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How Food Manufacturers Can Reduce Waste and Save Money with ERP



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Abstract


The reduction of food waste was a top food industry trend of 2014, and will continue to be for many years. However, for food manufacturers there is an additional motivation: wasted food means inefficiency, higher overhead, and reduced profits.

The key to reducing waste is first to pinpoint the biggest perpetrators:

  • Expiration and spoilage of ingredients
  • Overstocking
  • Cross-contamination
  • Production loss

The core of food waste problems is often a lack of effective tracking. To learn how Sage ERPX3 can maximize inventory efficiency and reduce spoilage and expiration, download this free whitepaper today!