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World","\u002Fgrossiste\u002Fworld-flavor\u002F",[],[],{"id":506,"type":180,"label":507,"href":199,"icon":200,"iconRole":183,"description":201,"badge":25,"groupTitle":25,"groupKey":25,"style":25,"gridColumns":25,"cssClass":25,"psCategoryId":25,"psProductId":25,"showPsChildren":53,"position":248,"barVisible":18,"children":508,"psChildren":509},4423,{"fr":198},[],[],[],{"id":512,"type":180,"label":513,"href":515,"icon":25,"iconRole":183,"description":25,"badge":25,"groupTitle":25,"groupKey":25,"style":25,"gridColumns":25,"cssClass":25,"psCategoryId":25,"psProductId":25,"showPsChildren":53,"position":248,"barVisible":18,"children":516,"psChildren":517},4389,{"fr":514},"Blog","\u002Fblog\u002F",[],[],{"id":519,"type":180,"label":520,"href":35,"icon":25,"iconRole":183,"description":25,"badge":25,"groupTitle":25,"groupKey":25,"style":25,"gridColumns":25,"cssClass":521,"psCategoryId":25,"psProductId":25,"showPsChildren":53,"position":257,"barVisible":18,"children":522,"psChildren":523},4390,{"fr":101},"ml-auto",[],[],{"academy":525,"blog":526,"expertise":527},[],[],[],{"id":529,"title":530,"h1":531,"category":163,"subcategory":165,"slug":532,"coverImage":533,"thumbnailImage":533,"content":534,"faq":535,"metaDescription":587,"active":18,"datePublished":588,"dateUpdated":588,"readingTime":274,"mentor":25,"alternates":589,"langsWithContent":590,"audioEnabled":53,"audioUrl":82,"author":591},281,"Calculating Portion Cost: From the 5 kg Bag to the Dessert","Calculer un coût portion : du sac de 5 kg au dessert servi","guides--cout-portion-du-sac-au-dessert-servi","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F38129291a70a.webp","\u003Cp>Mastering your portion cost is one of the most direct levers for protecting your margin in foodservice, pastry, and gourmet grocery. Yet many professionals still think only in terms of price per kilo, without factoring in preparation waste, actual weight per item, or the multiplier applied to the selling price. This article details, step by step, the method for moving from a 5 kg bag of dried fruits, dehydrated fruits, or \u003Ca href=\"\u002Fen\u002Fwholesale\u002Fspice\u002F\" title=\"SPICES\">spices\u003C\u002Fa> to a reliable ingredient cost, all the way to the dessert or preparation served to the end customer.\u003C\u002Fp>\n\n\u003Ch2>Why portion cost is the key to profitability in professional kitchens\u003C\u002Fh2>\n\u003Cp>Portion cost represents the share of raw material consumed to produce one item, one dessert portion, or one garnish. In B2B, where purchases are made in bulk packaging (5 kg bags, cartons, pallets), the common mistake is to compare only the price per kilo between suppliers without accounting for actual kitchen waste.\u003C\u002Fp>\n\u003Cp>A bag of \u003Ca href=\"\u002Fen\u002Fwholesale\u002Fdried-fruit\u002F\" title=\"Dried Fruit\">dried fruits\u003C\u002Fa> that is more expensive per kilo but with a uniform size and low waste rate can prove more cost-effective than an entry-level product requiring significant sorting. This is particularly true for almonds, nuts, soft apricots, or candied fruits used in pastry, where size directly determines usable yield.\u003C\u002Fp>\n\u003Cul>\n\u003Cli>A poorly calculated portion cost distorts the profitability of your entire menu.\u003C\u002Fli>\n\u003Cli>Preparation waste (sorting, residual pitting, peeling, rehydration) can account for 2% to 10% of gross weight, depending on the product.\u003C\u002Fli>\n\u003Cli>The actual weight per item must be checked regularly, as it varies with recipes and teams.\u003C\u002Fli>\n\u003C\u002Ful>\n\n\u003Ch2>Starting data: price per kilo, packaging, and supplier batches\u003C\u002Fh2>\n\u003Cp>Before any calculation, you need to gather reliable data from your purchase orders and product sheets. In wholesale procurement, this data is typically available per batch, with an associated best-before date and sometimes a batch number for traceability under your HACCP plan.\u003C\u002Fp>\n\u003Cp>The essential information to collect for each SKU:\u003C\u002Fp>\n\u003Col>\n\u003Cli>Purchase price per kilo excluding tax, as invoiced on the minimum packaging (often 5 kg in bulk or carton).