by Michael | Aug 25, 2026 | Blog
Who approves discounts in food and beverage, and why approval rates are not a measure of control In most food and beverage businesses, discount approval runs upwards. A rep requests, a sales manager approves, and above a set value the request goes to a commercial...
by Michael | Aug 18, 2026 | Blog
Most food and beverage businesses control discounting with an approval threshold. Above a set level, a deal needs sign-off; below it, the rep can proceed. The control usually reports high compliance while total discounting keeps growing, because a threshold governs...
by Michael | Aug 10, 2026 | Blog
Process knowledge is the detail that keeps a food and beverage order process running even though it was never written down: which codes a customer uses, which site takes a substitution without a query, which arrangement was agreed two years ago and never made it into...
by Michael | Aug 5, 2026 | Blog
In most food and beverage businesses, a supplier cost increase is agreed within days and reaches customer invoices weeks later. The delay happens because the decision has to travel: into price files, then into customer-specific pricing, contracted accounts,...
by Michael | Jul 20, 2026 | Blog
Every new product line looks small on its own. A variant a customer asked for. A pack size for one account. A supplier’s latest addition. Across a year, those small decisions become range complexity. And range complexity is where master data quietly starts to...
by Michael | Jul 8, 2026 | Blog
Manual order entry in food and beverage: the hidden cost, and how to reduce it In many food and beverage businesses, a large share of orders still arrives by email, PDF, spreadsheet or phone, and each one is read and rekeyed into the ERP by hand. That manual order...
