{"id":185042,"date":"2024-05-17T16:40:12","date_gmt":"2024-05-17T23:40:12","guid":{"rendered":"https:\/\/royalcoffee.com\/?p=185042"},"modified":"2024-05-21T09:50:24","modified_gmt":"2024-05-21T16:50:24","slug":"green-coffee-inventory-management-booking-coffee-seasonal-offerings-and-labeling","status":"publish","type":"post","link":"https:\/\/royalcoffee.com\/green-coffee-inventory-management-booking-coffee-seasonal-offerings-and-labeling\/","title":{"rendered":"Green Coffee Inventory Management, Booking Coffee, Seasonal Offerings and Labeling"},"content":{"rendered":"

This piece was adapted<\/span> and condensed<\/span> from <\/span>previous<\/span> work by Sandra <\/span>L<\/span>oofbourow<\/span>.<\/span><\/span><\/em><\/p>\n

Green Coffee Inventory Management:<\/b><\/h2>\n

Inventory management may be one of the less glamorous\u202fjobs in a roastery, but it is also\u202fone of\u202fthe most crucial. Good inventory management should reduce stress and increase both quality and profitability.\u202fIn addition, be sure to have <\/span>good storages practices<\/span><\/a> to ensure the longevity of your green coffee.\u00a0\u00a0<\/span>\u00a0<\/span><\/p>\n

Note: the volumes and pars we discuss\u202fhere\u202fwill\u202fnearly always\u202fbe in reference to unroasted\u202f<\/span><\/i>green<\/span><\/i><\/b>\u202fcoffee. When using <\/span><\/i>roasted<\/span><\/i><\/b> coffee as a reference point, remember to account for <\/span><\/i>the weight lost<\/span><\/i><\/a>\u202fduring\u202fthe roast process\u202f\u2013 usually about 20%.\u202f\u202f<\/span><\/i>\u00a0<\/span><\/p>\n

Here\u2019s what roasters should keep in mind when examining their green coffee inventory:\u202f<\/span><\/p>\n

\"royal<\/p>\n

1. What are your menu needs?\u202f<\/span><\/b><\/h3>\n

The more clearly you understand your menu the easier it will be to supply coffees that work within it. There are two things to keep in mind here:\u202f\u202f<\/span>\u00a0<\/span><\/p>\n

First: What is your brand identity?\u202fWhat mission drives you, and how do you want that reflected in your coffees? Having a\u202fprecise\u202funderstanding of what you\u2019re trying to do with your coffee menu will help you and your trader understand what coffees might fit on your menu.\u202f\u202f<\/span>\u00a0<\/span><\/p>\n

Second: Who is your customer base, and what do they want? The better you\u2019re able to serve your customer base, the more loyal\u202fthey will\u202fbe. Get\u202fprecise\u202fabout the kinds of customers you\u2019re looking to attract and how you\u2019ll retain them. How can your\u202fgreen coffee\u202fchoices influence customer loyalty?\u202f<\/span>\u00a0<\/span><\/p>\n

This brings us to\u202fthe\u202fnext point:\u202f<\/span><\/p>\n

2. Volume projection\/consumption\u202f<\/span><\/b><\/h3>\n

Understanding how much coffee\u202fthe roastery\u202fgoes\u202fthrough on a daily, weekly, monthly, and yearly basis is crucial to\u202fmanaging\u202fgreen inventory needs.\u00a0<\/span>\u00a0<\/span><\/p>\n

If\u202fyou\u2019ve\u202fbeen roasting for\u202fmore than a year, look\u202fat annual sales trends:\u202fgetting a feel for\u202fwhen\u202froasted coffee\u202fconsumption goes\u202fup and when traffic dies down can be incredibly helpful for planning for green coffee management.\u202fIf you\u2019re using roasting software like\u202fCropster, use\u202fhistorical\u202froasting\u202fdata to inform your decisions. <\/span>Quality preservation<\/span><\/a> is also key to ensuring the longevity of your inventory.<\/span>\u00a0<\/span><\/p>\n

Note: Even the most accurate data tracking will have occasional oversights and errors. Schedule time (weekly\u202fand\/or monthly) to do a physical count of green inventory.\u202fWhen in doubt, do a physical count!\u202f<\/span>\u00a0<\/span><\/p>\n

3. <\/strong>Plan Ahead\/Seasona<\/strong>lity\u202f<\/span><\/b><\/h3>\n

Coffee is a\u202f<\/span>seasonal\u202f<\/span><\/a>crop and\u202fkeeping fresh coffees\u202fcan be an important factor in maintaining the quality of\u202fa\u202fmenu.\u202fUnderstanding\u202f<\/span>when coffees are arriving<\/span><\/a>\u202fto\u202fthe\u202flocal port\u202for warehouse, and how quickly coffees are aging out\u202fis crucial to keeping things delicious.\u202f<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span>Be sure to\u202fallow for enough flexibility in your menu\u202fto allow for fresh coffee. This means:\u202f<\/span>\u00a0<\/span><\/p>\n