Backroom effect on perishable inventory management with IoT information

We introduce an original concept of the backroom effect for perishable products when the deterioration rate in a backroom is lower than that on retail shelves. With IoT-generated real-time information about the perishable products, this phenomenon has a significant impact on joint shelf-space and inventory decisions. We define the deterioration rate gap, formulate the perceived on-shelf product freshness, and describe the freshness-dependent demand distribution, with continuous backroom-shelf replenishment. Assuming that demand depends on both perceived freshness and shelf level, we develop a decision-making model that simultaneously determines the inventory replenishment policy and the shelf space allocation for multiple items. To facilitate the solution process, we propose a hybrid solution approach by combining genetic algorithm (GA) and variable neighbourhood search (VNS). The results provide a prioritised inventory policy for item selection that incorporates the deterioration improvement. The results of the performance analysis show that a policy considering the backroom effect achieves increased profit when the backroom/shelf deterioration gap increases. The optimal solutions for the problems with large backroom/shelf gap also show that the practitioner should increase the ordering quantity, which is contradictory to the outcome of traditional models.

Automated summary

This study introduces the concept of the backroom effect and investigates the impact of the deterioration rate difference between perishable products in the backroom and on retail shelves on joint shelf-space and inventory decisions. By developing a decision-making model that determines both inventory replenishment policy and shelf space allocation, the study finds that a strategy considering the backroom effect can increase profit.