A WMS IS NOT JUST FOR CHRISTMAS – ESPECIALLY THIS YEAR!

This is the time of year when the majority of online retailers are going through their peak sales period in the run up to Christmas. During the pandemic and lockdown period almost every business with an ecommerce dimension saw sales peaks that were higher than anything they have ever encountered. And despite the fact the pandemic is probably behind us, growth in online sales have continued to soar. In any event, with events such as Halloween and Black Friday having driven sales this year, it is not hard to foresee that demand for online items will continue in the run up to the festive season.

To cope with this, advanced preparation and planning done beforehand will pay off. The systems and procedures you have put in place to handle significantly increased seasonal volumes should mean that even with temporary hired-in resource, things will still go relatively smoothly. Or will they?

Even before they experienced business during the pandemic, most online resellers could cite at least one experience of underestimating the impact of the festive season. And in order not to repeat that, a common practice is to hire in agency staff at a premium to help with the increased workload. On Christmas Eve, all being well, they can sit back and breathe a sigh of relief, knowing they have just about coped, once again.

And it is easy to see why, with the extra sales and profits potentially generated at Christmas, the short-term cost of the labour involved is easily justified. However, cost aside, using temporary labour at any time can bring problems. With greater awareness of the consequences of illness to others, staff are likely to take time off if they suffer from this year’s flu or another bout of Covid. That will inevitably put pressure on your existing operations but recruiting temporary replacements or adding short-term capacity over the peak season may not be easy.

Even if it is possible to recruit effectively, the main problem with temporary employees is user unfamiliarity. With even the best designed and implemented systems there is a minimum level of training needed for temporary staff to be able to function, even at a basic level. New staff will be well short of the experience and knowledge of regular staff, no matter how well you train them. They will not know the environment, the product, or the processes. So inevitably they will be less productive, absorb more supervisor time, and generate more errors which require correction and incur time and cost. They may also cost you a few lost sales, and some unwanted customer issues.

So, is there a solution to this? Is it possible to minimise the requirement for additional labour in the Christmas period and still meet order fulfilment targets? Well yes, there is, and it seems odd that many companies would rather have a heavy financial outlay on extra staff at Christmas than deploy an IT system that could lessen or potentially even eradicate the need for those staff.

The die is cast for this year, no doubt, but that does not mean things cannot be improved for the future. While some extra cost is always likely there are many ways that deploying the right IT system, particularly a warehouse management system (WMS), can help. This would not only reduce your seasonal expense, but also minimise your costs and boost productivity all year round.

To paraphrase a well-known expression: “A WMS is not just for Christmas.” Not only will it help you manage workloads and reduce excess labour costs at Christmas, it will bring joy all year round! A WMS is designed to manage your physical stock with optimum efficiency by using simple, efficient, and secure processes for all activities from receipt through to despatch. As these are largely system driven which will reduce reliance on staff knowledge, a particular benefit when using temporary labour.

A WMS will ensure that all the information you need about received goods is correctly recorded. It will then automatically instruct putaway to a system generated location, removing the need for staff to know where product is normally stored. When you receive an order, it will direct your pickers to the correct location to find the stock, taking into account any date or FIFO (first-in-first-out) rotation. It will then manage your pack and despatch process, ensuring you deliver the right product and quantity.

The benefits of using a WMS – accuracy, efficiency, productivity, and discipline – are magnified when you use the system in real-time with a dedicated app for handheld devices. This allows everything you do to be recorded in real-time, making your stock data accurate to the minute. It also means you can build in as much barcode verification as you need, trapping errors immediately and ensuring the complete accuracy of everything you receive, pick and despatch.

Having a WMS gives you a solid foundation of operational ‘best practice’ which can deliver even greater benefits at your seasonal peak. When you need extra staff, equipping them with an inexpensive handheld device reduces their training needs, so they can be effective almost immediately. As their work is system-directed and verified by real-time scanning, errors and supervisor intervention are cut to a minimum, allowing permanent staff to focus on their own roles.

To save the punchline to the end, the best part of this is the cost. A WMS like ProSKU WMS Cloud – which is available as software-as-a-service (SaaS) and paid for monthly – needs little cost justification for the normal benefits it can provide. It will make your operation lean, efficient and competitive all year long. That will be a benefit to you every year when sales peaks are likely to be significantly higher than normal. When you consider the high (and recurring) cost of temporary seasonal labour, and how using a WMS could lessen this, the investment becomes positively insignificant.

