Latest / The Operator's Manual with Fexingo: Daily Decisions, Tactical Wins, and Business Execution
How One Coffee Chain Cut Waste 40 Percent With a Single Metric
Lucas and Luna dive into the story of a regional coffee chain that reduced food waste by 40 percent in six months by tracking one simple metric: production waste per customer. They walk through how the chain discovered that over-preparation was costing $300,000 annually, and how a single change in morning prep protocols — tied to real-time customer traffic data — turned that around. The episode explores why most inventory systems track the wrong things, how a shift from 'make as much as possible' to 'make as much as the next hour demands' reshaped the entire operation, and…
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