Uncertain demand, short shelf life, temperature control requirements, shopper promptness and service level standards, are all challenges facing adopting the BOPIS proposition for this #1 deli sku. Above all, if this line were to be offered via BOPIS, the exposure to the risk of food waste would be significant.

In this session we will hear directly from retailers who are currently offering, considering offering or had previously offered, about the food waste related challenges with BOPIS and what has to be true for this proposition to keep food waste to a minimum. For example, production forecasting, ordering windows, super fast ovens, packaging, blast chillers, etc.

This working group meeting is for retailers, CPG's and academics only.