Bakery Special: Insights on New Bakery Planning Systems and Complications at Self Checkout
Forty percent of food thrown away in a typical store is bakery, its a food surplus problem that CANNOT be solved by donations.
In this meeting, we heard from a retailer who had developed a new bakery planning tool that used substitution logic to manage service levels over the course of a day, with a wider assortment at the start and lower, towards the end of the day.
We then heard from a retailer who was wrestling down the dilemma between preventing losses at the self checkout from customers scanning wrongly, for example, pretending a €2 ciabatta loaf is in fact a €0.25cent bread roll and adopting a more targeted approach that would remove friction for the 99% of customers who would scan accurately.
The full recording is available to retailers, if this is of interest, please send an email to colin@ecrloss.com but in the meantime, please see below a short video recap of the meeting with Richard Thalemann, Food Waste Advisor to ECR Retail Loss.
