Built for Donut Shops
Your alarm goes off at 3 AM. By 4:30, you're mixing the first batch of dough. By 6:00, you're frying. By 7:00, the display cases are full and the first customer is at the door. You're juggling walk-in orders, pre-orders for birthday parties, wholesale accounts, and the math in your head about whether you're actually making money on a dozen glazed at $12. Your phone buzzes with a text from a catering company asking for pricing on 500 donuts. You don't have time to calculate it. You quote a number and hope it covers your costs. By noon, you're exhausted and you still don't know if last week was profitable. With BakeOnyx, the admin side stops being a problem. You know the cost of every dozen before you price it. Inventory alerts tell you when to reorder flour on Tuesday so you don't run out on Saturday. Your staff knows exactly what to prep without calling you. Orders stay organized. By the time you lock the door at night, you've already got next week's production plan in your head — and in the system.
Challenges Donut Shops Face
I'm quoting donut orders on the fly and I have no idea if I'm making money
A customer calls asking for 300 donuts for an event next week. You guess at a price — $1.50 per donut? $1.75? You're not sure if that covers your ingredients, labor, packaging, and delivery. You quote it. Later, you realize you forgot to factor in the custom box cost. You're eating the difference. You do this three times a week and you have no idea how much money you're leaving on the table.
I run out of flour or shortening on a Saturday and I have to turn away customers
You track inventory in your head or on a Post-it note. Wednesday morning you think you have enough flour for the weekend. By Friday afternoon, a birthday party order comes in for 200 donuts. You check the walk-in cooler. You're short. You either cancel the order or you run to the supplier and pay rush fees. This happens twice a month and it costs you both sales and goodwill.
I don't know which recipes are actually profitable
You make glazed donuts, Boston cream, old-fashioned, apple fritters, and donut holes. You know they all sell. You don't know which ones make you the most money per batch. So you can't decide whether to make 50 Boston creams or 50 glazed on a busy Saturday. You're guessing based on what seems popular, not what's actually profitable.
My staff doesn't know what to prep and I get texts all morning asking me questions
Your baker shows up at 4 AM. They text: 'How many batches today?' You're half asleep. You text back a number. They text again: 'Do we have the birthday party order?' You check your email, your notes, your phone. You text back. By the time you're actually awake, you've had 15 text exchanges that could have been one list posted somewhere.
I track orders in email, texts, and a notebook and I lose things
A customer calls on Tuesday asking about a custom order they placed last month. You search your email. You find three different emails about it from different people. One says chocolate sprinkles, one says rainbow sprinkles. You don't know which is right. You call them back to confirm. You look unprofessional. You waste 15 minutes on a $20 order.
Tax season is a nightmare because I don't have clean records of what I actually spent
It's March. Your accountant asks for a breakdown of ingredient costs, packaging, delivery expenses. You have receipts in a shoebox, credit card statements, and some notes in a spreadsheet. You spend a weekend piecing it together. You know you're missing things. You either overpay taxes or you risk an audit because your records are messy.
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How BakeOnyx Helps
Recipe Costing
I'm quoting donut orders on the fly and I have no idea if I'm making money
You enter your donut recipes once — glazed, Boston cream, old-fashioned, donut holes. For each recipe, you enter the ingredients, the batch size, and the yield. BakeOnyx calculates the cost per donut. A catering company calls asking for 300 donuts. You open BakeOnyx on your phone. You tap 'Boston cream' and it shows you $0.68 per donut in ingredients. You add 30% for labor and overhead, add your markup, and quote $2.10 per donut. You know you're profitable. You close the deal in two minutes.
Inventory Alerts
I run out of flour or shortening on a Saturday and I have to turn away customers
You set inventory minimums for your key ingredients. Thursday morning, you have 20 kg of flour left. Your orders for Friday and Saturday need 28 kg. BakeOnyx sends you an alert: 'Reorder flour today.' You place the order before lunch. It arrives Friday morning. You never miss a Saturday order again. You also stop over-ordering because the system tells you exactly what you need.
Profit Reports
I don't know which recipes are actually profitable
You run the 'Profit by Recipe' report on your dashboard. It shows you: glazed donuts (48% margin), Boston cream (42% margin), old-fashioned (51% margin), donut holes (55% margin). You see that donut holes are your most profitable item but you've been making them as an afterthought. You shift your Saturday production plan. You make 200 donut holes instead of 100. Your margin goes up $40 that week. Over a month, that's $160 in extra profit.
