Meat Marketing Series: Inventory Management Through Buffers

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February 20, 2017 - Author: Nick McCann,

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

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.

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Related Topic Areas

Michigan Food Hub Learning and Innovation Network, Michigan Good Food Charter, Michigan Meat Network


Authors

Noel Bielaczyc

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


For more information visit:

Center for Regional Food Systems

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