Supermarket Perimeter - April 2020 - 59

TECHNOLOGY

APPLIED DATA CORP., INVATRON

Invatron's Periscope platform provides recipe management and a host of other functions on a just-in-time model.

run the Periscope recipe management software created by
Invatron Systems Corp., Mississauga, Ontario, Canada, said
Kurt Brands, the company's chief
operating officer.
The Periscope platform, he
said, "automates replenishment
functions for everything in the
store, whether it's production,
ingredients to the back door,
ingredients for recipe-based
items, boxes of beef, case quantities of bananas or traditional
UPC-based items around the
perimeter."
The same platform is used to
do central production via commissaries, central kitchens and
other offsite facilities that supply
prepared and other foods to grocery retailers, Brands said.
Periscope works on both
"pull" and "push" models when it
comes to sourcing from commissaries and central kitchens.
In the "pull" model, Brands
said, stores essentially treat
commissaries as warehouses.
Commissaries handle centralized
large-scale production, leverage
it for the individual store level,
then aggregate it and replenish
for future production needs. In
the "push" model, store workers

unload their daily delivery from
the commissary.
Working with a recipe management platform like Periscope
delivers "good forecasting,
maintaining good inventory
and thriving with a just-in-time
model," Brands said.
The commissary model is definitely an expanding one for many
of the nation's retailers, Brands
said. Many larger retailers have
their own commissaries, handling
production for multiple stores to
drive labor and other efficiencies.
"At the commissary level every
retailer figures out what works for
them, as far as quality. Some may
want to manufacture all of their
inhouse dips and sauces internally, with the production instore,
but what is most important is
consistency of taste, so it gets
centrally made, but the production is done at the store, maybe
every two or three hours."

The right ingredients
at the right levels in
the right places
At the end of the day, Brands
said, the ability to have all of the
appropriate ingredients at the
right levels at the right locations
is paramount.

Brands cited a retailer's
instore deli sandwich program
as another example. Ingredient
quantities must be presented
to workers in a way that makes
sense to them.
The order from the supplier
may be for 18 cases of hothouse
tomatoes. But when you go to
give the production report to the
people in the commissary, the
direction is: we need to slice up
120 tomatoes.
"That's the real value add of
recipe management," Brands
said. "Not only getting the right
quantities in place, but also the
consistency and the operational
value that you can provide to the
people actually doing the work."
What Periscope delivers
as its key value proposition,
Brands said, is a live system
that integrates upstream data
management, getting live
updates, changes in cost and
suppliers and other data crucial
to accurate recipe management
that maximized efficiency and
minimized waste.
"We have the ability to quickly
recalculate quantities, nutritional
facts, costs," he added. "When
we go into instore production at
the operational level, whether

supermarketperimeter.com

SP_Apr20.indb 59

it's a commissary or a store,
let's say you need to make 120
sandwiches of various varieties.
You need to be able to tell your
workers that they have to pull
nine loaves of bread, 27 slices of
ham, 32 of turkey. It optimizes the
production process."
As recently as five years ago,
grocery stores and commissaries
had a lot more liberty in how
they made their value-added
products for the grocery perimeter, Brands said.
All that's changed.
"People with us know that longer-term automated replenishment in the perimeter in the store
is where they're going," he said.
"You have to leverage technology. The average tenure of deli
managers (in many chains) is less
than a year. You can't have that
person making their own decisions about recipe management."
Total integration, consistency
and quality are also paramount
from food safety, traceability and
other standpoints, he added.
"You can't just go in and
change recipes without multiple
levels of approval," Brands said.
A few years ago stores had a lot
more liberty in how they made
product. That's all gone now."
APRIL 2020 - 59

4/1/2020 4:57:04 PM


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Supermarket Perimeter - April 2020

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Supermarket Perimeter - April 2020 - 1
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