Deli Owner - Par baked vs buying baked daily
Hello everyone. I own an Italian deli in New Jersey and am considering using par baked subs vs buying baked bread and having them delivered every morning. In my current situation, I purchase bread from a local bakery and they deliver every morning. I typically receive 20 dozen rolls a day for sandwiches and an assortment of loaves. My two main issues with this is... One, freshness of the bread. By the time I receive the bread in the morning, the bread is atleast 6 hours old. By late in the day, the bread is beginning to get hard. This is a problem considering there is a Subway up the street baking fresh bread all day long. Number two, is waste. It is impossible to predict volume on a day to day basis and i am almost always left with bread left over. After doing some research I came up with par baked bread as an alternative. What are the pros and cons of par baked vs my current situation? Do par baked rolls cost more? I am aware that energy costs will increase with the use of an oven. What would you do if you were me?
Thank you all for any advice and help on this topic.