\u003C\u002Fli>\n\u003Cli>Stated size (large, medium, pieces) which directly affects the waste rate.\u003C\u002Fli>\n\u003Cli>Waste rate observed in the kitchen across multiple preparations, not just one test.\u003C\u002Fli>\n\u003Cli>Weight used per portion or per item, measured on a scale and not estimated visually.\u003C\u002Fli>\n\u003Cli>Best-before date and storage conditions, which influence stock rotation and thus indirect storage costs.\u003C\u002Fli>\n\u003C\u002Fol>\n\u003Cp>To explore size selection based on your needs, you can consult our dedicated article on selecting the size of dried fruits for your preparations, as well as our guide on storage and best-before date management in professional stock.\u003C\u002Fp>\n\n\u003Ch2>Step-by-step calculation method: from the 5 kg bag to the dessert’s ingredient cost\u003C\u002Fh2>\n\u003Cp>Here is the method we recommend to transform a bulk purchase price into a usable ingredient cost for your technical sheets.\u003C\u002Fp>\n\u003Ch3>Step 1: Calculate the real cost per kilo after waste\u003C\u002Fh3>\n\u003Cp>The real cost per kilo factors in the preparation waste rate. The formula is as follows:\u003C\u002Fp>\n\u003Cp>\u003Cstrong>Real cost per kg = Purchase price per kg × (1 + waste rate)\u003C\u002Fstrong>\u003C\u002Fp>\n\u003Cp>Example: a 5 kg bag of pitted soft apricots purchased at £8.90\u002Fkg, with a 5% waste rate due to sorting residual pits and damaged pieces, results in a real cost of £8.90 × 1.05 = £9.35\u002Fkg.\u003C\u002Fp>\n\u003Ch3>Step 2: Determine the cost per ingredient and per recipe\u003C\u002Fh3>\n\u003Cp>Once the real cost per kilo is known, simply multiply it by the weight used, converted to kilograms:\u003C\u002Fp>\n\u003Cp>\u003Cstrong>Ingredient cost = Real cost per kg × weight used (kg)\u003C\u002Fstrong>\u003C\u002Fp>\n\u003Ch3>Step 3: Add up all ingredients to obtain the total ingredient cost\u003C\u002Fh3>\n\u003Cp>The total ingredient cost of a dessert or preparation is the sum of the costs of each ingredient in the recipe, including ancillary items (pastry, butter, individual packaging if applicable).\u003C\u002Fp>\n\u003Ch3>Step 4: Divide by the number of portions\u003C\u002Fh3>\n\u003Cp>\u003Cstrong>Portion cost = Total ingredient cost ÷ number of portions produced\u003C\u002Fstrong>\u003C\u002Fp>\n\u003Ch3>Step 5: Apply a multiplier to set an indicative selling price\u003C\u002Fh3>\n\u003Cp>The multiplier depends on your pricing policy and overheads. Many establishments aim for an ingredient cost representing about a quarter to a third of the selling price excluding tax, which corresponds to a multiplier of 3 to 4.\u003C\u002Fp>\n\n\u003Cblockquote>\n\"In our discussions with pastry chefs and foodservice professionals who source from us, the same observation comes up: the price per kilo is only part of the equation. We always advise recalculating the real cost after waste on at least three different batches before finalising a technical sheet, as the waste rate can vary depending on the size received and the product’s seasonality. This verification work protects your margin in the long run.\" — The Palimex team, dried fruits and spices wholesaler at Rungis MIN\n\u003C\u002Fblockquote>\n\n\u003Ch2>Complete worked example: portion cost of a dried fruit tart for 20 servings\u003C\u002Fh2>\n\u003Cp>Let’s take a concrete example based on common products in professional pastry: a tart topped with soft apricots, nuts, and candied fruits, cut into 20 servings.\u003C\u002Fp>\n\u003Cp>Starting data:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>Pitted soft apricots: £8.90\u002Fkg, 5% waste rate, 300 g used\u003C\u002Fli>\n\u003Cli>Whole \u003Ca href=\"\u002Fen\u002Fbrands\u002Fmeyva\u002Fconfectionery\u002Fbaking-almond-walnut\u002Fmeyva-bucket-extra-chili-walnut-kernels-3kg-917\" title=\"MEYVA BUCKET - WALNUT KERNELS EXTRA CHILE 3KG\">walnut kernels\u003C\u002Fa>: £12.50\u002Fkg, 3% waste rate (sorting broken kernels), 150 g used\u003C\u002Fli>\n\u003Cli>Mixed candied fruits: £9.80\u002Fkg, 2% waste rate, 100 g used\u003C\u002Fli>\n\u003Cli>Estimated cost of shortcrust pastry, butter, and ancillary items: £3.50\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>Detailed