SIFTING OUT WASTE

SIFTING OUT WASTE

With ingredient prices on the rise, in-store bakeries evaluate product assortment and monitor stales to limit waste and shrink

In an ideal world, when an in-store bakery makes, say, 45 red velvet cupcakes, all of those cupcakes would be quickly and lovingly devoured by adoring shoppers. Sadly, sometimes 45 shoppers aren't in the mood for red velvet, or a torrential downpour or a school holiday keeps them out of the store. Waste and shrink come with the territory in fresh departments, but how can in-store bakeries waste as little as possible?

In-store bakeries predict production trends with diligent

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