Every restaurant wants to cut food waste, boost margins, and get more out of every ingredient it has already paid for. Yet one of the simplest levers for doing that stock rotation is the one most teams overlook.
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Running a bakery is the dream job for many people since it lets them savour mouth watering pastries, cover the air with the scent of freshly made bread, and see happy consumers. However, underlying this ideal are the challenges of inventory control, order management, and ensuring that every product is produced to the best standards.
