Rapid Expansion Doesn't Have to Burn Margin: How Tarobun Cut Dough Wastage by 25%

Tarobun, a rapidly growing F&B bakery brand under Asthanesia Group, experienced high-velocity business growth—expanding its outlet network by 47 stores in just 3 months.

However, aggressive store expansion in the F&B industry often introduces diseconomies of scale: as location count grows, overseeing kitchen standards, cleanliness, and raw material efficiency becomes increasingly complex. Without tight visibility, unused dough (dough wastage) turns into a hidden cost that steadily erodes profitability.

To safeguard its margins during this growth phase, Tarobun partnered with Nimbly AI to modernize its store operations. By digitizing and centralizing its Opening & Closing Checklists, Tarobun standardized daily kitchen workflows across every outlet.

Challenges

As Tarobun opened new outlets across high-footfall locations and shopping centers, the operations management team confronted three core structural challenges:

• Fragmented Documentation & Waste Visibility: Raw material waste logs and kitchen audits were fragmented across channels, making dough wastage data impossible to track in real time before end-of-month financial reconciliations.
• Temperature Control & Raw Material Risks: Dough quality depends directly on consistent freezer and chiller temperatures. Fluctuations caused by unclosed doors or equipment defects risked ruining inventory before maintenance teams could intervene.
• Time-Consuming Resolution Workflows: Without a centralized platform, resolving store-level issues among frontliners, Area Coordinators (ACs), and maintenance teams took days, jeopardizing operational consistency and customer experience.

Business Impact & Results

By establishing data-driven operational discipline through Nimbly AI, Tarobun delivered measurable performance gains across its network.

“Maintaining ingredient efficiency during high-velocity expansion was our single biggest challenge. By implementing Nimbly’s Digital Closing Checklist, Tarobun successfully cut average dough wastage by 25% per outlet while maintaining strict brand standards across all locations.”

Yosua Kurniawan

Operations Manager, Asthanesia Group

Despite significant network growth, Tarobun maintained an overall operational compliance rate above 98% while cutting average dough wastage per outlet by 25%.

• Raw Material Efficiency (25% Wastage Cut): Average dough waste per outlet was reduced by a quarter, keeping cumulative network waste stable even as the store footprint grew over 60%.
• High Brand Standardization (98.1% Overall RCR): Over 97% of outlets consistently maintained a daily Report Completion Rate (RCR) above 90%.
• Optimized Shift Workflows: Daily operational checklist routines were streamlined, taking frontline staff an average of just 18 minutes per shift.