BIDFOOD TEAMS UP WITH HOSPITALITY ACTION TO DELIVER #CHECKPLEASE

It’s officially the most wonderful time of the year, but have you ever stopped to think if that’s the case for everyone? It can be an incredibly busy time for those working over Christmas and although many enjoy working the festive period it’s not always plain sailing. Despite having fun, there can often be stressful times and nearly half (46%) say the hardest thing about working over the Christmas period is being away from their families[1].

This Christmas season, Bidfood, one of the UK’s leading foodservice providers, is proud to be partnering with Hospitality Action to bring #CheckPlease – a campaign designed to act as a health barometer for the hospitality industry. Their goal is to encourage both employers and consumers to spot early signs of stress, be kinder and check that those working in hospitality are okay.

From today, Bidfood will be funding Hospitality Action’s free 24/7 helpline for the festive period. Hospitality Action’s team are on hand to provide help and advice to any hospitality workers who are struggling with the mental health stress and financial pressure the festive season can bring. In addition, toolkits have been assembled, tailored with the hospitality industry in mind, to help employers to not only reach out, but invigorate their teams through recognition and reward.

But with 30% of hospitality staff saying they have had to deal with difficult or rude customers daily,[2] during what is meant to be the happiest season of all, Bidfood has also explored ways to help the general public be more aware of the positive and negative impact they can have on staff. Posters, table-talkers and ‘specials’ menus, will also be available through the toolkits, sign-posting consumers on how they can interact with staff in a kind, appreciative and respectful way, alleviating their stress.

Commenting on the campaign, Tim Adams, Sales and Marketing Director at Bidfood said: “We’re thrilled to be working with Hospitality Action to raise awareness and offer support to the industry during the incredibly busy Christmas months.

“It’s been a tough couple of years for the industry and as we approach our first completely normal Christmas since 2019, there is bound to be some nervousness and anxiety amongst workers, so we wanted to launch a campaign to help support those who need it.

“We really hope the public get behind this campaign when they’re out this Christmas and think about the stress those serving them may be under, making sure they don’t forget to ask for the #CheckPlease!”

Hospitality Action’s Chief Executive, Mark Lewis said: “I’m delighted for us to be partnering with Bidfood once again on another meaningful campaign.

“Not only does this campaign reflect the hard work, dedication and importance of our industry over the festive period, but also reminds us of the difficulties and stresses that it brings to those in the sector.

“Staff sacrifice a lot so that others can enjoy themselves and it’s fantastic that we’re offering support to help them navigate what can be a challenging period.”

To find out more about #CheckPlease including a campaign video, advice and support pages and to download your very own digital toolkit, please visit: www.bidfood.co.uk/checkplease.

[1] Christmas hospitality, 3Gem Research & Insights, October, 2022

[2] Christmas hospitality, 3Gem Research & Insights, October, 2022

IMPORTANT: ISSUES IMPACTING COMPLETION OF CHED-P (GB-EU AND GB-NI EXPORTS)

The Department for Environment, Food and Rural Affairs (Defra) and the Animal and Plant Health Agency (APHA) have been notified of issues being experienced at the EU and NI border due to changes made on the European Union system TRACES NT, which affected the completion of CHED-P pre-notification for some goods.

On 1 December the EU made changes to the categories of approved establishments that could be declared as the Establishment of Origin field (I.31) on a CHED-P.  The EU removed the ability to declare establishments listed in the following generic activity categories on TRACES NT: Food – Other (FOOD-OTH); or Veterinary, Exporter (EXP), and any establishment not possessing a ‘valid’ tag on TRACES NT.

Defra and APHA are aware that this is impacting some GB exporters and traders who are not required to possess an establishment approval for their particular business, for example composite products, honey, hay and straw.

The EU Commission have notified Defra at 14:00 GMT on 2 December that this restriction has been removed for commodity codes that do not require an establishment approval. If you have been advised to use an alternative approach in order to generate a CHED-P for the goods identified, this is no longer required.

As of 16:30 GMT on 2 December, TRACES NT has been updated with the following message:

CHED-P – COMPOSITE PRODUCTS: sections FOOD-OTH and EXP allowed in Box I.31 “Establishment of Origin” selection 

Kindly note that the selection of establishments under the generic sections “FOOD-OTH” and “EXP” are allowed for COMPOSITE PRODUCTS consignments. CN codes under chapters 16,17,18,19,20,21 and 22. And also for products under codes 28, 29, 35,39 and 9602. 

Please do a complete log off/log on and proceed to a “Copy as new” of the faulty CHEDPs. 

