How to Build an Artisan Bread Range for Cafés and Restaurants

More choice is not always better. A foodservice bread range should be designed around menu roles rather than the number of available SKUs.

Assign a job to every bread

Separate lines for sandwiches, table bread, breakfast and premium specials so each product has a clear operational purpose.

Watch overlap

Two similar loaves can create unnecessary stock and lower case turnover. Keep the range distinctive.

Review performance regularly

Use order history to identify the products that drive repeat purchasing and remove low-value duplication.