Method of determining reserving order number and final order number of merchandises

专利摘要:
The present invention reduces the loss of sales opportunities due to out of stock for each product and at the same time, the number of reservation orders and final orders of goods in the retail industry that reduces losses caused by freshness in goods and fish foods delivered daily. To provide a decision method. The method of the present invention includes calculating and outputting a standard sales number D for each day by averaging the number of sales results for each day of a predetermined sampling period which are stored and updated in the memory as the reservation order target product X; Calculating a first modified reference sales number E for each day based on the reference customer number correction index C and the standard sales number D of each day; Calculating and outputting a second modified reference sales number E × β based on the sales variation index β and the first modified reference sales number E for each day of the week; Calculating and outputting the product (X) reservation ordering number of the corresponding day of the week based on the second modification standard sales number (E × β) and the sold-out safety index (α) for each day of the week; And In the above step, the difference between the previous day's sales record number of the corresponding day and the reserved order number of the day is calculated in the reservation order of the corresponding day in which the reservation order number is calculated and output. Determining and outputting the number of reservation order corrections by subtracting from or adding to the number of reservation orders.
公开号:KR20010020782A
申请号:KR1020000022205
申请日:2000-04-26
公开日:2001-03-15
发明作者:이이다 스스무
申请人:이이다 스스무；오케이 가부시키가이샤；
IPC主号:

专利说明:

