Aspiag Service is an Italian company operating more than 570 stores in the retail grocery sector across three different store formats. To help executives make better data-driven decisions, the company decided to improve its point-of-sale (POS) data quality. Aspiag partnered with BMC, using Control-M to quickly and reliably orchestrate critical data workflows.
Daily sale records, inventory levels, product movements, and waste informs the company of sales results and drives product replenishment requests. At the beginning of each business day, data from a central system is used to update each local POS system. At the end of each business day, POS data must be acquired to update the central system.
Prior to using Control-M, Aspiag was unable to predict when the process would complete and when the updated data would be available. Reordering decisions made independently of real data resulted in an increase in perishable food waste, under- and overstock situations, and lower customer satisfaction.
To improve POS data quality, Aspiag needed to implement an integrated platform to support reliable and traceable two-way communication between their central corporate system and all of their POS systems. Aspiag selected Control-M, BMC’s application workflow orchestration platform, to orchestrate communication between their central system and their POS systems. They also enlisted the help of CTMLAB, a BMC partner, to analyze their existing environment, design the future state, and initiate the implementation process.
By easily integrating with Aspiag’s current technologies, Control-M ensured visibility into the flow of information, enabling issue detection and resolution, and driving the process to completion on time, every time.
Control-M enabled POS data synchronization and quality, as well as efficient opening and closing day procedures. Today, timely and accurate data on items sold, inventory levels, and sales trends helps Aspiag make optimal and timely ordering decisions.
As a result, Aspiag has reduced year-over-year product waste by an average of five percent across all food categories. Waste in some fresh food categories (like fruit and vegetables, cold cuts, and cheese) was reduced by up to eight percent. These categories account for a significant portion of Aspiag’s revenue and are strong drivers of store traffic and customer loyalty.
“I am responsible for corporate projects and processes that impact points of sale. I observed an average of a five percent reduction in product waste across all categories through process change.”— Maurizio Usan, Manager of Sales Organization, Aspiag Service