Join Food Starter and our Food Commercialization Program participants in this Inventory Basics & Beyond workshop led by SImon de Groot.
Inventory Basics for the Food Business. What is inventory? What are the categories of inventory and systems to control? How to connect purchasing, inventory and costing? Inventory risks and opportunities: how to manage them?
Topics of Discussion
- Inventory cycles
- Cycle counting
- Know your WIP
- Inventory risks
- Inventory opportunities
- Inventory and product costs
- Inventory bin system – monitoring
- Inventory management and accounting
Meet your trainer: Simon de Groot
Simon trained as a sausage maker in a 3rd generation family meat business. The family business was later sold and he moved to progressively senior roles in Canada Bread, Maple Lodge Farms, and then became General Manager of Beechgrove Country Foods.
More recently, Simon has been consulting with food companies on sales, operations, auditing and traceability. He has an MBA from the University of Guelph in agri-business, and is currently pursuing his Project Manager Professional designation. He is also a partner in DeGroot Design, a design firm that specializes in graphics and design technology.
He is a life time student and believes in continuous learning, and has a passion for sailing. He and his wife Anne have two boys and live in south Etobicoke.
We hope to see you there!
* Parking at Food Starter - 76 Densley Ave. (West side of building) *