The emergence of the ad hoc food market is conducive to saving social resources, revitalizing corporate inventory, and reducing food waste.
On August 11, Xi Jinping, General Secretary of the Central Committee of the Communist Party of China, President of the State, and Chairman of the Central Military Commission gave important instructions to stop food waste. He pointed out that the phenomenon of food waste is shocking and distressing! "Who knows that Chinese food is hard." Despite the bumper harvest in my country's grain production year after year, we still need to be crisis aware of food security. The impact of the global new crown pneumonia epidemic this year has sounded the alarm for us.
Saving food is an obligation of every citizen of us. Last year, my country lost the WTO arbitration for "completing annual import quotas for corn, rice and other grains in accordance with WTO commitments." This year, the pressure on food imports due to trade wars and other factors is already heavy, and the situation is severe due to an epidemic.
The red line of arable land and the safety of staple food in our country is to ensure that the people can eat, not to ensure that everyone is extravagant and wasteful. In addition to calling on us as consumers to be routinely economical,
Is there any social mechanism to optimize social resources and indirectly promote resource conservation?
Have! This is the ad hoc food market!
According to statistics, the world’s annual waste of food is worth more than one trillion US dollars and weighs more than 1.3 billion tons, and impending food is an important part of it. As the name suggests, impending foods are foods that are approaching their expiration date. However, impending foods are not expired foods and do not have health risks. At most, foods with a short shelf life may affect the taste. Many foods have a longer shelf life, and in accordance with the regulations of the industrial and commercial bureaus of various regions, the critical period is also longer. Temporary food is good and cheap, with only 2-50% off the original price, which is very cost-effective.
The emergence of the temporary food market is conducive to saving social resources, revitalizing corporate inventory, and reducing food waste.
The shelf life monitoring and early warning of impending food
The shelf life of impending food is critical, according to the definition of the Industrial and Commercial Bureau:
If the shelf life is 1 year or longer, the critical period is 45 days before expiration; (such as canned food, candy, biscuits, etc.)
Mark the shelf life of 6 months-less than 1 year, the critical period is 20 days before expiration; (such as instant noodles, aseptic packaged milk juice, etc.)
If the shelf life is 90 days to less than half a year, the critical period is 15 days before expiration; (for example, some vacuum-packaged and refrigerated cooked food, instant rice, etc.)
If the shelf life is 30 days to less than 90 days, the critical period is 10 days before expiration; (such as some sterilized packaged meat products, fresh eggs, etc.)
If the shelf life is 16 days to less than 30 days, the critical period is 5 days before expiration; (such as yogurt, some snacks, etc.)
If the shelf life is less than 15 days, the critical period is 1-4 days before expiration. (Such as milk, live bacteria milk beverage, main food, unsterilized cooked food, unsterilized boxed soy products, etc.)
Between wholesale suppliers and retailers, in addition to timely notification at the time of delivery, they also need to notify the retailer to recycle the expired food on the day when the critical period expires for unified disposal and destruction. The process is:
1. Connect the e-commerce platform product list with the Smartbi intelligent analysis platform, including the product name, purchase batch, purchase time, inventory quantity, critical date, etc.;
2. When the wholesale supplier ships, enter the accounts with the retailer, including the product name, shipment batch, shipment time, shipment quantity, critical date, etc. Large wholesalers can connect the ERP system and Smartbi intelligent analysis platform to automatically refresh and read;
3. Set early warning rules for the "critical period date" in the Smartbi intelligent analysis platform;
4. Notify retailers to pay attention to the "Smartbi Intelligent Analysis" service number;
5. According to the early warning rules, the Smartbi intelligent analysis platform informs retailers to remove expired food from the shelves through the "Smartbi intelligent analysis" service number.
Turnover analysis of food at the end of the period
Due to the commodity characteristics of short-term critical period, impending food needs to be analyzed for turnover rate. The faster the turnover, the fewer expired foods that need to be disposed of, the lower the cost and the greater the net profit. However, if the inventory turnover days are less than the critical period days, it indicates that the supply is in short supply and the supplier should increase procurement efforts.
There are two calculation methods for the turnover rate (that is, the number of inventory turnover rates) with different pricing bases:
1. Cost-based inventory turnover rate, that is, the ratio between the company's cost of goods sold and the average inventory balance in a certain period of time. It reflects the liquidity of the company's current assets and is mainly used for liquidity analysis.
The calculation formula is: cost-based inventory turnover number = operating cost/average inventory balance = cost of goods sold
2. Inventory turnover rate based on income, that is, the ratio of business income to the average inventory balance in a certain period of time, is mainly used for profitability analysis.
The calculation formula is: Inventory turnover times based on income = operating income/average inventory balance
(Among them: average inventory balance = (opening inventory + ending inventory) / 2; ending inventory = current assets-quick assets = current liabilities × (current ratio-quick ratio); revenue-based inventory turnover times-cost-based inventory Turnover times = gross profit/average inventory balance)
The next retail outlet
For enterprises, temporary food is originally a burden caused by industrial surplus, and improper handling can also cause serious waste of social resources.
The special sale of temporary food is undoubtedly a redistribution of resources, which not only reduces the cost of products, but also makes up for market vacancies and harvests new consumer groups.
Especially today, when environmental protection and frugality are vigorously advocated, Temporary Food itself has a very good brand concept, and it can even be used as a charity product to solve the global hunger problem.
Therefore, whether it is from the perspective of the product itself or the market environment, the use of data analysis to rationally handle impending food is a new business opportunity for retail companies.