Our bakery's day-old case went from 60 items a night to 8 after my boss let us write the bake list
For 2 years we baked to a fixed sheet and dumped half of it at close, then in March he handed the list to whoever worked the counter and we started cutting what actually sold. Now I want to know if other shops let the front decide the bake, or if that is a recipe for running out by noon.