Measure demand by time
Record sales by day and hour. Even a few weeks of data helps identify busy periods and the quantities that typically remain unsold.
Bake smaller batches
Keep the display inviting, but replenish it more often with smaller quantities. Half-baked products make this possible without restarting a long preparation process each time.
Set simple rules
Define an opening quantity, a replenishment point and a final baking time for each item. Clear rules help every shift make consistent decisions.
Review and improve
Compare items baked, sold and left over each week. Small adjustments to batch size and timing can create lasting savings.