Xpandur, LLC’s Post

I can manage capacity with my eyes closed... it's code for We didn't know what to expect The Company was increasing its Food Offerings Which would increase its footprint in the Distribution Centers How much more food? We don't know When will it start? We don't know This is at the SAME time Where we got more consolidated loads Way less 6' tall pallets, Way more 2' tall pallets The freight was SPEAKING to me It speaks to everybody I'm no box whisperer Here are some basic rules about food and non-food Food CAN'T be back to back with Non-Food, ever <- Non-food CAN'T be stored above Food, ever You CAN have Food and Non-Food in the same aisle Food CAN be above Non-Food with NO segregation A minimum of 4' of separation if adjacent This is where it gets a little gnarly, but you'll understand Aisle 15 has an odd-side and an even side Next to Aisle 15 is Aisle 16 The Aisles run North to South Even side is on the West Odd side is on the East It has 100 locations Odd side goes 1, 3, 5, 7 Even side goes 2, 4, 6, 8 Lets go to the Back-to-Back Rule First The Even Side of 15 is backed up by The Odd Side of 16 So it wasn't as simple as converting Aisle 15 to Food We had to consider the segregation rule When we converted an "Aisle" to Food We had to take Even side of Aisle 15 and the odd side of Aisle 16 The other method used was for "combo" aisles Even side is on the West Odd side is on the East It has 100 locations Odd side goes 1, 3, 5, 7 Even side goes 2, 4, 6, 8 Non-Food would be... 1, 3, 5, 7 Empty pallet (9) 2, 4, 6, 8 Empty pallet (10) Then Food would be... 11, 13, 15, 17 12, 14, 16, 18 Without knowing HOW much Without knowing WHEN This was our dance Bleeding out an aisle To convert it for other use Is not something you do in a shift It takes SEVERAL Remember I said CAN'T You get NO passes with food segregation I had TWO FRIENDS that helped me out Partial Aisles and Empty Aisles We started compressing the freight We had dynamic slotting Another dance move We HAD to keep our eyes peeled Food is something that came in regularly But we had to pay attention to the velocity It was 6.25% of our footprint (for YEARS) (1/2 of ONE of the EIGHT zones) 100/8 = 12.5% (1/2 that) Food ended up doubling in the Rack In the Bulk Aisles, it was only ONE And ballooned to SIX Remember We went up Before we went out We didn't need MORE space We needed to understand Our product By avoiding unnecessarily opening up aisles for the influx of 2 foot tall Non-Food Pallets We had room for the influx of Food Pallets Knowing your product Ain't just some cute phrase It's gonna require some strategy There's a BIG difference Between every aisle being full And every aisle having something in it Let's take a look, shall we? Getting Warehouses MORE thruput using the SAME hours. I offer a complimentary 30-minute discussion to walk through what that looks like for you. #strategy #business #creativity #innovation #xpandurangeamotion

To reduce wasted food, commercial kitchens need to implement a number of measures. Take a look at our blog for some tips: https://lnkd.in/ekHX8xwk #commerciawaste #commercialkitchens #wastemanagement

Did you know? We recently surveyed 2,000 UK adults via YouGov about their expectations of delivery food quality. 59% were grossed-out by the thought of delivery drivers tasting their food, with 86% saying that food outlets should do what they can to prevent tampering. The solution? Meals with seals. More below 👇 https://lnkd.in/etvc5exw #TheDetailBehindTheRetail #Seal2Go #TabLok

Very interesting article about the “safety” of the food being delivered to your home via 3rd party delivery providers. Something that seems to becoming more of an issue for more people #packaging #SafetyFirst

