Warehouse managers everywhere are under pressure. Even cold storage operations are feeling the heat. Managers are being challenged to fit more SKUs into existing space, turn their inventory faster and squeeze more productivity out of their existing assets. All the while, warehouse operations must be prepared for potential business disruptions caused by both internal and external forces and deal with changing consumer expectations for more variety and immediate availability in their grocery options.
How can managers of refrigerated and frozen food warehouses keep up with day-to-day business, address these growing challenges and avoid being left out in the cold? One solution is to use new forklift technology that helps deal with common issues, such as increasing energy costs and harsh operating conditions, that are encountered in low-temperature warehouse environments.