calculation:\u003C\u002Fp>\n\u003Col>\n\u003Cli>Real cost of apricots: £8.90 × 1.05 = £9.345\u002Fkg → 0.300 kg × £9.345 = £2.80\u003C\u002Fli>\n\u003Cli>Real cost of nuts: £12.50 × 1.03 = £12.875\u002Fkg → 0.150 kg × £12.875 = £1.93\u003C\u002Fli>\n\u003Cli>Real cost of candied fruits: £9.80 × 1.02 = £9.996\u002Fkg → 0.100 kg × £9.996 = £1.00\u003C\u002Fli>\n\u003Cli>Topping ingredient cost: £2.80 + £1.93 + £1.00 = £5.73\u003C\u002Fli>\n\u003Cli>Total dessert ingredient cost: £5.73 + £3.50 (pastry and ancillary items) = £9.23\u003C\u002Fli>\n\u003Cli>Portion cost: £9.23 ÷ 20 = £0.46 per serving\u003C\u002Fli>\n\u003Cli>Indicative selling price with a multiplier of 3.5: £0.46 × 3.5 = £1.62 ex VAT per serving (ingredient cost only, excluding labour and fixed costs)\u003C\u002Fli>\n\u003C\u002Fol>\n\u003Cp>This calculation is a baseline: it must be supplemented by labour costs, energy, and packaging if the serving is sold individually in a display case.\u003C\u002Fp>\n\n\u003Ch2>Summary table: portion cost by size and waste rate\u003C\u002Fh2>\n\u003Cp>The following table illustrates how the waste rate and chosen size affect the real cost per kilo, and thus the final portion cost, for the same 20-serving tart recipe.\u003C\u002Fp>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Ingredient\u003C\u002Fth>\n\u003Cth>Purchase price per kg\u003C\u002Fth>\n\u003Cth>Estimated waste rate\u003C\u002Fth>\n\u003Cth>Real cost per kg\u003C\u002Fth>\n\u003Cth>Weight used\u003C\u002Fth>\n\u003Cth>Cost per portion (÷20)\u003C\u002Fth>\n\u003C\u002Ftr>\n\u003C\u002Fthead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>Soft apricots, large size\u003C\u002Ftd>\n\u003Ctd>£8.90\u003C\u002Ftd>\n\u003Ctd>5%\u003C\u002Ftd>\n\u003Ctd>£9.35\u003C\u002Ftd>\n\u003Ctd>300 g\u003C\u002Ftd>\n\u003Ctd>£0.14\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Soft apricots, standard size\u003C\u002Ftd>\n\u003Ctd>£7.60\u003C\u002Ftd>\n\u003Ctd>9%\u003C\u002Ftd>\n\u003Ctd>£8.28\u003C\u002Ftd>\n\u003Ctd>300 g\u003C\u002Ftd>\n\u003Ctd>£0.12\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Whole walnut kernels\u003C\u002Ftd>\n\u003Ctd>£12.50\u003C\u002Ftd>\n\u003Ctd>3%\u003C\u002Ftd>\n\u003Ctd>£12.88\u003C\u002Ftd>\n\u003Ctd>150 g\u003C\u002Ftd>\n\u003Ctd>£0.10\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Walnut kernel pieces\u003C\u002Ftd>\n\u003Ctd>£9.20\u003C\u002Ftd>\n\u003Ctd>1%\u003C\u002Ftd>\n\u003Ctd>£9.29\u003C\u002Ftd>\n\u003Ctd>150 g\u003C\u002Ftd>\n\u003Ctd>£0.07\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Mixed candied fruits\u003C\u002Ftd>\n\u003Ctd>£9.80\u003C\u002Ftd>\n\u003Ctd>2%\u003C\u002Ftd>\n\u003Ctd>£9.996\u003C\u002Ftd>\n\u003Ctd>100 g\u003C\u002Ftd>\n\u003Ctd>£0.05\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003C\u002Ftbody>\n\u003C\u002Ftable>\n\u003Cp>This type of comparison is particularly useful when deciding between two sizes for the same SKU, or when evaluating the switch from a whole product to a broken version, often more economical for blended preparations, mousses, or tart bases.\u003C\u002Fp>\n\n\u003Ch2>Reusable template for your technical sheets and stock management\u003C\u002Fh2>\n\u003Cp>To streamline this calculation across your entire menu, we recommend building a simple, repeatable template for each recipe, updatable with each new order.\u003C\u002Fp>\n\u003Cp>6-column calculation template to include in your technical sheet or management spreadsheet:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>\u003Cstrong>Column 1\u003C\u002Fstrong> — Ingredient name and supplier reference (useful for HACCP traceability)\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Column 2\u003C\u002Fstrong> — Purchase price per kg ex VAT, taken from the latest delivery note\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Column 3\u003C\u002Fstrong> — Average observed waste rate (to be updated after each production)\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Column 4\u003C\u002Fstrong> — Real cost per kg = purchase price × (1 + waste rate)\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Column 5\u003C\u002Fstrong> — Weight used per portion, in kilograms\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Column 6\u003C\u002Fstrong> — Portion cost = real cost per kg × weight used\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>Then add up the portion costs of all ingredients in the same recipe to obtain the total ingredient cost per portion, and apply your multiplier. This template allows you to quickly recalculate the impact of a supplier price change or a size switch, without redoing the entire calculation each time. It also facilitates stock rotation and batch management when multiple deliveries follow one another for the same SKU.