Problem: Expired stock becomes waste.
First-expired, first-out (FEFO) and expiry alerts
AvailableWhat expires first ships first. Lots nearing expiry show up as alerts in advance.
Food and cold chain
Stock close to its expiry date doesn't get left on the shelf.
Pick lists follow expiry dates, and lots nearing expiry show up as alerts in advance. Stock that hasn't passed quality control isn't released for sale.
Sound familiar?
Every day in a food warehouse
Stock passes its expiry date unnoticed and becomes waste.
A supermarket chain turns away deliveries with too little shelf life left.
Chilled and ambient goods can end up on the same shelf.
When a supplier flags a lot, finding and isolating it in the warehouse takes time.
With Zagru One
Problem and fix, side by side
Each fix shows its status. Temperature recording, market withdrawal and an end-to-end lot trace report are in development.
- Available
- Works today: the screen and everything behind it are in place, end to end.
- In development
- Partly built; the screen or the live connection is being finished. Not available for use today.
- On the roadmap
- Not built yet. It's in our plans; we don't give dates.
Problem: Deliveries with short shelf life get rejected.
Minimum remaining shelf life
AvailableStock below the minimum remaining shelf life requested on the order is not picked or allocated to it.
Problem: Goods are released before they're checked.
Quality control and quarantine
AvailableGoods are quality-checked at receiving and aren't released for sale until approved. A suspect lot is quarantined in one step.
Problem: Chilled goods land on the wrong shelf.
Temperature zones
AvailableEach product carries a temperature class and is put away only to shelves of the matching class.
Problem: Nobody knows where a lot is.
Lot movements on record
AvailableWhich shelf each lot is on, how much there is and how it moved inside the warehouse are all on record.
Problem: Fresh goods sit on the shelf.
Cross-docking
AvailableIncoming goods can go straight to outbound without being put away.
Problem: Food-specific rules are tracked by hand.
Ready-made food settings
AvailableSeparate putaway for allergens, first-expired first-out and support for variable-weight (catch-weight) products come ready.
Problem: Shipments are planned by hand.
Group shipments into loads and order the stops
AvailableGroup orders into vehicle loads and plan the order of stops.
Problem: Answering "which customer got this lot?" takes too long.
Supplier-to-customer lot trace report
In developmentTracing a lot from supplier to customer in a single report is in development.
Problem: Temperature at receiving is written on paper.
Temperature record at receiving
In developmentRecording the product temperature measured at receiving is in development.
Problem: Market withdrawal steps are scattered.
Market withdrawal workflow
In developmentA workflow that brings withdrawal initiation, notification and approval together is in development. Today you quarantine the lot in one step.
Real screens
Three of the screens you'll use in a food warehouse
Counts, appointments and warehouse management. These are general product screens; the food settings use the same screens.
Count planning: a cycle, full, spot or blind count for a zone or a range of locations. 
Appointments: book a dock slot for a supplier's truck; the door is assigned when it arrives on site. 
Warehouse management: zones, locations, receiving, counts and the change log on one page.
Unretouched product screens. Company and warehouse names on screen are sample data.
A sample day
A sample day in a food warehouse
An illustrative scenario, not taken from a real customer. Times and steps are examples and use only features available today.
06:30 · Shift starts
Lots nearing expiry are in front of you as alerts. Pick lists are built to ship them first.
08:00 · Receiving
Chilled goods go to quality control; once approved, they're put away in the cold zone. Allergen products are directed to a separate shelf.
10:30 · Cross-docking
Fresh goods that arrived in the morning go straight to the afternoon shipment without being put away.
13:00 · Supermarket order
Lots that don't meet the minimum remaining shelf life on the order are not picked.
16:00 · Suspect lot
A supplier flags a lot. It's quarantined in one step and cannot ship.
Compliance and audit
What you'll have in hand for an audit
- Available
Change log
Who changed what and when is logged, with the before and after values.
- Available
Allergen segregation
With the food settings, allergen products are kept apart at putaway.
- In development
Temperature record
Recording the temperature measured at receiving is in development. We don't take continuous temperature readings from sensors in the warehouse.
Zagru One is not a substitute for a food safety certification, and we don't claim any certificate. It keeps the records that support your own processes in an audit.
FAQ
Frequently asked questions
Can we manage variable-weight products sold by the kilo?
Yes. The food settings come with support for variable-weight products. We'll show you how it works with your own products in the demo.
How do we apply a supermarket chain's minimum shelf life requirement?
The minimum remaining shelf life is set on the order; lots that don't meet it are not picked or allocated. Setting the requirement once on the customer record and applying it to every order automatically isn't available yet.
Is there temperature tracking?
Products carry a temperature class and are put away only to matching shelves. Temperature recording at receiving is in development. We don't take continuous readings from sensors in the warehouse.
Can we trace a lot?
A lot's location, quantity and movements inside the warehouse are on record. Tracing a lot from supplier to customer in a single report is in development.
Request a demo for your food warehouse.
Tell us about your products, your temperature zones and your customers' requirements, and we'll show you Zagru One with your own data.
Prefer email? hello@zagru.com