Ami Bensman

This episode, Empowering Confident Decisions, we took a closer look at the Sifted Score: how it works; how it helps to deliver categorized insights for quick actions; and exactly how Sifted are empowering shippers to make confident and future-proof decisions.

For shippers worried about the pressure to green up their shipping operations, and the associated costs and resources required, there’s good news. It’s not only the right thing to do for the earth but can be good for your business as well. Here actions you can take now to improve your sustainable shipping.

As consumers start to feel more comfortable spending again, shipping operations and carrier networks will continue to be strained. Find out how to implement multi-carrier parcel solutions for your business to save time and money.

Balance Innovations, the only hardware-neutral, end-to-end integrated cash management software provider, will launch a revolutionary new capability at NRF 2019. The new capability--Cash Forecasting—leverages IoT (Internet of Things) integration, machine learning, and data to help retailers predict cash demand independent of what hardware or software they currently use.

Many retailers are aware of the costs associated with accepting credit cards, but are blind to the cost of accepting cash. In 2018 The IHL Group, a global retail research and advisory firm, published a study and revealed that quick-serve restaurants have the one of the highest costs of cash for any retail segment at a whopping 11.4 percent. That means that for every dollar restaurants bring in, they’re immediately losing more than 11 cents of it—before they’ve bought any food or paid a cent of… Show more

Many retailers are aware of the costs associated with accepting credit cards, but are blind to the cost of accepting cash. In 2018 The IHL Group, a global retail research and advisory firm, published a study and revealed that quick-serve restaurants have the one of the highest costs of cash for any retail segment at a whopping 11.4 percent. That means that for every dollar restaurants bring in, they’re immediately losing more than 11 cents of it—before they’ve bought any food or paid a cent of rent. Show less