You run Pan de Lola, a single-shop bakery in central Madrid. Every afternoon at 3 PM you decide how many almond croissants to bake for the 4–6 PM rush. Today you have to decide for the rest of the week.
The situation
Each almond croissant costs €1.20 to bake (flour, almond paste, butter, labour) and sells for €2.50. Anything still on the rack at 7 PM goes to the food bank — written off, zero salvage.
Demand on the 4–6 PM rush is variable. On a slow Monday you might sell 80. On a sunny Saturday you might sell 140. You have last year's afternoon counts. Your husband, who keeps the books, has been gently asking why the bin is half-full some nights and customers leave grumbling on others.
Your job in this case: look at the demand pattern, run the numbers on the bake-quantity trade-off, and commit to a policy for the rest of the week. There is no "right" answer — but there is one that wastes less of your husband's patience.