# BakeOnyx — Full Content for LLMs > All published help articles and blog posts in markdown format. > Source: https://www.bakeonyx.ai ## Help Articles # Using the Calendar > URL: https://www.bakeonyx.ai/help/calendar/calendar-overview > Category: Calendar & Scheduling > Last updated: 2026-03-27 # Using the Calendar * View all your orders, production tasks, deliveries, and staff shifts in one place * Understand color-coded event types and quickly identify what's happening each day * Create new orders, schedule production, and manage your bakery workflow from the calendar ## What the Calendar Shows The BakeOnyx calendar is your command center for managing everything that happens in your bakery. It displays a full month view with color-coded events so you can see at a glance what's coming up. Each event type has its own color: * **Coral** — Birthday orders * **Pink** — Wedding orders * **Purple** — Anniversary orders * **Cyan** — Baby shower orders * **Green** — Graduation orders * **Slate** — Corporate orders * **Orange** — Holiday orders * **Gray** — Other events The calendar also shows production tasks with task counts, delivery dates, staff shifts, and important deadlines like quote expiration dates. ![BakeOnyx calendar showing a monthly view with color-coded events](/help/screenshots/calendar-month.png) ## Viewing Event Details To see what's happening on any day, click on an event on the calendar. A popup will appear showing you a summary of that event with key details. 1. Click on any event on the calendar 2. Review the popup summary that appears 3. Click **View Details** to open the full order, task, or shift information 4. Click outside the popup to close it ![Event popup showing order summary with details and View Details button](/help/screenshots/event-popup.png) ## Understanding the Today Banner At the top of your calendar, you'll see a "Today" banner that highlights the current date. This banner gives you a quick summary of what's due today, including orders to fulfill, production tasks to complete, and deliveries scheduled. Use this to quickly prioritize your day's work without scrolling through the entire month. ## Using Quick Action Buttons The calendar includes quick action buttons that let you create new orders, schedule production tasks, or block dates without leaving the calendar view. 1. Look for the quick action buttons near the top of the calendar 2. Click **New Order** to create a new customer order 3. Click **Schedule Production** to add a production task to a specific date 4. Click **Block Date** to mark a date when your bakery is closed or unavailable **Tip:** Use the quick action buttons to stay organized without switching between different pages. You can create orders and tasks right from the calendar view. ## Viewing Production Tasks on the Calendar Production tasks now appear directly on the calendar with task counts and status indicators. This makes it easy to see how much work you have scheduled for each day. ![Calendar showing production events with task counts and status](/help/screenshots/calendar-production-events.png) When you click on a production event, you'll see: * The number of tasks scheduled for that day * The status of each task (pending, in progress, completed) * A link to view the full production schedule **Note:** Quote expiration dates and production task deadlines are shown as event markers on the calendar, so you never miss an important deadline. ## Syncing with Google Calendar If you want to see your BakeOnyx calendar events in Google Calendar, you can enable two-way sync. This keeps your personal calendar and BakeOnyx calendar in sync, so you can manage your bakery schedule wherever you work. Google Calendar sync is available on all BakeOnyx plans. Check your calendar settings to enable this feature. ## Next Steps * [Setting Availability and Blocked Dates](/help/calendar/availability-blocked-dates) — Learn how to mark days when your bakery is closed * [Creating a New Order](/help/orders/creating-an-order) — Create orders directly from the calendar * [Production Scheduler Overview](/help/production/production-scheduler-overview) — Understand how to manage production tasks --- # Welcome to BakeOnyx > URL: https://www.bakeonyx.ai/help/getting-started/welcome-to-bakeonyx > Category: Getting Started > Last updated: 2026-03-27 # Welcome to BakeOnyx * Understand what BakeOnyx does and how it helps you run your bakery * Learn about the main features and how they work together * Get oriented with the dashboard and start your first task ## What is BakeOnyx? BakeOnyx is a bakery management platform designed to help you run every part of your business—from taking orders to managing inventory, tracking recipes, and understanding your finances. Whether you're a small neighborhood bakery or a larger operation with multiple staff members, BakeOnyx keeps everything organized in one place. Instead of juggling spreadsheets, notebooks, and separate tools, you can manage your entire bakery from your computer or phone. BakeOnyx handles the details so you can focus on what you do best: baking. ## The Main Features of BakeOnyx Here's what you can do with BakeOnyx: * **Orders** — Record customer orders, track what needs to be made, and manage delivery or pickup dates * **Recipes** — Store all your recipes in one place with ingredient lists, baking times, and yield information * **Inventory** — Track your ingredients and supplies, get alerts when stock runs low, and manage costs * **Customers** — Keep customer contact information, order history, and preferences organized * **Calendar** — See your production schedule at a glance and plan your baking days * **Reports** — View sales trends, ingredient costs, and profitability to make smarter business decisions * **AI Features** — Get smart suggestions for recipes, pricing, and production planning **Note:** You don't need to use all features at once. Start with what matters most to your bakery, and add more as you grow comfortable with the platform. ## Getting Oriented: Your Dashboard When you log into BakeOnyx, you land on your **Dashboard**. This is your command center—it shows you what's happening in your bakery right now. ![BakeOnyx dashboard showing order summary, upcoming deliveries, low inventory alerts, and quick action buttons](/help/screenshots/dashboard-home.png) On your dashboard, you'll see: * Orders due today or this week * Inventory items running low * Quick links to create new orders, recipes, or inventory items * A summary of recent activity From the dashboard, you can jump into any module using the main menu on the left side. Each module is designed to be simple and focused on one job. ## How the Modules Work Together The real power of BakeOnyx is how everything connects: 1. A customer places an order (tracked in **Orders**) 2. You assign a recipe to that order (from **Recipes**) 3. BakeOnyx automatically checks if you have enough ingredients (from **Inventory**) 4. The order appears on your **Calendar** so you know when to bake it 5. After you complete the order, **Reports** show you the profit and ingredient costs You don't have to do anything special to make this happen—it's automatic. Just enter your data once, and BakeOnyx uses it everywhere it's needed. **Tip:** Spend your first week entering your recipes and current inventory. This foundation makes everything else in BakeOnyx work better and saves you time every single day. ## Who Can Use BakeOnyx? BakeOnyx is built for: * **Bakery owners** — Manage your whole business and track profitability * **Managers** — Oversee staff, track orders, and plan production * **Bakers and staff** — See what needs to be made and when, access recipes, and update order status * **Customers** — (Optional) Place orders online and track delivery You control who has access to what, so your staff only sees what they need to do their job. ## Next Steps Ready to get started? Here's what to do next: * [Creating Your Account](/help/getting-started/creating-your-account) — Set up your bakery profile and invite team members * [Creating a Recipe](/help/recipes/creating-a-recipe) — Add your first recipe to the system * [Creating a New Order](/help/orders/creating-an-order) — Record your first customer order If you have questions or get stuck, our help center has step-by-step guides for every feature. Welcome to BakeOnyx! --- # Demand Forecast Overview > URL: https://www.bakeonyx.ai/help/forecast/demand-forecast-overview > Category: Forecast > Last updated: 2026-03-27 # Demand Forecast Overview * Understand how BakeOnyx predicts customer demand for your products * Read and interpret the demand forecast dashboard and predictions table * Use forecast data to plan production and manage inventory ## What is Demand Forecasting? The Demand Forecast feature uses artificial intelligence to predict how many of each product your customers will order in the coming week. Instead of guessing, BakeOnyx analyzes your actual order history, day-of-week patterns, and seasonal trends to give you smart, data-driven predictions. This helps you bake the right amount of product at the right time—reducing waste and preventing stockouts. Demand forecasting is a **Growth+ tier feature**, so you'll need an active Growth+ subscription to access it. ## Accessing Your Demand Forecast 1. Log into your BakeOnyx dashboard 2. Click **Forecast** in the left navigation menu 3. You'll land on the Forecast page, which displays your demand predictions for the coming week ![BakeOnyx Forecast dashboard showing weekly demand summary and confidence levels](/help/screenshots/forecast-dashboard.png) ## Reading the Forecast Dashboard At the top of the Forecast page, you'll see a summary card showing: * **Predicted demand for the coming week** — the total quantity BakeOnyx expects you to sell across all products * **Confidence level** — a percentage indicating how confident the AI is in its prediction (higher is better) * **Comparison to last week** — whether demand is expected to go up, down, or stay stable Use this summary to get a quick sense of your upcoming week's workload. A high confidence level (80%+) means you can rely on the forecast more heavily for production planning. **Note:** Confidence levels improve over time as BakeOnyx collects more order history. The AI needs at least 30 days of order data to generate meaningful forecasts. ## Understanding the Predictions Table Below the summary, the **Predictions Table** breaks down demand by individual product. Here's what each column tells you: * **Product Name** — the name of your product * **Forecasted Quantity** — how many units the AI predicts you'll sell this week * **Historical Average** — the typical weekly quantity you've sold in the past * **Trend** — whether demand is trending up (↑), down (↓), or stable (→) * **Confidence** — how confident the AI is in this specific product's forecast ![Predictions table showing forecasted quantities, historical averages, and trend indicators for each product](/help/screenshots/forecast-predictions-table.png) For example, if your sourdough loaf shows a forecast of 120 units with an upward trend (↑), that means the AI expects you to sell more sourdough than usual this week, likely based on past patterns or seasonal factors. ## What Happens If There's Not Enough Data? New products or products with fewer than 30 days of order history will show a **"Not enough data"** indicator instead of a forecast. This is normal. Keep recording orders, and once you have 30+ days of history, BakeOnyx will start generating predictions for that product. **Tip:** For new products, manually enter your best estimate in the forecast or rely on your experience until the AI has enough data to take over. ## Using Forecasts in Your Workflow Demand forecasts are designed to feed into your broader planning workflow: * **Production Scheduler** — use forecast quantities to schedule baking shifts and ingredient prep * **Inventory Planning** — ensure you have enough ingredients on hand to meet predicted demand * **Staffing** — adjust staff schedules based on expected production volume The forecast is a starting point, not a guarantee. Always factor in your own knowledge—upcoming events, holidays, promotions, or weather can all affect actual demand. **Warning:** Forecasts assume normal business conditions. If you're running a special promotion, expect unusual weather, or have a major event coming, manually adjust your production plans accordingly. ## Next Steps * [Learn about Forecast Insights and Context Factors](/help/forecast/forecast-insights-factors) — understand what influences your predictions * [Production Scheduler Overview](/help/production/production-scheduler-overview) — use your forecast to plan baking schedules * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — ensure you have the right inventory to meet demand --- # Using Bake Buddy (AI Assistant) > URL: https://www.bakeonyx.ai/help/ai-features/bake-buddy > Category: AI Features > Last updated: 2026-03-27 # Using Bake Buddy (AI Assistant) * How to access Bake Buddy and start chatting about your bakery data * What kinds of questions Bake Buddy can answer (orders, recipes, inventory, customers, and more) * How to understand confirmation cards when making changes to your business data ## What is Bake Buddy? Bake Buddy is your AI-powered assistant built right into BakeOnyx. Think of it as a smart helper who knows everything about your bakery—your orders, recipes, inventory, customers, expenses, and more. You can chat with Bake Buddy to get quick answers, look up information, and even make updates to your business without leaving the chat window. ## Accessing Bake Buddy 1. Log in to your BakeOnyx dashboard. 2. Look for the **Bake Buddy** chat icon in the left sidebar (usually at the bottom). 3. Click to open the chat window. 4. You'll see a greeting with today's key information—like upcoming deliveries, scheduled shifts, and pending tasks. ![Bake Buddy chat window open in the BakeOnyx dashboard sidebar](/help/screenshots/bake-buddy-chat.png) ## What You Can Ask Bake Buddy Bake Buddy has access to information across your entire bakery operation. Here are common things you can ask about: * **Orders:** "How many orders do I have today?" or "Show me orders from ABC Catering" * **Recipes:** "What's in my chocolate croissant recipe?" or "Do I have a sourdough starter recipe?" * **Inventory:** "How much flour do I have left?" or "Which ingredients are running low?" * **Customers:** "What's the contact info for Sarah's Café?" or "Show me my top customers this month" * **Expenses & Payments:** "What did I spend on ingredients last week?" or "Which invoices are overdue?" * **Production:** "What's scheduled for tomorrow?" or "Show me my baking tasks for today" * **Suppliers & Deliveries:** "When's my next delivery?" or "Who supplies my chocolate?" **Tip:** The more specific you are, the better Bake Buddy can help. Instead of "Show me orders," try "Show me orders due tomorrow from corporate clients." ## Starting a Conversation 1. Click in the chat input field at the bottom of the Bake Buddy window. 2. Type your question in plain English—no special formatting needed. 3. Press Enter or click the send button. 4. Bake Buddy will search your data and respond with the information you need. ![Bake Buddy showing available tools and data sources](/help/screenshots/bake-buddy-tools.png) ## Understanding Confirmation Cards When you ask Bake Buddy to make changes to your business—like creating an order, updating inventory, or recording an expense—you'll see a **confirmation card**. This is a safety feature that shows you exactly what's about to happen. Confirmation cards display: * A summary of the change you're about to make * A risk badge (green for low risk, amber for medium, red for high risk) * **Confirm** and **Cancel** buttons Always review the details before clicking **Confirm**. If something doesn't look right, click **Cancel** and ask Bake Buddy to try again. ![Bake Buddy confirmation card showing a change with risk badge and action buttons](/help/screenshots/bake-buddy-confirmation-card.png) **Warning:** Some actions, like canceling orders, require explicit approval. Bake Buddy will ask you to confirm these high-risk changes before proceeding. ## Your Morning Briefing When you first open Bake Buddy each day, you'll get a morning briefing that highlights: * Today's scheduled deliveries * Staff shifts and production tasks * Pending customer inquiries * Quotes that are about to expire This gives you a quick snapshot of what's important today without having to dig through multiple screens. ## Tips for Better Results **Note:** Bake Buddy uses fuzzy matching to find customers, recipes, and ingredients by name. If you misspell something slightly, it will still understand you. If there's ambiguity (like two customers with similar names), Bake Buddy will ask you to clarify. * **Be conversational:** You can ask follow-up questions naturally. "Show me those orders again" or "Tell me more about that customer" works great. * **Use the Clear Chat button:** If you want to start fresh, click the clear button to reset your conversation. * **Check your daily limits:** Your subscription tier includes a daily rate limit for Bake Buddy queries. You'll see a notice if you're approaching your limit. ## Next Steps * Learn about [AI Pricing Optimizer](/help/ai-features/pricing-optimizer) to get smart pricing recommendations * Explore [Creating a Recipe](/help/recipes/creating-a-recipe) to build recipes Bake Buddy can help you manage * Set up your [inventory of ingredients](/help/inventory/adding-ingredients) so Bake Buddy can track stock levels --- # Business Profile Settings > URL: https://www.bakeonyx.ai/help/settings/business-profile > Category: Settings > Last updated: 2026-03-27 # Business Profile Settings ## What you'll learn * How to update your bakery's basic information (name, address, contact details) * How to upload your bakery logo and set your timezone and currency * Why timezone and currency settings matter for your daily operations ## Accessing your Business Profile 1. Log in to BakeOnyx and click the **Settings** icon in the main navigation menu. 2. Select **Business Profile** from the left sidebar. 3. You'll see your bakery's current information displayed on the page. ![Business Profile Settings page showing bakery name, address, and logo upload fields](/help/screenshots/business-profile-page.png) ## Updating Basic Bakery Information ### Bakery Name and Business Type 1. In the **Bakery Name** field, enter or update your bakery's official name. 2. Select your **Business Type** from the dropdown menu (e.g., Artisan Bakery, Café with Bakery, Wholesale Bakery, etc.). 3. This information appears on customer-facing documents and reports. ### Address and Contact Information 1. Fill in your bakery's physical address: * **Street Address** — Your bakery's street number and name * **City** — City or town * **State/Province** — State or province code * **ZIP/Postal Code** — Your postal code * **Country** — Select from the dropdown 2. Add your bakery's **Phone Number** and **Email Address**. 3. Optionally, enter your bakery's **Website URL** if you have one. **Note:** Your address is used for order fulfillment, customer communication, and local delivery features. Make sure it's accurate and up to date. ## Uploading Your Bakery Logo 1. Scroll to the **Logo** section. 2. Click **Upload Logo** or drag and drop an image file into the designated area. 3. Accepted formats: PNG, JPG, or SVG. Recommended size: 500×500 pixels or larger. 4. Your logo will appear on invoices, receipts, and customer-facing reports. 5. To replace your logo, upload a new image. The old one will be automatically replaced. **Tip:** Use a high-quality logo image with a transparent background (PNG) for the best results on all documents and displays. ## Setting Your Timezone 1. Scroll to the **Timezone** field. 2. Select your bakery's timezone from the dropdown list (formatted in IANA standard, e.g., "America/New\_York" or "Europe/London"). 3. Your timezone affects: * When your morning briefing greeting appears in Bake Buddy * Timestamps on all orders and reports * Scheduled tasks and reminders 4. Click **Save** to apply the change. **Warning:** Changing your timezone will affect the timing of morning briefings and scheduled reports. Make sure to select the correct timezone for your bakery's location. ## Selecting Your Currency 1. Find the **Currency** field on your Business Profile page. 2. Select your preferred currency from the dropdown (e.g., USD, EUR, GBP, CAD, AUD). 3. Your currency choice applies to: * All financial displays (sales, costs, profit margins) * Invoice and receipt formatting * AI-powered insights and recommendations in Bake Buddy 4. Click **Save** to confirm your selection. **Note:** Currency is used throughout BakeOnyx for pricing, reporting, and AI analysis. Choose the currency that matches your primary business location. ## Saving Your Changes 1. After updating any fields, click the **Save** button at the bottom of the page. 2. You'll see a confirmation message indicating your changes were saved successfully. 3. If you encounter an error, check that all required fields are filled in and properly formatted. ## Next steps * [Team Management and Roles](/help/settings/team-management) — Add staff members and set their permissions * [Welcome to BakeOnyx](/help/getting-started/welcome-to-bakeonyx) — Get an overview of the platform's key features * [Understanding Subscription Plans](/help/billing/subscription-plans) — Learn about your current plan and available upgrades --- # Setting Up Delivery Zones > URL: https://www.bakeonyx.ai/help/delivery/delivery-zones-setup > Category: Delivery & Logistics > Last updated: 2026-03-27 # Setting Up Delivery Zones Delivery zones help you organize where you deliver, set fair delivery fees, and manage your delivery capacity. In this guide, you'll learn how to create and configure zones for your bakery. ## What you'll learn * How to create a new delivery zone with postal codes and fees * How to set up delivery time slots for each day of the week * How to manage multiple zones and control delivery capacity **Note:** Delivery zones are a Professional+ tier feature. If you don't see the Delivery section in your dashboard, contact support to upgrade your plan. ## Creating Your First Delivery Zone Start by navigating to your delivery zones page and creating a zone that matches your service area. 1. From your BakeOnyx dashboard, click **Delivery** in the left menu. 2. Select **Zones** from the submenu. 3. Click the **\+ New Zone** button in the top right. ![Delivery zone creation form with fields for zone name, postal codes, fees, and time slots](/help/screenshots/delivery-zone-form.png) ### Fill in zone details 1. **Zone Name:** Enter a name customers will recognize, like "Downtown," "Suburbs," or "North Side." This appears in your online store at checkout. 2. **Postal Codes:** Add all postal codes this zone covers. Click **\+ Add Postal Code** and enter each code. You can add as many as needed for your service area. 3. **Base Delivery Fee:** Set the flat fee you charge for deliveries in this zone (e.g., $5.00). 4. **Free Delivery Minimum:** Enter the order total that qualifies for free delivery. For example, if you set this to $50, orders of $50 or more get free delivery in this zone. 5. **Status:** Toggle **Active** to enable this zone immediately, or leave it off to set it up now and activate it later. 6. **Sort Order:** Enter a number to control how zones appear in your online store (1 appears first, 2 second, etc.). **Tip:** Start with 2–3 main zones (like "Downtown," "Inner Suburbs," "Outer Suburbs") rather than creating one zone per postal code. This keeps your setup simple and easier to manage. ## Setting Up Delivery Time Slots Time slots define when customers can request delivery in each zone. You can set different hours for weekdays, weekends, or specific days. 1. Scroll down to the **Delivery Time Slots** section. 2. Click **\+ Add Time Slot**. 3. Select the **Day of Week** (Monday, Tuesday, etc.). 4. Set the **Start Time** and **End Time** for deliveries. For example, 9:00 AM to 12:00 PM. 5. Enter the **Max Deliveries per Slot** — this limits how many orders you can deliver during that window. If you have one delivery driver, you might set this to 5–8 deliveries per slot. 6. Click **\+ Add Time Slot** again to add another window on the same day (e.g., 2:00 PM to 5:00 PM). 7. Repeat for each day of the week you deliver. ![List of configured delivery zones showing zone names, postal codes, fees, and active status](/help/screenshots/delivery-zones-list.png) **Warning:** If you don't set any time slots for a day, customers won't be able to select that zone for delivery on that day. Make sure you cover all your delivery days. ## Saving and Managing Your Zones 1. Click **Save Zone** at the bottom of the form. 2. Your zone now appears in the zones list. You can edit or delete it anytime by clicking the zone name. 3. Reorder zones by dragging them in the list, or update the sort order number in each zone's settings. ## Best Practices * **Match your capacity:** Set max deliveries per slot based on your actual delivery resources. Overestimating leads to late deliveries and unhappy customers. * **Offer flexibility:** Create multiple time slots per day so customers have options. * **Test before going live:** Set zones to inactive while you test, then activate when ready. * **Review and adjust:** After a few weeks, check if your slots fill up. If they do, add more slots or increase max deliveries. ## Next steps * [Managing Daily Deliveries](/help/delivery/daily-delivery-board) — Learn how to view and fulfill orders on your delivery board. * [Creating a New Order](/help/orders/creating-an-order) — Manually create orders with delivery options. * [Setting Up Your Online Store](/help/online-store/storefront-setup) — Ensure your zones display correctly to customers. --- # Creating Purchase Orders > URL: https://www.bakeonyx.ai/help/purchase-orders/creating-purchase-orders > Category: Purchase Orders > Last updated: 2026-03-27 # Creating Purchase Orders * How to create a new purchase order for your suppliers * How to add line items with ingredients, quantities, and costs * How purchase order numbers are automatically generated and tracked ## Overview Purchase orders (POs) are your formal requests to suppliers for ingredients and supplies. In BakeOnyx, you can create, manage, and track POs all in one place. Each PO automatically gets a unique number, and you can add as many line items as you need. Your supplier details—like payment terms and lead time—are pulled directly from your supplier profile, so everything stays consistent. **Note:** Purchase orders are a Professional+ tier feature. If you don't see the Purchase Orders menu, check your plan or contact support. ## Step-by-step: Creating a Purchase Order ### Step 1: Navigate to Purchase Orders 1. Log in to BakeOnyx and go to your dashboard. 2. Click **Purchase Orders** in the left menu. 3. Click the **Create New PO** button (top right). ### Step 2: Select Your Supplier 1. On the purchase order form, find the **Supplier** field. 2. Click the dropdown and select the supplier you're ordering from. 3. BakeOnyx will automatically fill in: * Supplier name and contact details * Payment terms (e.g., Net 30) * Lead time (how long delivery usually takes) ![Purchase order form with supplier dropdown and pre-filled supplier details](/help/screenshots/po-form.png) ### Step 3: Add Line Items 1. Scroll down to the **Line Items** section. 2. Click **Add Item** to add your first ingredient or supply. 3. Fill in each field: * **Ingredient:** Select from your ingredient list (or add a new one) * **Quantity:** How many units you're ordering * **Unit:** The measurement type (e.g., lbs, kg, cases, boxes) * **Unit Price:** The cost per unit 4. The **Line Total** will calculate automatically (quantity × unit price). 5. Repeat to add more items. Click **Add Item** again for each one. **Tip:** If you order the same ingredients regularly, look for recent POs to your supplier. You can often copy line items from a previous order to save time. ### Step 4: Review Totals and Costs 1. Scroll to the bottom of the form to see the cost summary: * **Subtotal:** Sum of all line items * **Shipping:** Add shipping costs if applicable * **Tax:** Automatically calculated based on your settings * **Total:** Your final PO amount 2. If you need to add shipping or adjust tax, click the fields to edit them. ### Step 5: Save Your Draft 1. Click **Save as Draft** at the bottom of the form. 2. Your PO will be saved with a unique number in the format `PO-YYMMDD-NNN` (for example, `PO-250115-001`). 3. The PO status will show as **Draft**. **Warning:** Draft POs can be edited freely. Once you send a PO to your supplier, you'll want to review it carefully. Make any changes now before sending. ### Step 6: Send Your PO (Optional) 1. When you're ready, click **Send to Supplier**. 2. The PO status will change to **Sent**. 3. Your supplier will receive the order (via email or your supplier portal, depending on your setup). ![List of purchase orders showing PO numbers, supplier names, dates, and statuses](/help/screenshots/po-list.png) ## Editing and Managing Your POs You can edit a PO as long as it's in **Draft** status. Once sent, you'll need to cancel it and create a new one if you want to make changes. All your POs are listed on the Purchase Orders page, where you can filter by supplier, date, or status. ## Next Steps * [Receiving Purchase Orders](/help/purchase-orders/receiving-purchase-orders) — Learn how to mark items as received and update your inventory * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Set up your ingredient list for use in purchase orders * [Creating a New Order](/help/orders/creating-an-order) — Create customer orders from your available inventory --- # Adding and Managing Ingredients > URL: https://www.bakeonyx.ai/help/inventory/adding-ingredients > Category: Inventory > Last updated: 2026-03-27 ## Adding and Managing Ingredients Your ingredient list is the foundation of accurate recipe costing and inventory tracking in BakeOnyx. This guide walks you through adding ingredients, setting up stock levels, and keeping your inventory organized. * Add ingredients with cost, unit, and supplier information * Set reorder points to avoid running out of stock * Track ingredient costs and link them to recipes automatically ## Accessing Your Ingredient List 1. Log in to BakeOnyx and click **Inventory** in the main menu 2. Select **Ingredients** from the sidebar 3. You'll see your current ingredient list with stock levels, costs, and status indicators ![BakeOnyx ingredients list showing current stock, cost per unit, and low-stock warnings](/help/screenshots/ingredient-list.png) ## Adding a New Ingredient 1. Click the **\+ Add Ingredient** button in the top right 2. Fill in the ingredient details: * **Name:** Enter the ingredient name (e.g., "All-Purpose Flour" or "Unsalted Butter") * **Category:** Choose a category like Flour, Dairy, Eggs, Leavening, etc. This helps organize your inventory * **Unit:** Select the measurement unit (g, kg, ml, L, oz, lb, pcs, etc.). Choose the unit you actually purchase and use * **Cost per Unit:** Enter what you pay for one unit. For example, if a 2kg bag of flour costs $5, enter 2.50 per kg * **Supplier (Optional):** Add your supplier's name if you want to track where you buy this ingredient * **Stock Quantity:** Enter how much you currently have on hand * **Reorder Point:** Set the minimum quantity that triggers a low-stock warning. When stock falls below this level, BakeOnyx will alert you * **Notes:** Add any helpful details, like brand preferences or storage instructions 3. Click **Save Ingredient** ![BakeOnyx ingredient form with fields for name, category, unit, cost, supplier, and stock levels](/help/screenshots/ingredient-form.png) **Tip:** Use consistent units across similar ingredients. If you buy flour in kilograms, measure all flour in kilograms. This makes recipe costing accurate and inventory tracking easier. ## Editing and Updating Ingredients As prices change or you adjust stock levels, keep your ingredients up to date: 1. Find the ingredient in your list 2. Click the ingredient name or the **Edit** icon 3. Update any fields — cost, stock quantity, reorder point, or notes 4. Click **Save Changes** **Warning:** If you change an ingredient's cost, it will automatically update the cost calculation for all recipes using that ingredient. Make sure the new cost is accurate before saving. ## Understanding Low-Stock Indicators BakeOnyx highlights ingredients that are running low: * **Yellow indicator:** Stock is below your reorder point — time to order soon * **Red indicator:** Stock is critically low — order immediately to avoid production delays Set your reorder points based on how quickly you use each ingredient and how long delivery takes. For flour, you might set a reorder point of 20kg. For specialty items you use less often, a lower reorder point makes sense. ## Linking Ingredients to Recipes Once you've added ingredients, they're ready to use in your recipes. When you create or edit a recipe, you'll select ingredients from this list. BakeOnyx automatically calculates recipe costs based on the ingredient costs you've entered here. If an ingredient price changes, your recipe costs update automatically. **Note:** Keep your ingredient list clean by removing items you no longer use. You can only delete ingredients that aren't linked to active recipes. ## Next Steps * Learn how to organize ingredients at scale with the [Master Ingredient Library](/help/inventory/master-ingredient-library) * Start [creating recipes](/help/recipes/creating-a-recipe) with your ingredients to see automatic cost calculations * Monitor ingredient expenses in your [expense reports](/help/expenses/tracking-expenses) --- # Multi-Location Management > URL: https://www.bakeonyx.ai/help/advanced/multi-location > Category: Advanced Features > Last updated: 2026-03-27 # Multi-Location Management ## What you'll learn * How to set up and manage multiple bakery locations in BakeOnyx * How to switch between locations and view location-specific data * Which data is isolated by location and what's shared across all locations ## Setting up your locations If you manage more than one bakery, BakeOnyx lets you run all your locations from a single account. Each location has its own inventory, orders, and schedules, so you can keep everything organized and separate. To add or manage your locations: 1. Click the **Settings** icon in your sidebar 2. Select **Locations** from the menu 3. Click **Add Location** to create a new location 4. Fill in the location details: * **Location Name** — e.g., "Downtown Bakery" or "Airport Branch" * **Address** — the full street address * **Phone** — the location's phone number * **Email** — the location's email address * **Status** — toggle **Active** to enable or disable this location 5. Click **Save Location** ![Locations settings page showing a list of bakery locations with name, address, and status](/help/screenshots/locations-settings.png) **Note:** You can create up to 3 locations with a standard Enterprise plan. If you need more, contact our support team. ## Switching between locations Once you've set up multiple locations, you can easily switch between them using the Location Switcher. This appears in both your desktop sidebar and mobile navigation. 