\u003C\u002Fp>\n\n\u003Ch2>Common mistakes and best practices to ensure accurate portion cost calculation\u003C\u002Fh2>\n\u003Cp>Certain mistakes recur in professional kitchens and can distort margins if not corrected.\u003C\u002Fp>\n\u003Col>\n\u003Cli>\u003Cstrong>Confusing gross weight and net weight\u003C\u002Fstrong>: the price per kilo shown always corresponds to the gross weight of the delivered bag or carton, never the net weight after sorting.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Estimating the waste rate instead of measuring it\u003C\u002Fstrong>: weighing before and after preparation across several batches provides a much more reliable value than a rough estimate.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Not updating technical sheets\u003C\u002Fstrong>: a change in size, supplier, or season can significantly alter the waste rate, especially for dehydrated fruits and candied fruits.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Overlooking ancillary costs\u003C\u002Fstrong>: individual packaging, best-before date labelling, and preparation labour must be included separately if the ingredient cost alone is not sufficient for pricing decisions.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Ignoring the impact of packaging\u003C\u002Fstrong>: bulk packaging in 5 kg bags does not have the same handling and storage costs as a pre-portioned carton format, which affects the overall cost beyond just the price per kilo.\u003C\u002Fli>\n\u003C\u002Fol>\n\u003Cp>For further insights on organising your procurement logistics, our article on choosing between bulk and carton packaging for foodservice details the criteria to consider based on your production volume. You can also consult general resources on ingredient cost calculation in foodservice, such as this methodological summary available on \u003Ca href=\"https:\u002F\u002Ffr.wikipedia.org\u002Fwiki\u002FFood_cost\" target=\"_blank\" rel=\"noopener noreferrer\">Wikipedia’s food cost page\u003C\u002Fa>, as an educational supplement.\u003C\u002Fp>\n\n\u003Ch2>Summary: from bulk purchasing to a controlled portion cost\u003C\u002Fh2>\n\u003Cp>Calculating a reliable portion cost, from the 5 kg bag to the served dessert, relies on a simple but rigorous method: factor in the actual waste rate in the cost per kilo, measure the weight used precisely, add up all the recipe’s ingredients, then divide by the number of portions. This disciplined approach, applied systematically and updated with each new batch, allows you to objectively decide between sizes, suppliers, and packaging, while securing your margin across your entire menu. By structuring your technical sheets around this template, you turn each bulk order of dried fruits, dehydrated fruits, or spices into actionable data for your daily management, rather than just another line on an invoice.\u003C\u002Fp>\u003Ch2>Further reading\u003C\u002Fh2>\u003Cul>\u003Cli>\u003Ca href=\"\u002Fen\u002Fblog\u002Fgrocery\u002Folives\u002Fgrossiste-olives-vrac-seaux-saumure-calibres\">Bulk Olives Wholesaler: Buckets & Brine for Foodservice\u003C\u002Fa>\u003C\u002Fli>\u003C\u002Ful>",[536,539,542,545,548,551,554,557,560,563,566,569,572,575,578,581,584],{"q":537,"a":538},"How do you calculate the actual cost per kilogram of a dried fruit after preparation losses?","Multiply the purchase price per kilogram by (1 + loss rate). For example, a product purchased at €8.90\u002Fkg with a 5% loss results in an actual cost of €9.35\u002Fkg.",{"q":540,"a":541},"What loss rate should be applied for dried fruits or dehydrated fruits?","The loss rate varies by product and size grade: it must be measured by weighing