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BEGIN:VEVENT
UID:20260613T134021Z - 5837@of34.odoo.com
DTSTART;TZID=PST:20260610T140000
DTEND;TZID=PST:20260610T144500
CREATED:20260613T134021Z
DESCRIPTION:Stop Losing Money to Food Waste: Inventory Masterclass fo
r F&\;B Brands\nThis is a FREE EVENT. REGISTRATION IS REQUIRED. Dis
cover how growing food businesses can reduce waste\, improve inventory acc
uracy\, and protect profit margins with smarter inventory management. In t
he fast-moving F&B industry\, inventory problems often go unnoticed until
profits start shrinking. Expired ingredients\, over-ordering\, stock short
ages\, and inconsistent recipe usage can quietly drain revenue—especiall
y as ingredient and import costs continue to rise in 2026. Many businesses
still rely on spreadsheets and manual monitoring\, making it difficult to
track stock movement\, control waste\, and maintain accurate inventory ac
ross branches. In this session\, we’ll explore how food businesses can s
hift from reactive inventory management to proactive control using an inte
grated system. Learn how real-time inventory visibility\, automated replen
ishment\, and waste tracking can help improve operations and profitability
. Join us to discover how digitalizing your inventory processes can help y
our business scale with better control\, less waste\, and stronger margins
. Agenda What to expect in the webinar Introduction to Case Study Explore
how growing F&B businesses improved inventory visibility\, reduced spoilag
e\, and gained better operational control across multiple branches using a
n integrated inventory system. Business Challenges Many food businesses fa
ce costly inventory challenges as they grow\, such as:Stock Outs & Dead St
ock: Running out of fast-selling items while excess ingredients sit unused
and expire in storage.Recipe Inconsistencies: Small variations in ingredi
ent usage during daily operations can lead to major hidden losses over tim
e.Manual Inventory Tracking: Relying on spreadsheets and manual counting m
akes it difficult to monitor inventory accurately and prevent waste.Multi-
Branch Complexity: Tracking transfers\, stock levels\, and usage across br
anches or [...]
DTSTAMP:20260613T134021Z
SUMMARY:Stop Losing Money to Food Waste: Inventory Masterclass for F&B Bran
ds
X-ALT-DESC;FMTTYPE=text/html:Stop Losing Money to Food Waste: Invento
ry Masterclass for F&\;B Brands\nThis is a FREE EVENT. REGISTRATION
IS REQUIRED. Discover how growing food businesses can reduce waste\, impr
ove inventory accuracy\, and protect profit margins with smarter inventory
management. In the fast-moving F&B industry\, inventory problems often go
unnoticed until profits start shrinking. Expired ingredients\, over-order
ing\, stock shortages\, and inconsistent recipe usage can quietly drain re
venue—especially as ingredient and import costs continue to rise in 2026
. Many businesses still rely on spreadsheets and manual monitoring\, makin
g it difficult to track stock movement\, control waste\, and maintain accu
rate inventory across branches. In this session\, we’ll explore how food
businesses can shift from reactive inventory management to proactive cont
rol using an integrated system. Learn how real-time inventory visibility\,
automated replenishment\, and waste tracking can help improve operations
and profitability. Join us to discover how digitalizing your inventory pro
cesses can help your business scale with better control\, less waste\, and
stronger margins. Agenda What to expect in the webinar Introduction to Ca
se Study Explore how growing F&B businesses improved inventory visibility\
, reduced spoilage\, and gained better operational control across multiple
branches using an integrated inventory system. Business Challenges Many f
ood businesses face costly inventory challenges as they grow\, such as:Sto
ck Outs & Dead Stock: Running out of fast-selling items while excess ingre
dients sit unused and expire in storage.Recipe Inconsistencies: Small vari
ations in ingredient usage during daily operations can lead to major hidde
n losses over time.Manual Inventory Tracking: Relying on spreadsheets and
manual counting makes it difficult to monitor inventory accurately and pre
vent waste.Multi-Branch Complexity: Tracking transfers\, stock levels\, an
d usage across branches or [...]
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