Fresh Food & Cold Chain Industry

Fresh Food & Cold Chain Challenges

• Pallet volumes

  Store restocking requires fast pallet turnover.

• SKU swings

  Seasonality and new ranges strain material flows.

• Temperature zones

  Operations span ambient, chilled and frozen zones.

• Frequent restocking

  Fast-moving SKUs need accurate replenishment.

• Freshness and shelf life

  Long dwell times increase spoilage risks.

• Picking accuracy

  Small picking errors can create waste.

1. 01 / 10

   Inbound

   Batch, expiry and zone.

   Record batch, expiry and temperature-zone information at inbound receiving.

2. 02 / 10

   Zone putaway

   Ambient, chilled and frozen.

   Route goods into the appropriate ambient, chilled or frozen storage zone.

3. 03 / 10

   Piece / case / pallet

   All-unit picking.

   Support picking in pieces, cases and full pallets.

4. 04 / 10

   Channel sorting

   B2B and DTC together.

   Sort goods for B2B and direct-to-consumer channels.

5. 05 / 10

   Cross-zone moves

   No repacking.

   Coordinate movements between zones without repacking, subject to product handling requirements.

6. 06 / 10

   Shelf restocking

   At stock threshold.

   Trigger shelf replenishment when stock reaches the configured threshold.

7. 07 / 10

   Batch / wave pick

   Merge similar orders.

   Group similar orders into batches or waves for picking.

8. 08 / 10

   Consolidate

   Mix storage types.

   Consolidate goods picked from different storage types.

9. 09 / 10

   Outbound stage

   By route and store.

   Stage outgoing goods according to delivery route and store.

10. 10 / 10

    Returns / restock

    After inspection.

    Inspect returned goods before routing eligible stock for restocking.