How do food distributor's implement ERP systems and boost cash-flow?
Posted by Melanie Howell on Tue, Mar 30, 2010
|
|
Are you a "broadline" or "product specialist" food distributor? Do you have one or more warehouses of 50,000 to 200,000 square feet? Is your warehouse climate-controlled or refrigerated?  Is your warehouse automated or are you considering automation with a system that can help you keep track of prices, purchases, shipments, and product inventory? Do you get daily or weekly orders from customers? Do you use EDI for your warehouse transactions? How much money are you losing right now in shipping fines because of not adhering to your vendor's ASN requirements?
There are multiple requirements your company could have when considering a new ERP system but we think there are five key things you should consider during the evaluation process.
Excerpt from white paper:
Some of the questions you should ask when evaluating software are:
-
Does the software support discrete BOMs, recipes, and formulas?
-
Can it handle unlimited components and levels?
-
Can it import bills of materials and does it have kitting capabilities?
-
What Shop-Floor Control capabilities does the software incorporate?
-
What Service management capabilities does the software incorporate?
-
How user-friendly and customizable is the Business Intelligence dashboard and Key Performance Indicators?
-
Can the software be configured to match the existing workflow process approval steps?
-
Does it have Bin tracking and lot control capabilities/ wave and zone picking (Pick-to-Tote, Pick-to-Order) capabilities?
Download our whitepaper today to review the 5 Key Factors Food and Beverage Companies Must Consider When Evaluating ERP Software Solutions for Their Business.
|