Bakery

Bakery, whether it is bought in, or produced in the store is consistently an area of high loss and waste, often accounting for up to 40% of all the surplus food in any one supermarket.

This week Colin Peacock is joined by Richard Thaleman to discuss insights on new bakery planning systems and how to deal with false scans at self-checkout.

They explore how innovative tools are reducing bakery waste and how retailers are balancing loss prevention with customer convenience.

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