# Day-end shrink

A term used when buying bakery.

What is baked and not sold, the loss that decides a bakery's margin more than price does.

Everything on the shelf at close was paid for in flour, labor, and oven time, so a shop running high shrink is buying its own display case every day. It rarely appears as a line anywhere. Ask what is produced against what is rung up, whether anything is donated or discounted at the end of the day, and how production is planned. A bakery that bakes to a fixed recipe card rather than to yesterday's sales has an unmanaged cost sitting in plain sight.

Part of: Buying a Bakery (https://searchspheresource.com/guides/buying-a-bakery)

Source: https://searchspheresource.com/guides/buying-a-bakery/terms/day-end-shrink
Not dated: The same editorial definitions as the glossary, inside a trade.

Site index for machines: https://searchspheresource.com/llms.txt