As a commercial organisation they want capacity (stock) that gives them the flexibility to produce a range to their product offering, and maximise their income. If they have extra capacity, they can have their normal bread and butter, and maximise pricing at the prawn sandwich end of their market.....and maximise the cost of bread and butter...make it a bit more artisan (same ingredients, same cooking process, same smear of congealed fat).
As a business it's what you do. If the brand is strong, and the consumer loyalty is high, you have a lot more scope for demand level pricing, and the momentum associated with product acceptance (over objective quality/cost). There will be casualties, but it's nothing personal (it's only business).
It's quite interesting to observe the tipping point between brand loyalty, and seeking a better value, more accessible, functional product.
I tipped.