Limiting SKUs was a strategy frequently used by food and beverage makers early in the pandemic, and while it has decreased over time, it is still a common method to help drive operational efficiency, especially as inflation and supply chain constraints rise. Our SVP of Client Strategy and Consulting, Tierney Wilson, tells Alejandra Salgado from Supply Chain Dive: Supply Chain and Logistics News "Often, the pursuit of growth can lead companies to develop or release too many products in their portfolios for the sole purpose of innovation. However, if there is not a rigorous internal process for reviewing SKU impact to top and bottom-line revenue, then what was intended to be innovation can lead to negative business outputs."

You can read the full article here. 
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