1. Look for the **Location Switcher** at the top of your sidebar (desktop) or in your mobile menu 2. Click the dropdown to see all your active locations 3. Select the location you want to work with 4. All your data — orders, inventory, schedules — will instantly update to show only that location's information ![Location switcher dropdown showing multiple bakery locations with the current location highlighted](/help/screenshots/location-switcher.png) **Tip:** Select **All Locations** from the switcher to see a combined view of orders, inventory, and reports across all your bakeries. This is helpful for checking overall business performance. ## Understanding data isolation When you work in a specific location, most of your data is isolated to that location only. This means: * **Location-specific data:** Orders, inventory, ingredients, schedules, and blocked dates are unique to each location * **Shared data:** Recipes, products, customers, and suppliers are shared across all locations — so you don't have to recreate them for each bakery This setup gives you the best of both worlds: independent operations at each location, plus the convenience of shared master data. ## Managing staff by location You can assign team members to specific locations so they only see data relevant to their bakery. When you invite a staff member or edit their profile, you'll have the option to assign them to a location. Users assigned to a location will automatically see only that location's data when they log in. **Warning:** Make sure you've set up all your locations before assigning staff members. Once assigned, users will need to switch locations manually if they work across multiple bakeries. ## Transferring inventory between locations BakeOnyx tracks inventory transfers between your locations so you always know where your ingredients are. When you request a transfer, it moves through a status flow: **requested** → **in\_transit** → **completed**. This keeps your inventory counts accurate across all bakeries. ## Next steps * [Inventory Transfers Between Locations](/help/advanced/inventory-transfers) — Learn how to move ingredients between bakeries * [Business Profile Settings](/help/settings/business-profile) — Update your business information and location details * [Using the Calendar](/help/calendar/calendar-overview) — View and manage schedules across locations --- # News Feed and Platform Announcements > URL: https://www.bakeonyx.ai/help/news/news-feed > Category: News & Updates > Last updated: 2026-03-27 # News Feed and Platform Announcements * How to access and read platform announcements from the BakeOnyx team * Understanding different announcement types and what they mean for your bakery * Staying informed about feature updates, maintenance notices, and important news ## What Are Platform Announcements? BakeOnyx regularly shares important information with your bakery team through our News Feed. These announcements keep you informed about: * **Feature Updates** — New capabilities and tools added to the platform * **Maintenance Notices** — Scheduled downtime or system changes that may affect your work * **News** — General platform news and company updates * **Updates** — Improvements to existing features you're already using Announcements are tailored to your subscription plan and user role, so you only see information relevant to your bakery. ## How to Access the News Feed 1. Log in to your BakeOnyx dashboard 2. Click the **bell icon** in the sidebar header to see your unread announcement count 3. Click **News** from the main navigation menu to open the News Feed page ![BakeOnyx News Feed page showing announcements with type badges, priority levels, and publish dates](/help/screenshots/news-feed-page.png) ## Understanding Announcements Each announcement on the News Feed displays several key pieces of information: * **Title** — A clear headline describing the announcement * **Type Badge** — Indicates whether it's a feature update, maintenance notice, news, or update * **Priority Level** — Shows how urgent or important the announcement is * **Content** — The full details of the announcement * **Publish Date** — When the announcement was posted * **Read Status** — Indicates whether you've already read the announcement Click on any announcement to read the full details and get more context about how it affects your bakery. ## High-Priority Maintenance Announcements When BakeOnyx schedules important maintenance or system changes, high-priority announcements appear as a banner at the top of your dashboard. These banners help ensure you don't miss critical information about downtime or major platform changes. **Note:** You can dismiss these banners by clicking the X button, but the announcement will still be available in your News Feed for future reference. Up to three high-priority announcements may display at once. If you see a maintenance banner, we recommend reviewing it to understand any potential impact on your bakery's operations. ## Staying on Top of Updates To make sure you never miss important announcements: 1. Check the **bell icon** in the sidebar regularly — it shows your unread announcement count 2. Visit the **News** page at least once a week to stay current with platform changes 3. Pay special attention to **Maintenance Notices** — these may affect when you can access BakeOnyx 4. Share relevant announcements with your team, especially updates that impact their daily workflows **Tip:** If your bakery has multiple team members using BakeOnyx, consider assigning one person to monitor announcements and share important updates with the rest of your staff. This ensures everyone stays informed about platform changes that might affect their work. ## Announcement Targeting BakeOnyx is smart about which announcements you see. The platform only shows announcements relevant to: * Your current subscription plan (different tiers get different feature announcements) * Your user role (managers may see different announcements than staff members) * Your bakery's specific setup and configuration This means you won't be overwhelmed with announcements that don't apply to your bakery. **Note:** Announcements are published automatically every 5 minutes, so new updates appear regularly throughout the day. Refresh the News page to see the latest announcements. ## Next Steps Now that you understand how to stay informed about platform announcements, explore these related topics: * [Welcome to BakeOnyx](/help/getting-started/welcome-to-bakeonyx) — Get oriented with the platform basics * [Understanding Subscription Plans](/help/billing/subscription-plans) — Learn about different plan tiers and what features they include --- # Managing Wholesale Customers > URL: https://www.bakeonyx.ai/help/wholesale/wholesale-customers > Category: Wholesale > Last updated: 2026-03-25 # Managing Wholesale Customers * How to create and set up wholesale customer profiles with business details * How to configure credit limits, payment terms, and pricing tiers * How to enable the wholesale portal for self-service ordering ## What is a Wholesale Customer? Wholesale customers are businesses that buy from you in bulk—such as restaurants, cafés, grocery stores, or corporate catering companies. Unlike retail customers who buy small quantities, wholesale customers typically have special pricing, extended payment terms, and credit arrangements. BakeOnyx lets you manage all these details in one place. **Note:** Wholesale customer management is available on the Professional+ plan. If you're on a lower tier, contact BakeOnyx support to upgrade. ## Access Your Wholesale Customer List 1. Log in to BakeOnyx and click **Customers** in the main navigation menu. 2. Select **Wholesale** from the customer type filter or menu. 3. You'll see a list of all your wholesale, corporate, and wedding customers with their company names, customer types, credit usage, and portal status. ![Wholesale customers list showing company names, customer types, credit limits, and portal status](/help/screenshots/wholesale-list.png) ## Create a New Wholesale Customer 1. From the wholesale customer list, click the **\+ Add Customer** button. 2. Fill in the basic contact information: * **Name:** The primary contact person's name * **Email:** Business email address * **Phone:** Business phone number * **Address:** Delivery or billing address 3. Select **Wholesale**, **Corporate**, or **Wedding** from the **Customer Type** dropdown. 4. Enter the **Company Name** (the legal business name). 5. Add the **Tax ID** if applicable (for invoicing and tax purposes). ## Set Up Pricing and Credit Terms 1. In the pricing section, select a **Pricing Tier** from the dropdown. This determines which product prices apply to this customer. 2. Enter a **Global Discount Percent** if you want to apply a percentage discount to all orders (for example, `10` for 10% off). 3. Set a **Credit Limit**—the maximum amount this customer can owe you at any time. For example, `$5,000`. 4. Choose **Payment Terms** from the dropdown: * **COD:** Cash on delivery (payment due immediately) * **Net 7, 15, 30, 45, or 60:** Payment due in that many days after invoice ![Wholesale customer form showing fields for company name, tax ID, pricing tier, discount, credit limit, and payment terms](/help/screenshots/wholesale-customer-form.png) **Tip:** Use pricing tiers to manage different discount levels for different customer groups. For example, create a "Gold Wholesale" tier with better pricing for your top customers. ## Enable the Wholesale Portal The wholesale portal lets your customers place orders, check inventory, and view invoices on their own—saving you time on order entry. 1. In the customer form, check the **Enable Wholesale Portal** checkbox. 2. BakeOnyx will generate a secure password for the customer. You can share this with them via email or display it in the form. 3. Click **Save Customer**. 4. Share the portal login link and credentials with your customer. They can now log in and place orders independently. **Warning:** Always verify a customer's credit limit and payment history before enabling portal access. Monitor their current balance regularly to avoid overdue accounts. ## Monitor Credit Usage The wholesale customer list shows each customer's current balance against their credit limit. For example, if a customer has a $5,000 limit and a current balance of $3,200, they have $1,800 available credit remaining. Review this regularly to: * Prevent orders that would exceed the credit limit * Identify customers who need to pay their invoices * Adjust credit limits as your relationship grows ## Edit or Update a Wholesale Customer 1. From the wholesale list, click on the customer's name or the **Edit** button. 2. Update any field (company name, payment terms, credit limit, pricing tier, etc.). 3. Click **Save Changes**. ## Next Steps * [Wholesale Pricing and Volume Breaks](/help/wholesale/wholesale-pricing) — Learn how to set up tiered pricing based on order quantity * [Managing Customers](/help/customers/managing-customers) — Overview of all customer types and features * [Creating a New Order](/help/orders/creating-an-order) — How to manually create orders for wholesale customers --- # Reports Overview > URL: https://www.bakeonyx.ai/help/reports/reports-overview > Category: Reports > Last updated: 2026-03-27 # Reports Overview BakeOnyx comes with 20 built-in reports that give you a complete picture of your bakery's performance. Whether you want to track sales, analyze product performance, understand customer behavior, or forecast inventory needs, you'll find the data you need in one place. * Understand the 6 report categories and what each one tells you * Learn how to access and filter reports by date range * Discover how to use interactive charts to spot trends and make decisions ## What Reports Can Tell You BakeOnyx organizes reports into six categories, each designed to answer specific business questions: ### Sales Reports Track your revenue and profitability with reports like **Sales Overview**, **Profit Margin**, **Accounts Receivable**, and **Payment Analysis**. These help you see which days are busiest, which products make the most money, and which customers owe you payment. ### Product Reports Understand what's selling with **Product Performance**, **Category Analysis**, and **Sales Trends**. Find out which items customers love, which categories drive the most revenue, and how your sales change over time. ### Customer Reports Learn about your customer base using **Customer Overview**, **Customer Lifetime Value (CLV)**, **Retention**, and **Quote Conversion**. See who your best customers are, how often they return, and which quotes turn into actual orders. ### Inventory Reports Keep your ingredients and supplies in check with **Inventory Status**, **Usage**, **Waste/Shrinkage**, and **Supplier Analysis**. Monitor stock levels, spot waste problems, and evaluate your suppliers' performance. ### Production Reports Optimize your baking operation with **Production Summary**, **Equipment Utilization**, and **Order Fulfillment**. See how efficiently your team is working and whether orders are being delivered on time. ### Forecasting Reports Plan ahead with **Demand Forecast** and **Inventory Forecast**. These reports use your historical data to predict future sales and help you order the right amount of ingredients. ## How to Access Reports 1. From the main menu, click **Reports**. 2. You'll see all 20 available reports organized by category. 3. Click on any report name to open it and view the data. ![BakeOnyx Reports page showing 20 reports organized into 6 categories](/help/screenshots/reports-page.png) ## Filtering Reports by Date Range Every report in BakeOnyx lets you focus on specific time periods. At the top of any report, you'll find date range controls: 1. Click the **Start Date** field and select the beginning of your date range. 2. Click the **End Date** field and select the end of your date range. 3. The report updates automatically to show only data from that period. **Tip:** Use date filtering to compare performance across different seasons. For example, filter January to February to see how your bakery performs in winter, then compare it to June to July summer data. ## Using Interactive Charts Most BakeOnyx reports include interactive charts that make it easy to spot patterns and trends at a glance. ![Interactive chart in a BakeOnyx report showing sales data with hover tooltips](/help/screenshots/report-chart.png) Here's what you can do with these charts: * **Hover over data points** to see exact numbers and details * **Click legend items** to show or hide specific data series * **Zoom in** on specific time periods by dragging across the chart * **Export the chart** as an image or include it in a PDF report **Note:** If a report seems empty or shows no data, check that your date range is correct and that you have transactions or records during that period. ## Making Reports Work for You The best way to use reports is to check them regularly—weekly or monthly—depending on your bakery's size. Use them to answer questions like: * Which products should I bake more of? * Are my best customers ordering less often? * Do I have too much inventory? * Is my team meeting production targets? ## Next Steps * [Exporting Reports (PDF & CSV)](/help/reports/exporting-reports) — Learn how to save and share your reports * [Creating a New Order](/help/orders/creating-an-order) — Use sales data to inform your ordering decisions * [Tracking Expenses](/help/expenses/tracking-expenses) — Combine expense data with profit margin reports for complete financial insight --- # Submitting a Support Ticket > URL: https://www.bakeonyx.ai/help/support/submitting-support-tickets > Category: Support > Last updated: 2026-03-27 ## Submitting a Support Ticket * How to submit a support ticket when you need help * Which category and priority level to choose for your issue * How to track your ticket after submission ## Getting Started If you run into a problem, have a question, or want to suggest a feature for BakeOnyx, the best way to get help is by submitting a support ticket. Our team monitors all tickets and will get back to you as quickly as possible. Support tickets are available to all BakeOnyx users, regardless of your subscription plan. You can submit a ticket anytime, and you'll receive a ticket number to track your request. ## How to Submit a Support Ticket 1. Log in to your BakeOnyx dashboard and click **Support** in the main menu. 2. Click the **New Ticket** button (or the **+** icon) to start a new request. 3. Fill in the **Subject** field with a brief summary of your issue. Keep it clear and specific—for example, "Inventory count not updating" or "Can't export sales report." 4. Select a **Category** that best matches your issue: * **Bug Report** — Something isn't working as expected * **Feature Request** — You'd like to suggest a new feature or improvement * **Billing** — Questions about your subscription, payment, or invoice * **General Question** — How-to questions or general support * **Data Issue** — Problems with missing, incorrect, or lost data * **Feedback** — General comments or suggestions about BakeOnyx 5. Choose a **Priority** level: * **Low** — Nice to have; not blocking your work * **Medium** — Affects your workflow but you have a workaround * **High** — Significantly impacting your ability to use BakeOnyx * **Urgent** — Critical issue preventing you from working 6. In the **Description** field, explain your issue in detail. Include: * What you were trying to do * What happened (or what didn't happen) * Any error messages you saw * Steps we can follow to reproduce the problem (if applicable) 7. Optionally, upload a screenshot or image to help illustrate the issue. Click **Upload Image** and select a file from your computer. 8. Click **Submit Ticket** to send your request. ![Support ticket submission form showing subject, category, priority, and description fields](/help/screenshots/support-new-form.png) **Tip:** Be as specific as possible in your description. The more details you provide, the faster our team can help. If you're reporting a bug, include what you expected to happen versus what actually happened. ## After You Submit Once you submit your ticket, you'll receive a confirmation message with your **ticket number**. This number follows the format `TK-YYMMDD-NNN` (for example, `TK-240115-042`). Save this number—you'll use it to track your ticket and refer to it in any follow-up messages. Your ticket will be assigned a status badge: * **Open** — Your ticket has been received and is waiting to be reviewed * **In Progress** — Our team is actively working on your issue * **Waiting on Customer** — We need more information from you to move forward * **Resolved** — We've fixed the issue or answered your question * **Closed** — Your ticket is complete **Note:** If you submitted a feature request, you'll also see a build status badge (Backlog, Planned, In Progress, or Shipped) so you can track whether your suggestion is being developed. ![Support ticket list showing ticket numbers, subjects, status badges, and priority indicators](/help/screenshots/support-list.png) ## Next Steps * [Tracking and Replying to Support Tickets](/help/support/tracking-support-tickets) — Learn how to view your ticket status and reply to our team * [Understanding Subscription Plans](/help/billing/subscription-plans) — Review what's included in your subscription * [Welcome to BakeOnyx](/help/getting-started/welcome-to-bakeonyx) — Get started with BakeOnyx basics --- # Creating a Recipe > URL: https://www.bakeonyx.ai/help/recipes/creating-a-recipe > Category: Recipes > Last updated: 2026-03-27 ## Creating a Recipe * Add a new recipe with ingredients, instructions, and baking times * Set yield and portion sizes for your products * Automatically calculate recipe costs based on ingredient prices Recipes are the foundation of your bakery operations in BakeOnyx. They store your ingredient lists, baking instructions, and timing information—and automatically calculate the cost of each recipe based on your current ingredient prices. Let's walk through creating a recipe from start to finish. ## Step 1: Start a New Recipe 1. From your BakeOnyx dashboard, click **Recipes** in the main menu. 2. Click the **\+ New Recipe** button in the top right corner. 3. You'll be taken to the recipe creation form. ## Step 2: Fill in Basic Recipe Information Start by entering the core details about your recipe: 1. In the **Recipe Name** field, enter a clear name (for example, "Sourdough Boule" or "Chocolate Chip Cookies"). 2. Select a **Category** from the dropdown—this helps organize your recipes by type (breads, pastries, fillings, etc.). 3. Add a brief **Description** if helpful (optional). This might include notes like "Classic French-style loaf" or "Customer favorite." ![Recipe form showing name, category, description, and yield fields](/help/screenshots/recipe-form.png) ## Step 3: Set Yield and Portion Size Tell BakeOnyx how much your recipe makes: 1. In the **Yield** field, enter the quantity your recipe produces (for example, "2" for two loaves, or "24" for two dozen cookies). 2. Select the **Yield Unit** from the dropdown. Choose from: * pcs (pieces) * servings * loaves * dozen * g (grams) * oz (ounces) * kg (kilograms) * lb (pounds) **Tip:** Choose the unit that matches how you sell or portion your product. If you sell by the loaf, use "loaves." If you sell by weight, use grams or pounds. This makes costing and ordering easier later. ## Step 4: Add Timing Information Enter how long your recipe takes to prepare and bake: 1. In the **Prep Time** field, enter the minutes needed for mixing, shaping, and other prep work. 2. In the **Cook Time** field, enter the minutes in the oven. **Note:** These times help with production scheduling and staff planning. Be realistic—include all active prep steps. ## Step 5: Add Ingredients Now add each ingredient your recipe requires: 1. Scroll to the **Ingredients** section. 2. Click **\+ Add Ingredient**. 3. Enter the **Quantity** (for example, "500" or "2.5"). 4. Select the **Unit** (g, oz, kg, lb, cups, tbsp, tsp, ml, L, etc.). 5. Click the **Ingredient** dropdown and select from your bakery's ingredient list. If you need to add a new ingredient first, you can do that from your inventory settings. 6. Click **Add** to confirm the ingredient. 7. Repeat for each ingredient in your recipe. ![Ingredients section showing quantity, unit, and ingredient selection fields](/help/screenshots/recipe-ingredients.png) ## Step 6: Write Instructions 1. In the **Instructions** field, write clear, step-by-step baking directions. 2. Number each step for clarity (for example, "1\. Mix dry ingredients. 2\. Add wet ingredients. 3\. Knead for 10 minutes..."). ## Step 7: Review and Save 1. Review all your information to make sure it's correct. 2. BakeOnyx automatically calculates the **Recipe Cost** based on current ingredient prices. You'll see this displayed on the form. 3. Click **Save Recipe** to finish. **Warning:** Recipe costs update automatically when ingredient prices change. If you update an ingredient's price in your inventory, all recipes using that ingredient will reflect the new cost. ## Next Steps * [Understanding Recipe Costing](/help/recipes/recipe-costing) — Learn how BakeOnyx calculates recipe costs and margins. * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Set up your ingredient list and prices. * [Creating a New Order](/help/orders/creating-an-order) — Use your recipes to build customer orders. --- # Tracking Expenses > URL: https://www.bakeonyx.ai/help/expenses/tracking-expenses > Category: Expenses > Last updated: 2026-03-25 # Tracking Expenses * Record business expenses with automatic categorization and VAT tracking * Link expenses to suppliers and track payment status * Keep organized records for accounting and financial reporting ## Why Track Expenses in BakeOnyx Keeping accurate expense records is essential for understanding your bakery's profitability and managing cash flow. BakeOnyx makes it easy to log every purchase—from flour to rent—with automatic VAT calculations and status tracking so you always know what's been paid and what's still outstanding. ## Recording a New Expense 1. Go to **Dashboard** and select **Expenses** from the left menu. 2. Click the **\+ New Expense** button in the top right corner. 3. Fill in the expense details: * **Description:** What did you buy? (e.g., "50kg all-purpose flour" or "Monthly rent") * **Amount:** Enter the total cost before VAT * **VAT Rate:** Select the applicable rate (e.g., 20%). BakeOnyx will automatically calculate the VAT amount for you. * **Category:** Choose from 14 categories: Ingredients, Packaging, Equipment, Utilities, Rent, Insurance, Staff, Delivery, Marketing, Professional Services, Licenses, Subscriptions, Supplies, or Other * **Payment Source:** Select how you paid: Cash, Business Card, Personal Card, Bank Transfer, Petty Cash, or Direct Debit 4. Set the dates: * **Expense Date:** When did you make the purchase? * **Due Date:** When is payment due? (for unpaid expenses) * **Paid Date:** Leave blank if not yet paid; fill in when you complete payment 5. (Optional) Link a supplier by searching for their name, or add notes about the purchase. 6. Click **Save Expense**. ![Expense form with fields for description, amount, VAT rate, category, payment source, and dates](/help/screenshots/expense-form.png) **Tip:** Use the **Description** field to include details like invoice numbers or order dates. This makes it easier to find expenses later and reconcile with supplier invoices. ## Managing Your Expense List Once you've recorded expenses, they appear in your expense list with automatic status tracking: * **Paid:** The paid date has been filled in * **Pending:** The due date is in the future * **Overdue:** The due date has passed and the expense hasn't been marked as paid ![Expense list showing multiple expenses with descriptions, amounts, VAT, categories, and payment status](/help/screenshots/expense-list.png) From the expense list, you can: * Click any expense to view or edit its details * Mark an expense as paid by updating the **Paid Date** field * Filter by category, payment source, or status to find specific expenses * Search by description to locate a particular purchase **Note:** BakeOnyx automatically assigns each expense a unique number (EXP-001, EXP-002, etc.) for easy reference and record-keeping. ## Linking Suppliers to Expenses If you've already set up suppliers in BakeOnyx, you can link them to expenses. This helps you track spending by vendor and makes it easier to review all purchases from a particular supplier. When creating or editing an expense, search for the supplier name in the **Supplier** field and select from the list. **Warning:** Make sure to record the **Paid Date** as soon as you pay an invoice. This prevents overdue expenses from cluttering your dashboard and helps you stay on top of cash flow. ## Next Steps * [Set up recurring expenses](/help/expenses/recurring-expenses) for regular costs like rent, utilities, and subscriptions * [Generate expense reports](/help/reports/reports-overview) to analyze spending by category and track profitability * [Configure your business profile](/help/settings/business-profile) to set default VAT rates for your bakery --- # Production Scheduler Overview > URL: https://www.bakeonyx.ai/help/production/production-scheduler-overview > Category: Production > Last updated: 2026-03-25 ## Production Scheduler Overview The BakeOnyx Production Scheduler is an AI-powered tool that takes the guesswork out of planning your daily baking. Instead of manually deciding what to bake each day, the scheduler analyzes your confirmed orders, standard par levels, and demand forecasts to create an optimized production plan that groups tasks by oven temperature and respects recipe dependencies. * Understand how the Production Scheduler generates optimized daily baking plans * Learn how the scheduler prioritizes orders, par levels, and forecasts * See how tasks are organized for maximum oven and kitchen efficiency ## What the Production Scheduler Does The Production Scheduler is a Professional+ tier feature that automatically creates a detailed production plan for your bakery. Here's what it considers: * **Confirmed orders:** Any orders placed by customers are the top priority and always included in your plan. * **Par levels:** These are the standard daily quantities you want to have on hand (for example, 24 croissants or 12 sourdough loaves). The scheduler fills in gaps after orders are covered. * **Demand forecasts:** Based on historical sales patterns, the scheduler predicts what customers might want and suggests additional quantities. The scheduler then groups all these items intelligently—organizing tasks by oven temperature so you can bake similar items together, creating step-by-step dependency chains (like "make frosting before decorating"), and checking equipment availability to make sure nothing conflicts. ## Accessing the Production Scheduler 1. From your BakeOnyx dashboard, click **Production** in the main menu. 2. Select **Production Scheduler** from the submenu. 3. You'll see the scheduler interface with options to generate a plan for today, tomorrow, or a custom date range. ![Production Scheduler interface showing date selection and plan generation options](/help/screenshots/production-schedule.png) ## How the Scheduler Prioritizes Your Work The Production Scheduler uses a clear priority order to decide what gets included in your plan: 1. **Orders first:** All confirmed customer orders are always included, organized by recipe. 2. **Par levels second:** After orders are covered, the scheduler adds items needed to meet your par level targets. 3. **Forecasts last:** Any remaining production suggestions come from demand predictions. This means you'll never miss a customer order, and you'll always have your standard inventory ready—plus a little extra based on what the system predicts customers will want. ## Understanding Your Production Plan Once the scheduler generates a plan, you'll see all your tasks organized by oven temperature and grouped into logical batches. Each task shows: * What to bake (recipe name and quantity) * When to start (accounting for bake time and dependencies) * Which oven temperature is needed * Any prep steps that must happen first (dependencies) ![Production tasks list showing recipes, quantities, timing, and oven temperatures](/help/screenshots/production-tasks.png) **Tip:** The scheduler groups tasks by oven temperature to save time and energy. For example, all 350°F items bake together, then all 375°F items. This reduces oven adjustments and keeps your team in a natural workflow rhythm. **Note:** The Production Scheduler is a Professional+ tier feature. If you're on a lower plan and want to upgrade, contact your account manager or visit your billing settings. ## Customizing Your Plan After the scheduler generates a plan, you're not locked in. You can: * Remove items you don't need that day * Adjust quantities up or down * Reorder tasks if your kitchen flow requires it * Add manual tasks that the scheduler didn't suggest Think of the scheduler's plan as a smart recommendation, not a rigid mandate. Your bakery's unique needs always come first. ## Next Steps * [Working with Production Tasks](/help/production/production-tasks-execution) — Learn how to execute your plan and mark tasks complete * [Creating a Recipe](/help/recipes/creating-a-recipe) — Set up recipes so the scheduler knows how to make each item * [Using the Calendar](/help/calendar/calendar-overview) — View your production schedule alongside your order calendar --- # Creating a New Order > URL: https://www.bakeonyx.ai/help/orders/creating-an-order > Category: Orders > Last updated: 2026-03-25 ## Creating a New Order * How to start a new order in BakeOnyx * How to select a customer and set delivery details * How to add items to your order ## Getting Started Creating an order in BakeOnyx is straightforward. Whether you're taking a phone order, processing a walk-in customer, or planning ahead for a catering event, you'll follow the same basic process. To begin, navigate to the **Orders** section in your dashboard and click **New Order**. This takes you to the order creation form where you'll enter all the details for your customer's bake. ## Step 1: Select or Add a Customer The first required field is the customer. Click on the **Customer** field to search for an existing customer by name or phone number. ![Customer selection dropdown showing search field and list of existing customers](/help/screenshots/order-customer-select.png) If the customer already exists in your system, select them from the list. If this is a new customer, you can create them right here by typing their name and clicking **Add New Customer**. You'll be able to add their full contact details later. **Tip:** Keep your customer list up to date. When you select an existing customer, their previous order history and preferences load automatically, which saves time and helps you remember special requests. ## Step 2: Set the Delivery or Pickup Date Next, choose when the customer needs their order. Click on the **Delivery/Pickup Date** field and select the date from the calendar. This is a required field—BakeOnyx won't let you save an order without it. Think of this as your production deadline. If a customer wants their cake on Saturday, you'll need to bake it before then, so choose the date they're picking it up or receiving it. ## Step 3: Choose a Delivery Method Select how the customer will receive their order: * **Pickup** — Customer collects from your bakery * **Delivery** — You deliver locally * **Shipping** — Order ships via carrier This choice affects how you'll prepare and package the items, so make sure it's correct before moving forward. ## Step 4: Fill in Optional Details While not required, these fields help you stay organized: * **Event Type** — Wedding, birthday, corporate event, etc. Helps you categorize orders * **Order Date** — When the customer placed the order (defaults to today) * **Notes** — Special requests, dietary info, decoration details, or anything else the customer mentioned * **Image Upload** — Attach a photo of a design the customer showed you or a reference image ![Order form showing customer, delivery date, delivery method, event type, and notes fields](/help/screenshots/order-form.png) **Note:** The notes field is your best friend for remembering details. Write down allergies, color preferences, delivery instructions, or anything that makes this order unique. ## Step 5: Add Items to the Order Now it's time to add what the customer is ordering. BakeOnyx gives you three ways to add items: * **From the Product Catalog** — Browse your full list of cakes, pastries, cookies, and other products * **Quick Add by Product Type** — Quickly add items if you know the category (e.g., "chocolate cakes" or "donuts") * **From a Recipe** — If you've saved a custom recipe or bundle, add it directly to the order For each item, you'll specify the quantity and any customizations (flavor, size, decoration, etc.). Keep adding items until the order is complete. **Warning:** Double-check quantities and customizations before saving. Once an order is confirmed, changes may affect your production schedule. When everything looks right, click **Save Order**. Your order is now in the system and ready for your production team to see. ## Next Steps * [Quick Add: Adding Items by Product Type](/help/orders/quick-add-items) — Learn the fastest way to add items to orders * [Creating a Recipe](/help/recipes/creating-a-recipe) — Save custom recipes so you can add them to orders in one click * [Managing Customers](/help/customers/managing-customers) — Keep customer contact info and preferences organized --- # Managing Customers > URL: https://www.bakeonyx.ai/help/customers/managing-customers > Category: Customers > Last updated: 2026-03-27 ## What you'll learn * How to add new customers to BakeOnyx and store their contact information * How to view customer details, order history, and spending records * How to search, filter, and manage customer notes for better service ## Accessing your customer list To manage customers in BakeOnyx, navigate to the **Customers** section from your main dashboard. This is where you'll see all your customer profiles in one place. 