SKU sprawl in small roastery is becoming an operational problem

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My confusion with controlling SKU sprawl in a small roastery is that the idea makes sense on paper, but practical execution looks much less clean. The more I ask around, the more I hear opposite conclusions from people who are all experienced. That usually means the answer depends on context more than people admit.

For members here who have worked with controlling SKU sprawl in a small roastery, what condition makes it useful and what condition makes it mostly noise?

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From my side this helped only on certain coffees, not on every lot. When the coffee is already forgiving, controlling SKU sprawl in a small roastery does not change much. On difficult lots the effect is clearer.

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i see controlling SKU sprawl in a small roastery work in some place, but usually only when the notes are clear and people really compare batch by batch. if not, discussion become only feeling.

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What helped me most was keeping short notes each time. Without notes, discussion about controlling SKU sprawl in a small roastery becomes memory battle and not real evaluation.

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For controlling SKU sprawl in a small roastery, I only trust conclusion after I see same pattern several times. One successful run can be accident. Repetition is what make the lesson useful.

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I think the bigger issue is not controlling SKU sprawl in a small roastery itself but whether your baseline is stable. If baseline keeps moving, then every experiment around it gives mixed signal.

SKU sprawl in small roastery is becoming an operational problem

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