Meat Marketing Series: Inventory Management Through Buffers

February 20, 2017

Inventory management is a key factor in building any meat business, and buffering inventory is a simple way for small businesses to make inventory decisions that can lead to increased revenue, better return on investment, and lower operating costs.

In this guide, you will find:

  • A discussion of the prerequisites for a successful inventory management strategy
  • A definition of the concept of buffering
  • A step-by-step explanation of buffering
  • An example of buffered inventory management in practice

This guide is authored by:

  • Nick McCann, Good Food Fund Value Chain Specialist, MSU Center for Regional Food Systems
  • Noel Bielaczyc, Value Chain Specialist, MSU Center for Regional Food Systems

Meat Marketing Series: Inventory Management Through Buffers

 

This publication was produced with the support of the United States Department of Agriculture’s, Agriculture and Food Research Initiative (USDA AFRI), AFRI award number 2014-68006-21870.

 


Related Topic Areas

Livestock Work Group, Michigan Good Food Charter, Michigan Food Hub Learning and Innovation Network, Michigan Meat Network


Noel Bielaczyc

Noel Bielaczyc
517-432-0093
bielacz1@msu.edu

Nicholas McCann

Nicholas McCann
517-355-6456
nemccann@msu.edu


For more information visit:

Center for Regional Food Systems

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