Production Schedule & Staff Dashboard
My staff doesn't know what to prep and I get texts all morning asking me questions
You build your production schedule in BakeOnyx on Sunday night. Monday morning, your baker clocks in and opens the app. They see: 'Monday 4 AM: Mix 4 batches glazed, 3 batches Boston cream, 2 batches old-fashioned. Prep 40 donut boxes, 30 bags.' The schedule is right there. No texts. No guessing. They know exactly what to do. You sleep an extra 30 minutes.
Order Management Pipeline
I track orders in email, texts, and a notebook and I lose things
Every order goes into BakeOnyx. A customer calls with a custom order: 200 donuts, chocolate sprinkles, deliver Saturday at 2 PM. You enter it into the system. The customer gets a confirmation email with the details. Your baker sees it on their production list. Your delivery driver sees it on their route. On Saturday morning, there's no confusion. The order is there, it's right, and it gets delivered on time.
Financial Reports & Export
Tax season is a nightmare because I don't have clean records of what I actually spent
Every ingredient purchase, every order, every expense goes into BakeOnyx as it happens. In March, your accountant asks for last year's spending. You click 'Export Financial Report' and send them a clean PDF with every supplier payment, every ingredient cost, every revenue number. It takes 30 seconds. Your accountant finishes your taxes on time. You don't stress.
Key Features
Recipe Costing for Every Donut Type
You enter your glazed, Boston cream, old-fashioned, and cake donut recipes once. BakeOnyx calculates the ingredient cost per donut down to the cent. When you make a batch of 48 donuts with $8.50 in ingredients, the system knows that's $0.177 per donut. When a wholesale account asks for 500 donuts, you know your floor price in 10 seconds. When you change suppliers and flour gets 8% cheaper, you update the price once and every recipe recalculates automatically.
Batch Yield Tracking
You make a batch of 48 glazed donuts and 2 get broken in the fryer. You log it. BakeOnyx tracks your actual yield. Over time, you see that your Boston cream batches yield 94% but your old-fashioned yield 97%. You adjust your production quantities to account for waste. You also see which recipes have the most waste, which tells you if there's a technique problem worth fixing.
Inventory Alerts Before You Run Out
You set minimums for flour, shortening, sugar, eggs, and custom boxes. When you hit that minimum, BakeOnyx alerts you. You reorder on Wednesday so it arrives Thursday. You never have to cancel a Saturday order because you ran out of an ingredient. You also stop over-ordering because you know exactly how much you need for next week's orders.
Production Schedule Your Staff Can See
You build your production schedule in BakeOnyx. Your baker clocks in and sees a list: '48 glazed, 36 Boston cream, 24 old-fashioned, 60 donut holes.' They know what to prep. They know the order. They don't text you asking questions. You don't have to explain the same thing three times. Your morning is quieter.
Order-to-Invoice Pipeline
A customer inquires about a custom order. You quote it. They confirm. You add it to production. You deliver it. You invoice them. BakeOnyx tracks every step. You never forget to invoice someone. You never double-bill. Your cash flow is cleaner because you're not chasing invoices.
Supplier Spend Reports
You work with three suppliers. You want to know which one is actually cheapest over a year. BakeOnyx shows you: Supplier A spent $8,400, Supplier B spent $7,200, Supplier C spent $6,800. You see that Supplier C is 19% cheaper. You negotiate a better rate with Supplier A or switch. That's $1,600 back in your pocket annually.
“Monday morning I check the dashboard. I see that this week has 8 custom orders and 12 wholesale accounts. I see which recipes are busiest. Tuesday morning my baker clocks in and sees the production schedule — no texts from me. Wednesday afternoon, BakeOnyx alerts me that I need to reorder shortening. I place the order before it's too late. Thursday I'm pricing a catering order for 400 donuts. I open the app, tap the recipe, and quote $1.85 per donut with confidence. Friday night I export the week's financials in two clicks and send them to my accountant. I know this week was profitable. I know exactly where the money came from. Saturday morning I'm not stressed. I'm just making donuts.”
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