before and after preparation across several batches rather than estimated as a flat rate.",{"q":543,"a":544},"How do you determine the exact weight used per portion?","The weight must be measured using scales during preparation, then checked regularly to account for recipe adjustments or team changes.",{"q":546,"a":547},"What is the formula for calculating the total ingredient cost of a dessert?","Add the cost of each ingredient (actual cost per kg multiplied by the weight used), including ancillary items such as pastry or packaging.",{"q":549,"a":550},"How do you move from the total ingredient cost to the cost per portion?","Divide the total ingredient cost of the recipe by the number of portions produced to obtain the unit cost per portion.",{"q":552,"a":553},"What markup factor should be applied to set a selling price based on the cost per portion?","A markup factor of 3 to 4 is commonly used in pastry and catering to ensure the ingredient cost represents approximately one-quarter to one-third of the pre-tax selling price.",{"q":555,"a":556},"Does the price per kilogram displayed correspond to the usable weight after preparation?","No, the price per kilogram corresponds to the gross weight delivered. The usable weight, after sorting or residual pitting, is always lower and must be calculated separately.",{"q":558,"a":559},"Why does the size grade of a dried fruit impact the cost per portion?","A more homogeneous size grade typically generates less sorting loss, which can offset a higher purchase price per kilogram and reduce the final actual cost.",{"q":561,"a":562},"Does the 5 kg minimum packaging affect the calculation of the cost per portion?","Bulk packaging does not directly factor into the cost per portion formula, but it influences storage and turnover costs, which should be included in the overall analysis.",{"q":564,"a":565},"Should the cost per portion be recalculated with each new delivery?","Yes, it is recommended to recalculate the actual cost per kilogram after each batch or supplier change, as the loss rate may vary due to seasonality and the size grade received.",{"q":567,"a":568},"How do you incorporate ancillary costs such as packaging or labor?","These costs must be added separately to the ingredient cost before dividing by the number of portions, as they do not depend on the price per kilogram of the ingredients.",{"q":570,"a":571},"What is the difference between ingredient cost and cost per portion?","Ingredient cost is the total cost of ingredients for an entire recipe, while cost per portion corresponds to this cost divided by the number of portions produced.",{"q":573,"a":574},"How do you compare two suppliers offering different prices per kilogram?","Compare their actual cost per kilogram after applying their respective loss rates, rather than just their displayed gross purchase price.",{"q":576,"a":577},"Is the loss rate the same for all dried fruits and candied fruits?","No, it varies by product, size grade, and preparation state (whole, pieces, pitted), which is why it is useful to measure a specific rate per SKU.",{"q":579,"a":580},"Why use a reusable calculation template for technical data sheets?","A standardized template allows you to quickly recalculate the impact of a price or size grade change without redoing the entire process for each recipe.",{"q":582,"a":583},"Does the cost per portion calculation also apply to spices and olives?","Yes, the same method applies to any bulk-purchased raw material, adjusting the loss rate to the nature of the product and its use in preparation.",{"q":585,"a":586},"How does batch tracking and best-before dates integrate with the cost per portion calculation?","Batch tracking allows you to associate a precise loss rate with each procurement and identify discrepancies related to seasonality or storage.","Step-by-step method to calculate a reliable portion cost: price per kilo, waste, and portion weight. Complete worked example and reusable template for professionals.","2026-08-28T06:31:41.000Z",{"fr":156,"en":157,"de":158},[64,68,72],{"id":293,"slug":592,"name":593,"firstname":594,"lastname":595,"title":596,"bio":597,"image":598,"linkedinUrl":599,"url":600},"aude-moyne","Aude Moyne","Aude","Moyne","Marketing & Communications Manager — Palimex \u002F Meyva","As Marketing & Communications Manager at Palimex \u002F Meyva, Aude Moyne leads the company's communications and digital marketing strategy: editorial content, email campaigns and the promotion of its product ranges.