For bakeries
Sell the case and the whole cake
Singles, half-dozens and dozens from one inventory pool, special orders that don’t live on sticky notes, and wholesale accounts billed monthly.
Baked-in workflows
By-the-dozen pricing
Single, half-dozen and dozen price tiers that pull from one counted inventory.
Special orders
Take deposits on custom cakes and orders, with pickup-day tickets for the kitchen.
Wholesale house accounts
Cafés and restaurants charge on account and get a clean monthly statement.
Product labels
Print ingredient and price labels on Brother QL printers from the item screen.
4am-friendly time clock
Bakers clock in before open; managers see labor against the day’s sales.
Sell-out intelligence
Product mix by hour shows what sells out early and what goes home stale.