Meat Marketing Series: Inventory Management Through Buffers

Meat Marketing Series: Inventory Management Through Buffers

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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

Meat Marketing Series: Inventory Management Through Buffers

 

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.

Author(s): Nick McCann, Noel Bielaczyc
Date: February 20, 2017

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