Is this really a serious post? If it is inventory control isn't your problem. This sounds like a question for a shameless plug. If this is serious then you have serious problems. Spoilage is an issue but should never be a problem. Just my opinion not to insult anyone ..... I would fire the whole company and get out of vending.Hi everyone,
I work with a vending company, and we have tried a couple pieces of software to help with our vending, one is called dynamic scheduling and the other is called a merchandiser. The Dynamic Scheduling let's us get a good estimate of what is in the machines at each location based on average days sales (ADS) and when we should send our driver there, resulting in more sales and less visits and we were able to know a work day off each driver. The merchandiser is to help us look at each machine and set the pars properly so we do not have a lot of spoilage.
But we seems to be having an issue with spoilage still, it could be a multitude of reasons, to include our sandwich machines. At times we double up on products then they spoil out, other times we just cant get things to pan out right it and too many line are sold out with little money in the machine. In my point of view, when we first started merchandising, our drivers were ok with it, then it got annoying, now they seem a little unsure due to so many changes.
I am not sure if it is an issue with the software (bugs maybe?) or how we are going about it. For example, we have one driver that services a place that gets very busy during the holiday season and the system show products selling more than they actually are so we up the pars so he doesn't have to go there daily, he comes back and says that they didnt need to go up and/or he doesnt fill the product up.
Anyone got any suggestions or want to share ideas on how they keep their spoilage down and their sales up?
Thanks,
Brian
Vend1ng