\n\nHer experience at Palimex, a specialist in dried fruit, nuts, olives and spices for professionals, has given her in-depth knowledge of the products, their origins and uses, and the expectations of food-industry professionals.\n\nThe blog articles are written or supervised by her, in collaboration with Palimex's sales and product teams whenever a topic calls for specific expertise.","\u002Fstatic\u002Fuploads\u002Fteam-photos\u002Faude-moyne.webp","https:\u002F\u002Fwww.linkedin.com\u002Fin\u002Faude-moyne-bengtsson-56abb013\u002F","\u002Fauteur\u002Faude-moyne",[602,611,624,635],{"id":212,"title":603,"category":163,"subcategory":165,"slug":604,"segment":605,"categoryPath":161,"path":606,"linkRewrite":607,"excerpt":608,"coverImage":82,"thumbnailImage":82,"nuxtUrl":609,"datePublished":610,"dateUpdated":610,"readingTime":267,"faqCount":184},"Quality Dispute on a Batch: From Claim to Credit Note","guides--litige-qualite-reclamation-avoir","litige-qualite-reclamation-avoir","pro-tips\u002Fguides\u002Flitige-qualite-reclamation-avoir","conseils-pro--guides--litige-qualite-reclamation-avoir","Building a valid quality claim file: batch, photos, deadlines. Fact-based B2B procedure through to credit note or replacement at Palimex.","\u002Fblog\u002Fpro-tips\u002Fguides\u002Flitige-qualite-reclamation-avoir","2026-09-10T06:03:17.000Z",{"id":612,"title":613,"category":163,"subcategory":614,"slug":615,"segment":616,"categoryPath":617,"path":618,"linkRewrite":619,"excerpt":620,"coverImage":621,"thumbnailImage":621,"nuxtUrl":622,"datePublished":623,"dateUpdated":623,"readingTime":267,"faqCount":184},309,"Lot Inspection: How to Build a Representative Sample","storage","conservation--agreage-echantillonnage-lot","agreage-echantillonnage-lot","pro-tips\u002Fstorage","pro-tips\u002Fstorage\u002Fagreage-echantillonnage-lot","conseils-pro--conservation--agreage-echantillonnage-lot","Receiving a pallet: how many samples, how to distribute them, and which checkpoints to use for inspecting a lot of nuts, spices, or olives without opening everything.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002Fefb5a3ed978c.webp","\u002Fblog\u002Fpro-tips\u002Fstorage\u002Fagreage-echantillonnage-lot","2026-09-09T06:01:46.000Z",{"id":625,"title":626,"category":163,"subcategory":614,"slug":627,"segment":628,"categoryPath":617,"path":629,"linkRewrite":630,"excerpt":631,"coverImage":632,"thumbnailImage":632,"nuxtUrl":633,"datePublished":634,"dateUpdated":634,"readingTime":267,"faqCount":184},308,"Shrinkage and Breakage: Measuring Bulk Aisle Losses","conservation--demarque-casse-rayon-vrac","demarque-casse-rayon-vrac","pro-tips\u002Fstorage\u002Fdemarque-casse-rayon-vrac","conseils-pro--conservation--demarque-casse-rayon-vrac","Breakage, dehydration, sampling, weighing errors: the Palimex method to measure each bulk B2B loss item and adjust your pricing without guesswork.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002Ff2bfbc1ed76b.webp","\u002Fblog\u002Fpro-tips\u002Fstorage\u002Fdemarque-casse-rayon-vrac","2026-09-08T06:01:51.000Z",{"id":636,"title":637,"category":163,"subcategory":638,"slug":639,"segment":640,"categoryPath":641,"path":642,"linkRewrite":643,"excerpt":644,"coverImage":645,"thumbnailImage":645,"nuxtUrl":646,"datePublished":647,"dateUpdated":647,"readingTime":257,"faqCount":184},307,"Cycle Counting: Counting Without Halting B2B Operations","trends","tendances--inventaire-tournant-methode","inventaire-tournant-methode","pro-tips\u002Ftrends","pro-tips\u002Ftrends\u002Finventaire-tournant-methode","conseils-pro--tendances--inventaire-tournant-methode","Cycle counting method for grocery and foodservice: segmentation by product family, frequency based on turnover, acceptable discrepancies, and handling recurring variances.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F024f02cb2cef.webp","\u002Fblog\u002Fpro-tips\u002Ftrends\u002Finventaire-tournant-methode","2026-09-07T06:01:31.000Z"]