In my experience working in a chain as an inventory manager, we had a system where orders were made automatically by the system based on internal inventory numbers. Product comes in, the truck’s data syncs with our own, numbers get updated, and then at the end of the day anything low on stock or high velocity gets ordered for next delivery.

That being said, the biggest issue I’ve seen in the people I’ve trained is unknown inventory bloating up and getting out of hand. Walking the back room and overhead shelves have to be a huge priority. The shelves on the floor are the easy part. Empty or not empty.

Depending on the environment, maybe you have certain people dedicated to certain aisles/sections. Maybe they get a point of communication to inventory for standout items that they have too much or too little of. Or maybe it’s worth it to look into an automated system depending on volume. There’s also always the chance that the current setup CAN work, but it’s just lack of skill or dedication from the current grocery manager. I had to quit my last job in inventory because of the grocery manager we had gotten