What inventory practice can distributors and retailers implement to ensure beer freshness?

Rotating inventory by serving older beer first is a critical practice for ensuring beer freshness. This approach actively promotes the consumption of products that have been in stock the longest, thus reducing the likelihood of beer being held in inventory past its optimal freshness date. Beer can undergo changes in flavor and aroma as it ages, and certain styles may become less desirable or even spoil if held for too long. By prioritizing the sale of older stock, distributors and retailers can maintain the quality of their offerings and enhance customer satisfaction.

Serving the newest beer first would likely lead to older products accumulating in inventory, increasing the risk of them going stale or becoming less desirable. Regular disposal of older beer can be wasteful and fails to address the issue of inventory management effectively. While limiting selection to popular brands can streamline operations, it doesn’t guarantee freshness across all available products. Hence, rotating inventory effectively ensures that customers receive fresher beer while minimizing waste.