How to determine the number of reserved orders and the final order number of products {METHOD OF DETERMINING RESERVING ORDER NUMBER AND FINAL ORDER NUMBER OF MERCHANDISES}
The present invention relates to a method for determining the number of booked orders and the final ordered number of goods, and more particularly, the food products such as seasonings, bottling and canned foods, confectionery and beverages, and general merchandise consumed in retail stores such as supermarkets. In the retail trade of household goods such as household goods, meat, fish and fish foods used in side dishes, especially milk, bean curd and fermented soybeans. The present invention relates to a method for determining the number of reserved orders and the final order number of perishable goods useful for a product called daily delivered as described above.
The merchandise ordering method employed in the conventional retail business is a method of predicting future sales based on past sales results and calculating the required ordering quantity to satisfy the required ordering number. When X) is reached, a predetermined number (Y) is ordered or otherwise, inventory is examined at the time of ordering, and the number of orders is determined in such a way that the inventory always maintains the specified number (Z). (= Specified Number (Z)-Inventory Count Surveyed) is placed immediately. Therefore, inventory inspection is always required, and for this reason, an error may occur, and in addition, it is necessary to consider the time interval from the ordering time of the product to the delivery time. The commodity order decision method is complicated.
Moreover, it is too late to check the stock of the night and decide the next order so that it can be delivered daily for products that value freshness such as milk, tofu, and soybean soup. There is a problem that such an ordering system cannot be normally operated when placing an order and when the automatic calculation error of the inventory number increases.
For retailers such as supermarkets, where products such as milk, tofu and cheonggukjang are commonly delivered daily, such as freshness, the product is purchased correctly to meet the expected sales and sales opportunities due to out of stock. It is quite difficult to reduce losses and to minimize losses caused by unfreshness resulting in unsold. As the temperature changes, the number of sales changes, the number of customers decreases when it rains, and the number of sales decreases accordingly. When such a product is not sold, the freshness of the unsold product falls, causing loss due to the sale or disposal of the product. When stocking is done correctly, it is possible to provide customers with only fresh goods, increasing sales, reducing losses, and improving management efficiency.
The points described above apply equally to fish foods used in meat, fish and side dishes.
An object of the present invention is to reduce the difference between the number of daily sales forecasts and sales of the product, to suppress the large fluctuations in the relevant product order quantity to the product supplier, to reduce the loss of sales opportunities due to out of stock, daily delivery Provides a method of determining the number of booked orders and the final ordered number of goods, especially in the retail industry, to reduce losses caused by the freshness of the products and fish foods, and to avoid adversely affecting the supplier's business activities. It is.
The present invention obtains the sales forecast by day (hereinafter referred to as the number of sales per day) from the past sales results of the past day, and the median sales number by day, such as the standard customer number modification index, the standard sales number change coefficient, and the stock safety index Variable orders, a slightly larger number of pre-orders are placed to the supplier, and to determine the final number of orders for the next meeting, By subtracting or adding the difference from the next booked number of orders, it is possible to accurately order in response to a constantly changing sales situation without examining the actual number of stocks.
In more detail, the method for determining the number of product reservation orders and the final order quantity of the present invention is the reservation order target product (X) stored in memory and updated, and the maximum number of daily sales and the average daily sales during the designated sampling period. Each of the sold-out safety indices that are classified and assigned to the product are included in the memory, using the ratio of the number of results and the number of days from the date of manufacture of the product (X) to the end date of best taste of the product as variables. Retrieving and outputting the sold-out safety index (α) from the stored sold-out safety index map with respect to the product (X) of the reservation order object and the final order object;
Calculating and outputting the standard sales number (D) for each day by averaging sales results for each day during a predetermined sampling period stored and updated in the memory for the product;
Calculating and outputting the standard number of customers per day B corresponding to the standard number of sales per day by averaging the number of customers of a corresponding day during a predetermined sampling period stored in a memory;
Inputting and storing the customer prediction number A of each future day;
Calculating and outputting a standard customer number correction index (C) based on the predicted customer number (A) and the reference customer number (B) of each day;
Calculating a first modified reference sales number (E) for each day based on the reference number correction index (C) and the standard sales number (D) of each day;
Inputting and storing a sales number change index (β) of the product, which is mainly changed by the strength of the selling price of the reservation ordered product (X);
Calculating and outputting a second modified reference selling quantity E × β based on the selling quantity variation index β and the first modified standard selling quantity for each day E;
Calculating and outputting the number of reserved orders of the product (X) of the corresponding day of the week based on the second modified reference sales number (E × β) for each day of the week and the retrieved safety index (α);
In this step, the difference between the sales record of the at least one day and the number of reservation orders on the day preceding the date when the number of reservation orders for the corresponding day of operation is calculated and outputted is calculated and the difference is calculated. Determining and outputting a reservation order correction number by subtracting from or adding to the reservation order number of And
Calculating and outputting the final order number for the product (X) of the corresponding day by adding or subtracting the reserved order modification number of the corresponding day of the week to or from the reservation order number of the corresponding day of the week.
1 is a flowchart for explaining a procedure for executing an embodiment of a method for determining the number of reserved orders and the final order number of goods in a retail store according to the present invention;
Figure 2 is a data sheet showing the results when the method of one embodiment of the present invention is applied to determine the number of booked orders and the last ordered number for two weeks for pack milk, one of the daily delivery products.
The flowchart of FIG. 1 shows an embodiment of a method of determining the number of booked orders and the final ordered number of goods delivered daily, for example, a pack of milk, which is the object of determining the number of booked orders and the final ordered number of goods.
First, in step 10, the sold-out safety index α of the milk contained in the pack, which is a target product for determining the number of reserved orders and the final ordered number, is stored in a memory such as a personal computer. Daily average sales for the same period of time, with the database stored in the personal computer's memory, for each milk packaged in the last 13 weeks, except for the abnormal value. Respective out-of-stock safety classified into two variables using one variable obtained by dividing by and another variable expressed as the number of days from the date of manufacture of the product to the best taste (last date). coefficients).
Moreover, two out-of-stock safety indices, for example, 1.19 and 1.15, can be determined for each commodity, and one of the two out-of-stock safety indices can be selectively used for each commodity in consideration of inventory trends. have.
In step 11, the standard sales number D for each day is determined by averaging abnormal numbers included in the sampling period while averaging the number of sales records for each week of the last 13 weeks representing the sampling period.
Next, in step 12, the customer number corresponding to the number of sales per day, which is used to determine the standard sales number D for each day of the week, and represents an average number of customers corresponding to the number of sales, excluding abnormal values stored in memory. to sales number for each individual day of the week) (B).
In step 13, the number of potential customers visiting the relevant store by day in the near future is predicted as the predicted number of customers by day A at the time of sale, for example, the number of potential customers increases due to other national holidays other than Saturday and Sunday, and the competition Forecast at each point of sale, predicting at each point of sale that potential customers are increased due to regular store closures, potential customers are increased on the day after the relevant store's regular holiday, or temporary customers are temporarily reduced due to new stores opening. While it is typing on your personal computer.
In step 14, the reference customer correction index C for each day is determined based on a value obtained by dividing the predetermined sales point prediction customer number A by the reference sales number corresponding to the customer number B for each day.
In the next step 15, the first modified baseline sales number E per day includes the above-described prospective customer number change forecast, and the baseline customer sales index C and the baseline day-to-day sales determined in step 11 are already determined. Determined by multiplying the number (D).
In step 16, the selling quantity variation index β reflecting the selling quantity fluctuating according to the selling price of the related goods is determined and input in accordance with the current selling price. That is, a tendency to increase the number of sales is indicated when the selling price is lowered. For example, assuming that 80 products were sold in one day when the selling price of the product was 89 yen, but 100 products were sold when the selling price fell to 79 yen, the current selling quantity variation index β is equal to the 20 difference. Is introduced to adjust.
Moreover, in determining the sales change index β, the potential sales increase is due to bargains and special events in the local area related to athletic meets and cherry blossom viewing.
In the next step 17, the second modified reference sales number E × β for each day that reflects the change in sales price is determined by the sales number variation index β that has already been entered and stored in step 16 and by the day of the week determined in step 15. It is determined by multiplying the first modification reference selling number (E).
In step 18, the number of reserved orders for each day of the week is calculated and displayed by multiplying the second modified reference sales number E × β determined in step 17 by the sold-out safety index α retrieved in step 10.
In step 19, the deviation between the number of reservation orders and the number of sales orders for the day for two days before the day is determined as the number of reservation orders for the day of the week, and the final number of orders has already determined the determined number of reservation orders for the day of the week. It is determined by adding or subtracting the determined number of reserved orders. That is, the most recent deviation available between the number of reserved orders and the corresponding number of sales results is reflected in the number of reserved orders for the next future day regardless of the day of the week to determine the final number of orders.
Finally, in step 20, the final number of orders per day for the pack milk is calculated by adding or subtracting the number of reserved orders per day determined in the previous step 18 by adding or subtracting the number of reserved orders per day determined in the previous step 18. And is determined.
Fig. 2 shows the resultant data sheet when the method of the present invention described above is applied to determine the pre-order and final order for X pack milks over two weeks. From the change in the stock number of this data sheet, it is determined that the number converges to an optimal value.
In addition, this data sheet is a transaction in which the target product is handled on a case-by-case basis, and the sales performance-reservation order number on the previous day does not necessarily have to match the revised number of reservation orders on the corresponding day.
In the embodiment described above, a sampling period of 13 weeks was used, but the sampling period is not limited thereto.
Furthermore, in the present invention, one day of each day is used as a unit for determining the order amount, but for perishable foods such as meat, fish, and fish used in side dishes, The combination of time zones or the time zone itself may be used as a unit for determining the order amount.
In addition, the method of the present invention may be implemented assuming a few days, one week, or one month as a unit time according to a cycle from ordering to delivery of goods.
In accordance with the present invention, the loss of sales opportunity due to the out of stock of each product is reduced, and in the case of daily delivered goods and fish foods, the loss caused by the deterioration of freshness can be reduced, and the freshness is always fresh for customers. At the same time, a product with good freshness can be provided, and an order can be achieved for a supplier by suppressing fluctuations in the number of orders.

