Return

What does return mean in the bakery industry?

The term return is not only common in online retail — also in bakery sector He describes a central problem: the unsold baked goods, which remain at the end of the sales day and usually have to be disposed of.

The aim of every bakery is therefore to Reduce the return rate, in order food waste, expenses and resource losses to avoid.

Reduce returns rates with intelligent planning

One too high Return rate in the food sector, especially in bakeries, is often the result of inaccurate sales planning. However, with the help of modern technologies and artificial intelligence, these returns can be significantly reduced:

• AI-based planning solutions like Foodforecast analyse sales data and make precise forecasts.
  → In practice, this can reduce the return rate by an average 30% reduced become.
• Die demand-oriented production reduces excess quantities by tailoring them to actual demand.
• One flexible production planning allows short-term adjustments in the event of changes in weather or demand.

Reuse returns sensibly

Not every return has to be disposed of. Many bakeries rely on sustainable solutions to make good use of returns. For example, still edible baked goods are offered at a reduced price the following day. Alternatively, unsold baked goods from the previous day can be further processed — for example into breadcrumbs, dumplings or as a basis for new dough products. In this way, food waste can be significantly reduced and economic added value can be achieved at the same time.

Why reducing returns is so important for bakeries

Die Return rate in the food sector has not only economic but also ecological effects. In Germany, around 600,000 tons of bread returns — an average value of goods per branch 65,000€.

The consequences at a glance:

• Cost increase through use of raw materials, energy and personnel
• Waste of resources through unnecessary production
• food wastethat harms the environment and image

A targeted optimization of returns process is therefore essential for Sustainability and profitability.

This is how the returns process can be optimized

Various measures can be used in the bakery to reduce the return rate:

1. Demand-oriented production

use of Sales forecasts and real-time data for precise production planning.

2. Sale of remaining stocks

Sales just before closing time or through special promotions for Avoiding excess.

3. Donations and reuse

integration of Charity or creative product development with leftover pastries.

4. Customer feedback & product range

Optimizing the offer through regular customer feedback and Loyalty programs.

5. Efficient storage and logistics

Minimize optimized cooling and transportation processes Quality losses and therefore also returns.