Fresh today, costed to the gram
Bakeries make to sell same-day and write off what doesn't move. MondayPOS costs every recipe to the gram, tracks production against sales, and flags the lines quietly losing money each morning.
What goes wrong in Bakery & Confectionery
A bakery makes its stock and loses it on the same day. Yesterday’s bread is not inventory, it is a write-off, and the batch baked at 5am was costed on flour bought at last month’s price. Production, not purchasing, is where the margin is decided.
The modules that matter most for Bakery & Confectionery
Built for the way you sell
Each cake and loaf carries its ingredient cost, so you price on margin, not on a guess.
Plan the morning bake against demand; see what was made, sold and left by item.
Unsold perishables are logged, not lost, the daily write-off becomes a number you manage.
Sweets by the kg, pastries by the piece, cakes by the unit, all native at the counter.
Birthday-cake bookings take a deposit, schedule a pickup, and remind the kitchen in time.
Doughs, creams and fillings roll up into finished items, make a batch once, serve it many ways.
Why operators in Bakery & Confectionery choose MondayPOS
Recipe and batch costing to the gram, so a rise in the price of flour shows in your margin the same week.
Production planned against actual sales history rather than a standing quantity nobody has revisited.
Same-day shelf life handled properly: what was made, what sold and what was written off, per item per day.
What you get out of it
Recipes tie ingredients to output, so the true cost of a loaf moves when flour does.
Same-day shelf life tracked per item, with write-offs recorded rather than quietly absorbed.
Production planned against day-of-week history instead of a fixed standing order.
Reorder points on raw materials driven by the production plan, not by a look in the store.
Retail sales and standing café orders plan against the same production run.
Timed price rules move fresh stock before it expires, without editing prices by hand.
A two-branch bakery cut daily waste by a fifth once made-vs-sold was on screen, over-baking three slow lines was the whole problem.
Asked by bakery owners
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