Recipient Spotlight - Nantucket Food, Fuel, and Rental Assistance Food Pantry, total non-duplicated individuals served 4595 The food pantry's Food Assistance Program provided bags of groceries to hungry neighbors and continued outreach efforts to identify and meet more of the existing needs. They used all funds allocated to them to make significant strides in providing food for those in need. The food pantry increased the number of households served from 1,652 in 2023 to 2,004 in 2024. Total visits increased from 10,539 in 2023 to 12,257 visits in 2024. Due to changes in operations made possible by the grant, they were able to increase the amount of food given to clients each week by increasing delivery of food both from the Greater Boston Food Bank (GBFB) by using a commercial transportation carrier able to carry larger amounts of food per delivery in a larger truck and to purchase more food to supplement GBFB food from a large off-island restaurant supplier at wholesale prices. This was incredibly important during the weeks when the GBFB deliveries did not occur. Prior to the grant, they were only able to secure fresh fruits, vegetables, eggs, and milk from the GBFB every other week in an amount that could fit into the smaller refrigerated van. This grant allowed NNFRA to replace their 15-year-old van and to buy additional refrigeration and freezer units to house more food. They also secured a second storage location to house the extra refrigerated food since the pantry space could not accommodate more food storage. The grant also allowed NFFRA to introduce a new prepared meal program to clients, allowing clients with limited cooking facilities to have one to two precooked meals per week. This program has proven to be extremely popular. From July 1, 2023-June 30, 2024, 7,100 meals were distributed.

What are food grade hoists? How are they different to other hoists? Which situations require this equipment? In this guide, we will tell you all you need to know about choosing a food grade hoist.👇👇👇 #FoodGradeHoist #FoodHandling #Stratalign

#RBFirm|FreeTips 5 TIPS TO REDUCE FOOD WASTE IN YOUR RESTAURANT Food waste is a major issue in our general restaurant sector, with millions of naira thrown away each year. If there's one way you loose most of the tiny profit margin, it is food waste! Today's tip is to call your attention to 5 efforts to reduce food waste in your restaurant: Strictly implement "First-In, First-Out" Inventory management System Train your store and kitchen staff to ensure that older ingredients are used before newer ones, taking expiry date seriously. Train Staff to Accurately Forecast Demand Use historical sales data to predict future demand, then, adjust production accordingly to reduce waste. Offer Smaller Portion Options We encourage Restaurants to offer personalized service to sit-in customers to avoid random leftovers. Enforce Food Safety Practices in your Restaurant Train your employees. Conduct Regular Waste Audits Identify areas of waste and take action to cut them off. Monitor progress and adjust strategies as needed. RBFirmNigeria _Lets work with you to re-define your restaurants_ #rbfirm #RestaurantWaste #restaurantowner #restauranttips #RestaurantSuccess #RestaurantConsulting #restaurantmanagement #rbfirmnigeria #FoodBusinessSuccess #foodwaste

As Vice-Chair of the King County Board of Health, I’m honored to share that our board voted to expand the food safety rating system to include food trucks, stands, and carts starting in January 2025. This initiative is a vital step in ensuring transparency and fairness in our local food scene. It allows our community to recognize the hard work and commitment these vendors put into offering safe, high-quality meals. Before the vote, I raised a key question around equity—ensuring that ALL food vendors, regardless of size, have a fair opportunity to access the rating placard so they can remain competitive and continue thriving in our region. This isn’t just about public health—it’s about fairness and ensuring that our local businesses have the tools they need to succeed. Let’s continue to support our local food vendors! If you operate a food truck, stand, or cart, I encourage you to reach out to the Food Safety program early with any questions. This is your opportunity to ensure compliance and stay ahead as we roll out this new system in 2025. Learn more about our Food Safety Rating Program: https://lnkd.in/gjhHbyqE Together, we can build a healthier, more equitable future for our food industry in King County, WA #PublicHealth #PublicHealthSeattleKingCounty #FoodSafety #Equity #FoodVendors #KingCounty #SupportLocal #FoodTruck #FoodStand #FoodCart #CommunityImpact #KingCountyWA #SmallBusinessSupport

Changes in consumer behaviours and daily routines means the foodservice landscape is continuously adjusting to meet consumer needs. Subsequently, the increased adoption of delivery continues as consumers order from the comfort of their own home, getting their favorite foods delivered directly to their door. Huhtamaki's versatile kraft fiber-based fluted food boxes are perfect for hot and cold meals or snacks. They are suitable for serve over, hot cabinet, takeaway and delivery use. #sustainablepackaging #circulareconomy #foodpackaging #sustainablematerials #flutedcarton Huhtamaki UK & Ireland

💪 Enjoy a hassle-free hustle in your food business with GoSource. Visit the link in our bio to get started.⁠ ⁠ ⁠ ⁠ #GoSource #GoSourceApp #SupplyChain #VeganFood #FoodDelivery #FoodService ⁠ #HelpingRestaurantsGrow #Procurement #FoodTech #Restaurants #HospitalityIndustry #FoodSupplyChain