The main characteristics of perishable products is a predetermined expiration date, after which the economic value of the products diminishes and they cannot be used post expiration. Two types of perishable products exist: First, products that can be consumed prior to the expiration date, but cannot be used after it due to use hazards (e.g., medical products). Second, products whose degree of freshness deteriorates over time until they cannot be used after their shelf-life period (e.g., agricultural products). These two types of products may be perceived as a single type, given the limited shelf-life duration, which may affect their salability. The study presents a model in which a retailer addresses demand for a perishable product that is divisible into multiplicative components according to the freshness level of the product and its selling price. The study also analyzes how quantity optimization vs. profit maximization decisions determine the order quantity. Additionally, the model enables retailers to determine the level of inventory that maximizes their profits.