If issues persist after following the above instructions, contact NCP@apha.gov.uk

 

 

TOPICS CONFIRMED FOR THE 2023 HEALTH AND SAFETY CONFERENCE AT THE BRITISH MOTOR MUSEUM

The 2023 Health and Safety will be hosted at the British Motor Museum on the 8th of March. Attendees will have access to refreshments, an exhibition hall and an auditorium along with an agenda full of insightful industry speakers throughout the day. The full agenda has now been confirmed and includes:

  • Introduction and BFFF Update – Rupert Ashby, BFFF
  • Motivational Speaker – Working the Room- Heather White
  • Managing Contractors Case Study – Craig Foyle
  • New Sentencing Guidelines – NFU Mutual
  • Artificial Intelligence/Robotics – HSL
  • Grey Fleet – David Rigby, NFUM
  • Mental Health – Collins McHugh/Partners&
  • Manual Handling – Taking a Practical View – Davey Snowdon MBE

You can view the full conference day agenda here. The BFFF Health and Safety team pulled together the conference day agenda from the queries, discussions and specialist forums they hold throughout the year to ensure attendees get the most relevant information for the modern day.

You can book your tickets for the 2023 Health and Safety Conference here.

FULLERS FOODS SOLD IN MULTI-MILLION POUND DEAL

Leeds based frozen food supplier Fullers Foods International, a circa £400m turnover family-owned business, has been sold for an undisclosed sum with all consideration being paid in full on completion.

Adam and Jason Fuller, former joint CEOs of Fullers Foods, had been considering their options as to how best to transition ownership of the business and they were delighted that a deal funded by a group of private investors backing the existing management team, could be struck.

Kevin Smith, who has worked closely with the Fullers family for over 18 years, the past five as managing director, is leading the management team and will take up the role of CEO.   Kevin has over 25 years’ experience working in retail and food businesses, spending 13 years at ASDA as well as commercial roles at Young’s Seafood.

Jason Fuller commented: “In looking at who best to take over stewardship of the Fullers business and to ensure continuity of operations for our customers and suppliers, Adam and I felt the time had come to hand over Fullers to a younger generation who are excellently placed to take the company onto the next level of growth.

“We strongly believe that under Kevin’s sustained leadership Fullers will be in safe hands, will remain at the forefront of the food industry and will continue to thrive.   The loyalty and dedication of the whole team here at Fullers has been first class and we would like to thank them for their unwavering support over the years.

“We’d also like to take this opportunity to thank all our customers and suppliers with whom we have worked for many years and have been an integral part of the company’s success.”

Fullers Foods is a retail and food service own brand expert, specialising in developing and supplying private label foods and creating bespoke own brand packages for top grocery retailers and food service operators.  It is one of the UK’s leading suppliers of own-label frozen serving customers such as M&S, ASDA, Morrison’s, Tesco and ALDI.

Kevin Smith added: “It’s been a privilege to work with Adam and Jason on the journey with Fullers Foods and to lead this business and our excellent team as managing director.  It’s a real honour to do so now under this new ownership structure.

“Fullers Foods is a highly successful business.  The new investment will enable us to grow on its many strengths, building our supplier and manufacturing capability around Europe and the World and expanding our team here in Leeds.  It’s very much business as usual, with a bright future ahead.”

The sellers were advised by BrownButler chartered accountants and Dave Paterson of DJP Advisory.

OAKLAND INTERNATIONAL APPOINTS STUART PUGH REDDITCH DEPUTY SITE OPERATIONS MANAGER

Oakland International has promoted Stuart Pugh to Deputy Site Operations Manager at their warehouse facility in Redditch.

 

Previously deputy operations manager, Stuart now oversees the day-to-day operations of their ambient, frozen and chilled warehouses which encompass co-packing, direct-to-consumer (D2C), distress load management (DLM) and quality assurance (QA).

 

Said Stuart: “I’m delighted with my appointment and settling in well after initially feeling slightly overwhelmed due to the many site changes, but now having settled I feel very comfortable in the role and look forward to the many new challenges ahead.”

 

Oakland International is a total supply chain solutions specialist in contract packing, storage, picking, food distribution and a brand development support provider for ambient, chilled and frozen food to the retail, convenience, discount, wholesale and food service markets in the UK, Ireland and via their partner in Spain. A double Queen’s Award for Enterprise recipient for International Trade and Sustainable Development the company is currently working towards becoming the first net-zero business within their sector. With facilities located in Redditch, Bardon and Corby, all sites are BRCGS AA accredited.

