Skip to content
Home » How can reducing bakery waste in the store is a positive for retailers

How can reducing bakery waste in the store is a positive for retailers

The supermarket chains in Britain have made massive strides in recent times in reducing the waste they produce. Nearly everything can be recycled. Products that are edible are more likely to end up in food banks, rather than to landfill. Food waste can also be made use of by converting it to livestock feed or even power producers.

But reducing the amount of grocery bread waste and particularly, the excesses generated by bakeries in stores remains a major issue. For instance, WRAP issued a report regarding its efforts to cut down bakery waste in stores, together with Tesco. Tesco discovered it was 41% of its store waste was directly from its bakery division.

Our experience in this sector suggests that supermarket chains have similar levels of waste. With the limited shelf-life for bakery items, it comes as not surprising. Since their debut in the 1960s, retail bakeries have always had to be able to sustain excessive amounts of losses that are acceptable.

It was generally regarded as acceptable as long as the appealing scent from freshly-baked bread swung through the aisles. Today, however we are living in the age that is characterized by the Courtauld Commitments, the latest plan aims to cut down on food waste by an additional 20 percent in 2025.

While the reduction of bakery waste could appear to be a challenging issue, we believe it’s a fairly easy win. In fact, our team is convinced that we will be able to reduce excess production in the bakery stores by at about 20 percent.

If we talk to experts from the grocery industry, they inform us that the first concept behind the bakery in stores was to bake a small amount and often. A store-bought bread waste forecasting service involves re-establishing and reinforcing the basic idea.

Flexibility is an essential aspect in flexibility is a key element of “little but often” concept. If managers must continue to go back to forecasting system’s initial suppliers or the IT department to alter the method by which it calculates Our opinion is that it won’t perform.

In the same way, if changes to the algorithm of the system with regard to, for instance or uplift is too challenging for the people involved in the first place, it’s likely that they will never be implemented in the first place. This could be the case with forecasting features that are added to large-ticket ERP systems for retail.

Best Practice

The production planner can be operated centrally to establish best practices and guidelines across the entire retail estate, not just allowing seasonal variations in sales but also by-the-hour and daily changes. Two-way communication between managers as well as the head office ensures that any changes on production may be implemented through the head office or the individual store, in response to local occasions.

With clearly-defined production guidelines, the different demands can be easily identified at the store level and responded to according to. This is all monitored centrally, in addition to the extent to which stores are adhering to the rules.

Another important aspect to cutting down on bakery waste in the store is the ability to adapt to multiple production cycles. For the late breakfast period for example, has a dynamic different from the rush at lunchtime. Software can handle this by determining how much to bake in various times during the day , based on the sales profiles of each SKU during the day.

Additionally, it is important to make use of data from today to adapt production to the current trading. If not, the final production wave of the day could comprise of nothing more than surplus products. This can be achieved with a live sales feed to figure out how to alter the baking quantities for the final baking of the day based on whether sales are ahead or behind the forecast.

Finally, there is the issue of conformity. It’s easy for store bakery workers to think that they are in the know and disregard plans that have been snubbed to by head office. If there’s no feedback from head office isn’t sure if the staff stick to the rules.

When you’ve got the right process in place, bakery waste is no longer a difficult to crack into an unassuming fruit that can be used to achieve Courtauld-driven goals. This is a win-win-win. On one hand, you’ll get to save money that will directly impact your bottom line. In addition you can increase bakery sales when the quality and freshness improve.