How does product rotation impact inventory management in the deli?

Product rotation is a critical concept in inventory management, especially in a deli where freshness is paramount. The correct answer emphasizes that product rotation is centered around selling older items first. This practice, often referred to as "first in, first out" (FIFO), ensures that products with the nearest expiration dates are sold before newer stock. This is particularly important in a deli where perishable goods can spoil quickly, and selling older items first helps minimize waste and financial loss associated with unsold, spoiled products.

By adopting this method, the deli maintains higher food quality and customer satisfaction, as patrons are less likely to encounter expired or near-expiry products. Furthermore, it contributes to efficient inventory turnover, allowing for better cash flow and more effective stock management by preventing surplus of unsold items. Overall, effective product rotation protects the deli's reputation and promotes sustainability in inventory practices.