Net wholesale dollars at risk over time
This chart shows the cost impact of inventory at risk of spoilage, and how it’s changed over time.Overview tiles
These tiles show total at-risk units and dollars for the selected time period.Spoilage risk by product
Hover for detail on how many wholesale dollars are at risk for a given product.Spoilage risk details
You can sort this table by expiration date, weeks to expiration, weeks on hand by lot, and wholesale dollars at risk by lot. For unexpected figures, contact Chex.Calculation details
ChexSync™ calculates spoilage risk using forecast data, weeks until expiration, and on-hand quantities to determine how many units will be in excess of forecasted need. Spoilage risk calculation: First, ChexSync™ determines how many units you’re forecasted to use during the weeks until expiration (set using the dashboard filters):forecasted weekly units × weeks until expiration = units used before expiration
For example: 50.6 forecasted weekly units × 5 weeks until expiration = 253 units used before expiration
Then, total on-hand quantities (by lot) over that period are compared to the quantity you’ll use before expiration:
total on-hand quantity for weeks until expiration − forecasted units used before expiration = units at risk of spoilage
For example, with 471 total on-hand units: 471 − 253 = 218 units at risk of spoilage
Note: On-hand quantity may come from multiple lots, but the Details table only shows lots with spoilage risk.
Wholesale dollars at risk calculation:
First, get the unit price: on-hand dollar amount ÷ on-hand quantity = unit price
Then calculate at-risk dollars: units at risk of spoilage × unit price = at-risk dollars
If you have any questions or experience issues, please reach out to ChexSyncSupport@chexfoods.com.