 

Added Stuart: “I am grateful for every opportunity Oakland has given me in the brief time I have been with the business, and I hope to continue to demonstrate my capabilities and, in the future, take my next NVQ in management certificate as I currently have a Level 3 qualification. In the future I would like to progress into management.”

 

Oakland’s Depot Manager Luke Attwell said: “I’m personally delighted for Stuart on his well-deserved promotion and wish him every success with his future management ambitions.”

IFTSA COMPETITION WINNERS BEGIN THEIR UK TOUR WITH A VISIT TO CAMPDEN BRI

The 2020/21/22 winners of the Campden BRI sponsored Graduate Research Video Competition, organised with the US Institute of Food Technologists (IFT) Student Association (IFTSA), arrived at Campden BRI’s Chipping Campden site on Monday 28th November. The visit marked the beginning of  their prize of a tour of food manufacturers and research facilities and attendance at food industry events, in the UK and France. The competition calls for graduate students to submit a three-minute video to concisely and creatively communicate the original food science / technology research that they have conducted for their graduate studies.

Bertrand Emond, Professional Development and Culture Excellence Lead at Campden BRI expands, “This competition offers a great opportunity for graduate students to showcase their research in a creative way and can be on any subject related to food science or technology. Students also submit a personal statement explaining why they should be chosen to receive the study tour and detailing the ways they plan to capture their experience through various communication channels. We have been supporting the work of IFT for many years and are committed to helping the food scientists of tomorrow through the IFTSA, encouraging bright and talented students to have a career in the food industry and giving them the opportunity to practice their communications skills. Each finalist receives an award certificate and up to five free copies of Campden BRI Guideline documents from our publications store. The winner of the competition receives a tour of the UK/European food and drink industry ecosystem.”

Koentadi Hadinoto, the 2022 winner, is a Ph.D. candidate in the School of Chemical Engineering at the University of New South Wales (UNSW). His research explores the generation of non-thermally plasma-activated water for microbial inactivation on meat carcasses, to reduce water use in meat washing.

Koentadi comments, “I wanted to challenge myself and to be confident in verbally communicating my research to a wide general audience. With my time spent on the research side of food and drink, I was also drawn to the prospect of the industry experience and meeting the food industry professionals who work directly with the practical applications of research”.

The 2021 winner, Grace Dewi, is a Ph.D. candidate at University of Minnesota-Twin Cities, researching potential applications of antimicrobial interventions against foodborne pathogens in poultry products.

Meghan Rose McGillin won the competition back in 2020 and is a United States Department of Agriculture (USDA) Predoctoral Fellow at Cornell University, researching the use of synthetically engineered bacteriophages and “multi-hurdle” technology as potential alternatives to antibiotics in agriculture.

Meghan explains why she entered the competition, “The IFTSA have cornered the market; in the food science field, this is the only competition I have seen championing innovative and emerging methods of science communication. I’ve spent years on a research project and the impact of publication can only go so far, whereas a three-minute video is so much more consumable and accessible to engage a wider audience”.

The three prize winners continue their tour of UK manufacturing sites, research facilities and food industry events, until heading to Paris on 6th December. In Paris they will continue to attend scientific and food industry research facilities and exhibition events, until the extensive tour concludes on 9th December.

FANTASTIC AMOUNT RAISED FOR TWO WORTHY CAUSES AT THIS YEARS ANNUAL LUNCHEON

At last week’s Annual Luncheon we asked guests to dig deep for our chosen charities and they didn’t disappoint raising a total of £6,325!

We were delighted to be supporting the Trussell Trust who support a network of food bank centres across the UK and Prostate UK who’s top priority is funding research to stop prostate cancer killing men.

After inviting guests to donate in aid of the Trussell Trust through our Justgiving page and text to donate numbers we closed the event with a very exciting auction of a cricket bat signed by Ian Botham hosted by our excellent speaker, Geoff Miller. After being treated for prostate cancer earlier this year Geoff has gone on to raise thousand of pounds for Prostate UK auctioning signed bats at the various events he attends across the country.

The buzz in the room during the fast pace auction was electric and the amount kept rising until the final bid was made by Oakfield Foods Ltd.  In a major twist, the bat was very generously donated back in order to raise even more money in aid of our two charities!  The bat was then re-auctioned with Westbridge Food Group Ltd, the winners of the bat with another very generous final bid.

Thank you very much to everyone who donated or bid in the auction and helped us raise such a fantastic amount for two very deserving charities.