Optimizing Beverage Production Lines: Exploring Sistering and Cousining
Our last blog “Strategies for Reducing Inventory: Key Considerations by Type and Process” examined ways to reduce inventory in four key categories. In this shorter entry, we will describe two related concepts that beverage companies can use to optimize a production schedule on a single line as well as across lines. In the beverage industry, […]
Strategies for Reducing Inventory: Key Considerations by Type and Process
In our last blog, “Inventory Fundamentals: Understanding Four Essential Types” we made a deep dive into inventory types, so now we will explore steps that can be taken to reduce stock levels for each of these inventory types. We’ll describe various methods that can be employed to reduce the amount of stock that is held; […]
Inventory Fundamentals: Understanding Four Essential Types
In my last blog ”Unpacking Dual Challenges: Product Proliferation and Other Operational Realities in the Beverage Industry”, we examined product proliferation in the beverage industry and proposed a few questions that should always be asked when making supply chain-related decisions. In this entry, we will review four inventory categories and the business rationales for holding […]