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.
In: Other
Look at the kitchen space they have on hand. There’s not a 500 square foot wall in freezer behind them. Either they have to have back stock in their car or there’s an on-site cooler situation they’d need to stock more. Also there’s a manpower situation that doesn’t work great in most small kitchen scenarios.
Latest Answers