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Weighed sweets and per-piece bakes, daily production planning, custom cake orders with advances, and honest wastage tracking.
A bakery has two counters in one: fast walk-in sales of items priced by weight or by piece, and a smaller stream of made-to-order cakes booked days ahead with an advance payment and a collection time. Both need to be on the same system, because both consume the same production.
The third element is what makes bakery margin difficult — everything is perishable. What was produced today and did not sell is either discounted, given away or thrown, and if that is not recorded the profit report is fiction.
Weighed sweets and per-piece bakes on the same fast counter screen, with optional scale support.
Booking with size, message, collection slot and advance, plus an unclaimed-order report.
Tomorrow's production list built from actual sales and committed pre-orders, printed for the kitchen.
Unsold, damaged and given-away items logged with value, by item and by shift.
Issue production as acknowledged transfers, with per-outlet sales and wastage reporting.
Recipe-costed lines showing which items actually make money after wastage.
Three flows, one item master, one production plan.
Where a central kitchen supplies outlets, production is issued as a transfer and each shop receives and acknowledges it. Sales, wastage and returns are reported per outlet, which is what tells you whether an outlet is being over-supplied or genuinely underperforming.
Eid, weddings and exam season change volumes dramatically, and pre-orders spike with them. The order pipeline shows committed quantities by date, so production is planned against real bookings rather than last year's memory.
This is built for a single bakery or a small chain running production against yesterday's memory rather than yesterday's numbers — and it matters more here than in most retail trades. Untracked wastage means every item is priced against a cost that is partly wrong, and that gap compounds every day production runs without it being logged.
If you run more than one outlet from a shared kitchen, or custom cake orders make up a meaningful share of revenue, this is the shape of software built for you: what you get is one item master driving the counter, the production list and the order book, instead of three things that have to agree with each other by hand.
We build POS software rather than reselling a product, and for a bakery that means the production list and wastage logging exist because they are the actual bakery workflow, not a general-retail screen relabeled.
Every project follows the same steps: discovery, consultation, written requirements, a proposal with a fixed scope, agreement, development, QA, deployment, training and support. Nothing is built before the scope is agreed, and training at the counter is a real phase — a production screen the kitchen finds slower than the whiteboard it replaced does not get used.
Straight answers, including the ones that rule us out.
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