Pathapalooza is a slotting optimization tool designed to assist distribution center operations. It is not a substitute for professional food safety guidance, regulatory compliance programs, or certified HACCP plans.
The food safety and HACCP suggestions in this tool are based on general best practices and are provided for reference only. All food handling, storage, and slotting decisions must comply with applicable federal, state, provincial, and local food safety regulations in your jurisdiction.
Always consult a qualified food safety professional, your company's HACCP coordinator, and relevant regulatory authorities before implementing any changes to your DC operations.
Pathapalooza makes no warranties regarding the accuracy, completeness, or fitness for purpose of any slotting recommendations. Use of this tool is at your own risk.
One row per SKU. Room/Zone must match the room names you created in your layout.
Drop Excel, CSV, or Google Sheets export here
Required ✱: SKU · Cases/Week · Room · Weight · Case H · Ti · Hi
Optional: Description · Case W · Case D
Flags: Fragile · Organic · Open Top · Inner Case (Y/N each)
'Food Safety': Category · Allergen (if HACCP module is on)
| SKU | Current Location | Description | Location | Room | Aisle | Bay | Pos | Slot | Cases/Wk | Weight | Pallet Zone | Ti×Hi | Pallet H AUTO | Rack H | Fit | Fragile | Open Top | Inner Case | Twin Slot | Locations | Food Safety | Allergen | Notes |
|---|
Your most recent Pathapalooza Excel export — the "Slotting Plan" sheet is what we read.
Drop your exported slotting plan Excel here
Required columns: SKU · Location · Room · Cases/Wk
Use the Pathapalooza Excel export — it has everything needed
New items, discontinued SKUs, or velocity changes. One row per change.
Drop your change file here
Required: SKU · Change Type (NEW / DISC / VELOCITY)
For NEW: include same attributes as main template
For VELOCITY: include new Cases/Week value
⚠ Disclaimer: Pathapalooza is a slotting optimization tool for reference purposes only. Food safety and HACCP suggestions are based on general best practices and do not constitute regulatory advice. Always follow applicable federal, state, and local food safety regulations and consult a qualified food safety professional before implementing operational changes. Use at your own risk.