From Americano Mornings to Latte Nights
A café in a corporate district struggled with restocking — too many pastries on weekends, not enough on weekdays. They weren’t sure when customers actually bought croissants.
We helped them review their daily sales. Turns out, croissant demand peaked on Mondays and early weekdays — not weekends. About 28% of customers chose one, often without pairing it with drinks or add-ons.
They adjusted their prep schedule: bake more on Mondays, taper by the weekend. They also offered flexible bundles like “Latte + Croissant” instead of fixed sets.
The results? Less leftover stock, steadier weekday sales, and better upsell options.
“We used to bake based on guesswork — now we prep just enough, and sell more because of it.”