Latest / The Operations Podcast with Fexingo: Process, People, and Profit in Modern Business
How a Bakery Chain Cut Stale Waste by 70 Percent with Pull Production
In this episode of The Operations Podcast, Lucas and Luna examine how a regional bakery chain with 37 locations cut day-end stale waste by 70 percent in 18 months by switching from a push production model to a pull system driven by real-time point-of-sale data. The chain had been baking to forecast, which meant that demand shifts of just 5 percent could trigger 30 percent waste spikes. By implementing a three-stage replenishment process at each store and using weighted historical sales to trigger batch baking, they reduced waste from 18 percent to 5.4 percent of daily output. Lucas walks…
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