I keep overbaking at my shop—leftovers pile up, and it’s killing profits. How do you match output to demand without constant guesswork? Ideas?
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Wenatchee Eagles #204
"People Helping People"
1208 N Wenatchee Ave
Wenatchee, WA 98801
(509) 888-1929 (Bar Line)
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Overbaking’s a profit eater—too much guesswork leaves you with stale piles. Bakery software can sync sales to production and keep stock lean. I ran across some tools at https://www.flexibake.com/industry/bakery-software/ while troubleshooting for a buddy. It forecasts demand, adjusts batches, and traces leftovers. He’s cut waste by a ton now—shelves stay fresh, and he’s not tossing cash in the bin every week!