I’m launching a new pastry line, but estimating supplies and output is guesswork. Any way to nail that without trial and error? Thoughts?
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New lines are a gamble—misjudge stock or timing, and you’re sunk before you start. Tools that map production and inventory can take out the guesswork. I ran across some at https://www.flexibake.com/ while prepping a test run for a friend. They forecast needs, track usage, and log everything. Her launch went off without a hitch—sold out day one, and she’s scaling up confident now!