Operations

Running the distribution floor and the order desk.

Practical articles on order entry, standing orders, returns, case breaks and the daily rhythm of a food distribution business.

The case-break workflow: what to track, what to skip

Breaking cases is routine in foodservice. Here is what to record at each break, what helps, and what mostly slows the dock down.

How to replace the once-a-year warehouse shutdown with small, regular counts that keep your stock records right all year.

When a customer refuses a case at delivery, the driver can record what happened so the office can settle the credit with the facts.

Skip the thirty-page weekly pack. Five numbers, read in a few minutes, that tell an owner where to act this week.

A four-step method for cutting order-entry and picking errors, starting with an honest count of the errors you have today.

Many foodservice customers buy the same things every week. Here is how to set up standing orders that stay accurate and priced right.

Manual order entry costs you in time, errors, pricing and visibility. Here is how to measure each one in your own business.