基于Backroom Effect的生鲜品零售库存决策优化

Optimization of Fresh Produce Retail Inventory Decision with Backroom Effect

本文基于传统的Backroom Effect,考虑生鲜品零售中普遍存在的现象——仓库较之货架具有更为优越的腐损控制和保鲜能力,重新定义了仓库在保管生鲜品过程中存在的数量与保鲜方面的双重Backroom Effect。基于此,面向生鲜品零售商,研究包括仓库-货架补给决策以及订货补给的库存决策优化问题,并利用数值算例剖析了Backroom Effect下,货架与仓库存在的腐损率差异对零售商库存决策和相应利润的影响。文章的主要结论包括:生鲜零售商应在零售库存决策中充分考虑Backroom Effect的影响,借助其提高生鲜品的最优订货量,从而带来单位时间平均利润的提升;随着Backroom Effect效果的提升,零售商的最优订货量和对应的平均利润也随之增加;不同品类的生鲜品对Backroom Effect的敏感程度不同,零售商在进行仓库保鲜投资时应优先投资更易腐损且具有更高边际利润的生鲜品品种。

Basedon the definition of Backroom Effect in the existing research,this paper considers the common phenomenon in fresh produce retailing,that is,the backroom is superior to the shelf in corrosion control and preservation ability,and redefines the Backroom Effectof storing excess inventory and providing freshness preservation for fresh products.Based on this,a decision-making model of fresh retail inventory based on order quantity,backroom-shelf replenishment period and reorder point is constructed,and the influence of the difference of deterioration rate between shelf and backroom on retailer’s inventory decision-making and corresponding profit under Backroom Effect is analyzed with numerical examples.The main results of this paper include:fresh retailers should fully consider Backroom Effect in the inventory decision-making,and improve the optimal order quantity of fresh products with the help of Backroom Effect,so as to increase the average profit per unit time;with the improvement of Backroom Effect,the retailer’s optimal order quantity and corresponding average profit also increase;different fresh products have different sensitivity to the Backroom Effect,and retailers should focus on fresh products that are more perishable and have higher marginal profit,which will help to make full use of Backroom Effect and obtain higher profits.