How One Bakery Cut Food Waste 50 Percent With One Ordering Change

Every day, bakeries across the country toss unsold croissants and sourdough loaves at closing time. But one independent bakery in Portland, Oregon—Tabor Bread—found a way to cut its daily food waste in half with a single operational change: switching from customer-choice ordering to a fixed daily selection. In this episode, Lucas and Luna break down the psychology of choice overload, the economics of waste disposal, and how a simple constraint can improve margins without hurting customer satisfaction. They walk through the numbers: waste fell from 30 pounds per day to 15, saving roughly $8,000 a year in ingredient costs alone. The episode drills into why 'more options' isn't always better for a small business's bottom line, and how a predictable production schedule can reduce labor variability too. If you run a food business or any operation with perishable inventory, this one decision is worth studying. #TaborBread #FoodWaste #InventoryManagement #ChoiceOverload #Operations #SmallBusiness #PerishableGoods #Portland #Bakery #BusinessExecution #DailyDecisions #WasteReduction #LeanOperations #Margins #DemandForecasting #BakeryBusiness #FexingoBusiness #BusinessPodcast Keep every episode free: buymeacoffee.com/fexingo