关键词: Backroom Effect, 货架周期补货, 生鲜品, 库存决策

Abstract: 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.

Key words: backroom effect, periodic shelf replenishment, fresh produce, inventory decision