Inventory management is driving a cash crunch for food and beverage companies, writes Sean Wiles from McGrathNicol Advisory.

Getting working capital processes right can be very challenging, especially in the food and beverage sector. It’s typically an industry where participants have to manage a range of logistical functions (including manufacturing, packaging and distribution) and large customers with high levels of bargaining power.

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This article was first published by Food & Beverage Business January – February 2017, (page 10-11), please click here to view.