Are your multiple SKU’s compromising your Profit?
Do you offer too many ‘customized’ products? I know I do. But I’m changing that as a result of an article I read in the latest “Foodie Founder” edition of the magazine @cherrybombemag
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1/6 My dear partner brought home the edition featuring all female food entrepreneurs of color last Friday evening. Given that I head up a women’s business leadership platform, he thought I would like to read it. Maybe even interview a few of the founders featured. #toomanyskus
2/6 The founder of @HotBreadKitchen: “Menu or SKU creep is the enemy of profitability.” While hers was a retail business, she added a wholesale component, providing baked goods to restaurants and groceries. Suddenly, everyone had a different ask. #toomanyskus
3/6 Can you make a four in. square focaccia roll? Can you make a three in. focaccia roll? Yes. Yes. Yes. #toomanyskus
4/6 Rodriguez learned that saying ‘yes’ to all the custom requests started to compromise their ability to consistently produce quality product efficiently. #toomanyskus
5/6 It ended up in wasted hours, wasted product. She decided to stick with what she knew, do it really well, and train her people to do the same.
6/6 If you found this thread valuable:
1. Join my Samita Lab Mastermind. Apply here. https://www.joyadass.com/samita-lab-2023/
2. Here’s two similar threads you might enjoy: [@JustinSaaS @jspector]
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