How do you track inventory in a meat market?
100 hog sides come in and weigh anywhere from 50-80lbs each. The butcher separates the bacon, tenderloin, ribs, etc. . . The meat is packed by PLU and sold by the lb with a Hobart Scale. The random weight UPC is scanned at the register. Somewhere in the mix, an employee decides to take a box of ribs home. . .Am I dreaming, or is there a good way to track the inventory?
David
We run a meat department as a part of our operation and I've been asking myself this same question for a while now. From what I've seen, I don't believe that RMS has any built in functionality that is very useful in tracking inventory for a meat department.
The best idea I've been able to come up with so far is to develop a spreadsheet that calculates the expected yield of all your subcomponents. For instance using information from cut tests, or by tracking historic yields, set up the spread sheet so that you can enter a total weight for the hog sides and the expected yield of bacon, ribs, etc. is then calculated. Create a purchase order in RMS to recieve these quantities of rib, bacon, etc.
To root out shrink, use physical inventory counts and watch your delta percentages to make sure they stay within a certain range.
I'd be grateful to hear of any alternate approaches.
James B.
"Derek" wrote:
You would have to shell out some large coins to get some software that has these features. That is like industry specific software features. It would be very costly to add this to RMS. But with enough money, I don't doubt someone could create and add-in that at least did the math part to reduce for shrink. So you would key in a side window your purchase amount and then the trimmings etc weight and this would update the database for thus. mt
What you do is to control the inventory from the whole side.
- Then you sell all the part items as assemblies, in all cases the assembly item is made of 1 item. Thisallows you to have differentprices for selling as well as descriptions. Additionnaly every time one is sold itis the side of beef or pork thatis being deducted.
to control stock you addup the total of allparts that should add up to the the remaining whole side.
Afshin Alikhani [ snipped-for-privacy@retailrealm.co.uk
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