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available, this has enhanced our guest experience while resulting in less waste and leaner working capital.
“ From a logistics and transportation perspective, we’ ve dramatically reduced our air shipments and instead shifted to a two-to-three month buying program for replenishment items, as these items can arrive via boat shipments to balance sustainability and efficiency. We’ ve also pulled forward shipments in advance of tariff deadlines, avoiding unnecessary costs while protecting our margins. Our Procurement and Production Manager,‘ Honeybun’ Sheena Pinai, has done an incredible job of negotiating with our current partners to ensure minimal costing impact following increased tariffs.
“ As we continue to scale, we’ ve established new processes and reporting methods to foster greater inventory visibility,” she adds.“ We now have comprehensive models that track inventory at each location, and we’ ve shifted to proactive planning to forecast needs before issues arise.”
Sustainable advantages
Implementing new tools and systems has not only streamlined Museum of ice Cream’ s supply chain but also made it more sustainable. Aileen confirms:“ By reducing our reliance on air freight and partnering with suppliers that prioritize
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