权利要求:
Claims (2)
[1" claim-type="Currently amended] The number of days from the date of manufacture of the product to the expiration date is defined as the first variable, which is the ratio of the maximum number of sales records and the average number of sales records for one day during the predetermined sampling period stored and updated in the memory as the reserved order object (X). Retrieving and outputting the sold-out safety index (α) for the product (X) to be reserved for order from the sold-out safety index map stored as a second variable and stored in a memory allocated to the product;
Calculating and outputting the standard sales number (D) for each day by averaging sales results for each day during a sampling period stored and updated in memory for the product;
Calculating and outputting the standard number of customers per day B corresponding to the standard number of sales per day by averaging the number of customers of the corresponding day of the sampling period stored and updated in a memory;
Inputting and storing the customer prediction number A of each future day;
Calculating and outputting a reference customer correction index (C) based on the predicted customer number A and the reference customer number B of each day;
Calculating a first modified reference sales number (E) for each day based on the reference number correction index (C) and the standard sales number (D) of each day;
Inputting and storing a sales number fluctuation index β of the product, which is mainly changed by the strength of the selling price of the reservation ordered product X;
Calculating and outputting a second modified reference selling quantity E × β based on the selling quantity variation index β and the first modified standard selling quantity for each day E;
Calculating and outputting the product (X) reservation ordering number of the corresponding day of the week based on the second modification standard sales number (E × β) and the sold-out safety index (α) for each day of the week;
In the above step, the difference between at least one day of sales record preceding the correctable date and the number of reserved orders on the day is calculated in the reservation order of the corresponding day of the week with the calculated number of reserved orders, and the difference is calculated as the corresponding day. Determining and outputting a reserved order correction number by subtracting from or adding to the reserved order number of And
Calculating and outputting the final order number of the product (X) of the corresponding day by adding or subtracting the corrected order number of the corresponding day of the week to the number of reserved orders of the corresponding day of the week;
Method for determining the number of reservation orders and the final order number of goods, characterized in that consisting of.
[2" claim-type="Currently amended] The method of claim 1, wherein the at least one day preceding a date that can be modified with respect to the reservation order of the corresponding day is a previous day of the corresponding day of the week.

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同族专利:

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公开号 | 公开日

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US6668245B1|2003-12-23|

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TW522323B|2003-03-01|

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AU781665B2|2005-06-02|

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AU1247500A|2001-03-01|

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EP1079317A3|2003-05-02|

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CN1286448A|2001-03-07|

引用文献:

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公开号 | 申请日 | 公开日 | 申请人 | 专利标题

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法律状态:
1999-08-27|Priority to JP11-242118

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1999-08-27|Priority to JP24211899

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2000-04-26|Application filed by 이이다 스스무, 오케이 가부시키가이샤

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2001-03-15|Publication of KR20010020782A

优先权:

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申请号 | 申请日 | 专利标题

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JP11-242118|1999-08-27|

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JP24211899|1999-08-27|