By department
Bakery
Bread is often best on the day it is baked, which makes every forecast error visible by closing time.
Why forecasting matters here
In-store bakeries and bake-off stations decide production quantities daily or several times a day. Bake too little and shelves are empty in the evening; bake too much and the surplus is marked down or discarded. Footfall patterns and the shape of the day are key.
Signals that typically matter most
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