Tag
inventory planning
Production-planning notes filed under inventory planning.
- 01
Shelf-Life-Constrained Production Scheduling: Sizing Runs So Perishable SKUs Don't Expire
Classic lot-sizing math quietly assumes product lives forever. In food and beverage it doesn't. Here's how to cap production runs at the shelf-life-feasible quantity so perishable SKUs sell before they expire — without stocking out.
Read post - 02
ABC-XYZ Segmentation for CPG: Which SKUs Deserve Tight Scheduling and Safety Stock
You can't manage 400 SKUs the same way. Learn how ABC-XYZ segmentation ranks SKUs by dollar impact and demand variability, so you spend scheduling attention and safety stock where they actually pay off.
Read post - 03
EPEI (Every Product Every Interval): How Often Should Your Line Make Each SKU?
EPEI is the one number that names your production rotation — how often each SKU comes around. Here's what it means, why smaller is usually better, and how to calculate and shrink it on a real CPG line.
Read post - 04
Heijunka for CPG Lines: Turning Lumpy Demand Into a Schedule the Floor Can Run
Forecasting tells you how much to make. Heijunka tells you in what rhythm and sequence. Here's how production leveling smooths lumpy CPG demand into a repeatable schedule that protects fill rate and your changeover budget.
Read post - 05
Stop firefighting stockouts
A stockout is rarely a surprise — it's a slow signal nobody had time to read. Read the few signals that matter early, and the fixes stay cheap.
Read post - 06
Forecasting that survives contact with the floor
Tie par levels to how product actually moves — with the right window, the right buffer, and current data — and the Tuesday surprises mostly stop.
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