Grace Becker

In the bakery business, everyday you face the fact that your product has a very limited shelf life, so the potential for daily loss is very real. That reality, unfortunately puts many out of business. There is a new model emerging, and some businesses closing their doors and are going online. It is a brilliant strategy when done right.

Now they get their order and their payment before they even turn on their ovens. The balancing act of trying to predict what the customer is in the mood for today is eliminated. The shelf life dilemma is no longer a problem. The trick is the joint venture between their ovens and their computers. Find out how it works.

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