POS for bakeries
A bakery is a production business with a shop attached. Most POS software models the shop well and the production not at all, which is where the cost control actually lives.
What is configured differently for bakeries
- Prep recipes and production logging model batch yield — a tray of dough, not a notional per-item ingredient list.
- Yield variance between theoretical and logged production is where bakery waste shows up.
- Custom cake and celebration orders are taken in advance against a customer record.
Production is the point
A bakery does not assemble a croissant on demand — it produces a batch overnight and sells down. Prep recipes model that directly: raw ingredients in, a quantity of product out.
Logging actual production against theoretical yield is the number that matters. A batch that should give sixty and reliably gives fifty-two is either a portioning problem or a recipe that was never right.
Selling down and writing off
Stock counts at close capture what did not sell. Over a few weeks that produces a real waste figure per product, which is the input to deciding what to bake less of.
Custom and advance orders
Celebration cakes and bulk orders are taken against a customer record with the collection date, and the deposit is recorded as a payment on the order rather than as an untracked cash movement.
House accounts cover the corporate customers who order regularly and settle monthly.
Morning bake, afternoon reality
A bakery commits its cost before it knows its demand. Everything baked at 5am is money spent against an estimate, which makes the record of what actually sold the most valuable number in the business.
Sales by item and by hour turn next week’s bake list into a decision rather than a habit.
Counter service and long queues
Bakery counters run in bursts — morning, and again in the evening. Order entry has to work for a customer buying eleven different items in one transaction, which is a different problem from a restaurant table.
Grid layout by category, with the highest-volume lines first, is what keeps that transaction under a minute.
Wholesale and standing orders
Bakeries that supply cafes and offices are running a second business with different economics: agreed prices, regular quantities, monthly settlement.
House accounts hold those customers as running tabs, so the daily delivery does not have to be processed as a cash sale and reconciled later.
Where the tax sits
Bakery items can attract different treatment from restaurant service, and settlement rail changes the rate in Sindh. Tax is configured per item and applied per tender, so a mixed basket settles correctly.
Frequently asked questions
Can I sell items by weight?
Items can be priced per unit with variants for standard weights. Continuous weight capture from a connected scale is not supported today.
Which plan do I need?
Pro. Prep recipes, production logging, inventory and house accounts are all Pro features, and a bakery without them is missing the point of the system.
Try it on your own menu
Fourteen days free, no card required. Setup takes about thirty minutes.