Smaller late-day batches
After the rush, bake or prep half-trays. You can always fire another batch — you can’t un-bin one.
What’s the bin costing you?
Milk tipped out, pastries binned at close, prep that never sold. List what you throw away in a normal week and see what it adds up to over a year.
1 · what you bin
Add the first thing you bin — milk, pastries, yesterday’s prep.
Tip: for stuff you cost in dollars, put the weekly dollars under “a week” and $1.00 under “$ each”.
Five lines is plenty — keep it to the big ones.
Weeks you’re open a year — 50
Most places land on 50 once holidays come out. Set it once and forget it.
2 · the damage
Thrown-out stock costs you about$0a year in the bin
- A week
- $0
- A month
- $0
Worst first
Fix the top line first — that’s where the money is.
Nothing to rank yet — add what you bin.
What actually helps
Par levels on the order sheet
Write last week’s real usage next to every line you order. A par number beats a hunch, and the bin proves it.
End-of-day discounts, done right
Last hour only, one flat discount. Clears the shelf without teaching regulars to wait you out.
A par-level sheet that fills itself in is a small tool — we build those. vili.com.au