My bakery’s buzzing, but I’m losing money on wasted ingredients. How do others keep stock tight and production smooth without overcomplicating things? Ideas?
Waste sneaks up fast when you’re busy—over-ordering or misjudging batches can tank profits. Smart tools can sync your inventory with production and spot issues early. I stumbled on some neat solutions at https://www.flexibake.com/ while helping a cousin tweak her bakery setup. It tracks what’s used, predicts needs, and cuts overstock. She’s trimmed waste by a third now, and the system’s simple enough that her team didn’t blink adapting to it—huge win!
Waste sneaks up fast when you’re busy—over-ordering or misjudging batches can tank profits. Smart tools can sync your inventory with production and spot issues early. I stumbled on some neat solutions at https://www.flexibake.com/ while helping a cousin tweak her bakery setup. It tracks what’s used, predicts needs, and cuts overstock. She’s trimmed waste by a third now, and the system’s simple enough that her team didn’t blink adapting to it—huge win!