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 record ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive complimentary access to the SN salary survey data tables.
Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.