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The hospitality industry faces a silent profit killer: daily food waste For coffee shops, bakeries, and hotels, balancing a beautifully stocked, abundant pastry display with the unpredictable reality of fluctuating

For decades, the morning ritual was standard across the globe. Coffee usually met a croissant, a muffin, or a scone. Today, however, a crisp, golden newcomer has reshaped international menus.

For international partners, scaling international foodservice operations and expanding across multiple regions brings one major operational headache: maintaining product consistency. When a customer orders a premium pastry in London, Tokyo,