1. From your BakeOnyx dashboard, click **Customers** in the left sidebar 2. You'll see a list of all your current customers with their names and email addresses 3. Use the search bar at the top to quickly find a customer by name or email ![BakeOnyx customer list showing multiple customer profiles with names and email addresses](/help/screenshots/customer-list.png) ## Adding a new customer When you take on a new customer—whether they're ordering a wedding cake or regular weekly bread—you'll want to add them to your system right away. 1. From the **Customers** page, click the **\+ Add Customer** button in the top right 2. Fill in the customer's information in the form that appears: * **Name:** Full name of the customer or business * **Email:** Their email address for order confirmations and updates * **Phone:** Contact phone number * **Address:** Delivery or billing address * **Notes:** Any special details (dietary restrictions, preferred flavors, delivery instructions, etc.) 3. Click **Save Customer** when you're done **Tip:** Add helpful notes when creating a customer profile—things like "prefers chocolate over vanilla" or "always orders Friday mornings" help your team provide better service and can save time during future orders. ## Viewing and updating customer details Click on any customer's name from the list to open their full profile. This is where you'll see everything about that customer at a glance. ![Customer detail page showing contact information, order history, total spent, and customer notes](/help/screenshots/customer-detail.png) On a customer's detail page, you'll find: * **Contact Information:** Name, email, phone, and address * **Order History:** A complete list of all orders this customer has placed, with dates and amounts * **Total Spent:** A quick summary of how much this customer has spent with you * **Notes:** Any special instructions or preferences you've recorded To update any of this information, click the **Edit** button, make your changes, and save. **Note:** Customer notes are visible to your entire team, so use them to share important details like allergies, delivery preferences, or special requests that affect how you prepare or deliver orders. ## Searching and filtering customers As your customer list grows, finding the right person quickly becomes important. BakeOnyx makes this easy: 1. From the **Customers** page, use the search bar at the top 2. Type the customer's name or email address 3. Results will filter automatically as you type **Tip:** If you're looking for a customer but only remember part of their name, just type what you remember—the search will find partial matches. ## Linking customers to orders and inquiries Customer profiles automatically connect to their orders and inquiries. When you create a new order or quote request, you'll select the customer from your list. This keeps everything organized and makes it easy to see a customer's complete history with your bakery. ## Next steps * [Learn how to manage inquiries and quotes](/help/customers/inquiries-and-quotes) for customer requests * [Create a new order](/help/orders/creating-an-order) for an existing customer * [Use the calendar](/help/calendar/calendar-overview) to track customer order deadlines and delivery dates --- # Understanding Subscription Plans > URL: https://www.bakeonyx.ai/help/billing/subscription-plans > Category: Billing > Last updated: 2026-03-27 ## Understanding Subscription Plans * Compare BakeOnyx's three subscription tiers and their features * Identify which plan fits your bakery's size and needs * Learn what's included in every plan, regardless of tier ## Overview of BakeOnyx Plans BakeOnyx offers three subscription plans designed to grow with your bakery. Whether you're running a small home-based operation or managing a multi-location wholesale business, there's a plan that fits your needs. ![BakeOnyx pricing table showing Essentials, Growth, and Scale plans with features and monthly costs](/help/screenshots/pricing-table.png) ## Plan Comparison ### Essentials Plan — $29/month Perfect for small bakeries just getting started with digital management. * Up to 500 recipes * Up to 1,000 orders per month * Basic AI assistant (Bake Buddy chat) * Expense tracking and accounting integration (QuickBooks & Xero) * Product catalog and resale products ### Growth Plan — $79/month Ideal for established bakeries ready to scale operations and reach more customers. * Unlimited recipes and orders * Full AI features (inventory predictions, customer insights) * Recurring expenses and VAT summary * Purchase orders and recurring orders * Recipe versioning * Online store with checkout * Delivery management * Loyalty program * Wholesale portal * Production scheduler ### Scale Plan — $199/month Built for larger bakeries managing multiple locations and teams. * Everything in Growth, plus: * Multi-location management * Staff scheduling * AI agents for automation * Pricing optimizer * Full customer insights and advanced reports **Note:** Multi-location management and staff scheduling are exclusive to the Scale plan. If you need these features, you'll need to upgrade to Scale. ## Features Included in Every Plan No matter which plan you choose, you get access to BakeOnyx's core features: * Order management * Recipe costing and analysis * Inventory tracking * Customer CRM (contact and order history) * Calendar view * Reports and analytics * Invoice generation * Google Calendar sync ## How to Choose the Right Plan Consider these questions when deciding which plan is best for your bakery: 1. **How many recipes do you manage?** If you have more than 500, you'll need Growth or Scale. 2. **How many orders do you take per month?** Essentials caps at 1,000 orders; Growth and Scale are unlimited. 3. **Do you sell online?** Only Growth and Scale include an online store and checkout. 4. **Do you run multiple locations?** Only Scale supports multi-location management. 5. **Do you have staff to schedule?** Only Scale includes staff scheduling tools. 6. **Do you need advanced AI features?** Growth includes inventory predictions and customer insights; Scale adds AI agents and pricing optimization. **Tip:** Start with Essentials and upgrade as your bakery grows. You can change your plan anytime, and BakeOnyx prorates charges if you upgrade mid-month. ## Next Steps * [Managing Your Subscription](/help/billing/managing-subscription) — Learn how to upgrade, downgrade, or cancel your plan * [Business Profile Settings](/help/settings/business-profile) — Set up your bakery details and billing information * [Using Bake Buddy (AI Assistant)](/help/ai-features/bake-buddy) — Get the most out of BakeOnyx's AI features --- # Setting Up Your Online Store > URL: https://www.bakeonyx.ai/help/online-store/storefront-setup > Category: Online Store > Last updated: 2026-03-27 ## Setting Up Your Online Store * Enable your public storefront and create a shareable shop URL * Configure your store name, description, and welcome message * Choose catalog layout, pricing visibility, and customer account settings ### What is an Online Store? Your BakeOnyx online store is a public-facing storefront where customers can browse your products, check prices, and place orders directly. Once enabled, your store gets its own unique URL that you can share with customers via email, social media, or your website. You control exactly what customers see—from your store name and welcome message to product pricing and delivery options. **Note:** The online store feature is available on the Professional+ tier. If you're on a lower plan, you'll need to upgrade to enable this feature. ### Enable Your Online Store 1. From your BakeOnyx dashboard, click **Settings** in the left sidebar. 2. Select **Storefront** from the settings menu. 3. Toggle the **Enable Public Storefront** switch to the ON position. 4. Click **Save** at the bottom of the page. Your store is now live! You'll see your unique store URL displayed on the page. It looks like: `bakeonyx.com/shop/your-bakery-slug`. Share this link with customers to let them start browsing. ![Storefront settings page showing enable toggle and configuration fields](/help/screenshots/storefront-settings.png) ### Configure Your Store Basics Now it's time to personalize your store so customers know who you are and what to expect. 1. **Store Name:** Enter the name customers will see at the top of your storefront. This is usually your bakery's name. 2. **Store Description:** Write a short description of your bakery (2-3 sentences). This appears on your store's main page and helps customers understand what you offer. 3. **Welcome Message:** Add a friendly greeting or special announcement. This displays prominently when customers first visit your store. Use this space to highlight seasonal items, special offers, or ordering instructions. **Tip:** Keep your welcome message warm and inviting. Something like "Welcome to Sweet Dreams Bakery! Fresh-baked goods made daily with love. Orders placed by 2 PM are ready for same-day pickup." sets a great tone. ### Set Pricing and Catalog Display Options 1. **Show Prices:** Toggle this ON if you want customers to see product prices. Toggle OFF if you prefer customers to contact you for pricing (useful for custom orders). 2. **Catalog Layout:** Choose between **Grid** (products displayed in a tile layout) or **List** (products displayed in rows). Grid layout works well for visual products like cakes and pastries. ### Configure Customer Accounts and Checkout 1. **Allow Customer Accounts:** Toggle ON to let customers create accounts and save their information. Toggle OFF for guest-only checkout. Accounts are helpful if you have repeat customers. 2. **Delivery Options:** Choose which fulfillment methods you offer: Pickup, Delivery, or both. This determines what options customers see at checkout. 3. **Deposit Percentage:** Set the percentage of the order total required as a deposit (e.g., 25%, 50%). Customers will pay this upfront, with the balance due at pickup or delivery. 4. **Order Capacity Limits:** Set daily order limits to prevent overbooking. For example, you might limit orders to 50 items per day or 10 custom cakes per week. **Warning:** If you set a deposit percentage, make sure your payment processor is configured in your account settings. Customers won't be able to complete checkout without a valid payment method. ### Choose Your Store Theme Select a theme that matches your bakery's brand. BakeOnyx offers several professional templates designed specifically for bakeries. Choose the one that best represents your style, then click **Save**. ![Public storefront view showing store name, products, and checkout button](/help/screenshots/storefront-public.png) ### Test Your Store Before sharing your store link with customers, take a moment to visit it yourself. Click the **View Public Store** button or visit your store URL directly. Browse as a customer would, add items to the cart, and proceed to checkout to ensure everything works smoothly. ## Next Steps * [Managing Storefront Products](/help/online-store/storefront-products) — Learn how to add products to your online store and manage inventory * [Creating a New Order](/help/orders/creating-an-order) — Understand how to process orders placed through your storefront * [Managing Customers](/help/customers/managing-customers) — Set up customer profiles and track repeat orders --- # Point of Sale Overview > URL: https://www.bakeonyx.ai/help/pos/pos-overview > Category: Point of Sale > Last updated: 2026-03-27 # Point of Sale Overview The BakeOnyx Point of Sale (POS) screen is your command center for fast, efficient counter sales. Whether you're ringing up a customer's croissant and coffee or processing a bulk order for an event, the POS is designed to get you through transactions quickly with minimal clicks. ## What you'll learn * How to navigate the POS screen and find products quickly * How to add items to a customer's order using the product grid * How to search and filter products by category ## Getting to the POS screen To access the Point of Sale, navigate to the **/pos** URL in your browser, or tap the **POS** button from your BakeOnyx dashboard. The POS screen is optimized for tablet and iPad use, so it works best on larger touchscreens positioned at your counter or in the kitchen. When you log in, the POS automatically displays your name in the header so customers and team members know who's handling the transaction. ## Understanding the POS layout ![BakeOnyx POS main screen showing product grid on left and cart panel on right](/help/screenshots/pos-main-screen.png) The POS screen is split into two main sections: * **Product Grid (left side):** Displays all your bakery items with photos, names, and prices in a touch-friendly layout * **Cart Panel (right side):** Shows the current order, item quantities, and the running total At the top of the screen, you'll see your name as the current cashier, along with search and filter options to help you find products fast. ## Finding and adding products ### Browse by category 1. Look at the category filter buttons near the top of the product grid 2. Tap a category (such as **Bread**, **Pastries**, or **Cakes**) to show only items in that category 3. Scroll through the grid to see all available products ### Search for a specific product 1. Tap the **Search** field at the top of the POS screen 2. Type the product name (for example, "sourdough" or "chocolate croissant") 3. The product grid updates instantly to show matching items 4. Tap the product you want to add ![Close-up of product grid showing bakery items with images, names, and prices](/help/screenshots/pos-product-grid.png) ### Add items to the cart 1. Tap any product tile in the grid 2. The item is added to the cart on the right side 3. If the customer wants multiple of the same item, tap it again to increase the quantity, or use the quantity controls in the cart 4. Repeat for each item in the order **Tip:** For faster service during busy times, memorize the locations of your best-sellers. You'll be able to ring them up without searching. ## Managing the current order As you add items, the cart panel on the right tracks everything: * Each product appears as a line item with quantity and price * The subtotal and total update automatically * You can adjust quantities directly in the cart by tapping the **+** or **−** buttons * To remove an item, tap the **Remove** or trash icon next to it **Note:** Every POS transaction is created as a "Walk-in Customer" order with immediate fulfillment status. This means the order is marked as delivered as soon as you complete checkout, since the customer is receiving their items right away. ## Before you check out Once you've added all items to the cart, you're ready to proceed to payment. The POS is designed to handle the entire transaction—from product selection to final payment—in one streamlined workflow. **Warning:** Double-check the cart total before moving to checkout. Once a payment is processed, it's harder to reverse, so make sure all items and quantities are correct. ## Next steps * [POS Checkout and Payments](/help/pos/pos-checkout-payments) — Learn how to complete the sale and process customer payments * [Creating a New Order](/help/orders/creating-an-order) — Understand how orders work in BakeOnyx * [Creating a Recipe](/help/recipes/creating-a-recipe) — Add new bakery items to your POS product grid --- # Receiving Purchase Orders > URL: https://www.bakeonyx.ai/help/purchase-orders/receiving-purchase-orders > Category: Purchase Orders > Last updated: 2026-03-27 ## Receiving Purchase Orders * Record goods received against your purchase orders * Receive items partially or all at once — flexibility for your workflow * Automatically update ingredient stock when items arrive ## What Happens When You Receive Items When you record a receiving in BakeOnyx, two things happen automatically: * Your ingredient stock quantities update immediately * An inventory log entry is created to track the restock activity You can receive all items from a purchase order at once, or split the receiving across multiple deliveries. BakeOnyx tracks your progress and updates the order status as you go. ## How to Receive a Purchase Order ### Step 1: Open the Purchase Order 1. Go to **Purchase Orders** in the main menu 2. Find the order you want to receive and click on it 3. You'll see the order details and a list of all items ![Purchase order detail view showing line items and receive button](/help/screenshots/po-detail.png) ### Step 2: Click the Receive Button 1. Scroll to the bottom of the purchase order or look for the **Receive Items** button 2. Click it to open the receiving form ### Step 3: Enter Quantities Received 1. You'll see a form with each line item from the purchase order 2. For each item, enter the quantity you actually received in the **Quantity Received** field 3. If you're not receiving an item yet, leave the field blank or enter `0` ![Receiving form with quantity fields for each line item and notes section](/help/screenshots/po-receive-page.png) **Tip:** You don't have to receive everything at once. If your delivery is split across multiple days, just enter what arrived today. You can create another receiving record later for the rest. ### Step 4: Add Notes (Optional) 1. In the **Notes** field, add any details about the delivery 2. Use this space to flag issues like damaged goods, missing items, or quality concerns 3. Example: `2 bags flour arrived with small tear in packaging` ### Step 5: Submit the Receiving 1. Review your entries to make sure quantities are correct 2. Click **Confirm Receipt** or **Save Receiving** 3. BakeOnyx will update your ingredient stock immediately ## Understanding Purchase Order Status As you receive items, your purchase order status changes to show progress: * **Pending:** Order created but nothing received yet * **Partial Received:** You've received some items, but not everything * **Received:** All items from the order have been received **Note:** You can create multiple receiving records against the same purchase order. Each time you receive items, they're added to your ingredient stock and logged in your inventory history. ## Handling Discrepancies If the delivery doesn't match your order, here's what to do: * **Missing items:** Enter only what you received. Leave the missing items for a future receiving record or contact your supplier * **Damaged goods:** Note the issue in the **Notes** field and enter the quantity you can actually use * **Quantity mismatch:** Enter the actual quantity received, not what the invoice says. Your notes will document the discrepancy **Warning:** Only enter quantities you've physically received and verified. Entering incorrect quantities will throw off your ingredient stock counts and make it harder to track inventory later. ## Next Steps * [Learn about the full purchase order workflow and status tracking](/help/purchase-orders/purchase-order-workflow) * [Manage your ingredients and view stock levels](/help/inventory/adding-ingredients) * [Create customer orders using your received ingredients](/help/orders/creating-an-order) --- # AI Pricing Optimizer > URL: https://www.bakeonyx.ai/help/ai-features/pricing-optimizer > Category: AI Features > Last updated: 2026-03-27 ## AI Pricing Optimizer The AI Pricing Optimizer helps you set profitable prices for your baked goods by analyzing your true costs and market conditions. Instead of guessing, you'll get data-driven pricing recommendations that account for ingredients, labor, overhead, and packaging—plus real-time demand trends. ### What you'll learn * How to view your product's true cost breakdown and profit margins * How to get AI-powered pricing recommendations with confidence scores * How to test price changes before applying them to your menu ### Accessing the Pricing Optimizer The Pricing Optimizer is available on the Scale tier and higher. To get started: 1. Log in to your BakeOnyx dashboard 2. Click **Recipes** in the left sidebar 3. Select the recipe you want to price 4. Click the **Pricing** tab at the top of the recipe details You'll now see the Pricing Optimizer interface with your cost analysis and AI recommendations. ![The Pricing Optimizer page showing cost breakdown, margin health status, and AI pricing recommendations](/help/screenshots/pricing-optimizer-page.png) ### Understanding Your Cost Breakdown The Pricing Optimizer calculates your **true cost** for each product. This includes: * **Ingredient costs** — the actual cost of flour, sugar, eggs, and other materials * **Labor costs** — time spent mixing, baking, and decorating, based on your hourly rates * **Overhead costs** — utilities, rent, and equipment allocated per batch * **Packaging costs** — boxes, bags, labels, and other packaging materials Your **margin health status** appears as a colored badge: * **Healthy (green)** — Your margin meets or exceeds your target profit percentage * **Warning (yellow)** — Your margin is below target but still profitable * **Critical (red)** — Your current price doesn't cover your costs **Note:** Make sure your ingredient costs and labor rates are up to date in your inventory and settings. The Pricing Optimizer's recommendations are only as accurate as your cost data. ### Getting AI Pricing Recommendations The AI Pricing Optimizer analyzes your costs and market demand to suggest optimal prices. Each recommendation includes a **confidence score** (0–100%) that shows how reliable the suggestion is based on available data. To apply an AI recommendation: 1. Review the suggested price in the **AI Recommendation** section 2. Check the confidence score — higher scores mean more reliable recommendations 3. Click **Apply Recommendation** to set this price immediately, or 4. Click **View Details** to see how the AI arrived at this price **Tip:** The AI learns from your sales history and local market data. The longer you use BakeOnyx, the more accurate recommendations become. Don't worry if confidence scores are lower at first — they'll improve over time. ### Testing Price Changes with What-If Analysis Before committing to a new price, you can see how it might affect your profit and demand: 1. In the **What-If Scenario** section, enter a test price 2. Click **Calculate Impact** 3. Review the estimated profit per unit and predicted demand change 4. Adjust the price and recalculate as needed This helps you find the sweet spot between profitability and customer demand without guessing. ### Applying Prices to Multiple Products If you want to update prices across multiple recipes at once (for example, raising all cake prices by 5%), use the **Batch Price Application** feature: 1. Click **Batch Apply** at the top of the Pricing page 2. Select the recipes you want to update 3. Choose your adjustment method (percentage increase, fixed amount, or AI recommendation) 4. Review the changes and click **Apply to All** **Warning:** Batch price changes are applied immediately to your menu. Make sure you've reviewed all prices before confirming. ### Next steps * [Creating a Recipe](/help/recipes/creating-a-recipe) — Set up your recipes with accurate ingredient lists and labor times for better cost calculations * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Keep your ingredient costs current so pricing recommendations stay accurate * [AI Inventory Predictions](/help/ai-features/inventory-predictions) — Use demand forecasting alongside pricing to optimize your production --- # Recurring Expenses > URL: https://www.bakeonyx.ai/help/expenses/recurring-expenses > Category: Expenses > Last updated: 2026-03-25 ## Recurring Expenses Recurring expenses help you automate tracking of costs that happen regularly—like rent, utilities, subscriptions, and supplier contracts. Instead of manually entering the same expense every month, you can set it up once and let BakeOnyx generate each occurrence automatically. * Create recurring expenses for regular costs (daily, weekly, monthly, or yearly) * Automatically generate the next occurrence when you're ready * Keep your expense tracking organized and up-to-date with minimal effort **Note:** Recurring expenses are available on the Growth plan and above. If you're on a lower plan and want to upgrade, contact your BakeOnyx account manager. ## How to Create a Recurring Expense 1. From the main menu, go to **Expenses**. 2. Click the **\+ New Expense** button. 3. Fill in the expense details: * **Description** – Name of the expense (e.g., "Monthly Rent" or "Flour Supplier Contract") * **Category** – Choose from your expense categories (Rent, Utilities, Subscriptions, etc.) * **Amount** – The cost amount * **Date** – The date this expense first occurs * **Vendor/Supplier** – Who you're paying (optional but helpful for tracking) * **Notes** – Any additional details (optional) 4. Scroll down and toggle on **Make this a recurring expense**. 5. Select the recurrence frequency: * **Daily** – Repeats every day * **Weekly** – Repeats every week on the same day * **Monthly** – Repeats on the same date each month * **Yearly** – Repeats on the same date each year 6. Click **Save Expense**. ![Recurring expense creation form showing description, category, amount, date, and recurrence frequency options](/help/screenshots/recurring-expense-form.png) ## Generating the Next Occurrence When a recurring expense is created, BakeOnyx doesn't automatically generate future occurrences. Instead, you generate them as needed. This gives you control and lets you adjust amounts if necessary. 1. Go to **Expenses** and find the recurring expense you want to generate the next occurrence for. 2. Click on the expense to open its details. 3. Click the **Generate Next Occurrence** button. 4. Review the details (date, amount, category). You can edit any field if needed. 5. Click **Confirm** to create the new expense entry. **Tip:** Generate next occurrences at the start of each month or week. This keeps your expense records current and makes it easier to spot any unusual costs or budget overages. ## Editing and Managing Recurring Expenses You can edit a recurring expense at any time. Changes apply to future occurrences, not past ones. 1. Go to **Expenses** and find the recurring expense. 2. Click on it to open the details view. 3. Click **Edit**. 4. Update the amount, category, frequency, or other details as needed. 5. Click **Save Changes**. To stop a recurring expense, click **Deactivate Recurring Expense**. This prevents future occurrences from being generated, but existing expense entries remain in your records. **Warning:** Deactivating a recurring expense doesn't delete past entries. If you need to remove an incorrect entry, delete it individually from the expense list. ## Best Practices for Recurring Expenses * **Use clear descriptions** – Include the vendor name or service type so you can easily identify expenses later. * **Set up categories** – Organize recurring expenses by type (Rent, Utilities, Subscriptions, Supplies) for better reporting. * **Review monthly** – Check your recurring expenses each month to catch any changes in vendor pricing or contract terms. * **Generate in batches** – At the start of each month, generate all monthly recurring expenses at once to keep your records consistent. ## Next Steps * [Expense Reports and VAT Summary](/help/expenses/expense-reports) – Learn how to generate detailed reports of all your expenses. * [Reports Overview](/help/reports/reports-overview) – Explore all reporting features available in BakeOnyx. * [Business Profile Settings](/help/settings/business-profile) – Manage your bakery's business information and expense categories. --- # Quick Add: Adding Items by Product Type > URL: https://www.bakeonyx.ai/help/orders/quick-add-items > Category: Orders > Last updated: 2026-03-27 ## Quick Add: Adding Items by Product Type * How to use Quick Add to create order items without needing a saved recipe * How to set quantity, price, and cost details for custom items * Which product types are available and how type-specific options work ## What is Quick Add? Quick Add lets you add items to an order on the fly by selecting a product type—like Cake, Cookie, or Cupcake—and filling in the details right there. You don't need a saved recipe. This is perfect for custom orders, one-off requests, or when you want to add something quickly without setting up a full recipe first. ## How to Use Quick Add ### Step 1: Open Your Order Go to the order you want to add items to. If you're creating a new order, set up your customer and order details first. (See [Managing Customers](/help/customers/managing-customers) if you need help.) ### Step 2: Click the Quick Add Button In the order details screen, look for the **Quick Add** button. Click it to open the Quick Add dialog. ![Quick Add dialog showing product type dropdown and customization fields](/help/screenshots/quick-add-dialog.png) ### Step 3: Select a Product Type In the dialog, click the **Product Type** dropdown and choose from these 13 options: * Cake * Cookie * Cupcake * Cake Pop * Donut * Flower * Macaron * Meringue * Mini Cake * Oreo Pop * Rice Treat * Wafer * Other ### Step 4: Fill in Type-Specific Details Once you select a product type, the dialog shows fields tailored to that type. For example: * **Cake:** Size, Shape, Filling, Covering * **Cookie:** Size, Shape, Flavor * **Cupcake:** Size, Flavor, Frosting Fill in these fields based on what the customer ordered. All available options are pre-set in your system, so just select from the dropdown lists. ### Step 5: Set Quantity Enter the **Quantity**—how many of this item the customer is ordering. ### Step 6: Enter Price and Cost Details Now set the financial details: * **Unit Price:** The price per item that you'll charge the customer * **Labour Hours:** How many hours of labour this item requires (optional) * **Overhead:** Additional overhead costs per unit (optional) ![Pricing section showing unit price, labour hours, overhead, and calculated total cost](/help/screenshots/quick-add-pricing.png) ### Step 7: Review the Cost Breakdown BakeOnyx automatically calculates your total cost per unit: **Total Cost = Unit Cost + Labour Cost + Overhead** This helps you see your margin at a glance. If you entered labour hours, BakeOnyx multiplies them by your default labour rate to calculate labour cost. **Tip:** If you find yourself using the same Quick Add item repeatedly, consider creating a saved recipe instead. Recipes save time and ensure consistency across orders. ### Step 8: Click Add to Order Once all details are filled in, click **Add to Order**. The item appears in your order line items immediately. **Note:** You can add multiple items using Quick Add in the same order. Just repeat these steps for each item. ## Tips for Using Quick Add Effectively * **Use it for custom or one-off items:** Quick Add is ideal when a customer wants something unique that doesn't match your standard recipes. * **Keep your product type list clean:** Make sure your type-specific options (sizes, shapes, fillings) are up to date so Quick Add is fast and accurate. * **Track labour and overhead:** If you include labour hours and overhead, you'll have better visibility into your actual costs and profitability per item. **Warning:** Quick Add items are not linked to recipes, so they won't pull ingredient data or production notes. If you need detailed ingredient tracking or production instructions, create a recipe instead. ## Next Steps * [Creating Orders from Recipes](/help/orders/recipe-based-orders) — Learn how to add items based on saved recipes * [Creating a Recipe](/help/recipes/creating-a-recipe) — Set up reusable recipes for your standard products * [Managing Customers](/help/customers/managing-customers) — Add and organize customer information --- # Exporting Reports (PDF & CSV) > URL: https://www.bakeonyx.ai/help/reports/exporting-reports > Category: Reports > Last updated: 2026-03-27 ## Exporting Reports (PDF & CSV) * How to export any BakeOnyx report as a PDF or CSV file * When to use PDF vs. CSV format for different needs * Tips for sharing reports with accountants, partners, and team members ## Why Export Reports? Exporting reports from BakeOnyx gives you flexibility in how you use your bakery data. Whether you need to share sales numbers with your accountant, send a formatted report to a business partner, or keep records for your files, exporting takes just a few clicks. You can choose between PDF (for professional sharing and printing) or CSV (for detailed data analysis in spreadsheet programs). ## Exporting a Report as PDF PDF exports are perfect when you want a polished, formatted document that looks the same on any device. PDFs include charts, tables, and all the visual formatting from your report. 1. Open the report you want to export. This could be a sales report, expense summary, inventory count, or any other report in BakeOnyx. 2. Look for the **Export** button at the top of the report page (usually in the upper right corner). 3. Click the **Export** button to see your format options. 4. Select **PDF** from the dropdown menu. 5. The file will automatically download to your computer. Your browser may ask where to save it — choose a location you'll remember. 6. Open the PDF file to review it before sharing. The file will be named with the report type and date (for example, `Sales_Report_Jan_2024.pdf`). ![Export button and format selection menu at the top of a BakeOnyx report](/help/screenshots/report-export.png) **Tip:** PDF reports are ideal for sharing with accountants, banks, or investors. They look professional and can't be accidentally edited. ## Exporting a Report as CSV CSV (Comma-Separated Values) exports give you raw data in a spreadsheet format. Use CSV when you need to analyze data further, import it into Excel or Google Sheets, or combine it with other data sources. 1. Open the report you want to export. 2. Click the **Export** button at the top of the report page. 3. Select **CSV** from the dropdown menu. 4. The file will download to your computer with a name like `Sales_Report_Jan_2024.csv`. 5. Open the file in Excel, Google Sheets, or any spreadsheet program to view and edit the data. **Note:** CSV files contain only the data — no charts or formatting. This makes them lightweight and easy to work with in spreadsheet applications. ## When to Use Each Format **Use PDF when:** * Sharing reports with external parties (accountants, lenders, partners) * You want a professional, formatted document * You need to print the report * You want to preserve the exact look and layout **Use CSV when:** * You need to analyze or manipulate the data further * Importing data into accounting software or other tools * Creating custom charts or comparisons in Excel or Google Sheets * Combining data from multiple reports **Warning:** Always double-check your report filters and date ranges before exporting. Once downloaded, the file contains a snapshot of that data at that moment — it won't update automatically if you make changes in BakeOnyx. ## Storing and Organizing Exported Reports Create a folder on your computer (or in cloud storage like Google Drive or Dropbox) to keep exported reports organized by month or category. This makes it easy to find historical reports when you need them for reference or compliance. ## Next Steps * [Understanding Key Metrics](/help/reports/understanding-metrics) — Learn what the numbers in your reports mean * [Tracking Expenses](/help/expenses/tracking-expenses) — Export expense reports to share with your accountant * [Creating a New Order](/help/orders/creating-an-order) — Understand the data that feeds into your sales reports --- # Using the Master Ingredient Library > URL: https://www.bakeonyx.ai/help/inventory/master-ingredient-library > Category: Inventory > Last updated: 2026-03-27 # Using the Master Ingredient Library * Browse 80+ pre-configured common baking ingredients * Import ingredients to your inventory with units and densities already set up * Save time setting up your ingredient list from scratch ## What is the Master Ingredient Library? The Master Ingredient Library is a built-in collection of 80+ common baking ingredients that come pre-configured with standard units of measurement and density values. Instead of manually entering flour, sugar, butter, eggs, and other staples from scratch, you can import them directly into your inventory in just a few clicks. Each ingredient in the library includes: * Standard unit options (grams, ounces, cups, tablespoons, etc.) * Pre-calculated density values for accurate volume-to-weight conversions * Ingredient categories (flours, sugars, fats, leavening agents, and more) **Tip:** The library is especially helpful when you're first setting up BakeOnyx. Import your most-used ingredients, then add specialty or custom items later. ## How to Access the Master Ingredient Library 1. From your BakeOnyx dashboard, click **Inventory** in the main navigation menu. 2. On the Inventory page, look for the **Master Ingredient Library** button or link (usually near the top of the ingredients section). 3. Click to open the library view. ![Master Ingredient Library page showing a searchable list of 80+ common baking ingredients with import checkboxes](/help/screenshots/master-library-page.png) ## Browsing and Searching the Library The library displays all available ingredients in an organized, searchable list. You can: * **Search by name:** Use the search box to quickly find ingredients (e.g., "all-purpose flour" or "butter"). * **Filter by category:** Browse ingredients by type, such as flours, sugars, fats, eggs, leavening agents, and more. * **View ingredient details:** Hover over or click any ingredient to see its default units and density information. ## Importing Ingredients to Your Inventory 1. Browse or search for the ingredients you want to add to your bakery's inventory. 2. Check the checkbox next to each ingredient you'd like to import. You can select multiple ingredients at once. 3. Once you've selected all the ingredients you need, click the **Import Selected** button at the bottom of the page. 4. A confirmation message will appear. Click **Confirm** to complete the import. 