Too much inventory can hurt a grocery store just as badly as too little

[Viable Food]

Out-of-stocks are visible.

Excess inventory is quieter.

It sits in a backroom, freezer, cooler, warehouse rack, or top stock position and looks reassuring because the store "has product."

But inventory is cash that has been converted into merchandise.

Too much of it can create:

• cash-flow pressure,
• spoilage,
• markdowns,
• damage,
• clutter,
• slower rotation,
• more counting errors,
• hidden out-of-stocks because nobody can see what is actually in the back,
• and less room for product that is genuinely needed.

This is especially dangerous in a small independent store where cash is limited.

The goal is not to have the fullest backroom.

The goal is to have enough inventory to support sales and service without tying up unnecessary cash or creating avoidable shrink.

Useful questions include:

• How many days or order cycles of supply do we really need?
• Which items are sitting without movement?
• Which cases were bought because of a deal but are not selling?
• Are displays consuming more inventory than they are generating in sales?
• Are order quantities based on real movement?
• Do we trust the system inventory?
• Are we ordering around warehouse minimums rather than customer demand?

Where does excess inventory tend to build up in your store, and what usually causes it?