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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Not sure if this applies to everyone, but I overheard the owner of a new BBQ spot in my town yesterday. He was talking to a friend and mentioned that he physically can’t produce enough food to sell so sometimes he has to close early. Scaling up production also increases overhead. To a new/small business minimizing overhead also keeps risk of failure at a lower level.
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