The warehouse is generally a kind of hub from which products are distributed and delivered to customers. The warehouse needs to be organised so that when customers order a product, it can despatched to them in a timely and efficient fashion, encouraging them to order again.

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Efficiency and productivity

Not being organised means delays in delivery and extra labour, all of which costs you money. There are two fundamental components of managing inventory. These are digital and physical. Good organisation requires a system that fruitfully combines digital technology for streamlining operations and driving sales, with physical methods of storing and easily retrieving products when required.

Supply and demand

Look at the items that are ordered most frequently and make sure that there are always plenty of these in stock that can be accessed easily. Examine your inventory and your orders, and map out your stock according to the frequency and volume of orders. Having popular items close to hand saves energy and ensures quick turnaround.

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Map it out

It may be a good idea to divide your warehouse into sections for different types of goods. Within these sections it is sensible to have aisles, rails and shelves for stocking and storing goods of different sizes and shapes. Not storing stock properly can result in losses that can have a significant impact on profits. If you want to know more about options for protecting warehouse stock, see this report from The Guardian.

Labels are also important, not just to recognise where stock is stored, but so it can be monitored digitally. Shelves divided into sections, so similar goods can be stored in close proximity, is useful and in some ways similar to classifying books in a library. If you want to find out more about industrial shelving in Ireland it would be a good idea to consult experts in this field with local knowledge, such as who can supply tips and advice.

Having an area where goods are received and sorted is also beneficial, as this means they are sent to the right section of the warehouse and so can be found again when they are needed. If you are dealing in perishable items, then a system where older stock is moved to the front and used first could also help to avoid spoilage and wastage.

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