MAXIMIZING BAKERY
SHELF LIFE
MAXIMIZING
Shelf Life:
HOW AUTOMATION ENABLES BAKERIES
TO INCREASE EFFICIENCY AND PROFITS
By John Hinchey
VP of Sales, Westfalia Technologies, Inc.
I
n today’s technology-centric world, it’s no surprise that
there is a wide range of bakery products being pro-
duced within fully automated processes. An increasing
number of bakeries are turning to warehouse automation
to efficiently manage the short shelf life of fresh bakery
products, minimize labor costs and product damage, and
maximize inventory accuracy and warehouse capacity. The
implementation of automation allows bakeries to reduce
overhead costs while increasing sales, since each item is on
the store shelves well before its expiration date.
The implementation of warehouse automation allows
bakeries to make better use of resources for a more efficient
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throughput. An automated storage and retrieval system
(AS/RS) coupled with a warehouse execution system (WES)
allows bakeries to have an increased level of visibility for
better planning, and to better control inventory by provid-
ing real-time data. This high level of insight can improve
overall operational efficiency, and allows manufacturers to
use data for future production and supply chain planning.
Fresh Bakeries
Many fresh bakeries are embracing automation to reduce
labor costs, maximize order efficiency and accuracy, and
decrease the time it takes to get perishable products from
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