadlines, present unique challenges for the logistics industry. » Read More
In my last blog, I talked about how consumer demands for a larger and more immediate selection of products are forcing retail businesses to become supply chain professionals.
Last December, the electronic logging device (ELD) mandate went into effect for the broader carrier community, marking a change in how professional truck drivers and commercial motor carriers log hours of service (HOS). The federal ELD mandate, which states that fleets previously using paper logbooks needed to equip their trucks with ELDs, went into full enforcement—which includes issuing non-compliant drivers with out-of-service citations—on April 1, 2018, with the exception of a limited 90-day waiver for the transportation of agricultural commodities that remains in effect until June 18. » Read More
Digging into Fresh Food Supply Chains: Trends, Challenges, and Best Practices | Transportfolio
When I head into a store or restaurant, I can’t help but think about all of the behind-the-scenes work it took to get the products I use every day onto the shelves or plate in front of me. Accessibility to the items we consume is the result of the complex processes of the fresh food supply chain—safely, efficiently moving product from fields to shelves—all orchestrated by supply chain professionals around the world.
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Not having certain products delivered to your store in time for key sales windows can be a major blow to your bottom line. Not only do you miss out on large numbers of sales, but you also disappoint customers and cause them to find what they need at a competitor’s store instead.
Thus, you work hard to avoid this situation and probably put a lot of energy into inventory forecasts and designing your supply chain accordingly. However, whether your plan is highly detailed or a one size fits all approach, it’s critical to consider how unique products and transportation requirements could cause hiccups in your supply chain.
Is Your Fresh Supply Chain Ready for the Holiday Surge? | C.H. Robinson
The holiday season is a time for traditions—especially when it comes to the food that’s prepared and served at family meals and festive gatherings. And with produce being a key ingredient in many of those treasured and favorite recipes, you might say that the food supply chain is an important part of the holiday season.
Delivering Flowers to the Nation for Valentine’s Day | Freshspective
Every Valentine’s Day, consumers head into stores to purchase flowers at a volume that is far higher than any other day of the year.
And, because they want to give their loved ones the freshest blooms possible, many Valentine’s Day floral purchases are made the day of—which means hundreds of stores around the country need to be prepared to have enough flowers on hand to meet their demand.
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Is Temperature Controlled LTL Right for Your Business?.Transportfolio
Whenever your product requires temperature controlled shipping, you’ll automatically add a layer of complexity to the job. Maintaining a cold chain from the beginning to the end requires a combination of collaboration and best practices. But ongoing changes to order size may start affecting your current strategy—if they haven’t already. Across all aspects of logistics, including temperature controlled less than truckload (LTL) shipments, order sizes are shrinking—sometimes rather dramatically.
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Categories: Temperature Controlled
Turn Your Perishable LTL from “Necessary Evil” to “Supply Chain Enabler”.Transportfolio
Every day, we talk to shippers and retailers about shipping produce and other perishable commodities in Frankly, most see these shipments as a painful, yet necessary evil that they must to do sell their products. But this doesn’t have to be the case. I’ve found that customers who shift their perishable LTL thought processes from transactional to planned discover eye-opening improvements throughout their supply chain.
It bothers me that poor cold chain management leads to so much fresh produce being thrown out before it even hits the shelf. During a TPA Supply Chain Conference presentation, I explained that it doesn’t have to be that way. You can use these 6 key concepts to build a better cold chain and reduce waste.
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