Looking for a GoodTill Alternative?
You switched to GoodTill because you needed a POS system. But now you're spending 20 minutes on your iPad pricing a last-minute wedding cake, toggling between three screens to figure out if you're making money or giving it away. You're running out of vanilla extract on Saturday mornings because the inventory alerts don't work like you expected. And during June — your busiest month — you're losing email threads about cake inquiries because GoodTill's order pipeline wasn't built for custom bakers. BakeOnyx is built for exactly what you do. You price a 3-tier fondant cake in under 60 seconds. Your staff knows what to bake tomorrow without calling you. Your inventory tells you Wednesday that you need to reorder cream cheese for Thursday's orders. And every wedding inquiry, quote, and confirmation lives in one place so nothing falls through the cracks.
Common GoodTill Limitations
Pricing takes forever because you're calculating ingredient costs in your head
GoodTill doesn't know the difference between a 6-inch cake and a 9-inch cake — it just sees "cake." So you're manually calculating how much fondant, buttercream, and filling each size needs. A rush phone order comes in and you're fumbling with a calculator while your hands are covered in ganache. You quote $45 and later realize you should have charged $67 because you forgot to account for the hand-piped roses.
Your inventory system doesn't predict what you'll run out of
You set a reorder point in GoodTill, but it doesn't know you have 5 wedding orders coming Thursday that need 2kg of cream cheese total. You check Friday morning and you're short 800g. You're calling suppliers on a weekend, paying rush fees, or telling a customer their delivery is delayed. BakeOnyx looks at your actual orders for the week and tells you Wednesday what you need to reorder.
Wedding cake inquiries disappear into email hell
A bride emails asking about a 3-tier cake with custom flavors. You reply with a quote. She emails back with changes. You send a new quote. Somewhere in the thread, you lose track of whether she's confirmed or still deciding. GoodTill's order pipeline wasn't designed for this back-and-forth. You're managing it in Gmail, Outlook, or a notebook. One inquiry falls through the cracks and you lose a $400 order.
You can't see which recipes actually make money
You've been selling your chocolate layer cake for $35 for two years. You have no idea if the ingredient cost is $8 or $14. You're guessing on pricing. Some recipes have a 60% margin. Others have 20%. You find out by accident when tax season hits and you realize you've been undercharging on your bestsellers while overcharging on items nobody orders.
Scaling a recipe for a rush order means manual math
A customer wants 200 cupcakes instead of 24. You're multiplying ingredient amounts by hand, writing them on a sticky note, and hoping you didn't make a mistake. Your staff gets a handwritten note that's hard to read. Someone uses 2 cups of flour instead of 3 and the batch is ruined. You've lost an hour of production time and $40 in ingredients.
Tax season is a spreadsheet nightmare
December rolls around and your accountant asks for sales by product, supplier spend, and ingredient costs. You're exporting data from GoodTill, then spending a weekend in Excel trying to match it up with your recipe costs and invoices. You're missing information. You're double-checking numbers. It takes 8 hours when it should take 30 minutes.
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BakeOnyx vs GoodTill: Feature Comparison
| Feature | BakeOnyx | GoodTill |
|---|---|---|
| Time to price a 3-tier wedding cake with fondant | Under 60 seconds — enter servings, BakeOnyx calculates ingredient cost and profit margin instantly | 5-10 minutes — manually look up ingredient costs, calculate portions, adjust for waste, verify markup |
| Cost accuracy for a 450g 5-inch cake when butter price changes | Automatic — change butter cost once, all linked recipes update instantly | Manual — update each recipe individually or risk quoting with outdated costs |
| Scaling a 24-cupcake recipe to 150 cupcakes | 30 seconds — enter new quantity, ingredients adjust, PDF job sheet prints with scaled amounts | 15 minutes — multiply each ingredient by hand, write new amounts on paper, risk calculation errors |
| Knowing when to reorder cream cheese before you run out | Wednesday alert — system checks your Thursday orders and tells you exactly how much you need | Friday morning panic — you discover you're short and call suppliers at weekend rates |
| Managing 30 wedding inquiries in June without losing one | All in one pipeline — inquiry → quote → confirmed → production → delivered → invoiced, with email updates to customer at each stage | Scattered across email, notes, and memory — some inquiries never get a quote, some confirmations get lost |
