Stock management and rotation

Stock Management in Retail Floristry

Know the importance of effective stock management: Proper management helps prevent wastage, save costs, and ensures fresh product availability for customers.
Use a stock inventory system: This could be manual or electronic, but it should allow you to keep track of what flowers and accessories you have in stock.
Apply the First In, First Out (FIFO) method: This means that stock received first should be sold first. Following this method ensures the stock keeps rotating and flowers are sold while still fresh.
Understand the concept of reordering levels: This is the point when new stock should be reordered. Not leaving it too late ensures a continuous supply and prevents running out of popular flowers.
Regularly perform stock takes: Regular counts of the stock on hand give you an accurate view of your current stock level, allowing you to identify any discrepancies early.
Be aware of seasonality in floristry: Stock management should take into account the changing popularity of different flowers across the seasons. Always ensure there is a sufficient stock of what’s in demand.

Stock Rotation Practices in Floristry

Practice regular rotation of stock: Regularly moving older stock to the front can reduce wastage and keep displays looking fresh.
Stay attentive to sell-by dates: Many flowers and foliage have a short lifespan, so it’s essential to be mindful of when products need to be sold by.
Ensure storage conditions are optimum: Different stock items may require different storage conditions to keep them fresh. Some flowers may need to be refrigerated, while others may need to be stored in water.
Develop efficient display methods: Arrange the display in such a way that older stock is more prominent, prompting customers to buy it first.
Maintain cleanliness and hygiene: Regularly clean storage spaces to maintain the quality and longevity of stock items, abiding the health and safety standards.
Deal promptly with unsellable stock: Flowers that have wilted or browned and other unsellable items should be removed promptly to maintain an appealing and fresh appearance of your floristry.