Bakery and pastry · South Tyrol
Bread forecasting — the right products on the shelf every day
The starting situation
Bread and pastry quantities are planned by gut feeling and the baker’s experience. On weekends, holidays or when the weather changes, estimates miss the mark — sometimes returns pile up, sometimes shelves are empty in the afternoon. Both cost margin and customer trust.
How we solve it
We connect POS history from recent years with weather, holiday and tourism-season data. A forecasting model suggests production volumes for each branch, day and item. The baker sees the recommendation, can adjust it and approves it — the model learns from every correction.
What you get
Returns drop noticeably, shelves remain attractive throughout the day, and staff and raw materials are aligned with actual demand. The baker’s experience remains the decisive lever — now backed by data.
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Why AI projects work →This use case is based on a real client project. Sector and region are named, the company itself remains anonymous.