Inventory Availability: Our Biggest Issue
Inventory availability is our #1 challenge right now. We know it’s adding stress and making it harder to plan. This article outlines the immediate steps we're taking to stabilize production, improve communication, and simplify operations. If your order is shorted by more than 20%, we’re waiving redelivery fees — but you need to submit a ticket. We're prioritizing core flavors, consolidating inventory, staffing up, and staying hands-on until this gets back on track.
(Published: July 8, 2025)
We know that missing inventory adds stress to your business. While we hope you can slot in another flavor and lean into our culture of ever-rotating flavor availability and scarcity, you should not be in the dark on what’s coming, and you should be able to count on the commitments we made in the off-season.
We’re falling short on these, and it is our top focus organizationally to improve.
What we are doing:
1. Focusing on Core Flavor Production
We’ve shifted almost everything toward producing 25-pack core flavors — the ones that drive your business. Multipacks and lower-volume runs are paused.
We’ve had a tough few weeks:
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A Georgia Power wire failure shut us down for a day.
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5 barrels (10,000 pops) of Mango Tangerine fermented after mixing.
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One of our freezing machines went down for about a week.
None of these are excuses — they’re just part of the reality we’re navigating. We’ve added after-hours and weekend work to keep production moving through the issues.
2. Redelivery (If Shorted)
If your order is short by more than 20%, we’ll waive the redelivery or pickup fee via a credit.
To make this work, you’ll need to submit a support ticket so we can track it, document it, and fix it.
3. Simplifying the Inventory We Manage
We’re reducing the variables. That means:
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Halting multipack production for now.
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Moving Charlotte inventory back to Atlanta, so we’re managing fewer locations, with better accuracy.
4. Everyone’s Pitching In
We’re not just watching this from the sidelines. The team is helping where it counts — early shifts, lunch rushes, bottlenecks. Production takes priority over nearly everything else until this is right.
5. Hiring & Retention
We’ve brought on Connor, our new warehouse manager from P10, who’s already making a difference.
Kat is focused on training and retention — especially on the production team — so we’re not just filling spots, but building long-term reliability.
6. What’s Next
Yes, the flavor tracker and calendar need love too — and we’re working on that. But we know the most important thing is that you have product in your freezer when you need it. That’s where we’re putting our energy.