This confuses and infuriates me, lots of Food vans/stalls where i live have special niche’s such as selling croissants etc, and these places make an absolute KILLING and run out of stock so very early in the day, yet they never seem to decide to just have more ready for the day?
It doesnt make sense to me, it would increase profit, only difficulty i see is that its a risk that they dont need to take.
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It may not be worth having to pay more workers and buy more ingredients to then end up with waste at the end of the day. Especially if a stall or small spot, they may have limited access to a prep kitchen or have a order/delivery system that doesn’t accommodate multiple orders/refills of product throughout the day.
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