Waste: Milk Spoilage, Unsold Pastries and the Daily Order
This lesson is part of the course
In this lesson
You measure milk waste against what the till says was poured, cost unsold pastries, and use the newsvendor rule to set tomorrow's croissant order.
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Lessons in this course
- Cost per Cup: Beans, Milk, Cup & Lid Locked
- Pricing and Contribution Margin by Drink Locked
- Sales Mix, Average Ticket and the Pastry Attach Rate Locked
- Hourly Demand vs Bar Throughput: the Morning Peak Locked
- Staffing the Rota and Labour Cost % Locked
- Waste: Milk Spoilage, Unsold Pastries and the Daily Order Locked
- Rent, Fixed Costs and Break-even Drinks per Day Locked
- Loyalty Card, Subscription and Seasonal Menu Scenarios Locked