Latest / The Operator's Manual with Fexingo: Daily Decisions, Tactical Wins, and Business Execution
How One Grocery Chain Cut Spoilage 50 Percent With One Ordering Change
In this episode of The Operator's Manual, Lucas and Luna examine how a mid-sized Midwest grocery chain cut perishable spoilage by more than 50 percent through a single change to its ordering system: switching from weekly to daily demand forecasts and tying them to real-time inventory sensors. They walk through the operational trigger, the cultural resistance inside store teams, and the surprising side effect — a 12 percent rise in full-price sales on high-margin items. The episode includes specific numbers on shrink reduction, labor hours reclaimed from manual counts, and the payback…
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