5. The selected ingredients will now appear in your main ingredient list, ready to use in recipes and stock tracking. **Note:** Imported ingredients retain their pre-configured units and densities. You can edit these settings later if your bakery uses different measurements or has specific density requirements. ## What Happens After You Import Once ingredients are imported, they're added to your active ingredient inventory. You can immediately: * Add them to your recipes * Set up stock tracking and low-stock alerts * Log purchases and track ingredient costs * Use them in your inventory reports **Warning:** If you import an ingredient that already exists in your inventory with a different name, you'll end up with duplicate entries. Check your current ingredient list before importing to avoid duplicates. ## Customizing Imported Ingredients The library provides a great starting point, but your bakery might have unique needs. After importing, you can: * Edit unit preferences (switch from grams to ounces, for example) * Adjust density values if you use specialty flours or ingredients * Add supplier information and pricing * Set minimum stock levels for automatic alerts To customize an ingredient, go to your **Ingredients** list, find the ingredient, and click **Edit**. ## Next Steps * [Stock Tracking and Alerts](/help/inventory/stock-tracking) — Set up automatic low-stock notifications for your imported ingredients. * [Creating a Recipe](/help/recipes/creating-a-recipe) — Use your imported ingredients to build and scale recipes. * [Tracking Expenses](/help/expenses/tracking-expenses) — Log ingredient purchases and monitor costs. --- # Managing Your Subscription > URL: https://www.bakeonyx.ai/help/billing/managing-subscription > Category: Billing > Last updated: 2026-03-27 # Managing Your Subscription * View your current plan and billing cycle details * Upgrade or downgrade your subscription anytime * Update your billing information and payment method ## Accessing Your Billing Settings Your subscription and billing information is centralized in one place, making it easy to keep track of your plan, costs, and payment details. 1. Log in to BakeOnyx and click the **Settings** icon in the bottom left corner of your dashboard 2. Select **Billing** from the settings menu 3. You'll see your current plan, billing cycle, and next payment date displayed at the top of the page ![BakeOnyx billing settings page showing current plan, billing cycle, and upgrade options](/help/screenshots/billing-page.png) ## Understanding Your Current Plan The billing page shows you everything you need to know about your subscription: * **Current Plan:** The name of your active plan (e.g., Starter, Professional, Enterprise) * **Billing Cycle:** Whether you're on a monthly or annual plan * **Next Payment Date:** When your next charge will occur * **Plan Features:** A summary of what's included in your current plan This information helps you budget for your bakery management software costs and understand exactly what features you have access to. ## Upgrading Your Subscription As your bakery grows, you may want to upgrade to a plan with more features or higher usage limits. 1. Go to **Settings** \> **Billing** 2. Scroll down to see available plans 3. Click **Upgrade** on the plan you'd like to switch to 4. Review the plan details and confirm your selection 5. Your upgrade takes effect immediately, and you'll be charged a prorated amount for the remainder of your current billing cycle **Tip:** Upgrading mid-cycle? We'll calculate a fair prorated charge based on the days remaining in your current billing period. You won't overpay. ## Downgrading Your Subscription If you need to scale back your plan, downgrades are just as straightforward as upgrades. 1. Go to **Settings** \> **Billing** 2. Find the plan you'd like to downgrade to 3. Click **Downgrade** 4. Confirm your choice 5. Your downgrade takes effect at the start of your next billing cycle **Warning:** When you downgrade, some features from your current plan may become unavailable. We'll show you which features you'll lose before you confirm the downgrade. Make sure to export any data you need from those features before the change takes effect. ## Updating Your Billing Information Keep your payment method and billing details current to avoid any interruptions to your service. 1. Go to **Settings** \> **Billing** 2. Scroll to the **Billing Information** section 3. Click **Edit** to update your payment method, billing address, or contact information 4. Make your changes and click **Save** **Note:** BakeOnyx is currently in demo mode. Plan upgrades show "Contact Us to Upgrade" until our payment system is fully configured. Reach out to our support team if you're ready to upgrade your plan. ## Viewing Your Billing History Need to review past invoices or payment records? Your complete billing history is available on the billing page. You can download invoices for your records or accounting purposes. ## Next Steps * [Business Profile Settings](/help/settings/business-profile) — Set up your bakery's name, logo, and contact information * [Using Bake Buddy (AI Assistant)](/help/ai-features/bake-buddy) — Learn how to use AI features available in your plan --- # Team Management and Roles > URL: https://www.bakeonyx.ai/help/settings/team-management > Category: Settings > Last updated: 2026-03-27 # Team Management and Roles * Invite team members to your bakery and assign them specific roles * Understand what each role can access and do in BakeOnyx * Change roles or remove team members as your bakery needs evolve ## Understanding BakeOnyx Roles BakeOnyx has three role types, each with different access levels. Choosing the right role for each team member helps keep your bakery organized and secure. * **Owner:** Full access to everything — orders, recipes, inventory, customers, reports, team management, bakery settings, and billing. Your bakery has one owner. * **Manager:** Operational access to run day-to-day business — orders, recipes, inventory, customers, and reports. Managers cannot access team settings or billing. * **Staff:** Limited access — can view and edit their assigned orders and view recipes. Staff members see only what's relevant to their daily tasks. **Note:** Each bakery can have one owner and multiple managers or staff members. If you need to change ownership, contact BakeOnyx support. ## Access Your Team Management Page 1. Log in to your BakeOnyx dashboard. 2. Click **Settings** in the left sidebar. 3. Select **Team** from the settings menu. You'll see your current team members and a list of their assigned roles. ![Team management page showing current team members and their roles](/help/screenshots/team-page.png) ## Invite a New Team Member 1. On the Team page, click the **Invite Team Member** button. 2. Enter the team member's email address in the field provided. 3. Select their role from the dropdown menu: **Manager** or **Staff**. 4. Click **Send Invite**. An invitation email will be sent to that address. The person can click the link in the email to create their BakeOnyx account and join your bakery. Until they accept, they'll appear as "Pending" on your team list. **Tip:** Invite managers if you have shift leaders or assistants who need to oversee orders and inventory. Invite staff members for bakers, decorators, or packaging team members who only need to see their assigned orders. ## Change a Team Member's Role 1. On the Team page, find the team member whose role you want to change. 2. Click the role dropdown next to their name. 3. Select the new role: **Manager** or **Staff**. 4. Click **Confirm** to save the change. The change takes effect immediately. The team member will have access to their new role's features the next time they log in. ## Remove a Team Member 1. On the Team page, find the team member you want to remove. 2. Click the three-dot menu icon next to their name. 3. Select **Remove Member**. 4. Confirm your choice when prompted. The team member will no longer have access to your bakery's BakeOnyx account. They can still log in to BakeOnyx with their email, but they won't see your bakery or any of its data. **Warning:** Removing a team member is permanent. If you accidentally remove someone, you'll need to send them a new invite to restore their access. ## Best Practices for Team Management * Assign roles based on job responsibilities. Shift leads and supervisors work well as Managers; bakers and decorators as Staff. * Review your team list regularly, especially after staff changes, to keep access current. * Use staff roles for seasonal or temporary workers to limit their access to what they need. * If a manager leaves, change their role to Staff or remove them entirely to protect sensitive information. ## Next Steps * [Welcome to BakeOnyx](/help/getting-started/welcome-to-bakeonyx) — Get started with the basics of your bakery dashboard. * [Understanding Subscription Plans](/help/billing/subscription-plans) — Learn how team size relates to your subscription. * [Managing Suppliers](/help/settings/suppliers) — Set up and manage your ingredient suppliers. --- # Working with Production Tasks > URL: https://www.bakeonyx.ai/help/production/production-tasks-execution > Category: Production > Last updated: 2026-03-27 # Working with Production Tasks ## What you'll learn * How to view and manage production tasks in your kitchen * How to update task status and track progress from pending to completed * How ingredient deduction works when you finish a production task ## Understanding Production Tasks Production tasks are your kitchen's to-do list. Each task represents a recipe that needs to be made, with all the details your team needs: how much to bake, what equipment to use, who's assigned, and any dependencies on other tasks. Tasks move through three stages: * **Pending** — Task is created and waiting to start * **In Progress** — Your team has started working on it * **Completed** — Task is finished and ingredients are deducted from inventory ## Viewing Your Production Tasks Production tasks appear as mobile-friendly cards in your kitchen workspace. This makes them easy to read and update on tablets or phones while you're working. 1. Open the **Production** section in BakeOnyx 2. You'll see all your tasks displayed as cards, organized by status 3. Each card shows: * Recipe name * Quantity to produce * Equipment needed * Assigned staff member * Any tasks this one depends on ![Production task card showing recipe name, quantity, equipment, and assigned staff](/help/screenshots/production-task-card.png) ## Updating Task Status As your team works through the day, update each task to reflect its current status. 1. Find the task card you want to update 2. Click the status button on the card (currently showing **Pending**, **In Progress**, or **Completed**) 3. Select the next status from the dropdown menu 4. The card will update immediately **Tip:** On mobile or iPad, tap the status button to quickly move tasks along. This is perfect for kitchen staff to update progress without leaving their station. ## Completing a Task and Deducting Ingredients When you mark a task as **Completed**, BakeOnyx automatically deducts the ingredients used from your inventory. This keeps your stock levels accurate without manual entry. 1. Open the task card for the recipe you just finished 2. Click the status button and select **Completed** 3. BakeOnyx calculates how much of each ingredient to deduct based on: * The recipe's ingredient list * The quantity you produced (if different from the original amount) * Your recipe's standard yield 4. Ingredients are automatically removed from inventory 5. An inventory log entry is created with the reason "production" for your records **Warning:** If you don't have enough inventory to cover the full ingredient deduction, BakeOnyx will warn you but still allow the task to complete. Check your inventory levels after completion to avoid running short. ## What If You Made a Different Quantity? Sometimes you might produce more or less than originally planned. BakeOnyx handles this automatically. When you complete a task, you can enter the actual quantity you produced. BakeOnyx scales the ingredient deduction proportionally. For example, if a recipe calls for 2 cups of flour and yields 12 croissants, but you made 18 croissants instead, the system will deduct 3 cups of flour. **Note:** The ingredient deduction is idempotent, meaning it only happens once per task completion. If you accidentally complete a task twice, the ingredients won't be deducted twice. ## Mobile-Optimized Workflow Production tasks are designed for kitchen use on tablets and phones. The cards are large, easy to tap, and show all essential information at a glance. ![Production task cards optimized for mobile and tablet use in the kitchen](/help/screenshots/production-mobile.png) Your team can: * View assigned tasks and dependencies * Update status with one tap * See equipment and ingredient requirements * Work offline if needed (changes sync when reconnected) ## Next Steps * [Setting Up Par Levels](/help/production/production-par-levels) — Learn how to set minimum inventory levels so you know when to reorder * [Creating a Recipe](/help/recipes/creating-a-recipe) — Set up new recipes with accurate ingredient lists and yields * [Using the Calendar](/help/calendar/calendar-overview) — Plan your production schedule and view tasks by date --- # Inventory Transfers Between Locations > URL: https://www.bakeonyx.ai/help/advanced/inventory-transfers > Category: Advanced Features > Last updated: 2026-03-27 ## Inventory Transfers Between Locations * How to request and track ingredient transfers between your bakery locations * How stock is automatically updated when transfers are completed * Best practices for managing multi-location inventory If you manage multiple bakery locations, BakeOnyx lets you transfer ingredients between them while keeping accurate stock records. This feature is available on the Enterprise tier and helps you balance inventory across locations without manual spreadsheets. ## Accessing Inventory Transfers 1. Log in to your BakeOnyx dashboard 2. Navigate to **Inventory** in the main menu 3. Click **Transfers** You'll see the Inventory Transfers page, which displays all transfer requests across your locations. ![Inventory Transfers page showing list of transfer requests with status, from/to locations, and dates](/help/screenshots/inventory-transfers-page.png) ## Creating a New Transfer 1. Click the **New Transfer** button (usually in the top-right corner) 2. Select the **From Location** — this is where the ingredients are currently stored 3. Select the **To Location** — this is where you want the ingredients to go 4. Click **Add Item** to begin adding ingredients 5. Search for and select an ingredient from your inventory 6. Enter the **Quantity** you want to transfer 7. Repeat steps 4–6 for each ingredient you need to move 8. Review your transfer details and click **Submit** **Tip:** Before submitting a transfer, verify that the "From Location" actually has enough stock. BakeOnyx will warn you if you're trying to transfer more than available, but it's good to double-check your quantities. ## Understanding Transfer Status Once you submit a transfer, it moves through a status workflow: * **Requested** — The transfer has been created and is waiting to be picked up or acknowledged by the destination location * **In Transit** — The ingredients are on their way to the destination location * **Completed** — The transfer has been received and confirmed. Stock is automatically deducted from the source location and added to the destination location * **Cancelled** — The transfer was cancelled and no stock changes were made **Note:** Stock updates happen automatically only when a transfer is marked as **Completed**. Until then, ingredients remain in the source location's inventory. ## Tracking and Updating Transfers 1. On the Transfers page, find the transfer you want to update 2. Click on the transfer row to open its details 3. Change the status using the **Status** dropdown: * Move from **Requested** to **In Transit** when the package leaves * Move to **Completed** when the destination location receives and verifies the items 4. Click **Save** to confirm the status change **Warning:** Once you mark a transfer as **Completed**, the stock changes are permanent and automatic. Make sure the receiving location has physically received the ingredients before completing the transfer. ## Viewing Transfer History All transfers — completed, cancelled, and in-progress — are stored in your transfer history. You can: * Filter transfers by status, location, or date range * See who requested each transfer (tracked by user) * View a detailed list of items included in each transfer * Export transfer records for accounting or auditing purposes ## Best Practices * **Communicate with your team:** Let staff at both locations know when a transfer is in progress so they can prepare for receiving or packing * **Schedule transfers strategically:** Plan transfers during slower periods to avoid disrupting daily operations * **Verify quantities:** Always confirm that received items match the transfer request before marking it complete * **Review regularly:** Check your transfer history monthly to spot patterns in ingredient movement and optimize stock allocation ## Next Steps * [Business Profile Settings](/help/settings/business-profile) — Manage your location details and information * [Staff Scheduling and Shift Management](/help/advanced/staff-scheduling) — Coordinate your team across locations * [Using the Calendar](/help/calendar/calendar-overview) — Plan production schedules and transfers --- # Managing Daily Deliveries > URL: https://www.bakeonyx.ai/help/delivery/daily-delivery-board > Category: Delivery & Logistics > Last updated: 2026-03-27 ## Managing Daily Deliveries * Access your daily delivery board and view all pending deliveries * Assign drivers to deliveries and track their progress * Update delivery status as orders move through your fulfillment process ## What Is the Delivery Board? The delivery board is your command center for managing all outgoing orders. It displays today's deliveries in columns organized by status, making it easy to see at a glance which orders are ready to go, which drivers are assigned, and which deliveries are already out on the road. This feature is available on the Professional+ tier. ## Accessing Your Delivery Board 1. Log in to your BakeOnyx dashboard 2. Click **Deliveries** in the main navigation menu 3. You'll land on the daily delivery board, which shows today's orders by default The board displays five columns: **Pending**, **Assigned**, **In Transit**, **Delivered**, and **Failed**. Each delivery card shows the order number, customer name, delivery address, time slot, and assigned driver (if applicable). ![Daily delivery board showing orders organized by status in kanban columns](/help/screenshots/delivery-board.png) ## Assigning Drivers to Deliveries 1. Find the delivery card in the **Pending** column that you want to assign 2. Click on the delivery card to open its details 3. Look for the **Assign Driver** field 4. Click the dropdown menu and select a driver from your staff list 5. Click **Save** to confirm the assignment Once assigned, the delivery card will automatically move to the **Assigned** column. Your driver will receive a notification about their new delivery (if notifications are enabled in your account settings). **Tip:** You can assign multiple deliveries to the same driver. The board will show all assigned deliveries for that driver, helping you balance the workload across your delivery team. ## Updating Delivery Status As your drivers complete their deliveries, you'll update the status to keep your records accurate and your customers informed. 1. Click on a delivery card in the **Assigned** column 2. When your driver leaves with the order, click the **Mark as In Transit** button 3. The card will move to the **In Transit** column 4. Once the customer receives their order, click **Mark as Delivered** 5. The card will move to the **Delivered** column If a delivery cannot be completed (customer not home, address issue, etc.), click **Mark as Failed** to move it to the **Failed** column. You can then reschedule or contact the customer to arrange an alternative delivery time. **Note:** Delivery fees are automatically calculated based on your delivery zone settings and applied to each order. The fee amount is visible on the delivery card and in the order details. ## Understanding Delivery Fees BakeOnyx calculates delivery fees from your delivery zones' base fees. Each zone has a set fee that applies to all deliveries within that geographic area. This fee is added to the customer's order total and appears clearly on their invoice. To review or adjust your delivery zones and fees, visit your store settings. For more details, see the "Setting Up Your Online Store" article linked below. ## Best Practices for Daily Delivery Management * **Assign early:** Assign drivers to deliveries as soon as orders are confirmed, ideally the day before or early in the morning * **Group by area:** Assign multiple deliveries in the same neighborhood to one driver to reduce travel time * **Update status regularly:** Keep the board updated in real time so customers can track their orders and you have accurate records * **Monitor failed deliveries:** Check the **Failed** column daily and follow up with customers promptly ## Next Steps * [Learn how to track deliveries and collect proof of delivery](/help/delivery/delivery-tracking) * [Create a new order for delivery](/help/orders/creating-an-order) * [Set up your delivery zones and fees in store settings](/help/online-store/storefront-setup) --- # Wholesale Pricing and Volume Breaks > URL: https://www.bakeonyx.ai/help/wholesale/wholesale-pricing > Category: Wholesale > Last updated: 2026-03-27 # Wholesale Pricing and Volume Breaks * Set up customer-specific prices for wholesale accounts * Create volume discount tiers (e.g., bulk pricing at different quantities) * Understand how BakeOnyx chooses which price to apply to each order ## Overview: How Wholesale Pricing Works BakeOnyx uses a smart pricing system that automatically applies the best price for each customer and order. When a wholesale customer places an order, the system checks prices in this order: 1. **Customer-specific price** — An exact price you've set just for this customer and product 2. **Volume break** — A discounted price based on how many units they're ordering 3. **Customer discount percent** — A percentage discount off your standard price 4. **Standard product price** — Your default price if none of the above apply This means you can offer competitive pricing to your wholesale partners without manually adjusting prices for every order. ## Access Wholesale Pricing Settings 1. From your BakeOnyx dashboard, go to **Customers** 2. Find and click on the wholesale customer you want to set pricing for 3. Click the **Pricing** tab ![Wholesale pricing configuration page showing customer-specific prices and volume break tiers](/help/screenshots/wholesale-pricing-page.png) ## Set Up Customer-Specific Prices A customer-specific price overrides all other pricing for a particular product. Use this when you want to lock in a special price for one customer. 1. In the **Pricing** tab, scroll to **Customer-Specific Prices** 2. Click **Add Price** 3. Select the **Product** from the dropdown 4. Enter the **Price per Unit** (this is what they pay, regardless of quantity) 5. Click **Save** **Tip:** Use customer-specific prices for your most loyal wholesale partners or long-term contracts. This price will always be used for that customer, even if volume breaks would normally apply. ## Create Volume Break Tiers Volume breaks let you offer tiered pricing based on order quantity. For example: "Buy 10+ croissants at $5 each, or 50+ at $4.50 each." This encourages larger orders. 1. In the **Pricing** tab, scroll to **Volume Breaks** 2. Click **Add Volume Break** 3. Select the **Product** 4. Enter the **Minimum Quantity** (the order must be this size or larger to qualify) 5. Enter the **Price per Unit** at that volume level 6. Click **Save** You can add multiple tiers for the same product. For example: * 10–49 units: $5.00 each * 50–99 units: $4.50 each * 100+ units: $4.00 each When a customer orders, BakeOnyx automatically applies the lowest price tier that matches their order quantity. **Note:** Volume breaks apply to a single customer across all their orders. If a customer orders 30 units one week and 35 units the next, each order is priced separately based on its quantity. ## Apply a Global Discount Percentage If you want to give a wholesale customer a percentage discount off your standard prices (and they don't have customer-specific prices or volume breaks set), you can apply a global discount. 1. In the **Pricing** tab, find **Customer Discount Percent** 2. Enter a percentage (e.g., **15** for 15% off) 3. Click **Save** This discount applies to all products unless overridden by a customer-specific price or volume break. ## Best Practices for Wholesale Pricing * **Start simple:** Begin with volume breaks, then add customer-specific prices only when needed * **Review regularly:** Check your wholesale pricing quarterly to ensure it still matches your costs and margins * **Communicate clearly:** Share pricing tiers with your customers so they understand how to get the best rates * **Test before saving:** Create a test order to verify the right price is being applied **Warning:** Customer-specific prices always take priority. If you set a customer-specific price and also have volume breaks, the customer-specific price will be used. Make sure this is intentional. ## Next Steps * [Wholesale Customer Portal](/help/wholesale/wholesale-portal) — Let your wholesale customers place orders and see their pricing online * [Managing Customers](/help/customers/managing-customers) — Add new wholesale customers and update their information * [Creating a New Order](/help/orders/creating-an-order) — Manually create orders for wholesale customers --- # POS Checkout and Payments > URL: https://www.bakeonyx.ai/help/pos/pos-checkout-payments > Category: Point of Sale > Last updated: 2026-03-27 # POS Checkout and Payments * Process customer payments using cash, card, or a combination of both * Apply discounts and handle change calculations automatically * Complete orders quickly with a streamlined checkout flow ## Understanding the Checkout Process The POS checkout panel is designed to get customers out the door fast. Once you've added items to the cart, you'll move to the payment step where you can accept cash, card, or split payments between multiple methods. Tax is calculated automatically based on your bakery's settings, and the system tracks which staff member processed each sale. ## Processing a Payment ### Step 1: Review Your Cart Before moving to payment, check the cart panel on the left side of your screen. You'll see: * Each item with its quantity and individual price * A running total at the bottom * Options to adjust quantities or remove items if needed ![POS cart panel showing order items, quantities, prices, and total](/help/screenshots/pos-cart-panel.png) Make any final adjustments to quantities or items before proceeding to payment. ### Step 2: Apply Discounts (Optional) If the customer qualifies for a discount, you can apply it before payment: 1. Look for the **Discount** field in the cart panel 2. Choose whether to apply a percentage discount (e.g., 10%) or a fixed amount (e.g., $2.00) 3. Enter the discount value 4. The total will update automatically **Tip:** Common discounts include loyalty rewards, staff discounts, or bulk purchase deals. Keep a record of why the discount was applied for your records. ### Step 3: Select a Payment Method Click the **Payment** button or tab to open the payment panel. ![POS payment panel with cash, card, and split payment options](/help/screenshots/pos-payment-panel.png) You'll see three payment options: * **Cash:** Enter the amount the customer gives you, and the system calculates change automatically * **Card:** Process credit or debit card payments directly through your payment processor * **Split Payment:** Accept part cash and part card if the customer wants to pay with both methods ### Step 4: Process Cash Payment 1. Select **Cash** as the payment method 2. Enter the amount the customer is paying in the **Amount Tendered** field 3. The system automatically calculates change due 4. Review the change amount and hand it to the customer 5. Click **Complete Payment** to finish the transaction ### Step 5: Process Card Payment 1. Select **Card** as the payment method 2. Have the customer insert, tap, or swipe their card on your card reader 3. Wait for the payment processor to approve the transaction 4. Once approved, the order is complete **Warning:** Always ensure your card reader is secure and properly connected before processing payments. Never ask customers to enter their PIN or full card details manually. ### Step 6: Handle Split Payments 1. Select **Split Payment** 2. Enter the amount to be paid by cash 3. The remaining balance will automatically be charged to the customer's card 4. Process the card payment as described above 5. Give the customer their change from the cash portion ## After Payment Once payment is processed, BakeOnyx automatically: * Creates the order record * Records which staff member processed the sale (createdByUserId) * Applies tax based on your bakery's settings * Generates a receipt (if your setup includes a printer) **Note:** Keep receipts organized for your records. They help with reconciliation at the end of the day and provide proof of transactions if customers have questions. ## Next Steps * [POS Receipts and Staff Tracking](/help/pos/pos-receipts-tracking) — Learn how to print receipts and track sales by staff member * [Creating a New Order](/help/orders/creating-an-order) — Get started adding items to the cart before checkout * [Creating a Recipe](/help/recipes/creating-a-recipe) — Set up new bakery items to sell in your POS --- # Managing Storefront Products > URL: https://www.bakeonyx.ai/help/online-store/storefront-products > Category: Online Store > Last updated: 2026-03-25 # Managing Storefront Products * Control which products appear on your online store * Customize product descriptions and images for customers * Set ordering requirements like lead time and minimum quantities ## What is Storefront Product Management? Your online store displays only the products you choose to make available to customers. In BakeOnyx, you manage which products appear on your storefront, how they're described, and what ordering rules apply to each one. This lets you keep your full product catalog separate from what customers can actually order online. ## Access Your Storefront Products 1. Log in to BakeOnyx and go to the **Dashboard** 2. Select **Online Store** from the main menu 3. Click **Storefront Products** You'll see a list of all your products with options to customize each one for your online store. ![Storefront Products management page showing product list with visibility toggles and edit options](/help/screenshots/storefront-products-page.png) ## Enable or Disable Products on Your Storefront 1. Find the product you want to manage in the list 2. Look for the **Show on Storefront** toggle switch 3. Toggle it **On** to make the product visible to customers, or **Off** to hide it 4. Changes save automatically **Tip:** Disable seasonal items during off-season, or turn off products that are temporarily out of stock. You can re-enable them anytime without losing your storefront settings. ## Customize Product Descriptions for Customers Your storefront description is what customers see online—separate from your internal notes. This is your chance to highlight flavors, ingredients, or special features. 1. Click the product name or **Edit** button to open the product details 2. Find the **Storefront Description** field 3. Write a customer-friendly description (e.g., "Chocolate croissants made fresh daily with Belgian dark chocolate and butter lamination") 4. Click **Save** **Note:** If you leave the Storefront Description blank, customers won't see any description for that product. Keep it concise—aim for 1–2 sentences. ## Add Product Images High-quality photos help customers decide what to order. You can upload multiple images per product, and customers will see them in a gallery on your online store. 1. In the product details, scroll to the **Product Images** section 2. Click **Add Image** or **Upload** 3. Select a photo from your computer (JPG or PNG works best) 4. Drag images to reorder them—the first image appears as the main thumbnail 5. Click **Save** **Tip:** Use well-lit, close-up photos of your finished products. Customers are more likely to order when they can see exactly what they're buying. ## Set Ordering Requirements Control how customers can order each product by setting lead time and minimum quantities. ### Lead Time (Advance Order Required) 1. In the product details, find the **Lead Time Days** field 2. Enter the number of days customers must order in advance (e.g., **3** for cakes that need 3 days to prepare) 3. Leave it blank or set to **0** if the product can be ordered same-day 4. Click **Save** ### Minimum Order Quantity 1. Find the **Minimum Order Quantity** field 2. Enter the smallest number customers can order at once (e.g., **1** for individual items, **12** for bulk orders) 3. Click **Save** ## Control Product Display Order The order your products appear on your online store is controlled by the **Storefront Sort Order** field. Products with lower numbers appear first. 1. In the product details, find the **Storefront Sort Order** field 2. Enter a number (e.g., **1** for first, **2** for second, etc.) 3. Click **Save** **Tip:** Use sort order to feature your bestsellers or seasonal items at the top of your online store. ## View Your Storefront After you've enabled products and customized their details, visit your public online store to see how they look to customers. Your storefront displays only the products you've enabled, with the descriptions and images you've added. ## Next Steps * [Online Checkout and Customer Accounts](/help/online-store/online-checkout) — Set up payment and customer login options * [Creating a New Order](/help/orders/creating-an-order) — Learn how to process orders (online or manual) * [Managing Customers](/help/customers/managing-customers) — Keep track of your online store customers --- # Forecast Insights and Context Factors > URL: https://www.bakeonyx.ai/help/forecast/forecast-insights-factors > Category: Forecast > Last updated: 2026-03-27 ## Forecast Insights and Context Factors BakeOnyx's Forecast feature doesn't just predict demand—it explains _why_ demand will change. By understanding the context factors that influence your predictions and reviewing actionable insights, you can make smarter production decisions and avoid over- or under-stocking. ### What you'll learn * How to read context factors that influence your demand forecast * How to interpret AI-generated insights and confidence scores * How to use forecast insights to adjust your production schedule ## Understanding Context Factors Context factors are external signals that affect customer demand. BakeOnyx automatically analyzes these factors and displays them alongside your forecast predictions. Common context factors include: * **Weather conditions** — Temperature, precipitation, and severe weather alerts that impact foot traffic or demand for specific items (e.g., hot beverages on cold days) * **Holidays and events** — National holidays, local events, school schedules, and religious observances that drive seasonal demand spikes * **Day-of-week patterns** — Historical trends showing which days are busier (e.g., Friday wedding cake orders) * **Seasonal trends** — Long-term patterns based on time of year, such as increased holiday baking in November and December ![Forecast page showing context factor tags: Weather (72°F, 20% rain), Holiday (Valentine's Day in 3 days), Day Pattern (Friday +15%), Seasonal (Spring trend)](/help/screenshots/forecast-context-factors.png) On the Forecast page, context factors appear as tags below your demand predictions. Each tag shows which external signal is currently active and how it may be influencing demand. ## Reading AI Insights The **Insights** card on your Forecast page provides actionable recommendations based on the patterns BakeOnyx detects. These insights highlight opportunities to increase revenue, reduce waste, or better meet customer demand. ### How to review your insights 1. Navigate to the **Forecast** page from the main menu. 2. Scroll to the **AI Insights** card on the right side of the screen. 