This refers to places like TOGO's and Noah's Bagels, etc.
Noah's is often out of poppy seed bagels, TOGOs is often out of Dutch Crunch bread. These are just examples of a phenomenon I've noticed in many food establishments over the years. My question is this: if you managed a store, and there was a popular item that you sold out of hours before closing time, how about making more of that? And the items you have left over every day, how about making less of those?
Poppy seed bagels are popular, they are often gone a couple of hours before Noah's closes. There are always plenty of other, less popular bagels on the shelves. Why doesn't the manager make LESS of the bagels that are always left over and MORE poppy seed bagels?
I used to go to a bakery that was often out of chocolate croissants by late afternoon, but they always had many scones. So, why not make more chocolate croissants and less scones? I asked the manager that question and I got a lot of words back that made no sense. Something about always selling out of them early. Yes, so why not make (or order) MORE? This was too difficult for him to comprehend and I could not get an articulate reply.