| Knowing your profit margin on chocolate layer cake | Real-time — see ingredient cost ($8.47), selling price ($35), and margin (75.8%) on your dashboard | Guessing — no breakdown of recipe costs, so you discover you've been undercharging when tax time arrives |
| Tax season reporting | One export — 20 built-in reports (sales by product, supplier spend, customer lifetime value) ready for accountant | Weekend in Excel — export data, manually match invoices, build custom spreadsheets, verify numbers |
| Telling your staff what to prep tomorrow morning | They clock in and see today's bake list on their phone — no call needed, no sticky notes | You write a list or call them — they're missing details, ask questions mid-production, or prep the wrong quantities |
| Pricing a rush order while your hands are in buttercream | Pull up iPad, tap servings, get cost and margin in 30 seconds — quote over the phone while working | Stop what you're doing, wash hands, find your price sheet or calculator, lose 10 minutes of production time |
| Tracking ingredient usage across all your recipes | See that you use 12kg of butter per week across 8 recipes — know exactly where your costs go | No visibility — you buy butter and hope it's enough, no data on which recipes use the most |
| Handling a customer who wants to change their order two days before pickup | Recalculate cost instantly, update production schedule, send new invoice, adjust inventory alerts — all in one place | Update price manually, hope you remember to tell your staff, hope you have enough ingredients, send separate invoice |
| Knowing if a last-minute $200 order is worth the rush fee | See ingredient cost ($67), labor time (2 hours at $25/hour = $50), and actual profit ($83) before you commit | Guess based on gut feeling — sometimes you say yes and realize you made $10 after supplies and rush ingredient costs |
Why Switch to BakeOnyx?
Your first Monday with BakeOnyx looks different. You clock in and instead of checking three places for today's orders, you look at one dashboard. It shows you have 2 wedding cakes, 50 cupcakes, and 12 loaves of sourdough to bake. The system already calculated the ingredient costs for each order when they were confirmed, so you know your profit before you start. Your staff sees the same list on their phones and knows exactly what to prep without you saying a word. Wednesday morning, you get an alert: "You have 800g of cream cheese left. Thursday's orders need 1,200g. Reorder now." You place an order with your regular supplier at normal rates instead of scrambling Friday morning. When a bride calls Thursday asking about a 3-tier cake with custom flavors, you don't write down her request and hope you remember it. You create an inquiry in BakeOnyx, send her a quote that accounts for every ingredient and every hour of work, and when she confirms, the order automatically moves to your production list and your inventory adjusts. Tax season arrives and instead of spending a weekend in Excel, you export a report that shows exactly how much you sold, what you spent on ingredients, and which products made the most money. Your accountant gets what they need in 30 minutes. You spend less time fighting your software and more time doing what you're actually good at — baking.
How to Switch
Upload your recipes and set ingredient costs
Export your recipe spreadsheet or manually enter your 20-50 recipes into BakeOnyx. For each ingredient, enter the cost per unit (flour: $0.42/kg, butter: $6.80/lb, vanilla extract: $18/bottle). Most bakers finish this in 45 minutes to 2 hours depending on how many recipes you have. BakeOnyx stores these costs so when ingredient prices change, you update once and all linked recipes recalculate automatically.
Set up your products and pricing
Create your product list (6-inch chocolate cake, 9-inch vanilla cake, cupcake dozen, sourdough loaf). For each product, BakeOnyx shows you the ingredient cost and calculates your margin based on your selling price. Spend 30 minutes here. You'll see immediately which products are underpriced and which have healthy margins.
Import your customer list and past orders
BakeOnyx can import your customer data from a spreadsheet or your GoodTill backup. Existing orders help the system learn your seasonal patterns and customer preferences. Takes 15-30 minutes depending on how many customers you have.
Connect your suppliers and set reorder points
Add your suppliers (flour mill, butter distributor, egg supplier) and the items you buy from each. Set reorder points based on your typical weekly usage. BakeOnyx now watches your inventory and alerts you when you need to reorder. Takes 20-30 minutes.
Invite your staff and run your first week in parallel
Add your staff members to BakeOnyx so they can see the bake list and clock in. Run GoodTill and BakeOnyx side-by-side for one week to make sure nothing falls through the cracks. After one week, you'll be confident enough to switch completely. Total setup time: 3-4 hours spread across a few days.
Frequently Asked Questions
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