3. Review each insight listed. Insights are ranked by relevance and confidence. 4. Click on an insight to expand it and see supporting details. ![AI Insights card showing three insights: 'Increase chocolate cake production on Fridays (+18% confidence)', 'Stock extra cupcakes before Valentine's Day (92% confidence)', and 'Reduce sourdough loaves on Tuesdays (-12% demand)'](/help/screenshots/forecast-insights.png) ### Understanding confidence scores Each insight includes a confidence score (shown as a percentage). This score reflects how strongly the data supports the recommendation: * **90%+** — Very high confidence. This pattern is consistent and reliable. Act on this insight with confidence. * **70–89%** — Good confidence. The pattern is clear, but there may be occasional exceptions. Use this insight as a guide. * **50–69%** — Moderate confidence. The pattern exists but is less consistent. Monitor results before making major changes. * **Below 50%** — Low confidence. BakeOnyx is still learning. Use your own judgment. **Tip:** Start by acting on insights with 85%+ confidence. As you see results, you can gradually trust lower-confidence insights. Over time, BakeOnyx learns your bakery's unique patterns and confidence scores improve. ## Using Insights to Adjust Production Once you've reviewed an insight, the next step is to update your production schedule: 1. Identify which products are mentioned in the insight (e.g., "chocolate cake"). 2. Open your **Production Scheduler** for the relevant date. 3. Adjust batch quantities based on the insight's recommendation. 4. Save your changes. 5. Monitor actual sales against the forecast to see if the insight was accurate. **Note:** Insights are suggestions, not commands. Always combine AI recommendations with your own expertise and knowledge of your customers. If an insight doesn't feel right for your bakery, you can safely ignore it. **Warning:** Don't make drastic production changes based on a single insight. If you're unsure, test the recommendation on a smaller scale first (e.g., bake 10% more instead of 30% more) and measure the results. ## Next steps * [Production Scheduler Overview](/help/production/production-scheduler-overview) — Learn how to adjust your production schedule based on forecast insights * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Ensure you have enough ingredients to support increased production * [Using Bake Buddy (AI Assistant)](/help/ai-features/bake-buddy) — Ask Bake Buddy questions about your forecast or insights in natural language --- # Understanding Recipe Costing > URL: https://www.bakeonyx.ai/help/recipes/recipe-costing > Category: Recipes > Last updated: 2026-03-27 ## Understanding Recipe Costing * How BakeOnyx calculates the total cost of a recipe based on ingredient prices * How to read the cost breakdown and identify your most expensive ingredients * How ingredient price changes automatically update your recipe costs ## How Recipe Costs Are Calculated BakeOnyx calculates your recipe cost by multiplying the quantity of each ingredient you use by its cost per unit, then adding all those costs together. It's the same math you'd do by hand—but BakeOnyx does it instantly and updates automatically whenever ingredient prices change. For example, if your chocolate chip cookie recipe uses: * 2 cups flour at $0.50 per cup = $1.00 * 1 cup butter at $3.00 per cup = $3.00 * 1 cup chocolate chips at $4.00 per cup = $4.00 Your total recipe cost is $8.00\. If the recipe yields 24 cookies, the cost per cookie is about $0.33. ## Viewing Your Recipe Cost Breakdown To see exactly how much each ingredient costs in your recipe: 1. Go to **Recipes** in the main menu. 2. Click on the recipe you want to review. 3. Scroll down to the **Cost Breakdown** section. ![Recipe cost breakdown showing total cost, cost per unit, and ingredient-by-ingredient cost list with percentages](/help/screenshots/recipe-cost-breakdown.png) Here's what you'll see: * **Total Recipe Cost:** The sum of all ingredient costs for the full recipe. * **Cost Per Unit:** The cost divided by your yield (e.g., cost per cookie, per loaf, or per dozen). * **Cost by Ingredient:** A list showing each ingredient, its cost, and what percentage of the total recipe cost it represents. ## Understanding the Cost Breakdown The percentage column is especially useful for spotting opportunities to reduce costs. If an ingredient shows 40% of your recipe cost, it's worth paying attention to—small price changes for that ingredient will have a big impact on your overall recipe cost. **Tip:** Use the cost breakdown to identify premium ingredients that might affect your pricing. If butter is 35% of your recipe cost, you'll want to factor that into your selling price to maintain healthy profit margins. ## When Ingredient Prices Change BakeOnyx automatically updates your recipe costs whenever you change an ingredient's price in your inventory. You don't need to do anything—the numbers recalculate instantly. For example, if you update the price of your flour from $0.50 to $0.60 per cup, any recipe using that flour will immediately show the new higher cost. **Note:** If you use the same ingredient in multiple recipes, changing its price will update the cost for all those recipes at once. This helps keep your costing data consistent across your bakery. ## Linked Product Costs Update Automatically If you've linked a product (like a finished good or a bundled item) to a recipe, the product cost updates automatically when recipe costs change. This means your pricing stays accurate without extra work on your part. **Warning:** While costs update automatically, your selling prices do not. If ingredient prices rise significantly, review your product prices to make sure you're still hitting your profit targets. ## Next Steps * [Batch and Portion Costing](/help/recipes/batch-portion-costing) — Learn how to calculate costs for different batch sizes and portion weights. * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Set up your ingredients and keep their prices current. * [Creating a New Order](/help/orders/creating-an-order) — See how recipe costs feed into your order pricing and profitability. --- # Inquiries and Quotes > URL: https://www.bakeonyx.ai/help/customers/inquiries-and-quotes > Category: Customers > Last updated: 2026-03-27 # Inquiries and Quotes * How to capture and manage customer inquiries before they become orders * How to create and send quotes to customers * How to convert an inquiry into a confirmed order ## What Are Inquiries? Inquiries are potential orders from customers who are interested in your baked goods but haven't committed yet. They might be asking about pricing, availability, or custom options for a wedding cake, corporate event, or special occasion. By capturing these inquiries in BakeOnyx, you can track leads, send quotes, and follow up until they become real orders—or mark them as lost so you know where your sales are coming from. ## Creating a New Inquiry 1. From the main dashboard, click **Inquiries** in the left sidebar. 2. Click the **\+ New Inquiry** button in the top right. 3. Fill in the inquiry form with the following details: * **Customer:** Select an existing customer or create a new one * **Event Type:** Choose from Wedding, Corporate, Birthday, Anniversary, or Other * **Event Date:** The date the customer needs the baked goods * **Description:** Notes about what they want (e.g., "3-tier chocolate cake with fondant roses") * **Budget:** Their estimated budget (optional, but helpful for scoping) 4. Click **Save Inquiry**. ![New inquiry form showing customer, event type, event date, description, and budget fields](/help/screenshots/inquiry-form.png) **Tip:** You can also create an inquiry directly from a customer's profile. Go to **Customers**, select the customer, and click **\+ New Inquiry** on their profile page. ## Managing Inquiry Status As you work with a customer, update the inquiry status to track where they are in the sales process. Each inquiry has a status field that shows: * **New:** Just created, no contact yet * **Contacted:** You've reached out to the customer * **Quoted:** You've sent them a quote * **Converted:** They've said yes—order is confirmed * **Lost:** They've decided not to move forward To change the status, open the inquiry and click the **Status** dropdown, then select the new status and save. ## Creating and Sending a Quote Once you've discussed details with the customer, create a quote to show them pricing and what they'll get. 1. Open the inquiry you want to quote. 2. Scroll down to the **Quote** section and click **\+ Create Quote**. 3. Add line items by clicking **\+ Add Item**: * Select or type the product name (e.g., "Chocolate Layer Cake") * Enter the quantity * Set the unit price * Add any notes (e.g., "Serves 20 people") 4. Review the total price at the bottom. 5. Click **Save Quote**. 6. To send the quote to the customer, click **Send Quote** and choose your delivery method (email or print). ![Quote view showing line items with products, quantities, unit prices, and total amount](/help/screenshots/quote-view.png) **Note:** You can edit a quote as many times as you need before sending it. Once sent, a copy is saved so you have a record of what was quoted. ## Converting an Inquiry to an Order When the customer confirms they want to move forward, convert the inquiry into a real order. 1. Open the inquiry. 2. Click the **Status** dropdown and select **Converted**. 3. Click **Convert to Order**. BakeOnyx will create a new order with all the inquiry details pre-filled (customer, event date, items from the quote, etc.). 4. Review the order details and make any final adjustments. 5. Click **Confirm Order** to finalize it. **Warning:** Once an inquiry is converted to an order, you can't undo it. Make sure all details are correct before confirming. ## Next Steps * [Customer Insights (AI)](/help/customers/customer-insights) — Use AI to understand customer preferences and improve your quotes * [Creating a New Order](/help/orders/creating-an-order) — Learn more about managing orders after conversion * [Using the Calendar](/help/calendar/calendar-overview) — Schedule and track event dates for your inquiries --- # Tracking and Replying to Support Tickets > URL: https://www.bakeonyx.ai/help/support/tracking-support-tickets > Category: Support > Last updated: 2026-03-27 ## Tracking and Replying to Support Tickets * View all your open and resolved support tickets in one place * Reply to team responses and track your ticket's progress * See feature request status and know when requested features ship ## Viewing Your Support Tickets All your support tickets are organized in your support dashboard, where you can see at a glance which issues need attention and which have been resolved. 1. From your BakeOnyx dashboard, click **Support** in the main menu. 2. You'll see a list of all your tickets, including: * **Ticket number** — a unique ID for reference * **Status** — shows if the ticket is open, waiting on you, or resolved * **Priority** — indicates how urgent the issue is * **Category** — the type of issue (billing, technical, feature request, etc.) * **Creation date** — when you submitted the ticket ![Support ticket list showing open tickets with status, priority, and category columns](/help/screenshots/support-list.png) ## Opening a Ticket and Reading the Conversation Click any ticket from the list to open it and see the full conversation thread between you and the BakeOnyx support team. 1. Click the ticket you want to view. 2. The ticket detail page opens, showing: * The original issue description you submitted * All replies from the support team, with timestamps * Any system messages (like status changes) * Your replies in the conversation thread ![Support ticket detail view showing conversation thread with team responses and timestamps](/help/screenshots/support-detail.png) **Note:** Internal notes from the support team are hidden from your view — you'll only see messages meant for you. ## Replying to Your Support Ticket When the support team responds to your ticket, you can reply directly in the conversation to provide more information or confirm that your issue is resolved. 1. Scroll to the bottom of the ticket detail page. 2. Click in the reply text box and type your message. 3. If you want to attach a photo or screenshot (for example, to show an error), click **Attach Image** and select the file from your computer. 4. Click **Send Reply** to post your message. **Tip:** Attaching images is helpful for technical issues — a screenshot of an error message or unexpected behavior helps the team understand your problem faster. ## Understanding Ticket Status Your ticket's status tells you where things stand: * **Open** — The team is actively working on your issue. * **Waiting on Customer** — The team is waiting for your reply or more information. When you reply to a ticket in this status, it automatically reopens and moves back to the team's queue. * **Resolved** — Your issue has been fixed or your question answered. You can still reply if you have follow-up questions. ## Tracking Feature Requests If you've submitted a feature request, your ticket will display a build status badge showing you exactly where that feature is in development: * **Backlog** — The feature has been noted but isn't scheduled yet. * **Planned** — The feature is scheduled for a future release. * **In Progress** — The team is actively building the feature. * **Shipped** — The feature is now live in BakeOnyx! **Tip:** Check your feature request tickets periodically to see when requested features are shipped — you'll be among the first to know when new tools are available. ## Next Steps * [Welcome to BakeOnyx](/help/getting-started/welcome-to-bakeonyx) — Get oriented with the platform basics * [Understanding Subscription Plans](/help/billing/subscription-plans) — Learn about your account options * [News Feed and Platform Announcements](/help/news/news-feed) — Stay updated on new features and improvements --- # Setting Availability and Blocked Dates > URL: https://www.bakeonyx.ai/help/calendar/availability-blocked-dates > Category: Calendar & Scheduling > Last updated: 2026-03-27 ## Setting Availability and Blocked Dates Managing when you accept orders and which dates you're closed keeps your bakery running smoothly and prevents customer confusion. BakeOnyx lets you set your weekly schedule and mark specific dates when you're unavailable. * Set which days of the week you accept orders * Define your maximum order capacity per day * Block specific dates for holidays, vacations, or maintenance ### Setting Your Weekly Availability Your weekly availability tells customers which days you're open for orders and how many orders you can handle each day. 1. Go to **Settings** in the main menu 2. Click **Availability** 3. You'll see a form with each day of the week listed ![Weekly availability form showing days of the week with toggle switches and order capacity fields](/help/screenshots/availability-form.png) For each day: 1. Toggle the switch to **On** if you accept orders that day, or **Off** if you're closed 2. Enter your **Maximum Orders Per Day** — this is the maximum number of orders you can fulfill on that day. For example, if you set Monday to 15, customers won't be able to place orders once you've received 15 orders for that Monday 3. Repeat for all days of the week 4. Click **Save Changes** at the bottom of the form **Tip:** Be realistic about your maximum orders per day. Consider your oven capacity, staff size, and prep time. You can always adjust this number as you learn your bakery's pace. ### Blocking Specific Dates Use blocked dates to mark days when your bakery is completely unavailable — like holidays, vacation days, or when you're doing equipment maintenance. 1. Go to **Settings** in the main menu 2. Click **Blocked Dates** 3. Click the **\+ Add Blocked Date** button 4. Select the date (or date range) you want to block 5. Optionally, add a reason — this helps your team remember why the date is blocked. For example: "Holiday — Bakery Closed" or "Annual Maintenance" 6. Click **Save** ![Blocked dates interface showing a calendar view with blocked date entries and an add button](/help/screenshots/blocked-dates.png) You can add as many blocked dates as you need. They'll appear in a list so you can see all your unavailable dates at a glance. **Note:** If you have Google Calendar sync enabled in your business profile, blocked dates automatically sync to your Google Calendar as all-day events. This keeps your personal and business calendars in sync. ### Managing Blocked Dates Need to remove or edit a blocked date? * To **delete** a blocked date, click the trash icon next to it in the list * To **edit** a blocked date, click on it to open the details and make your changes **Warning:** Blocked dates prevent customers from placing new orders on those dates. If you've already accepted orders for a blocked date, they won't be automatically cancelled — you'll need to contact those customers directly. ### How Blocked Dates Affect Your Business When a date is blocked: * Customers can't place new orders for that date * Recurring orders won't automatically generate for that date * The date appears as unavailable in your production scheduler If you run multiple bakery locations, you can set different availability and blocked dates for each location. This is useful if one location has different hours or closure dates than another. ## Next Steps * [Creating a New Order](/help/orders/creating-an-order) — Learn how to manually enter orders in BakeOnyx * [Production Scheduler Overview](/help/production/production-scheduler-overview) — See how your availability settings affect your production schedule * [Business Profile Settings](/help/settings/business-profile) — Configure Google Calendar sync and other business details --- # Creating Your Account > URL: https://www.bakeonyx.ai/help/getting-started/creating-your-account > Category: Getting Started > Last updated: 2026-03-27 ## Creating Your Account * How to sign up for BakeOnyx with your email and password * How to verify your email address * What to expect during your first onboarding setup ## Getting Started Creating a BakeOnyx account is quick and easy. Whether you're running a small home bakery or managing a larger operation, you'll be up and running in just a few minutes. Let's walk through the process step by step. ## Step 1: Go to the Signup Page 1. Open your web browser and go to `/signup` 2. You'll see the BakeOnyx signup form ![BakeOnyx signup form with email and password fields](/help/screenshots/signup-page.png) ## Step 2: Enter Your Email Address 1. Click on the **Email** field 2. Type the email address you want to use for your BakeOnyx account 3. Use an email address you check regularly — you'll need to verify it in the next step **Tip:** Use a business email address if possible, so multiple team members can help manage account access later if needed. ## Step 3: Create Your Password 1. Click on the **Password** field 2. Create a strong password (at least 8 characters, with a mix of letters, numbers, and symbols) 3. Make sure you remember this password — you'll use it to log in each time **Warning:** Don't share your password with anyone. BakeOnyx staff will never ask for your password via email or message. ## Step 4: Click Create Account 1. Review the information you've entered 2. Click the **Create Account** button 3. BakeOnyx will process your signup and send you a verification email ## Step 5: Verify Your Email 1. Check your email inbox for a message from BakeOnyx 2. Look for the subject line "Verify your BakeOnyx email" 3. Click the verification link in the email 4. Your email is now verified, and you're ready to use BakeOnyx **Note:** The verification link expires after 24 hours. If you don't see the email, check your spam or junk folder. If the link has expired, you can request a new verification email from the login page. ## Step 6: Complete Your Onboarding 1. After verifying your email, you'll be guided through BakeOnyx's onboarding setup 2. You'll be asked basic questions about your bakery (name, location, type of bakery) 3. This information helps BakeOnyx customize features for your needs 4. Follow the onboarding prompts until you reach your dashboard **Tip:** You can update your bakery information anytime after onboarding. Don't worry about getting everything perfect on your first try. ## You're All Set! Congratulations! Your BakeOnyx account is now active. You're ready to start managing your bakery operations. Your next steps will be setting up your bakery profile in detail and creating your first orders or recipes. ## Next Steps * [Setting Up Your Bakery Profile](/help/getting-started/setting-up-your-bakery) — Complete your bakery details and preferences * [Creating a New Order](/help/orders/creating-an-order) — Start managing customer orders * [Creating a Recipe](/help/recipes/creating-a-recipe) — Set up your first recipe in the system --- # Staff Scheduling and Shift Management > URL: https://www.bakeonyx.ai/help/advanced/staff-scheduling > Category: Advanced Features > Last updated: 2026-03-27 ## Staff Scheduling and Shift Management Managing your bakery's staff schedule is one of the most important parts of running a smooth operation. BakeOnyx's scheduling tools help you create shifts, track availability, control labor costs, and even handle shift swaps—all in one place. * Create and manage weekly staff shifts with start/end times and breaks * Monitor labor costs and get alerts when hours exceed 40 per week * Let staff request shift swaps with an approval workflow ## Accessing Your Schedule To get started, head to the **Schedule** section in your BakeOnyx dashboard. You'll see a weekly grid view that displays all your staff members down the left side and the seven days of the week across the top. This gives you a clear snapshot of who's working when. ![Weekly staff schedule grid showing team members and their shifts across seven days](/help/screenshots/schedule-weekly-grid.png) ## Creating a New Shift To add a shift for a staff member: 1. Click on the empty cell where the staff member's name meets the day you want to schedule them. 2. A shift form will open. Fill in: * **Staff Member** — Select the person from the dropdown * **Date** — Confirm the date (auto-filled based on where you clicked) * **Start Time** — Enter when their shift begins (e.g., 5:00 AM for early bakers) * **End Time** — Enter when their shift ends * **Break Minutes** — Add unpaid break time (e.g., 30 minutes for lunch) * **Status** — Choose **Scheduled** (default), **Confirmed**, **Completed**, or **Cancelled** * **Notes** (optional) — Add reminders like "Cover front counter" or "Train new hire" 3. Click **Save Shift**. ![Shift creation form with fields for staff member, date, times, breaks, status, and notes](/help/screenshots/shift-form.png) ## Using Bulk Copy to Speed Up Scheduling If your schedule repeats week to week, you don't have to recreate it from scratch. Use the **Bulk Copy Week** feature to duplicate an entire week's schedule: 1. Click the **Copy Week** button at the top of your schedule grid. 2. Select the week you want to copy from. 3. Choose the week(s) you want to paste it into. 4. Click **Confirm**. This is a huge time-saver if your bakery runs the same shifts most weeks. ## Tracking Staff Availability Before you schedule someone, check their availability. Each staff member can set preferred start and end times for each day of the week. When you're creating a shift, BakeOnyx will show you if the shift conflicts with their stated availability—but you can still schedule them if needed (for example, in an emergency). **Tip:** Ask your team to update their availability in their profile settings at the start of each month. This keeps your schedule realistic and reduces conflicts. ## Managing Labor Costs BakeOnyx tracks labor costs automatically using each staff member's hourly rate. The system watches for overtime: if anyone is scheduled for more than 40 hours in a week, you'll see an overtime alert. This helps you stay on top of payroll expenses and make adjustments before costs spiral. **Warning:** Overtime rates vary by location. Make sure your hourly rates in staff profiles reflect your actual pay structure (including any overtime multipliers) so cost tracking is accurate. ## Handling Shift Swap Requests Staff members can request to swap shifts with each other through BakeOnyx. When a swap request comes in, you'll see a notification. Review the request to make sure coverage is maintained, then approve or deny it. This keeps shift changes organized and documented. **Note:** Shift swap requests and advanced scheduling features are available on the Enterprise tier. Check your plan to confirm access. ## Next Steps * [Sync your BakeOnyx schedule with Google Calendar](/help/advanced/google-calendar-sync) to share shifts with staff * [Update your business profile settings](/help/settings/business-profile) to set your bakery's hours and labor policies * [Learn more about the calendar view](/help/calendar/calendar-overview) for a different way to visualize your schedule --- # Setting Up Your Bakery Profile > URL: https://www.bakeonyx.ai/help/getting-started/setting-up-your-bakery > Category: Getting Started > Last updated: 2026-03-27 ## Setting Up Your Bakery Profile Your bakery profile is the foundation of BakeOnyx. It stores your business information and controls how your bakery appears throughout the system. Let's get it set up so you can start managing orders and recipes. ### What you'll learn * How to enter your bakery's basic information (name, address, phone, email) * How to upload your bakery logo * How to set your timezone and currency for accurate order and financial tracking ## Accessing Your Business Profile 1. Log in to BakeOnyx and go to your **Dashboard**. 2. Click the **Settings** icon (gear icon) in the top right corner. 3. Select **Business Profile** from the menu. You'll now see your business profile form, where you can enter and update all your bakery details. ![Business profile form showing fields for bakery name, address, phone, email, logo upload, timezone, and currency](/help/screenshots/business-profile-form.png) ## Entering Your Basic Information 1. **Bakery Name:** Enter the official name of your bakery as you'd like it to appear on orders and invoices. 2. **Address:** Enter your full business address. This is used for order fulfillment and customer communication. 3. **Phone:** Add your main business phone number. Customers and staff can use this to reach you. 4. **Email:** Enter your primary business email address. This is where order confirmations and notifications will be sent. **Tip:** Make sure your phone number and email are actively monitored. These are your primary contact points for customer orders and system notifications. ## Uploading Your Logo 1. Scroll to the **Logo** section. 2. Click **Upload Logo** or drag and drop an image file into the box. 3. Select a square image (PNG or JPG) for best results. Recommended size: 500×500 pixels or larger. 4. Once uploaded, your logo will appear on order receipts, invoices, and customer-facing documents. **Note:** Your logo should be a clear, high-quality image. Avoid logos with lots of fine detail, as they may appear blurry on small screens or printed receipts. ## Setting Your Timezone and Currency 1. **Timezone:** Click the **Timezone** dropdown and select your local timezone. This ensures all order timestamps, delivery times, and reports are accurate for your location. 2. **Currency:** Click the **Currency** dropdown and select the currency you use for pricing and payments (e.g., USD, EUR, GBP). **Warning:** Changing your timezone or currency after you've created orders can affect reporting and historical data. Set these correctly during initial setup if possible. ## Saving Your Profile 1. Review all the information you've entered to make sure it's correct. 2. Click the **Save Changes** button at the bottom of the form. 3. You'll see a confirmation message that your profile has been saved successfully. Your bakery profile is now set up! All the information you've entered will be used throughout BakeOnyx—on orders, invoices, reports, and any customer-facing communications. ## Next Steps Now that your bakery profile is complete, you're ready to: * Continue with the [Onboarding Walkthrough](/help/getting-started/onboarding-walkthrough) to set up the rest of your account * Learn how to [Create a Recipe](/help/recipes/creating-a-recipe) to get your product catalog started * Start [Creating Orders](/help/orders/creating-an-order) for your customers --- # AI Inventory Predictions > URL: https://www.bakeonyx.ai/help/ai-features/inventory-predictions > Category: AI Features > Last updated: 2026-03-27 # AI Inventory Predictions * How to access AI-powered inventory forecasts for your ingredients * Understanding reorder suggestions and stockout alerts * Using usage anomaly detection to catch unexpected ingredient consumption ## What are Inventory Predictions? Inventory Predictions uses artificial intelligence to analyze your order history, seasonal patterns, and current stock levels. Instead of guessing when you'll run out of flour or butter, the AI learns from your business patterns and tells you exactly what you'll need and when. This helps you avoid the stress of stockouts while reducing waste from over-ordering. **Note:** Inventory Predictions is available on the Growth+ tier. If you're on a lower plan and want to access this feature, contact your account manager. ## Accessing Your Predictions Dashboard 1. Log in to BakeOnyx and navigate to your main dashboard 2. In the left sidebar, click **Inventory** 3. Select **Predictions** from the submenu 4. You'll see your Predictions Dashboard with forecasts for all tracked ingredients ![Inventory Predictions Dashboard showing usage forecasts and reorder suggestions for various ingredients](/help/screenshots/predictions-dashboard.png) ## Understanding the Predictions Dashboard ### Usage Forecasts The dashboard displays predicted ingredient usage for the next 7, 14, and 30 days. The AI looks at your past orders, sales patterns, and any seasonal trends to estimate how much of each ingredient you'll use. This gives you a clear picture of demand ahead of time. ### Reorder Suggestions Based on current stock and predicted usage, BakeOnyx recommends when and how much to order. Each ingredient shows a suggested reorder quantity and the recommended date to place your order. These suggestions help you maintain optimal stock levels without manual calculations. ### Stockout Alerts If the AI predicts you'll run out of a critical ingredient before your next delivery, you'll see a red alert. This gives you time to contact your supplier or find an alternative before you're caught without essential items. ### Usage Anomaly Detection Sometimes ingredient usage spikes unexpectedly—maybe you had a large custom order or discovered a recipe issue. The AI flags unusual consumption patterns so you can investigate. If you notice an anomaly, you can adjust your recipes or supplier orders accordingly. **Tip:** For the most accurate predictions, make sure your recipes are up-to-date with correct ingredient quantities. The AI learns from your actual order history, so consistent recipe data leads to better forecasts. ## Acting on Predictions 1. Review the **Reorder Suggestions** section daily or weekly 2. For any ingredient with a reorder suggestion, check the recommended quantity and date 3. If you agree with the suggestion, place an order with your supplier or note it for your next ordering cycle 4. If you see a **Stockout Alert**, prioritize that order immediately 5. If you notice a **Usage Anomaly**, click on the ingredient to investigate—check your recent orders or recipes for the cause **Warning:** Predictions are forecasts, not guarantees. Unexpected events (equipment failure, recipe changes, or sudden demand spikes) can affect actual usage. Always review predictions with your business context in mind before ordering. ## Tips for Better Predictions * **Keep recipes current:** If you change ingredient quantities, update your recipes in BakeOnyx so the AI learns your new patterns * **Log all orders:** The more complete your order history, the smarter the AI becomes * **Review seasonally:** Check predictions before busy seasons (holidays, summer) to plan ahead * **Adjust for planned changes:** If you're planning a promotion or new product launch, manually increase reorder quantities to account for higher demand ## Next Steps * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Set up your ingredient tracking for accurate predictions * [Creating a Recipe](/help/recipes/creating-a-recipe) — Ensure your recipes have correct ingredient quantities for better forecasts * [AI Agents (Scale Plan)](/help/ai-features/ai-agents) — Explore additional AI features for your bakery --- # POS Receipts and Staff Tracking > URL: https://www.bakeonyx.ai/help/pos/pos-receipts-tracking > Category: Point of Sale > Last updated: 2026-03-27 # POS Receipts and Staff Tracking * View and understand POS receipts after checkout * Track which staff member processed each sale * Access your complete POS order history for reporting ## Understanding Your POS Receipt When a customer completes a purchase at your counter, BakeOnyx automatically generates a receipt that shows all the important details of the transaction. This receipt displays your bakery's information, the items sold, the total amount, and the payment method used. Each receipt also includes a "Served by" line that shows which staff member processed the sale. This information is automatically captured when the cashier logs into the POS system, making it easy to track who handled each transaction. ![POS receipt showing bakery details, items sold, totals, payment method, and served by cashier name](/help/screenshots/pos-receipt.png) ## Viewing the Current Cashier The POS header at the top of your screen displays the name of the staff member currently logged in and processing orders. This ensures you always know who is operating the register. ![POS header showing current cashier name and session information](/help/screenshots/pos-staff-header.png) **Tip:** Make sure each staff member logs out when they finish their shift. This prevents orders from being incorrectly attributed to the wrong person and keeps your sales tracking accurate. ## Finding POS Orders in Your Order History All POS orders are automatically added to your main Orders list in BakeOnyx. You can easily identify and filter these orders using the order type. 1. Go to the **Orders** section in your dashboard 2. Look for orders marked with the order type "pos" — these are your point-of-sale counter transactions 3. Click on any POS order to view the full receipt details, including items, customer payment, and which staff member served them **Note:** POS orders are automatically marked as delivered since they're fulfilled immediately at the counter. You don't need to manually update their status. ## Tracking Staff Sales BakeOnyx tracks which staff member created each POS order through the **createdByUserId** field. This allows you to generate reports on individual staff performance and sales. To see sales by staff member: 1. Navigate to the **Reports** section of your dashboard 2. Look for sales or order reports that break down transactions by staff 3. Filter by date range to see performance over specific periods — daily, weekly, or monthly 4. Use this data to identify top performers, track training progress, or plan staffing schedules **Warning:** Ensure your staff members are trained to log out properly at the end of their shifts. Orders processed while logged in under another person's name will be attributed to that person, which can skew your sales reports. ## Customizing Your Receipt Format The way your POS receipts look and what information they display can be customized. Your receipt format follows the document display settings you've configured in your system. To adjust receipt settings: 1. Go to **Dashboard** → **Settings** → **Documents** 2. Configure your bakery name, logo, footer text, and other display preferences 3. These settings automatically apply to all new POS receipts generated This is useful if you want to add special messages, loyalty program information, or contact details to your receipts. ## Best Practices for POS Management * **Daily reconciliation:** Review your POS orders at the end of each day to ensure all transactions are recorded correctly * **Staff accountability:** Use the "Served by" information to track performance and identify any discrepancies * **Regular reports:** Generate weekly or monthly sales-by-staff reports to monitor trends and celebrate top performers * **Secure logins:** Remind staff never to share login credentials — each person should have their own account ## Next Steps * [Creating a New Order](/help/orders/creating-an-order) — Learn how to manually create orders if needed * [Reports Overview](/help/reports/reports-overview) — Dive deeper into sales reporting and staff performance tracking * [Creating a Recipe](/help/recipes/creating-a-recipe) — Set up your bakery's products for sale --- # Managing Local Events > URL: https://www.bakeonyx.ai/help/forecast/local-events-management > Category: Forecast > Last updated: 2026-03-27 # Managing Local Events * Add local events like farmers markets, festivals, and school bake sales to your forecast * Set expected demand impact percentages for accurate production planning * Create recurring events to save time on regular community commitments ## What are local events? Local events are community activities that affect customer demand for your baked goods. Whether you're selling at a farmers market every Saturday, participating in a festival, or supplying a school fundraiser, BakeOnyx helps you plan production around these events. When you add an event, the forecast engine automatically adjusts demand predictions based on the expected impact. ## Access the Local Events settings 1. Log in to your BakeOnyx dashboard 2. Click **Settings** in the main navigation menu 3. Look for the **Local Events** card in the settings hub 4. Click the card to open the Local Events management page ![Settings hub showing the Local Events card](/help/screenshots/settings-local-events-card.png) ## Add a new local event 1. On the Local Events page, click the **Add Event** button 2. Fill in the event details: * **Event Name:** Enter a clear name (e.g., "Saturday Farmers Market" or "Spring Festival") * **Event Type:** Choose from farmers market, festival, concert, sports event, school, corporate, community, or other * **Date:** Select the date the event occurs * **End Date (optional):** If the event spans multiple days, set an end date * **Expected Impact:** Enter the percentage increase in demand (e.g., +25% means you expect 25% higher sales) * **Affected Recipe Categories:** Select which products are impacted—bread, cake, cookie, cupcakes, pastries, or others 3. Click **Save Event** ![Local Events settings page showing event creation form](/help/screenshots/local-events-settings.png) **Tip:** Be realistic about impact percentages. A weekly farmers market might be +15–20%, while a major festival could be +50% or higher. Start conservative and adjust based on actual sales data. ## Set up recurring events If you participate in the same event regularly, create it as a recurring event to save time: 1. When adding or editing an event, toggle **Recurring Event** to ON 2. Choose the recurrence pattern: weekly, biweekly, or monthly 3. Set a **Recurring End Date** (the date when this recurring event stops) 4. Click **Save Event** BakeOnyx will automatically create instances of the event on each scheduled date until the end date is reached. You can edit or delete individual instances without affecting the recurring series. **Note:** Recurring events are perfect for weekly farmers markets, monthly community events, or seasonal activities. Update the end date if your participation changes. ## Edit or delete an event **To edit an event:** 1. Find the event in your list 2. Click the **Edit** button (pencil icon) 3. Update any details and click **Save Event** **To delete an event:** 1. Find the event in your list 2. Click the **Delete** button (trash icon) 3. Confirm the deletion when prompted **Warning:** Deleting an event cannot be undone. If you're unsure, edit the event instead to mark it as inactive or adjust the date. ## How events improve your forecast Once you've added local events, BakeOnyx automatically factors them into your demand forecast. On the **Forecast** page, you'll see adjusted predictions that account for your events. This helps you: * Plan ingredient orders in advance * Schedule staff and production time efficiently * Avoid running out of popular items * Reduce waste from overproduction ## Next steps * [Weather and Cultural Holiday Calendars](/help/forecast/weather-holiday-calendars) — Add weather patterns and holidays to further refine your forecast * [Production Scheduler Overview](/help/production/production-scheduler-overview) — Use your forecast to plan daily production batches * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Ensure you have the right supplies for event-driven demand --- # Wholesale Customer Portal > URL: https://www.bakeonyx.ai/help/wholesale/wholesale-portal > Category: Wholesale > Last updated: 2026-03-25 # Wholesale Customer Portal * Enable wholesale customers to place orders and manage their accounts independently * Give customers access to their order history, invoices, and account settings * Automate order creation with your negotiated pricing and volume discounts ## What is the Wholesale Customer Portal? The Wholesale Customer Portal is a dedicated online space where your wholesale customers can place orders, view their order history, download invoices, and manage their account details—all on their own time. Instead of emailing you or calling to place orders, they log in, browse available products, and submit orders that automatically apply their negotiated pricing and volume breaks. **Note:** The Wholesale Customer Portal is a Professional+ tier feature. If you're on a lower plan and want to enable this feature, contact our sales team. ## Setting Up Wholesale Portal Access for Customers Before customers can use the portal, you need to enable it for their account and provide them with their login credentials. 1. Go to **Customers** in the main menu. 2. Find and select the wholesale customer you want to give portal access to. 3. In the customer's profile, locate the **Wholesale Portal Access** section. 4. Toggle **Enable Wholesale Portal** to the "on" position. 5. Set a temporary password for the customer (or let them set their own via a password reset link). 6. Share the portal login URL with the customer. The URL is: `yourbackery.bakeonyx.com/wholesale/[your-bakery-slug]` 7. Provide the customer with their email address and the temporary password. **Tip:** You can send the login details via email directly from BakeOnyx. Look for the **Send Portal Invite** button in the customer's profile—it will automatically email them the portal URL and a secure password reset link. ## What Customers Can Do in the Portal ### Place Orders Customers log in and navigate to the **Orders** tab to create a new order. They'll see all available products with their negotiated pricing already applied. Any volume discounts or tiered pricing you've set up for that customer will automatically calculate as they add items to their cart. ![Wholesale portal orders page showing a list of past orders and a button to create a new order](/help/screenshots/wholesale-portal-orders.png) ### View Order History The **Orders** page displays all orders the customer has placed through the portal, including order dates, totals, and status. They can click on any order to view details like items, quantities, and delivery dates. ### Download Invoices Customers can access the **Invoices** tab to view and download all invoices associated with their account. This is helpful for their accounting and record-keeping. ### Manage Account Settings In **Account Settings**, customers can update their contact information, change their password, and manage delivery addresses for orders. ## How Orders Are Processed When a customer places an order through the wholesale portal, BakeOnyx automatically: * Tags the order with the source "wholesale\_portal" so you can easily filter and identify portal orders * Applies the customer's negotiated pricing and any volume breaks you've configured * Sends you a notification so you can fulfill the order * Allows the customer to track the order status in their portal account **Warning:** Make sure your product pricing and availability are up to date in BakeOnyx before customers start placing orders. Any changes you make to pricing or inventory will be reflected in the portal immediately. ## Customer Login and Security Customers log in with their email address and the password you set for them. BakeOnyx uses secure authentication (JWT tokens) to keep their session safe. Sessions expire after 30 days of inactivity, so customers will need to log in again if they haven't used the portal in a while. ![Wholesale portal login page with email and password fields](/help/screenshots/wholesale-portal-login.png) ## Next Steps * [Managing Customers](/help/customers/managing-customers) — Learn how to set up wholesale customer profiles and configure their pricing * [Creating a New Order](/help/orders/creating-an-order) — Understand how orders work in BakeOnyx, whether placed by you or your customers * [Setting Up Your Online Store](/help/online-store/storefront-setup) — Explore other ways to let customers place orders online --- # Delivery Tracking and Proof of Delivery > URL: https://www.bakeonyx.ai/help/delivery/delivery-tracking > Category: Delivery & Logistics > Last updated: 2026-03-27 # Delivery Tracking and Proof of Delivery * Monitor real-time delivery status from dispatch to completion * View delivery timelines, driver assignments, and customer addresses in one place * Capture and store proof-of-delivery photos automatically ## Understanding Delivery Status BakeOnyx tracks your deliveries through four key stages, each with a timestamp so you know exactly when things happen: * **Pending:** Order is ready for delivery but hasn't been assigned to a driver yet * **Assigned:** A driver has been assigned to the delivery * **In Transit:** Driver has picked up the order and is on the way to the customer * **Delivered (or Failed):** Driver has completed the delivery or encountered an issue Each status change is recorded with the exact date and time, so you have a complete record of your delivery timeline. ## Tracking a Delivery You can check delivery progress from two places in BakeOnyx: ### From the Order Details Page 1. Go to **Orders** in the main menu 2. Find and click the order you want to track 3. Look for the **Delivery Status** section on the order detail page 4. You'll see the current status (Pending, Assigned, In Transit, or Delivered) and when it was last updated ### From the Delivery Detail Page 1. Go to **Deliveries** in the main menu 2. Click on the delivery you want to monitor 3. The delivery detail page opens, showing you the complete picture ![Delivery detail page showing timeline, driver assignment, customer address, and proof of delivery photo](/help/screenshots/delivery-detail.png) ## What You'll See on the Delivery Detail Page The delivery detail page gives you everything you need to know about a single delivery: * **Customer Address:** The delivery destination * **Driver Assignment:** Who is handling the delivery * **Timeline:** A complete record of when the delivery was dispatched, when it was in transit, and when it was completed * **Proof of Delivery Photo:** A photo uploaded by the driver showing the completed delivery * **Delivery Status:** Current stage of the delivery process **Note:** The delivery detail page is only available on the Professional+ tier. If you're on a lower plan and need access to delivery tracking, contact our support team to upgrade. ## Handling Failed Deliveries Sometimes deliveries don't go as planned. When a delivery fails, your driver will record the reason why. You can see this information on the delivery detail page under **Failure Reason**. Common failure reasons include: * Customer not available * Address not found * Customer refused delivery * Traffic or vehicle issues Once you see a failed delivery, you can contact the customer to reschedule or arrange a new delivery attempt. **Tip:** Set up a process with your team to check for failed deliveries each morning. This helps you quickly reach out to customers and rebook orders before they become frustrated. ## Proof of Delivery Photos When a driver completes a delivery, they can upload a photo as proof. This photo is stored on the delivery detail page and serves as documentation that the order was delivered. Proof-of-delivery photos are helpful for: * Settling customer disputes about whether an order arrived * Verifying driver performance * Building a record of successful deliveries for your business **Warning:** If a delivery shows as "Delivered" but you don't see a proof photo, check with your driver. Photos may not upload if there's a connection issue. It's important to have visual confirmation for all deliveries. ## Next Steps Now that you're tracking deliveries, you might want to: * Learn how to [create a new order](/help/orders/creating-an-order) and set it up for delivery * Explore [setting up your online store](/help/online-store/storefront-setup) so customers can place delivery orders directly * Use [the calendar view](/help/calendar/calendar-overview) to plan and visualize all your deliveries for the day --- # Batch and Portion Costing > URL: https://www.bakeonyx.ai/help/recipes/batch-portion-costing > Category: Recipes > Last updated: 2026-03-27 ## Batch and Portion Costing * How batch yields and portion sizes determine the cost of each product * How to set up weight-based recipe yields in BakeOnyx * How to calculate accurate product costs based on portions of a batch ### Understanding Batch and Portion Costing When you bake, you typically make a full batch of something—like a batch of cake batter that weighs 4000g and costs $45 to make. But you don't sell the whole batch as one product. Instead, you divide it into portions. For example, you might portion that 4000g batch into individual 450g cakes, each priced at $5.06. BakeOnyx calculates the cost of each portion automatically based on: * The total cost of the recipe batch * The total weight (yield) of the batch * The portion size of each product This ensures your product pricing covers your ingredient costs accurately, whether you're selling whole cakes, cupcakes, or loaves. ### Setting Up Your Recipe Yield The first step is to define how much your recipe makes. This is called the **recipe yield**. 1. Open your recipe in BakeOnyx. 2. Scroll to the **Yield** section. 3. Enter the total weight your recipe produces in your preferred unit (grams, ounces, kilograms, or pounds). 4. For example, if your chocolate cake recipe makes 4000g of batter, enter `4000` and select `g` as the unit. 5. Click **Save Recipe**. ![Recipe yield form showing weight input field and unit selector](/help/screenshots/batch-yield-form.png) **Tip:** Weigh your batch after mixing to get an accurate yield. Account for any weight loss during baking (evaporation) if you're costing based on the finished product weight. ### Setting Portion Sizes for Products Once your recipe yield is set, you can create products from that recipe and define how much of the batch each product uses. 1. Go to **Products** and create a new product or edit an existing one. 2. Select the recipe you want to use. 3. In the **Portion Size** field, enter the weight of a single product (e.g., `450` for a 450g cake). 4. Select the same unit you used for the recipe yield (e.g., `g`). 5. BakeOnyx will automatically calculate the cost per portion. 6. Click **Save Product**. ![Product form showing portion size field and calculated cost per portion](/help/screenshots/portion-cost.png) ### How the Math Works BakeOnyx uses this formula to calculate the cost of each portion: **Cost per portion = (Portion Size ÷ Recipe Yield) × Recipe Cost** For example: * Recipe yield: 4000g * Recipe cost: $45 * Portion size: 450g * Cost per portion: (450 ÷ 4000) × $45 = $5.06 **Note:** If you don't set a portion size for a product, it will use the full recipe cost. This is useful for products that use the entire batch, like a full sheet cake or loaf. ### Common Scenarios **Multiple products from one batch:** If you make one batch of cupcake batter (2000g, $30) and portion it into both standard cupcakes (50g) and mini cupcakes (25g), each product will have its own accurate cost based on its portion size. **Scaling a recipe:** If you double your recipe yield (e.g., from 4000g to 8000g), your recipe cost will increase, and all portion costs will automatically recalculate. Learn more in our [Scaling Recipes](/help/recipes/scaling-recipes) guide. ### Next Steps * [Scaling Recipes](/help/recipes/scaling-recipes) — Adjust batch sizes while maintaining accurate costs * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Keep your ingredient costs current for accurate costing * [Creating a New Order](/help/orders/creating-an-order) — Use portion-based pricing when building customer orders --- # Stock Tracking and Alerts > URL: https://www.bakeonyx.ai/help/inventory/stock-tracking > Category: Inventory > Last updated: 2026-03-25 # Stock Tracking and Alerts * Monitor your ingredient stock levels in real time * Set reorder points and get alerts when stock runs low * Track all stock changes to understand ingredient usage patterns ## Understanding Stock Levels and Reorder Points BakeOnyx tracks every ingredient in your inventory with two key numbers: your **current stock quantity** and your **reorder point**. The reorder point is the minimum amount you want on hand before you need to order more. When your stock falls below the reorder point, BakeOnyx flags it as low stock. This helps you avoid running out of essential ingredients during your busiest baking days. ## Viewing Your Stock Levels 1. From the main menu, click **Inventory**. 2. You'll see a list of all your ingredients with their current quantities. 3. Look for the **Stock Level** column to see how much you have on hand. 4. Items showing below their reorder point will be highlighted or marked as low stock. ![Inventory page showing current stock levels and reorder points for ingredients](/help/screenshots/stock-levels.png) **Tip:** Set your reorder point based on your typical usage and how long it takes your supplier to deliver. For example, if you use 10 kg of flour per day and your supplier takes 3 days to deliver, set your reorder point to at least 30 kg. ## Setting and Adjusting Reorder Points 1. In the **Inventory** list, find the ingredient you want to adjust. 2. Click on the ingredient name to open its details. 3. Look for the **Reorder Point** field. 4. Enter the minimum stock quantity you want to maintain. 5. Click **Save**. You can update reorder points anytime as your business needs change. If you start using more of an ingredient or your supplier's delivery time changes, adjust your reorder point accordingly. ## Receiving Low-Stock Alerts BakeOnyx alerts you about low stock in two ways: * **Dashboard warnings:** When you log in, your dashboard may display a low-stock warning banner if any ingredients are below their reorder point. * **Bake Buddy AI notifications:** Our AI assistant can send you alerts about low-stock items, helping you catch supply issues before they impact your production. ![Low-stock alert notification showing ingredients that need to be reordered](/help/screenshots/low-stock-alert.png) **Warning:** Don't ignore low-stock alerts during your planning phase. If you're preparing for a big order or holiday rush, check your stock levels early and reorder before you hit your reorder point. ## Tracking Stock Changes Over Time Every time you add, use, adjust, or waste an ingredient, BakeOnyx records it in your **inventory log**. This gives you a complete history of your stock movements. 1. Click on an ingredient to view its details. 2. Scroll to the **Inventory Log** or **Stock History** section. 3. You'll see a chronological list of all changes, including: * Quantity added (when you receive a delivery) * Quantity used (from recipes or manual entries) * Quantity adjusted (corrections or inventory counts) * Quantity wasted (spoilage or damage) 4. Each entry shows the date, time, and reason for the change. Use this log to spot trends. If you notice an ingredient is being used faster than expected, you may need to increase your reorder point or adjust your recipe quantities. **Note:** The inventory log is automatically populated when you use recipes, receive deliveries, or manually adjust stock. You don't need to do anything special to track these changes. ## Best Practices for Stock Management * Review your reorder points quarterly and adjust them based on seasonal demand. * Act on low-stock alerts promptly—don't wait until you're completely out. * Use the inventory log to identify waste patterns and reduce spoilage. * Keep your stock counts accurate by doing regular physical counts and adjusting in BakeOnyx if needed. ## Next Steps * Learn how to set up [purchase units and conversions](/help/inventory/purchase-units) for accurate ordering. * Understand how [recipes automatically track ingredient usage](/help/recipes/creating-a-recipe). * See how stock changes affect your [ingredient costs and expenses](/help/expenses/tracking-expenses). --- # Creating Orders from Recipes > URL: https://www.bakeonyx.ai/help/orders/recipe-based-orders > Category: Orders > Last updated: 2026-03-27 ## Creating Orders from Recipes * How to create order items directly from your recipe catalog * How BakeOnyx automatically calculates pricing based on customer servings * How to review the cost breakdown and adjust markup before confirming ## Overview Creating orders from recipes is one of the fastest ways to build accurate quotes and orders in BakeOnyx. Instead of manually entering ingredients and calculating costs, you select a recipe, specify how many servings your customer needs, and BakeOnyx handles the rest—scaling ingredients, calculating labor, and suggesting a sell price based on your bakery's settings. ## How to Create an Order from a Recipe ### Step 1: Open the Recipe Order Dialog 1. Navigate to **Orders** in the main menu. 2. Click **\+ New Order** (or open an existing order). 3. In the order details, click **Add Item from Recipe**. The Recipe Order dialog will open, ready for you to select a recipe and enter customer details. ### Step 2: Find and Select Your Recipe 1. In the **Recipe** field, start typing the recipe name (for example, "Chocolate Cake" or "Sourdough Loaf"). 2. Use the **Category** dropdown to filter recipes by type if you have many recipes—this makes searching faster. 3. Click the recipe you want from the dropdown list. ![Recipe Order dialog showing recipe selection, servings input, and cost breakdown](/help/screenshots/recipe-order-dialog.png) **Tip:** If you don't see your recipe in the list, make sure it's marked as "Active" in your recipe settings. Inactive recipes won't appear in the order dialog. ### Step 3: Enter Customer Servings 1. In the **Customer Servings** field, enter how many servings the customer needs. 2. BakeOnyx automatically calculates the scaling factor (customer servings ÷ recipe yield) and adjusts all ingredient quantities. For example, if your recipe yields 12 servings and the customer orders 24, BakeOnyx doubles all ingredient quantities automatically. ### Step 4: Review the Cost Breakdown BakeOnyx displays a detailed cost breakdown showing: * **Ingredients Cost:** The total cost of scaled ingredients from your inventory * **Labour Hours:** Defaults from your recipe's prep time; you can adjust if needed * **Labour Cost:** Calculated using your bakery's hourly labor rate from settings * **Overhead:** Applied from your bakery settings (covers utilities, rent, equipment, etc.) * **Supplies & Packaging:** Optional items you can add from inventory ![Cost breakdown showing ingredients, labour, overhead, and supplies with total and suggested sell price](/help/screenshots/recipe-cost-calc.png) ### Step 5: Add Supplies or Packaging (Optional) 1. If the order needs packaging, boxes, or other supplies, click **\+ Add Supply**. 2. Select the item from your inventory. 3. Enter the quantity needed. 4. The cost is added to the total automatically. **Note:** Supplies are tracked separately from ingredients, so you can easily see packaging costs on each order. ### Step 6: Review and Adjust the Sell Price 1. BakeOnyx suggests a sell price based on your bakery's default markup percentage (set in bakery settings). 2. Review the **Suggested Sell Price**—this is what you'd charge the customer. 3. If you want to adjust the price for this specific order, you can edit it directly in the **Sell Price** field. **Warning:** Adjusting the sell price doesn't change your bakery's default markup. It only affects this individual order. Use this for custom quotes or special pricing. ### Step 7: Confirm and Add to Order 1. Click **Add to Order** to add this item to your order. 2. The item appears in your order with all costs and pricing locked in. 3. You can add more recipe items to the same order by repeating these steps. ## Next Steps * [Managing and Tracking Orders](/help/orders/managing-orders) — Learn how to finalize, send quotes, and track order status * [Creating a Recipe](/help/recipes/creating-a-recipe) — Set up new recipes with ingredients, prep time, and yield * [Managing Customers](/help/customers/managing-customers) — Add and organize customer information for faster ordering --- # Understanding Key Metrics > URL: https://www.bakeonyx.ai/help/reports/understanding-metrics > Category: Reports > Last updated: 2026-03-27 ## Understanding Key Metrics * What each metric means and why it matters for your bakery * How to use metrics to track business health and growth * Where to find your metrics in BakeOnyx ## Why Metrics Matter Running a successful bakery means understanding your numbers. BakeOnyx tracks key business metrics that show you how your bakery is performing—from revenue and profit to customer loyalty. These metrics help you spot trends, identify opportunities, and make smarter decisions about pricing, marketing, and operations. Let's walk through the main metrics you'll see in your BakeOnyx dashboard and what each one tells you about your business. ![BakeOnyx metrics dashboard showing revenue, profit margin, and customer retention data](/help/screenshots/metrics-dashboard.png) ## Core Metrics Explained ### Revenue **Revenue** is the total income from all your orders. This is the money customers pay you before any costs are deducted. It's the starting point for understanding your business size and growth. _Example:_ If you sell 50 cupcakes at $3 each and 10 custom cakes at $40 each, your revenue is $550. ### Profit Margin **Profit Margin** shows what percentage of your revenue is actual profit after costs. It's calculated as (Revenue − Costs) ÷ Revenue × 100. A healthy profit margin tells you that your pricing and cost control are working well. Most bakeries aim for 30–50% profit margin, but this varies by business model. _Example:_ If your revenue is $1,000 and your costs are $600, your profit margin is 40%. ### Average Order Value (AOV) **Average Order Value** is your total revenue divided by the number of orders. It shows how much customers spend per order on average. Tracking AOV helps you understand whether customers are buying more items per order or if you need to encourage larger purchases through bundling or upselling. _Example:_ If you had $5,000 in revenue from 100 orders, your AOV is $50. ### Customer Lifetime Value (CLV) **Customer Lifetime Value** is the total revenue you earn from a single customer over the entire time they order from you. This metric shows how valuable long-term customers are to your business. High CLV means your customers keep coming back, which is more profitable than constantly finding new customers. ### Retention Rate **Retention Rate** is the percentage of customers who order from you again after their first purchase. A high retention rate means customers love your baked goods and service. _Example:_ If 100 customers made their first order last month and 40 of them ordered again this month, your retention rate is 40%. ### Churn Rate **Churn Rate** is the opposite of retention—it's the percentage of customers who stop ordering. Monitoring churn helps you identify when you might be losing customers and why. If your churn rate is high, it might signal issues with product quality, pricing, or customer service that need attention. ### Quote Conversion Rate **Quote Conversion Rate** measures how many of your custom cake inquiries or quotes turn into actual orders. It's calculated as (Orders from Quotes) ÷ (Total Quotes) × 100. A low conversion rate might mean your quotes are too high, your follow-up process needs work, or customers are shopping around. **Tip:** Review your metrics weekly or monthly to spot trends early. If your profit margin drops, investigate your costs right away. If retention is low, reach out to past customers to understand why they haven't reordered. **Note:** BakeOnyx calculates these metrics automatically from your orders and expenses. Make sure you're logging all orders and expenses accurately so your metrics are reliable. ## Using Metrics to Make Decisions Once you understand your metrics, use them to guide business decisions: * **Low AOV?** Try bundling products or offering seasonal specials to increase order size. * **High churn?** Reach out to inactive customers with a special offer or ask for feedback. * **Low quote conversion?** Review your pricing and follow-up process with custom order inquiries. * **Strong retention?** Invest in loyalty programs to reward repeat customers. ## Next Steps * [Creating a New Order](/help/orders/creating-an-order) — Log orders accurately so your revenue metrics are correct * [Tracking Expenses](/help/expenses/tracking-expenses) — Record all costs to calculate accurate profit margins * [Managing Customers](/help/customers/managing-customers) — Organize customer data to improve retention and CLV --- # Customer Insights (AI) > URL: https://www.bakeonyx.ai/help/customers/customer-insights > Category: Customers > Last updated: 2026-03-27 # Customer Insights (AI) * Understand which customers are most valuable to your bakery * Identify customers at risk of leaving and get re-engagement ideas * Segment your customer base to tailor your marketing and service ## What is Customer Insights? Customer Insights is an AI-powered analytics tool that helps you make smarter decisions about customer relationships. Instead of guessing which customers matter most, the system analyzes purchase history, frequency, and spending patterns to show you exactly who your best customers are—and who might be slipping away. This feature is available on BakeOnyx's **Scale tier** and includes AI-powered recommendations to help you keep customers coming back. ## Accessing Customer Insights 1. Log in to your BakeOnyx dashboard 2. Click **Customers** in the main navigation menu 3. Select **Insights** from the submenu You'll see your Customer Insights dashboard with key metrics and customer segments at a glance. ![Customer Insights dashboard showing CLV metrics, churn risk breakdown, and customer segments](/help/screenshots/insights-dashboard.png) ## Understanding Your Key Metrics ### Customer Lifetime Value (CLV) CLV shows the total revenue you can expect from a customer over your entire relationship with them. BakeOnyx calculates this by analyzing their purchase history and patterns. * **High CLV customers** are your most valuable—prioritize keeping them happy * **Growing CLV** means a customer is buying more frequently or in larger quantities * **Declining CLV** suggests a customer may be reducing their orders ### Churn Risk Prediction The system predicts which customers are at risk of stopping orders. Churn risk is rated as: * **Low:** Loyal customers with consistent purchase patterns * **Medium:** Customers showing slight changes in behavior—worth checking in on * **High:** Customers whose order frequency or size has dropped significantly **Tip:** Focus your re-engagement efforts on high-risk customers first. A quick call or special offer can often bring them back before they're gone for good. ## Using Customer Segments Customer Insights automatically groups your customers into five segments based on their behavior: * **VIP:** Your highest-value customers—treat them like gold * **Regular:** Consistent, reliable customers who order frequently * **Occasional:** Customers who buy from you, but not regularly * **At-Risk:** Customers showing signs they might leave soon * **Churned:** Customers who haven't ordered in a long time Click on any segment to see which customers belong to it. This helps you tailor your approach—for example, you might send special offers to Occasional customers to encourage more frequent orders, or reach out personally to At-Risk customers. **Note:** Customer Insights updates automatically as new orders are created. Check back weekly to stay on top of trends and catch at-risk customers early. ## Getting AI-Powered Re-engagement Suggestions The Scale tier includes AI-powered recommendations for bringing back at-risk and churned customers. These suggestions are based on: * What products they've ordered before * When they typically place orders * How long it's been since their last purchase * Seasonal patterns in your bakery's business Look for the **Re-engagement Suggestions** section on the Insights dashboard. You can use these ideas to craft personalized outreach—whether that's a special discount on their favorite item, a reminder about a seasonal product, or a "we miss you" message. ## Making Data-Driven Decisions Use Customer Insights to inform your business strategy: * **Plan promotions:** Target Occasional and At-Risk segments with offers designed to increase order frequency * **Allocate resources:** Focus extra attention on VIP customers to maintain their loyalty * **Spot trends:** Notice if a particular product drives high CLV, and make sure you're stocking it * **Timing:** Use churn risk data to reach out proactively before customers stop ordering **Warning:** Don't rely on insights alone. Always combine data with your personal knowledge of your customers. A customer showing medium churn risk might simply be on vacation or in a slow season for their business. ## Next Steps * [Creating a New Order](/help/orders/creating-an-order) — Log orders as you fulfill them to keep your insights data accurate * [Using the Calendar](/help/calendar/calendar-overview) — Schedule follow-ups with at-risk customers * [Using Bake Buddy (AI Assistant)](/help/ai-features/bake-buddy) — Get AI help drafting re-engagement messages --- # Managing Suppliers > URL: https://www.bakeonyx.ai/help/settings/suppliers > Category: Settings > Last updated: 2026-03-25 ## Managing Suppliers * Add and organize your ingredient suppliers with complete contact and payment information * Set payment terms, lead times, and minimum orders to streamline purchasing * Link suppliers to ingredients and automatically populate details when creating purchase orders ## Accessing Your Supplier List Your suppliers are managed in the **Settings** area of BakeOnyx. Here's how to get there: 1. Log in to your BakeOnyx dashboard 2. Click **Settings** in the main menu 3. Select **Suppliers** from the settings options You'll see a list of all your current suppliers with their contact information, the number of ingredients they supply, and whether they're active or inactive. ![BakeOnyx supplier list showing supplier names, contact details, ingredient count, and active status](/help/screenshots/supplier-list.png) ## Adding a New Supplier To add a supplier to your account: 1. Click the **Add Supplier** button in the top right of the supplier list 2. Fill in the supplier's basic information: * **Supplier Name** — The company name (e.g., "Golden Grain Mills") * **Contact Person** — The primary contact's name * **Email** — Their email address * **Phone** — Their phone number 3. Enter the full address: * Street address * City * State/Province * Postal code * Country 4. Add optional details: * **Website** — Their website URL * **Account Number** — Your account number with this supplier * **Notes** — Any special instructions or details (e.g., "Best for bulk flour orders") ![BakeOnyx supplier form with fields for name, contact, address, and payment terms](/help/screenshots/supplier-form.png) ## Setting Payment Terms and Delivery Details These details help you manage cash flow and know when to expect deliveries: 1. In the supplier form, find the **Payment Terms** dropdown 2. Select your payment arrangement with this supplier: * **COD** — Cash on delivery * **Net7** — Pay within 7 days of invoice * **Net15** — Pay within 15 days of invoice * **Net30** — Pay within 30 days of invoice * Other custom terms as needed 3. Enter the **Lead Time (days)** — How many days it typically takes to receive an order from this supplier 4. Set the **Minimum Order Amount** — The smallest order value they'll accept (leave blank if none) **Tip:** Accurate lead times help BakeOnyx remind you when to place orders. If a supplier usually takes 3 days to deliver, set the lead time to 3 days. ## Marking Suppliers as Active or Inactive When you no longer work with a supplier, you don't need to delete them. Instead, mark them as inactive: 1. Open the supplier's profile 2. Toggle the **Active** status to off (or on, to reactivate) 3. Click **Save** Inactive suppliers won't appear in dropdown menus when creating purchase orders, but their historical data remains in your system. **Note:** When you create a purchase order, BakeOnyx automatically fills in the supplier's payment terms, lead time, and minimum order amount. This saves time and reduces errors. ## Editing an Existing Supplier To update a supplier's information: 1. Click on the supplier's name in the list 2. Edit any fields as needed 3. Click **Save Changes** Changes take effect immediately and will be reflected in any new purchase orders you create. ## Next Steps * [Welcome to BakeOnyx](/help/getting-started/welcome-to-bakeonyx) — Get an overview of all platform features * [Configuring Tax Rates](/help/settings/tax-rates) — Set up tax information for your bakery * [Understanding Subscription Plans](/help/billing/subscription-plans) — Learn about your BakeOnyx account options --- # Setting Up Par Levels > URL: https://www.bakeonyx.ai/help/production/production-par-levels > Category: Production > Last updated: 2026-03-25 ## Setting Up Par Levels * Define standard daily production quantities for each recipe * Set different par levels for each day of the week to match customer demand patterns * Let the production scheduler automatically plan baking to meet your par levels ### What are par levels? Par levels are the baseline quantities you want to produce each day for each recipe, regardless of customer orders. Think of them as your "safety stock" — the amount you always want on hand to serve walk-in customers and meet expected demand. For example, you might set a par level of 20 croissants on weekdays but 40 on Saturday, since you know Saturdays are busier. BakeOnyx's production scheduler uses these par levels as targets when planning your daily baking schedule. **Note:** Par levels are a Professional+ tier feature. If you don't see the par levels option in your dashboard, check your subscription plan. ### How to set up par levels 1. From the BakeOnyx dashboard, navigate to **Production** \> **Par Levels**. 