Sun.Aug 11, 2019

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[Video] Macro Growth of Micro Supply Chains

Talking Logistics

Todd Bernitt, VP of Managed Services at Robinson Fresh, a division of C.H. Robinson, discusses the impact e-commerce is having on grocery retail and perishable supply chains. Podcast version (click to play): The post [Video] Macro Growth of Micro Supply Chains appeared first on Talking Logistics with Adrian Gonzalez. Todd Bernitt, VP of Managed Services at Robinson Fresh, a division of C.H.

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Global Supply Chain News on Did Container Carriers Overshoot Optimal Megaship Design

Supply Chain Digest

Market Changes and Other Factors Mean 18,000 or more TEU Ships May not Make Sense, but Lots of them on Water Now

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White Glove Delivery: The Challenge of Meeting Consumer Expectations

Stord

Monday, August 12, 2019 White glove is a service offering for shipments that require special care during delivery. These shipments are handled by specialized professionals, are loaded into the truck with additional care and may be directly delivered and assembled at their point of use. It’s not a service that’s easily executed, but an increasing number of carriers and 3PLs are offering it anyway.

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Cashflow Calculator Now Available

StockTrim

If you're after a very quick assessment (about 15 seconds!) of how much cashflow you may have tied up in overstocks please click this link [link].

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Reducing Global Lead Times To Improve Customer Experience At Becton Dickinson

Product lead time is crucial in the life sciences industry and represents a key consideration for customers’ purchasing decisions. For this reason, BD Biosciences aimed to optimize its global supply and distribution network to reduce delivery lead time to customers and optimize its global inventory. How was BD Biosciences successful in reducing global distribution lead times between 30% and 60% in addition to: Increasing agility to prioritize urgent and ad-hoc customer requests Increasing global

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How to Overcome 5 Challenges of Restaurant Inventory Control

Unleashed

Controlling and monitoring inventory stock is an ongoing challenge for may restaurant owners. Properly managing your restaurant inventory is, however, crucial to the financial and operational functions of the restaurant from the perspective of waste reduction and controlling your food costs. May restauranteurs find inventory stocktaking to be a time-consuming and tedious task but getting it right is essential to addressing the following challenges: 1.Tracking restaurant inventory. ?