Orders · Returns · Records
In the bakehouse at three in the morning. At the desk in the evening.
Dough, oven, sales — and after that the branches' orders, returns, the shift plan, supplier invoices and the records for food inspection.
What is added
Bakery and patisserie
For: Artisan bakeries, patisseries with a café, bakeries with branches, bake shops.
Branch orders
Collect orders from the branches and major customers and combine them into the baking list.
Returns
Record returns per branch so that the order quantity is right.
Supplier invoices
Check flour, ingredients and packaging against the delivery note and file them.
Records
Keep temperature and cleaning records complete and findable.
Sample calculation
Sample business, 12 employees (assumption: owner, bakehouse manager, 2 shift or branch managers, 1 office worker, 7 employees)
1,700 h
freed up per year
€21,000
position not filled
€29,000
Additional output / effect
Calculated, not measured in your business. The assumptions are in the calculation path.
Plus the toolkit
Incoming invoices, receipts, collections, filing — these arise in every business, often with the bigger lever.