2. You'll see a list of all your recipes with a 7-day grid (Sunday through Saturday). 3. Click on any cell in the grid to enter the quantity you want to produce for that recipe on that day of the week. 4. Enter the number and press Enter or click outside the cell to save. 5. Repeat for each recipe and day combination you want to set. ![Par levels grid showing recipes in rows and days of the week in columns, with quantity fields for each combination](/help/screenshots/par-levels-grid.png) ### Setting different quantities for different days Most bakeries have busier days and slower days. Use the 7-day grid to reflect your actual demand patterns: * **Weekdays:** Set lower quantities if your weekday traffic is lighter * **Weekends:** Set higher quantities for your busier Saturday and Sunday shifts * **Slow days:** If Tuesday is typically slow, reduce par levels for that day * **Special days:** Adjust par levels around holidays or known events You can update par levels anytime — changes take effect immediately and will influence future production schedules. ### Activating and deactivating par levels Each par level can be toggled on or off. If you want to temporarily stop producing a recipe at par level (perhaps while it's out of season), you can deactivate it without deleting your saved quantities. 1. Find the recipe in the par levels list. 2. Look for the toggle or checkbox next to the recipe name. 3. Click to toggle the par level active or inactive. 4. When inactive, the production scheduler won't use that recipe's par levels to plan production. **Tip:** Start conservatively with your par levels. You can always increase them if you're running out of popular items, but overproduction wastes ingredients and labor. Review your par levels monthly and adjust based on actual sales data. ### How par levels work with the production scheduler Once you've set par levels, BakeOnyx's production scheduler automatically includes them in your daily production plan. The scheduler will: * Start with your par level quantities as baseline targets * Add any specific customer orders on top of par levels * Account for your available equipment and staff when scheduling baking times * Suggest production quantities that meet both par levels and actual orders This means you'll always have fresh stock available for walk-in customers, even on slower days. **Warning:** Par levels are targets, not limits. If you receive a large order that exceeds your par level, the scheduler will still accommodate it. Par levels ensure minimum production, not maximum. ### Best practices for par levels * Review and adjust par levels quarterly based on seasonal trends * Use your sales history to inform realistic quantities * Account for shelf life — don't set par levels so high that products go stale * Consider your storage capacity when setting quantities * Involve your team — they know which items sell fastest ## Next steps * [Creating a Recipe](/help/recipes/creating-a-recipe) — Add new recipes to BakeOnyx before setting par levels for them * [Configuring Production Equipment and Staff](/help/production/production-equipment-settings) — Set up your equipment and team capacity so the scheduler can plan around your par levels * [Using the Calendar](/help/calendar/calendar-overview) — View your planned production and see how par levels feed into your daily schedule --- # Expense Reports and VAT Summary > URL: https://www.bakeonyx.ai/help/expenses/expense-reports > Category: Expenses > Last updated: 2026-03-27 # Expense Reports and VAT Summary ## What you'll learn * How to view your expense breakdown by category and time period * How to access VAT totals for tax reporting (Growth plan and above) * How to filter expense reports by date range and category ## Understanding Expense Reports BakeOnyx's expense reports give you a clear picture of where your money is going. Whether you're tracking flour costs, packaging, or utilities, these reports help you see spending patterns and prepare for tax time. If you're on the Growth plan or higher, you'll also see detailed VAT information broken down by category. Expense reports are especially useful when you need to: * Review spending by category (ingredients, supplies, labor, etc.) * Analyze costs over specific time periods * Prepare VAT returns for your accountant * Identify areas where you might be overspending ## Accessing Your Expense Reports 1. From the main dashboard, click **Reports** in the left navigation menu. 2. Select **Expenses** from the reports options. 3. You'll see your expense summary displayed with totals by category. ![Expense summary report showing breakdown by category with VAT totals](/help/screenshots/expense-summary.png) ## Filtering Your Expense Report By default, the report shows all expenses from the current month. You can customize this to see exactly what you need: 1. Look for the filter options at the top of the report. 2. Click on the **Date Range** dropdown to select a custom period (this week, this month, last quarter, or a custom date range). 3. Click on the **Category** dropdown to filter by specific expense types. You can select one category or multiple categories at once. 4. Click **Apply Filters** to update your report. **Tip:** To compare spending across different months, run separate reports for each period. This helps you spot seasonal trends—like higher ingredient costs during busy seasons. ## Reading Your Expense Summary (Growth Plan and Above) If you're on the Growth plan or higher, your expense report includes three key columns: * **Gross Amount:** The total cost of the expense before VAT. * **VAT:** The value-added tax amount (calculated based on your VAT rate). * **Net Amount:** The actual cost to your business after VAT is accounted for. These breakdowns are organized by expense category, so you can see VAT totals for ingredients separately from utilities, for example. This makes it easy to extract the information your accountant needs for VAT returns. **Note:** VAT calculations are based on the VAT rate you've set in your Business Profile Settings. Make sure this is accurate for your region to ensure correct tax reporting. ## Using Reports for Tax Preparation When tax time arrives, your expense reports are a lifesaver. Here's how to use them: 1. Run a report for your full tax year or the period your accountant requests. 2. Export or save the report (look for a download or print option). 3. Share the VAT summary with your accountant—it shows exactly how much VAT you've paid on business expenses. 4. Use category breakdowns to support your tax deductions. **Warning:** Always keep supporting documents (receipts, invoices) for expenses shown in your report. Tax authorities may ask to see proof of these expenses. ## Best Practices * **Review regularly:** Check your expense report monthly to catch any unusual spending patterns early. * **Categorize correctly:** Make sure expenses are logged in the right category when you enter them—this makes reports more useful. * **Keep VAT updated:** If your VAT rate changes, update it in your Business Profile Settings so future reports are accurate. ## Next steps * Learn more about all available reports in [Reports Overview](/help/reports/reports-overview) * Update your VAT rate and business details in [Business Profile Settings](/help/settings/business-profile) --- # Online Checkout and Customer Accounts > URL: https://www.bakeonyx.ai/help/online-store/online-checkout > Category: Online Store > Last updated: 2026-03-27 ## Online Checkout and Customer Accounts * How customers complete purchases through your BakeOnyx online store * The difference between guest checkout and registered customer accounts * How customer accounts help manage orders and repeat purchases ## Understanding the Checkout Flow Your BakeOnyx online store makes it easy for customers to buy from you—whether they're first-time shoppers or loyal regulars. The checkout process is designed to be quick and straightforward, with options for both guest checkout and registered accounts. When customers add items to their cart and proceed to checkout, they'll arrive at the checkout page where they can review their order, enter delivery or pickup details, apply discount codes, and complete payment. The entire process is secure and mobile-friendly. ## Guest Checkout Customers can complete a purchase without creating an account. Here's how it works: 1. Customer adds items to their cart from your online store 2. They click **Proceed to Checkout** 3. They enter their delivery address or select a pickup location 4. They apply any promo codes (if available) 5. They review the order total and complete payment 6. They receive an order confirmation via email Guest carts are stored securely for 7 days, so customers can leave and come back to complete their purchase if needed. **Tip:** Guest checkout is perfect for one-time customers or those in a hurry. However, encouraging account creation helps build your customer base and increases repeat orders. ## Creating and Using a Customer Account Customers can create a free account to save their information, track orders, and manage preferences. Here's what they can do: 1. Click **Sign Up** on your online store (or during checkout) 2. Enter their email address and create a password 3. Their account is immediately active 4. On future visits, they log in with their email and password 5. Their saved addresses and payment methods appear automatically at checkout 6. They can view their order history and status anytime in their account dashboard ![Customer account dashboard showing order history and account settings](/help/screenshots/store-account.png) Registered customers enjoy faster checkouts and can track their orders in real-time. Their account session lasts for 30 days, so they stay logged in across visits. **Note:** If a customer has items in their guest cart and then logs in or creates an account, their guest cart automatically merges with their account cart. No items are lost. ## The Checkout Page Whether checking out as a guest or registered customer, the checkout page includes: * **Order Review** — Items, quantities, and individual prices * **Delivery/Pickup Details** — Address or location selection * **Promo Code Field** — Apply discount codes for special offers * **Order Total** — Subtotal, taxes, delivery fees, and final amount * **Payment** — Secure payment processing ![BakeOnyx checkout page showing cart items, delivery options, and payment section](/help/screenshots/store-checkout.png) Before the customer completes their order, BakeOnyx automatically checks that all items are still in stock and prices are current. If something has changed, the customer is notified and can adjust their order. **Warning:** Make sure your inventory is up to date in BakeOnyx. If stock levels aren't accurate, customers may see items as available when they're actually sold out. ## After the Order is Placed Once a customer completes checkout, an order is created in your BakeOnyx system with the source marked as "online\_store." You can: * View the order in your **Orders** dashboard * Update the order status (preparing, ready, completed, etc.) * Contact the customer if needed * Process payment and fulfillment as usual Registered customers can log into their account anytime to see their order status and history. ## Next Steps * [Creating and Managing Promo Codes](/help/online-store/promo-codes) — Learn how to set up discounts for your online store * [Creating a New Order](/help/orders/creating-an-order) — Understand how orders are managed in BakeOnyx * [Managing Customers](/help/customers/managing-customers) — View and organize your customer information --- # Purchase Order Workflow and Status Tracking > URL: https://www.bakeonyx.ai/help/purchase-orders/purchase-order-workflow > Category: Purchase Orders > Last updated: 2026-03-27 ## Purchase Order Workflow and Status Tracking Learn how to manage purchase orders from creation through delivery, and understand what each status means for your bakery. * Follow a purchase order through its complete lifecycle * Understand each status and what happens at every stage * Track partial deliveries and manage order completion **Note:** Purchase order management is a Professional+ tier feature. Check your subscription level in **Business Profile Settings** to confirm access. ## Understanding Purchase Order Statuses Every purchase order in BakeOnyx moves through a predictable workflow. Understanding each status helps you know exactly where your orders stand and what to expect next. ![Purchase order status flow diagram showing progression from draft to ordered, partial received, or received, with cancellation possible at any stage](/help/screenshots/po-status-flow.png) Here's what each status means: * **Draft:** Your purchase order is being prepared and hasn't been sent to the supplier yet. You can freely edit quantities, items, and supplier details. * **Ordered:** The PO has been sent to your supplier. Items are on order and expected to arrive soon. You can still view and reference the order, but cannot edit it. * **Partial Received:** Some items from your order have arrived and been logged, but not all items are in yet. You're still waiting for the remaining items. * **Received:** All items from the purchase order have been received and logged into your inventory. The order is complete. * **Cancelled:** The purchase order was cancelled before all items were received. This might happen if you no longer need the items or if the supplier couldn't fulfill the order. ## Viewing and Filtering Your Purchase Orders The Purchase Orders list gives you a quick overview of all your orders at a glance. 1. Go to **Inventory** in the main menu. 2. Click **Purchase Orders**. 3. You'll see a table showing all your orders with these details: * PO status (displayed as a colored badge) * Supplier name * Total order amount * Order date and expected delivery date To find specific orders quickly, use the filter options: 1. Click the **Filter by Status** dropdown to show only orders with a specific status (Draft, Ordered, Partial Received, Received, or Cancelled). 2. Click the **Filter by Supplier** dropdown to view orders from a particular supplier. 3. Combine both filters to narrow down your results further. ## Moving a Purchase Order Through the Workflow ### From Draft to Ordered When you're ready to send an order to your supplier: 1. Open the purchase order in Draft status. 2. Review all items, quantities, and pricing one final time. 3. Click **Send Order** or **Mark as Ordered**. 4. The status changes to **Ordered**, and the order date is recorded. **Tip:** Before sending an order, double-check that all item quantities match what you actually need. Once ordered, you can't edit the PO—you'll need to cancel it and create a new one if changes are required. ### Receiving Items As items arrive from your supplier: 1. Open the purchase order with status **Ordered**. 2. Click **Receive Items** or **Log Receipt**. 3. For each item that arrived, enter the quantity received. 4. If you received all items, the status automatically changes to **Received**. 5. If you received only some items, the status changes to **Partial Received**. 6. Items are automatically added to your inventory. **Warning:** Make sure the quantities you log match what physically arrived. Incorrect quantities will throw off your inventory counts and affect your stock levels for production planning. ### Handling Partial Deliveries If your supplier sends items in multiple shipments: 1. Log the first shipment as described above. The order moves to **Partial Received**. 2. When the next shipment arrives, open the same purchase order again. 3. Click **Receive More Items** and log the new quantities. 4. Repeat until all items have been received. The status then changes to **Received**. ### Cancelling a Purchase Order If you need to cancel an order: 1. Open any purchase order (Draft, Ordered, or Partial Received). 2. Click **Cancel Order**. 3. Confirm the cancellation. The status changes to **Cancelled**. 4. Any items already received remain in your inventory. ## Next Steps * [Creating a New Order](/help/orders/creating-an-order) — Set up your first purchase order * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Manage your ingredient inventory * [Business Profile Settings](/help/settings/business-profile) — Verify your Professional+ subscription --- # AI Agents (Scale Plan) > URL: https://www.bakeonyx.ai/help/ai-features/ai-agents > Category: AI Features > Last updated: 2026-03-27 # AI Agents (Scale Plan) * How AI agents automatically monitor your production, inventory, and business performance * How to configure notifications and review agent suggestions * How to approve, dismiss, or execute agent recommendations ## What are AI Agents? AI Agents are specialized assistants that work 24/7 to keep an eye on your bakery's operations. Unlike one-time reports, agents continuously monitor your data and proactively alert you to opportunities, risks, and actionable insights. You get four types of agents, each focused on a different area of your business: * **Production Agent** — Monitors your baking schedule, matches demand to production capacity, tracks equipment use, and suggests batch optimization * **Inventory Agent** — Watches stock levels, suggests reorders before you run out, alerts you to unusual ingredient usage, and prevents stockouts * **Analytics Agent** — Detects trends in your sales and customer behavior, flags anomalies, and identifies growth opportunities * **Marketing Agent** — Recommends product promotions, targets the right customers, and suggests loyalty engagement tactics ## Accessing Your AI Agents To view your agents and their activity, go to **Dashboard** and select **Agents** from the sidebar. You'll see a real-time overview of all four agents, their current activity, and recent suggestions. ![AI Agents dashboard showing production, inventory, analytics, and marketing agents with recent activity and suggestions](/help/screenshots/agents-dashboard.png) ## How Agents Work Agents run automatically on a daily schedule and also respond instantly to important events in your bakery. For example: * If your Production Agent detects a potential stockout, it automatically alerts your Inventory Agent to suggest a reorder * If your Analytics Agent spots a sudden spike in demand, it can trigger your Production Agent to recommend a schedule adjustment * Agents can cascade up to 3 levels deep, meaning one agent's finding can trigger another, which can trigger a third **Note:** Some agent suggestions execute automatically based on your notification preferences. Low-risk and "auto" suggestions may be executed without your approval — you'll always see a record of what happened in your execution history. ## Reviewing and Acting on Agent Suggestions When an agent makes a suggestion, you'll see it on the Agents dashboard with three options: 1. **Approve** — Accept the suggestion and execute it now 2. **Dismiss** — Decline the suggestion; the agent will learn from this feedback 3. **Execute Now** — For pending suggestions, run the recommendation immediately instead of waiting Each suggestion shows a risk level (low, medium, or high) and a clear explanation of why the agent made that recommendation. Take time to review the reasoning — agents are smart, but you know your bakery best. ## Setting Up Notifications Control how and when you hear from your agents by configuring your notification preferences: 1. On the Agents dashboard, click **Notification Preferences** (usually in the top right) 2. Choose your alert settings: * **Email alerts** — Get critical and urgent suggestions sent to your email * **Daily digest** — Receive a summary of all agent activity at a set time each day (timezone-aware) * **Push notifications** — Enable notifications on your phone or browser for time-sensitive alerts 3. Click **Save Preferences** ![Notification preferences panel showing email alert, daily digest, and push notification settings](/help/screenshots/agents-notification-prefs.png) **Tip:** Set your daily digest time to early morning so you start each day with a full picture of what your agents discovered overnight. Use push notifications for urgent alerts (like stockout warnings) so you can respond immediately. ## Viewing Execution History Every action your agents take is logged in your execution history. To review what happened: 1. Go to the Agents dashboard 2. Click the **Execution History** tab 3. Browse the complete audit trail of agent actions, including timestamps, status, and results ![Execution history showing a chronological list of agent actions with status, timestamps, and outcomes](/help/screenshots/agents-execution-history.png) This history helps you understand what your agents are doing and gives you confidence that nothing is happening without a record. **Warning:** Agents work best when your data is accurate and up to date. Make sure your recipes, ingredients, and production schedules are current so agents can give you reliable recommendations. ## Next Steps * [Learn about AI usage limits on the Scale Plan](/help/ai-features/ai-usage-limits) * [Create and manage recipes for better production insights](/help/recipes/creating-a-recipe) * [Add and manage your ingredient inventory](/help/inventory/adding-ingredients) --- # Configuring Tax Rates > URL: https://www.bakeonyx.ai/help/settings/tax-rates > Category: Settings > Last updated: 2026-03-27 # Configuring Tax Rates * Set up tax rates for your region and business needs * Designate a default tax rate to apply automatically to new orders * Apply different tax rates to specific products or regions ## Overview Tax rates in BakeOnyx are applied automatically to orders and invoices, saving you time and reducing calculation errors. You can create multiple tax rates—such as standard sales tax, VAT, or regional rates—and choose which one applies by default to new items. Once configured, tax amounts are calculated and displayed clearly on all invoices and receipts. ## Accessing Tax Rate Settings 1. Log in to your BakeOnyx dashboard 2. Click **Settings** in the main navigation menu 3. Select **Tax Rates** from the settings options You'll now see the Tax Rates page, where you can view, create, and manage all your tax rates. ![BakeOnyx Tax Rates settings page showing a list of existing tax rates with options to create new ones](/help/screenshots/tax-rates-page.png) ## Creating a New Tax Rate 1. On the Tax Rates page, click the **\+ Add Tax Rate** button 2. Enter a descriptive name for the tax rate in the **Name** field (e.g., "Sales Tax", "VAT 20%", "Local Tax") 3. Enter the tax percentage in the **Percentage** field (e.g., enter `8.5` for 8.5% tax) 4. Check the **Set as Default** checkbox if this tax rate should automatically apply to new order items 5. Click **Save** to create the tax rate **Tip:** Use clear, specific names for your tax rates so your team can easily identify which one to use. For example, "Sales Tax 8.5% - NY" is more helpful than just "Tax". ## Managing Multiple Tax Rates If your bakery operates in multiple regions or needs different tax rates for different product categories, you can create as many tax rates as needed. For example: * **Sales Tax 8.5%** – for in-state orders * **Sales Tax 6%** – for neighboring state orders * **VAT 20%** – for international customers * **Catering Tax 10%** – for catering services only Only one tax rate can be set as the default. When you create a new order, the default tax rate will be automatically applied to items unless you manually change it. **Note:** You can change the tax rate for individual order items at any time before finalizing the order. The default setting only applies to new items added to orders. ## Editing or Deleting a Tax Rate To modify an existing tax rate: 1. Find the tax rate in the list on the Tax Rates page 2. Click the **Edit** button (pencil icon) next to it 3. Update the name, percentage, or default status as needed 4. Click **Save** to apply changes To delete a tax rate you no longer use: 1. Find the tax rate in the list 2. Click the **Delete** button (trash icon) 3. Confirm the deletion when prompted **Warning:** Deleting a tax rate will not affect orders or invoices that already have that rate applied. However, you won't be able to apply it to new orders. If you're no longer using a rate but want to keep historical records intact, consider keeping it inactive rather than deleting it. ## How Tax Rates Appear on Invoices Once configured, tax rates are automatically calculated and displayed on invoices and receipts. The tax name and amount will appear as a line item, making it clear to customers what tax has been applied. This information is also included in your financial reports and records. ## Next Steps * [Customizing Invoice, Job Sheet, and Receipt Display](/help/settings/document-settings) – Learn how to format your invoices and control what information appears on them * [Welcome to BakeOnyx](/help/getting-started/welcome-to-bakeonyx) – Get an overview of core features and setup * [Understanding Subscription Plans](/help/billing/subscription-plans) – Review your account plan and available features --- # Weather and Cultural Holiday Calendars > URL: https://www.bakeonyx.ai/help/forecast/weather-holiday-calendars > Category: Forecast > Last updated: 2026-03-27 # Weather and Cultural Holiday Calendars * How weather data automatically adjusts your demand forecasts * Which cultural holidays BakeOnyx tracks and how to customize them for your bakery * Where to view weather and holiday factors that influenced your predictions ## Why Weather and Holidays Matter to Your Forecast BakeOnyx's forecast engine doesn't just look at your sales history—it also considers real-world factors that change customer behavior. Weather and cultural holidays are two of the biggest demand drivers for bakeries. A sunny Saturday might bring 30% more customers to your farmers market stand. A rainy Tuesday could cut foot traffic in half. During major holidays like Eid, Diwali, or Lunar New Year, certain products see massive demand spikes, while others drop off entirely. By automatically factoring in weather and holidays, BakeOnyx gives you more accurate predictions so you can staff properly, order ingredients with confidence, and avoid waste. ## How Weather Data Works BakeOnyx pulls 3-day weather forecasts and historical weather patterns for your bakery's location. The system analyzes: * **Temperature extremes** — Hot days boost ice cream and cold beverage sales; cold snaps increase demand for warm pastries and coffee * **Precipitation** — Rain and snow reduce foot traffic but may increase delivery orders * **Severe conditions** — Storms, heavy snow, or extreme heat can dramatically suppress demand These weather patterns are automatically applied to your forecast. You don't need to do anything—just check your forecast dashboard to see how weather is factoring in. **Tip:** Weather impacts are most noticeable for retail locations and farmers market stalls. If you primarily do wholesale or delivery, weather may have less influence on your predictions. ## Cultural Holiday Calendars BakeOnyx supports 8 cultural calendar systems, automatically detecting which holidays apply to your bakery based on your country setting: * **Islamic** — Eid al-Fitr, Eid al-Adha, Ramadan * **Hindu** — Diwali, Holi * **Chinese** — Lunar New Year, Mid-Autumn Festival * **Jewish** — Rosh Hashanah, Hanukkah * **Korean** — Chuseok, Seollal * **Japanese** — Obon, Shogatsu * **Thai** — Songkran, Loy Krathong * **Brazilian** — Carnival, Festa Junina Each holiday has predefined demand multipliers for different product categories. For example, during Diwali, demand for sweets and festive breads typically increases 50–100%, while everyday items may see lower demand. ### Customize Holiday Calendars for Your Bakery If your bakery serves a diverse community, you may want to track holidays beyond your country's default calendar. You can manually add or remove holidays in your bakery settings. 1. Go to **Settings** in the main menu 2. Select **Bakery Settings** 3. Scroll to the **Holiday Calendars** section 4. Check or uncheck the calendars your customers celebrate 5. Click **Save Changes** **Note:** Holiday dates update automatically each year. You don't need to manually enter dates—BakeOnyx pulls them from the official cultural calendars. ## Viewing Weather and Holiday Context in Your Forecast When you open your forecast dashboard, you'll see context factors displayed alongside your predictions. These show you exactly which weather conditions and holidays influenced the forecast. ![Forecast dashboard showing weather and holiday context factors](/help/screenshots/forecast-context-factors.png) Look for: * **Weather icons and descriptions** — Shows temperature, precipitation, and conditions for the forecast period * **Holiday labels** — Lists any cultural holidays within the forecast window * **Demand multiplier percentages** — Indicates how much these factors are expected to boost or reduce demand ![Forecast insights panel with detailed weather and holiday impacts](/help/screenshots/forecast-insights.png) **Warning:** Weather forecasts are most accurate for the next 3 days. Beyond that, predictions become less reliable. Use longer-range forecasts as a guide, but adjust your plans as new weather data comes in. ## Using Weather and Holiday Insights to Plan Now that you understand what's influencing your forecast, use these insights to make smarter decisions: * **Adjust staffing** — Schedule extra bakers and decorators during predicted holiday demand spikes * **Prep ingredients early** — Order specialty items for holidays well in advance * **Create holiday promotions** — Feature products that align with upcoming cultural celebrations * **Plan production** — Use the Production Scheduler to align your bake schedule with forecasted demand ## Next Steps * [Auto-Reorder from Forecast Predictions](/help/forecast/auto-reorder-from-forecasts) — Let BakeOnyx automatically order ingredients based on weather and holiday forecasts * [Production Scheduler Overview](/help/production/production-scheduler-overview) — Plan your baking schedule around demand predictions * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Set up your ingredient catalog so forecasts can guide your orders --- # Setting Up a Loyalty Program > URL: https://www.bakeonyx.ai/help/customers/loyalty-program-setup > Category: Customers > Last updated: 2026-03-27 ## Setting Up a Loyalty Program * Create a points-based or punch-card loyalty program to reward repeat customers * Configure signup bonuses, birthday rewards, and tiered benefits * Set redemption rates and track customer engagement ### What is a Loyalty Program? A loyalty program encourages customers to return to your bakery by rewarding their purchases. BakeOnyx supports two program types: * **Points-based:** Customers earn points for every dollar spent and redeem them for discounts * **Punch-card:** Customers earn one punch per order and redeem a full card for a reward You can also add tier levels (Bronze, Silver, Gold, Platinum), birthday bonuses, and signup incentives to make your program more engaging. **Note:** Loyalty programs are available on BakeOnyx Professional+ plans. Check your subscription level in account settings. ### Step 1: Access Loyalty Settings 1. Log in to your BakeOnyx dashboard 2. Click **Customers** in the main menu 3. Select **Loyalty Programs** 4. Click **Create New Program** or edit an existing program ### Step 2: Choose Your Program Type At the top of the loyalty settings page, select one of two options: * **Points Program:** Best for customers who make purchases of varying amounts. Set how many points customers earn per dollar spent (e.g., 1 point per $1) * **Punch Card Program:** Best for simple, frequent-visit rewards. Customers earn one punch per order, regardless of purchase amount You cannot change the program type after creation, so choose carefully based on your business model. ### Step 3: Configure Basic Settings Fill in the following fields: * **Program Name:** Give your program a catchy name (e.g., "Rise & Shine Rewards" or "Sourdough Society") * **Description:** A brief explanation customers will see when they sign up * **Points Per Currency (Points Programs Only):** How many points customers earn per dollar spent. Default is 1 point per $1 * **Points Redemption Rate:** How many points equal a discount. For example, 100 points = $1 off * **Minimum Redemption Threshold:** The fewest points a customer must have before they can redeem. This prevents redemptions for tiny amounts ![Loyalty program settings page showing program type selection, points configuration, and tier setup](/help/screenshots/loyalty-settings-page.png) ### Step 4: Add Signup and Birthday Bonuses * **Signup Bonus Points:** Award points when a customer joins your loyalty program (e.g., 50 bonus points). This incentivizes enrollment * **Enable Birthday Bonus:** Check this box to give customers extra points during their birthday month. Set the bonus amount (e.g., 25 points) **Tip:** A generous signup bonus (50–100 points) increases enrollment rates. Birthday bonuses create emotional connection and encourage visits during slower months. ### Step 5: Set Up Tier Progression (Optional) Tiers reward your most loyal customers with bonus point multipliers. BakeOnyx offers four tiers: * **Bronze:** Starting tier (0 points) * **Silver:** Set a points threshold (e.g., 500 points) and multiplier (e.g., 1.1x points earned) * **Gold:** Higher threshold (e.g., 1,500 points) and higher multiplier (e.g., 1.25x) * **Platinum:** Highest tier (e.g., 3,000 points) with premium multiplier (e.g., 1.5x) For each tier, enter the points threshold required to reach it and the multiplier applied to future point earnings. For example, a Silver customer earning 1 point per dollar at 1.1x multiplier actually earns 1.1 points per dollar. ### Step 