In today’s episode, we’re diving deep into the nitty-gritty of managing inventory, and practical strategies for deciding how much product you need to produce at your bakery.
Picture this: it’s December, we’re knee-deep in the “holiday hustle”, & sales are booming.
Slow down there, soldier! January’s peeking around the corner, ready to throw us a curveball. Inevitably, this is a time of the year when sales start to dip…folks are starting new diets, wallets are zipped up tight after holiday spending sprees, and (for us, at least) snowy weather has folks cooped up indoors.
Tune in to today’s episode as we spill the tea on understanding your market, decoding the secret language of traffic patterns, and being the neighborhood ninja – ready to tackle any unexpected road closures or crazy weather. We’re sharing our playbook on adjusting staffing, ramping up marketing, and fine-tuning your product production.
We’ll talk about managing the fine line between overproducing (hello, waste!) and underproducing (um, missed sales – no thanks!).
It’s a delicate dance, and we’re giving you the moves.!
Setting your pars and creating your production plan isn’t a “set-it-and-forget-it” deal. We’re talking real-time monitoring, keeping tabs on sales data, and adjusting those pars like a bakery boss! We’ll even discuss some creative ideas for promotions, when you find yourself with surplus goodies.
Grab your apron, a cup of something warm, and let’s chat bakery business!
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