• What are a few different ways that the supermarket chain
could incorporate farm-to-table principles into its operations
while still meeting consumer demands?
The supermarket could incorporate Farm-to-table using the following
techniques: Demand forecasting, which uses historical sales to
forecast what and when inventory is needed. Perpetual inventory,
keeping inventory the store will always need to be in stock. Just- in -
time inventory which is when a company only purchase what they
need to reduce overstock and waste. ABC analysis is another
technique that splits inventory into profit priorities.
• What are the benefits and risks associated with incorporating
farm-to-table principles into the grocery chain's supply chain?
Benefits of incorporating farm to table are great! They include
providing fresh local products to its community. Very often these
products are more sustainable and strengthens the local economy.
Risks could be not having the enough supply for the demand. b If
something happens to the supply the store would risk not having a
backup supplier to fill the need. For products that aren’t available
year-round in the local area the supermarket will need to consider
other sources to ensure the demand is met. (Soomo Learning, 2020)
• What data and communication with the local farms is necessary
for the supermarket to implement this endeavor?
Demand forecasting will be crucial to understand the demands of the
market. Communications with farms and distributors will be key in
deciding if implementation is possible and to determine if the
Farmers can keep up with the demand. (Soomo Learning, 2020)
• What factors or metrics will determine whether you, as the
COO, support applying farm-to-table principles to the
supermarket, and why?
The supermarket should use DMAIC which stands for define,
measure, analyze, improve, and control to manage their inventory.
This means breaking the whole inventory into smaller parts or bucket
to identify efficiency and reduce variants. (Soomo Learning, 2020)
Breaking the inventory and demand into smaller pieces to determine
which parts of the business are a viable option for Farm-to-Table. If
it is decided that moving to a Farm to Table business model will not
scale to the needs of the business, they could consider a hybrid
approach using Farm to Table for seasonal items and continue to
source its non- seasonal items from other suppliers.