6: Configure Point Expiry (Optional) Set how long customers' points remain valid. Points that expire are automatically removed from customer accounts. This encourages regular engagement and prevents indefinite point accumulation. **Warning:** If you enable point expiry, communicate the expiration policy clearly to customers. Include it in your program description and on receipts. ### Step 7: Save and Activate 1. Review all settings for accuracy 2. Click **Save Loyalty Program** 3. Your program is now live. Customers can enroll at checkout or through your customer portal ### Next Steps * [Managing Loyalty Accounts and Rewards](/help/customers/loyalty-accounts-rewards) — Learn how to view customer points, process redemptions, and issue manual bonuses * [Creating a New Order](/help/orders/creating-an-order) — See how loyalty points are earned during checkout * [Managing Wholesale Customers](/help/wholesale/wholesale-customers) — Set up separate pricing or loyalty rules for bulk orders --- # Configuring Production Equipment and Staff > URL: https://www.bakeonyx.ai/help/production/production-equipment-settings > Category: Production > Last updated: 2026-03-25 # Configuring Production Equipment and Staff * Set up your ovens, mixers, and other production equipment with temperature ranges and capacity limits * Add production staff members and define their skill levels and specialties * Configure shift times so BakeOnyx's AI scheduler can create realistic production plans ## Why Equipment and Staff Configuration Matters BakeOnyx's AI scheduler uses your equipment and staff details to create smart production plans. When you tell the system what ovens you have, their temperature ranges, and which staff members are available when, the scheduler can: * Group baking tasks by oven temperature to save time and energy * Assign complex items (like decorated cakes) to your most skilled bakers * Respect equipment availability and avoid overloading your production line This feature is available on the **Professional** tier and above. ## Accessing Production Settings 1. Log in to BakeOnyx and go to your **Dashboard** 2. Click **Settings** in the left sidebar 3. Select **Production** from the settings menu ![Production settings page showing equipment and staff configuration sections](/help/screenshots/production-settings.png) ## Setting Up Production Equipment ### Add a New Oven or Mixer 1. In the **Equipment** section, click **\+ Add Equipment** 2. Choose the equipment type from the dropdown: **Oven**, **Mixer**, or **Decorating Station** 3. Enter a name for the equipment (for example, "Deck Oven 1" or "20-Qt Spiral Mixer") 4. If you're adding an oven, specify: * **Minimum Temperature** (e.g., 300°F) * **Maximum Temperature** (e.g., 500°F) * **Capacity** (number of sheet pans or loaves it can hold at once) 5. For mixers and decorating stations, enter the **Capacity** (for example, "1 batch" or "3 cakes at once") 6. Click **Save Equipment** **Tip:** Be realistic about capacity. If your oven can fit 12 sheet pans but you never load more than 10 at once due to airflow, enter 10\. This helps the scheduler create achievable plans. ### Edit or Remove Equipment Click the **Edit** or **Delete** icon next to any equipment to modify or remove it. Changes take effect immediately for future production schedules. ## Adding and Managing Production Staff ### Add a Staff Member 1. In the **Staff** section, click **\+ Add Staff Member** 2. Enter the staff member's **Name** 3. Select their **Skill Level**: * **Apprentice** — Learning; can handle simple tasks * **Baker** — Experienced; can handle most tasks independently * **Senior** — Highly skilled; can handle complex items and train others * **Head Baker** — Leads the team; assigned to the most complex work 4. Select their **Specialties** (check all that apply): * Bread * Pastry * Cakes * Decorating 5. Set their **Shift Start Time** and **Shift End Time** (for example, 5:00 AM to 2:00 PM) 6. Toggle **Active** to **On** so they appear in scheduling 7. Click **Save Staff Member** **Note:** The scheduler only assigns tasks to active staff members during their shift hours. If a staff member is on vacation or off that day, toggle their status to **Inactive** temporarily. ### Update Staff Skills and Availability Click the **Edit** icon next to any staff member to update their skill level, specialties, shift times, or active status. This is useful when someone completes training or changes their schedule. ## Best Practices * **Match specialties to reality:** Only mark a staff member as a "Decorating" specialist if they regularly decorate cakes. The scheduler relies on this to assign work. * **Update shift times seasonally:** If you adjust hours in summer or for holiday season, update staff shift times in production settings. * **Review equipment capacity:** After a busy week, check if your equipment capacity settings still match your actual workflow. Adjust if needed. ## Next Steps * [Creating a Recipe](/help/recipes/creating-a-recipe) — Define recipes so the scheduler knows what tasks to assign * [Using the Calendar](/help/calendar/calendar-overview) — View and manage production schedules generated by the AI * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Stock your inventory so recipes can be scheduled --- # Scaling Recipes > URL: https://www.bakeonyx.ai/help/recipes/scaling-recipes > Category: Recipes > Last updated: 2026-03-25 ## Scaling Recipes * How to scale a recipe up or down to match your production needs * How ingredient quantities and costs update automatically when you change the yield * When to use recipe scaling for batch adjustments and custom orders ## What is Recipe Scaling? Recipe scaling lets you adjust the quantities of all ingredients in a recipe while keeping the proportions exactly the same. Whether you need to bake a double batch for a wedding order or scale down a recipe to use up leftover ingredients, BakeOnyx calculates the new amounts for you automatically. When you scale a recipe, the system multiplies every ingredient quantity by the same scaling factor, so your recipe maintains its balance and quality — just in a different size. ## How to Scale a Recipe 1. From the **Dashboard**, click **Recipes** in the left menu. 2. Find the recipe you want to scale and click on it to open the recipe details. 3. Click the **Scale** button or tab (usually near the top of the recipe page). 4. You'll see the recipe's original yield displayed. This is the amount the recipe currently makes. 5. In the **Target Yield** field, enter the new quantity you want to produce. Use the same unit as the original yield (e.g., if the original is in grams, enter your target in grams). 6. Press **Enter** or click **Calculate**. BakeOnyx instantly recalculates all ingredient quantities. ![Recipe scale page showing original yield, target yield input field, and scaled ingredient list with updated quantities and total cost](/help/screenshots/recipe-scale-page.png) ## Understanding the Scaled Results Once you've entered your target yield, you'll see: * **Scaling Factor:** The multiplier applied to your recipe (e.g., 2x, 0.5x). This shows how much larger or smaller your batch is compared to the original. * **Scaled Ingredient List:** Every ingredient quantity updated proportionally. For example, if you're doubling the recipe, 2 cups of flour becomes 4 cups. * **Updated Total Cost:** The estimated ingredient cost for your scaled batch, based on current inventory prices. **Tip:** Use recipe scaling when you're filling a large custom order. Scale the recipe to match exactly what you need, and BakeOnyx will show you the total ingredient cost upfront — helpful for pricing custom cakes or bulk orders. ## Practical Examples **Scaling Up:** Your chocolate chip cookie recipe makes 24 cookies, but a customer ordered 60\. Enter 60 as your target yield, and all ingredients scale up proportionally. You'll see exactly how much flour, butter, and chocolate chips you need. **Scaling Down:** You have a batch recipe that makes 5 dozen donuts, but you only need 2 dozen for tomorrow's special event. Enter 24 as your target yield, and the recipe adjusts down. This helps you avoid waste and use ingredients efficiently. **Warning:** Scaling works best for most recipes, but some items (like leavening agents, salt, or spices) may need manual adjustment after scaling. Always taste or test a small batch if you're scaling dramatically (more than 3x or less than 0.3x the original amount). ## Tips for Accurate Scaling * Make sure your original recipe yield is accurate in BakeOnyx. If the base recipe is wrong, the scaled version will be too. * Use consistent units throughout. If your recipe uses grams, stick with grams when entering your target yield. * Check that all ingredients have prices assigned in your inventory. This ensures the total cost calculation is accurate. * Write down the scaled quantities or print the page before you start baking — it's easy to reference while you work. **Note:** Scaling a recipe doesn't change the original recipe in BakeOnyx. You can scale the same recipe multiple times for different orders without affecting the stored version. ## Next Steps * [Creating Products from Recipes](/help/recipes/products-from-recipes) — Turn your scaled recipe into a product you can sell. * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Ensure all your ingredients have accurate prices for cost calculations. * [Creating a New Order](/help/orders/creating-an-order) — Use scaled recipes to fulfill custom orders. --- # Google Calendar Sync > URL: https://www.bakeonyx.ai/help/advanced/google-calendar-sync > Category: Advanced Features > Last updated: 2026-03-25 # Google Calendar Sync * Connect your BakeOnyx account to Google Calendar * Automatically sync orders, blocked dates, and custom events * Stay organized with real-time calendar updates across all your devices ## Why sync with Google Calendar? Google Calendar sync keeps your bakery schedule in one place. When you create an order or block dates in BakeOnyx, those events automatically appear in your Google Calendar. This means you can check your schedule from your phone, share it with staff, or view it alongside your personal calendar—all without manual entry. **Note:** Google Calendar sync is available on all BakeOnyx subscription tiers at no extra cost. ## Set up Google Calendar sync ### Step 1: Open Calendar Sync settings 1. Log in to your BakeOnyx dashboard 2. Click **Settings** (gear icon) in the top right 3. Select **Calendar Sync** from the left menu ![Calendar Sync settings page showing Google Calendar connection button](/help/screenshots/calendar-sync-settings.png) ### Step 2: Connect to Google 1. Click the **Connect Google Calendar** button 2. A Google sign-in window will open 3. Select the Google account where you want to sync your bakery schedule 4. Click **Allow** when prompted to give BakeOnyx permission to access your calendar **Tip:** Use a dedicated Google account for your bakery if possible. This keeps your business calendar separate from your personal one and makes it easier to share with staff. ### Step 3: Choose what to sync Once connected, you'll see options for what syncs to Google Calendar: * **Orders** — Each order appears as an event on your due date * **Blocked dates** — Days you've marked as unavailable show up as all-day events * **Custom events** — Any events you create directly in BakeOnyx Check the boxes next to the items you want to sync, then click **Save**. ## How syncing works ### Real-time updates When you create a new order or block dates in BakeOnyx, those changes sync to Google Calendar within seconds. If you edit or cancel an order, your Google Calendar updates automatically. ### Full sync every 6 hours BakeOnyx runs a complete calendar reconciliation every 6 hours. This ensures that if you manually edit events in Google Calendar, those changes are reflected back in BakeOnyx (if applicable). It also catches any missed updates. **Warning:** Avoid editing order details directly in Google Calendar. Always make changes in BakeOnyx to keep your data accurate. Google Calendar is for viewing your schedule, not editing orders. ## Managing your synced calendar ### View your bakery schedule on any device Once synced, your BakeOnyx events appear in Google Calendar on: * Your computer (Google Calendar website) * Your phone (Google Calendar app) * Any other calendar app that connects to Google Calendar ### Share your calendar with staff You can share your synced Google Calendar with team members so they see your bakery schedule. In Google Calendar, right-click the calendar name and select **Settings**. Under **Share with specific people**, add your staff members' email addresses and set their permission level. ### Disconnect Google Calendar If you need to stop syncing, return to **Settings** \> **Calendar Sync** and click **Disconnect Google Calendar**. This removes the connection but doesn't delete events already in Google Calendar—you'll need to delete those manually if desired. **Note:** Your Google login credentials are never stored in BakeOnyx. We use secure OAuth2 authentication, which means BakeOnyx only accesses your calendar—not your email or other Google services. ## Troubleshooting **Events not appearing in Google Calendar?** Check that you've enabled sync for orders, blocked dates, or custom events in your Calendar Sync settings. Also verify that your Google account has permission to create events. **Changes in BakeOnyx not showing in Google Calendar?** Wait a few seconds for real-time sync, or check back in 6 hours when the full reconciliation runs. If the issue persists, disconnect and reconnect your Google Calendar. ## Next steps * [Using the Calendar](/help/calendar/calendar-overview) — Learn how to create orders and block dates in BakeOnyx * [Business Profile Settings](/help/settings/business-profile) — Set up your bakery details and hours * [Accounting Integration (QuickBooks & Xero)](/help/advanced/accounting-integration) — Connect your financial software to BakeOnyx --- # Purchase Units and Conversions > URL: https://www.bakeonyx.ai/help/inventory/purchase-units > Category: Inventory > Last updated: 2026-03-27 ## Purchase Units and Conversions * Set up purchase units to match how you actually buy ingredients * Configure conversion factors so BakeOnyx tracks costs accurately * Use unit conversions to convert between weight, volume, and other measurements ## Why Purchase Units Matter When you buy flour, you probably order it in 25kg bags—not in grams. When you buy eggs, they come in cases of 360, not individually. BakeOnyx needs to know this so it can calculate the true cost per ingredient when you use it in recipes. Purchase units are the units you actually buy in. Conversion factors tell BakeOnyx how to convert those purchase units into your base units (the standard measurement you use in recipes). ## Setting Up a Purchase Unit 1. Go to **Inventory** from the main menu. 2. Find and click on the ingredient you want to set up a purchase unit for. 3. Scroll to the **Purchase Units** section. 4. Click **Add Purchase Unit**. 5. Enter a name for the purchase unit (e.g., "25kg Bag", "Case of 360", "10lb Box"). 6. Enter the conversion factor—how many base units are in one purchase unit. For example: * If your base unit is grams and you buy flour in 25kg bags, enter `25000` * If your base unit is units and you buy eggs in cases of 360, enter `360` 7. Click **Save**. ![Purchase unit form showing name field and conversion factor input](/help/screenshots/purchase-unit-form.png) **Tip:** Set up multiple purchase units for the same ingredient if you buy it in different ways. For example, you might buy butter in 10kg boxes for regular orders and 500g packs for specialty items. This helps you track costs accurately no matter how you're sourcing. ## Understanding Conversion Factors The conversion factor is the bridge between how you buy and how you bake. It answers the question: "How many base units are in one purchase unit?" **Example 1: Weight-based ingredient** * Base unit: grams * Purchase unit: 25kg bag * Conversion factor: `25000` (because 25kg = 25,000 grams) **Example 2: Count-based ingredient** * Base unit: individual eggs * Purchase unit: case of 360 * Conversion factor: `360` ## Unit Conversions (Weight, Volume, and More) BakeOnyx includes built-in conversions for common measurements like kilograms to pounds, liters to cups, and grams to ounces. If you need to convert between units that aren't in the system, you can create custom conversions. Custom conversions are useful if you work with unusual measurements or if you need conversions specific to your bakery's practices. **Note:** When converting between weight and volume (like grams to cups), BakeOnyx uses ingredient density data. Make sure your ingredients have density values set so these conversions are accurate. For example, flour has a different density than honey, so 100 grams of each takes up different volumes. ## Best Practices * **Use standard units:** Stick to metric (kg, grams, liters) or imperial (pounds, ounces, cups) throughout your bakery. Mixing them makes conversions harder. * **Match your suppliers:** Create purchase units that exactly match what your suppliers sell. This makes ordering and receiving easier. * **Check density values:** If you're doing weight-to-volume conversions, verify that your ingredients have accurate density data. This is especially important for flour, sugar, and liquids. * **Review costs regularly:** After setting up purchase units, check your ingredient costs in reports to make sure they're calculating correctly. **Warning:** If you change a purchase unit's conversion factor after you've already recorded purchases with it, your historical cost data may shift. If you need to adjust a conversion factor, consider creating a new purchase unit instead and using it going forward. ## Next Steps * [Creating a Recipe](/help/recipes/creating-a-recipe) — Learn how to use purchase units when building recipes and calculating ingredient costs. * [Tracking Expenses](/help/expenses/tracking-expenses) — Record purchases using your purchase units to get accurate cost tracking. * [Reports Overview](/help/reports/reports-overview) — View ingredient costs and usage reports based on your purchase units. --- # Creating and Managing Promo Codes > URL: https://www.bakeonyx.ai/help/online-store/promo-codes > Category: Online Store > Last updated: 2026-03-27 # Creating and Managing Promo Codes * How to create discount codes with percentage or fixed-amount discounts * How to set usage limits, date ranges, and minimum order amounts * How to track promo code usage and apply codes to specific products or categories ## What Are Promo Codes? Promo codes are discount codes your customers can enter at checkout to receive a discount on their order. You can create codes that offer a percentage off, a fixed dollar amount off, or discounts that apply only to specific products or categories. This is a great way to run promotions, reward loyal customers, or clear out inventory. ## Creating a New Promo Code 1. From your BakeOnyx dashboard, go to **Storefront** \> **Promo Codes**. 2. Click the **Create New Code** button. 3. Fill in the following details: * **Code:** Enter a unique code (for example, `SUMMER20` or `LOYALTY10`). This is what customers will type at checkout. * **Discount Type:** Choose either **Percentage Off** or **Fixed Amount**. Percentage off works well for broad promotions; fixed amounts are better for specific deals. * **Discount Value:** Enter the percentage (e.g., `20`) or dollar amount (e.g., `5.00`). * **Minimum Order Amount:** (Optional) Set a minimum order total required to use the code. For example, require a $25 order to apply a 15% discount. * **Maximum Discount Cap:** (Optional) Set a ceiling on how much the discount can be worth. This is useful for percentage-off codes—for instance, a 30% discount capped at $10 means the customer saves $10 maximum, even if their order is $100. 4. Set usage limits: * **Total Usage Limit:** How many times the code can be used across all customers (leave blank for unlimited). * **Per-Customer Limit:** How many times one customer can use the same code (leave blank for unlimited). 5. Set the date range: * **Start Date:** When the code becomes active. * **End Date:** When the code expires (optional). 6. Choose which products or categories the code applies to: * Leave blank to apply the code to all products, or * Select specific **Product Categories** (e.g., "Cupcakes," "Custom Cakes"), or * Select individual **Products** for a very targeted discount. 7. Toggle the code **Active** to enable it immediately, or leave it inactive to activate later. 8. Click **Save Code**. ![Promo code creation form showing fields for code name, discount type, value, and usage limits](/help/screenshots/promo-code-form.png) **Tip:** Use memorable, easy-to-spell codes. Short codes like `SAVE10` are easier for customers to remember than long random strings. If you're running a seasonal promotion, include the season in the code (e.g., `FALL25`) so you know when it was created. ## Managing Your Promo Codes Once you've created codes, you can view, edit, and track them from the **Promo Codes** page. ![Promo codes list showing active and inactive codes with usage counts and expiration dates](/help/screenshots/promo-codes-list.png) ### Viewing Code Performance On the promo codes list, you'll see: * The code itself * Current usage count (how many times it's been used) * Status (Active or Inactive) * Expiration date (if set) ### Editing or Deactivating a Code 1. Find the code in your list and click it to open. 2. Update any details (discount value, usage limits, dates, etc.). 3. To turn off a code without deleting it, toggle **Active** to off. 4. Click **Save Changes**. **Warning:** Be careful when editing existing codes. If you change the discount value or limits on an active code, it will affect customers who haven't used it yet. Consider creating a new code instead if you want to run a different promotion. ### How Customers Use Promo Codes During checkout, customers will see a field to enter a promo code. When they type in a valid code, the discount is automatically calculated and applied to their order total. If a code is expired, inactive, or has reached its usage limit, they'll see an error message. **Note:** Promo codes are applied at checkout in your online store. If you're creating orders manually in BakeOnyx, you can apply codes there too—just enter the code when creating the order. ## Best Practices * **Test before launching:** Create a test code and try it at checkout to make sure the discount calculates correctly. * **Set expiration dates:** Even if you don't require them, setting end dates helps you remember when promotions run. * **Use per-customer limits:** Prevent one customer from using a generous discount code too many times. * **Monitor usage:** Check the usage count regularly to see which codes are popular and which aren't. ## Next Steps * [Store Themes and Analytics](/help/online-store/store-themes-analytics) — Learn how to track sales and customer behavior. * [Creating a New Order](/help/orders/creating-an-order) — Apply promo codes when manually creating orders. * [Managing Customers](/help/customers/managing-customers) — Segment customers and offer targeted promotions. --- # Onboarding Walkthrough > URL: https://www.bakeonyx.ai/help/getting-started/onboarding-walkthrough > Category: Getting Started > Last updated: 2026-03-27 # Onboarding Walkthrough When you first log into BakeOnyx, you'll see the onboarding wizard—a 5-step setup process that gets your bakery up and running. This guide walks you through each step so you can get started quickly. * Complete all 5 onboarding steps to fully set up your bakery * Skip steps you're not ready for and come back later * Track your progress as you move through the wizard ## Understanding the Onboarding Wizard The onboarding wizard is designed to walk you through the essentials: telling us about your bakery, adding your ingredients, creating your first recipe, setting up your products, and customizing how BakeOnyx works for you. You don't have to finish everything in one sitting—you can complete steps at your own pace and return whenever you're ready. **Note:** You can access the onboarding wizard at any time from your dashboard, even after you've completed some steps. Your progress is always saved. ## Step 1: Business Profile The first step is to tell BakeOnyx about your bakery. 1. On the onboarding screen, click **Start** next to "Business Profile" 2. Enter your bakery's name, address, and contact information 3. Add your bakery's logo (optional but recommended for professional reports and invoices) 4. Click **Save & Continue** to move to the next step ![Business Profile entry form showing fields for bakery name, address, and logo upload](/help/screenshots/onboarding-step1.png) ## Step 2: Add Ingredients Next, you'll add the ingredients you use in your bakery. This helps BakeOnyx track inventory and calculate costs. 1. Click **Start** next to "Add Ingredients" 2. Click **Add Ingredient** to begin adding items 3. Enter the ingredient name (e.g., "All-Purpose Flour", "Unsalted Butter") 4. Set the unit of measurement (pounds, ounces, cups, etc.) 5. Enter the cost per unit 6. Repeat until you've added all your core ingredients 7. Click **Save & Continue** **Tip:** Start with your most frequently used ingredients. You can add more ingredients later as you create recipes. Don't worry about being perfect—you can edit ingredient costs anytime. ## Step 3: Create a Recipe Now you'll create your first recipe. This teaches BakeOnyx how your products are made and helps calculate costs and track inventory. 1. Click **Start** next to "Create a Recipe" 2. Enter your recipe name (e.g., "Chocolate Chip Cookie Dough") 3. Select the ingredients you added in Step 2 and enter how much of each you use 4. Set the yield (how many units this recipe makes) 5. Click **Save & Continue** ![Recipe creation form showing ingredient selection and quantity fields](/help/screenshots/onboarding-step3.png) **Note:** Don't have all your recipes ready yet? You can skip this step and create recipes later from the main menu. The onboarding wizard is just to get you started. ## Step 4: Set Up Products Products are what you sell to customers (e.g., a dozen chocolate chip cookies, a sourdough loaf). You'll link them to recipes so BakeOnyx can track costs and inventory. 1. Click **Start** next to "Set Up Products" 2. Enter your product name and description 3. Select a recipe (or create a new one) 4. Set your selling price 5. Click **Save & Continue** ## Step 5: Customize Settings The final step lets you customize BakeOnyx to match how your bakery works. 1. Click **Start** next to "Customize Settings" 2. Choose your preferred units of measurement (metric or imperial) 3. Set your timezone and date format 4. Configure any other preferences for your bakery 5. Click **Save & Finish** Congratulations! You've completed the onboarding wizard and BakeOnyx is ready to use. ## What's Next? Now that your bakery is set up, you're ready to start using BakeOnyx. Here are some helpful next steps: * [Understanding Your Dashboard](/help/getting-started/dashboard-overview) — Learn what you can do from your main dashboard * [Creating a Recipe](/help/recipes/creating-a-recipe) — Add more recipes beyond your first one * [Creating a New Order](/help/orders/creating-an-order) — Start taking orders and managing production --- # Managing and Tracking Orders > URL: https://www.bakeonyx.ai/help/orders/managing-orders > Category: Orders > Last updated: 2026-03-27 ## Managing and Tracking Orders * View all your orders in one place and filter by status or date * Track order progress from pending through to completed or cancelled * Access full order details, payment info, and customer notes ## Viewing Your Orders The **Orders** page is your command center for managing everything your bakery produces. Here you can see all orders at a glance, understand where each one stands, and dive into the details whenever you need to. 1. From your BakeOnyx dashboard, click **Orders** in the main menu. 2. You'll see a list of all your orders with key information displayed: customer name, delivery date, order total, and current status. ![Orders list showing multiple orders with status badges, customer names, delivery dates, and totals](/help/screenshots/orders-list.png) ## Understanding Order Statuses Each order moves through your workflow with a clear status badge. Here's what each one means: * **Pending** — Order received but not yet confirmed with the customer * **Confirmed** — Customer has confirmed the order; you're ready to prepare * **In Progress** — You're actively baking or preparing the order * **Ready** — Order is finished and waiting for pickup or delivery * **Delivered** — Order has been delivered to the customer * **Completed** — Order is finished and payment is settled * **Cancelled** — Order was cancelled by you or the customer **Tip:** Use the status badges to quickly spot which orders need your attention. Orders stuck in "Pending" might need a customer follow-up, while "Ready" orders are waiting for pickup. ## Filtering and Finding Orders If you have many orders, filtering helps you focus on what matters right now. 1. On the **Orders** page, look for the filter options at the top. 2. Filter by **Status** to show only pending, confirmed, in progress, or ready orders. 3. Filter by **Date** to view orders for a specific delivery date or date range. 4. Click **Apply** to see your filtered results. **Note:** Filtering is helpful for daily planning. For example, filter by "In Progress" to see what you're currently baking, or filter by tomorrow's delivery date to prep for the next day's orders. ## Viewing Order Details Click on any order to open its detail page and see everything about that order in one place. 1. From the **Orders** list, click the order you want to review. 2. The order detail page opens, showing: * **Order Summary** — Customer name, delivery date, and order total * **Items** — What you're baking: product names, quantities, and any special requests or notes * **Payments** — Payment status, amount paid, and any outstanding balance * **Customer Notes** — Any special instructions or dietary requirements * **Timeline/Activity Log** — A record of all changes to the order (when it was confirmed, moved to in progress, etc.) ![Order detail page showing order summary, items list, payment information, customer notes, and activity timeline](/help/screenshots/order-detail.png) ## Updating Order Status As you work through your orders, update their status to keep your team and customers in sync. 1. Open the order you're working on. 2. Look for the **Status** field or button (usually near the top of the order detail page). 3. Click to change the status to the next stage: **Confirmed**, **In Progress**, **Ready**, **Delivered**, or **Completed**. 4. The activity log automatically records the change and timestamp. **Warning:** Be careful when marking an order as **Completed** — this is typically the final step. Make sure payment is received and the customer has their order before completing it. ## Next Steps * [Invoices and Payments](/help/orders/invoices-and-payments) — Learn how to track payments and send invoices to customers * [Managing Customers](/help/customers/managing-customers) — Keep customer contact info and preferences organized * [Creating a Recipe](/help/recipes/creating-a-recipe) — Set up the products you'll include in orders --- # Customizing Invoice, Job Sheet, and Receipt Display > URL: https://www.bakeonyx.ai/help/settings/document-settings > Category: Settings > Last updated: 2026-03-27 # Customizing Invoice, Job Sheet, and Receipt Display * Control which fields appear on your invoices, job sheets, and receipts * Customize the look of your PDF documents to match your bakery's needs * Apply changes instantly to all future PDF generations ## Overview BakeOnyx lets you decide exactly what information appears on your printed or emailed documents. Whether you want to hide certain pricing details, remove customer notes, or streamline your job sheets, the document display settings give you full control over your PDF output. Each document type—invoices, job sheets, and receipts—has its own set of customizable fields organized by category. You can toggle fields on or off with a single click, and your changes take effect immediately on the next document you generate. ## Accessing Document Display Settings 1. Log in to your BakeOnyx dashboard 2. Click **Settings** in the left sidebar 3. Select **Documents** from the settings menu 4. You'll see three tabs: **Invoice**, **Job Sheet**, and **Receipt** ![Document display settings page showing Invoice, Job Sheet, and Receipt tabs with toggle switches for each field](/help/screenshots/document-settings.png) ## Customizing Your Invoice The **Invoice** tab controls what appears on customer invoices. You'll find 22 configurable fields organized into categories: * **Bakery Info:** Your business name, logo, address, phone, and email * **Customer Info:** Customer name, address, contact details, and account number * **Order Details:** Order date, due date, item descriptions, and quantities * **Amounts:** Subtotal, tax, discounts, and total due * **Content:** Payment terms, notes, and custom messages To show or hide a field, simply toggle the switch next to it. Fields are visible by default, so you only need to turn off the ones you don't want customers to see. **Tip:** If you offer tiered pricing or special rates to certain customers, consider hiding the unit price field and showing only the total. This keeps your pricing strategy private. ## Customizing Your Job Sheet The **Job Sheet** tab controls what your bakery staff sees on internal job sheets. With 17 configurable fields, you can streamline your production workflow by hiding unnecessary information. Common job sheet fields include: * Order number and customer name * Delivery or pickup date and time * Item list with quantities and special instructions * Dietary notes and allergen information * Pricing and profit margin data For example, if your bakers don't need to see customer contact information, turn off those fields to keep the sheet focused on production details. **Note:** Job sheet customization is especially useful if you print sheets for your kitchen. Removing unnecessary fields saves paper and reduces clutter at the workstation. ## Customizing Your Receipt The **Receipt** tab controls what appears on receipts given to customers at pickup or delivery. With 13 fields, receipts are typically simpler than invoices. Receipt fields usually include: * Business name and contact info * Order summary and items * Total amount paid * Payment method and transaction details * Thank you message or custom notes Keep receipts clean and professional by showing only essential information—business details, items ordered, and the total. ## When Changes Take Effect Your customization changes are saved instantly, but they only apply to PDFs generated _after_ you make the change. Any invoices, job sheets, or receipts created before your update will keep their original format. This means you can safely adjust settings without affecting past documents. **Warning:** If you hide a field that's important for accounting or legal purposes (like tax information), make sure you're comfortable with that choice. Some fields may be required depending on your location or business structure. ## Best Practices * **Keep it simple:** Show only the fields your customers or staff actually need. Too much information can be confusing. * **Test before rolling out:** Generate a test invoice, job sheet, or receipt to see how your changes look before using them with real orders. * **Review periodically:** As your bakery grows, your document needs may change. Revisit these settings quarterly to ensure they still match your workflow. ## Next Steps * [Customize your email templates](/help/settings/email-templates) to match your document branding * [Return to Getting Started](/help/getting-started/welcome-to-bakeonyx) for an overview of BakeOnyx features * [Learn about subscription plans](/help/billing/subscription-plans) to see which document customization features are included in your plan --- # Invoices and Payments > URL: https://www.bakeonyx.ai/help/orders/invoices-and-payments > Category: Orders > Last updated: 2026-03-27 # Invoices and Payments * Generate professional invoices directly from customer orders * Record payments and track what customers owe * Set up payment milestones for deposits and final payments ## Generating an Invoice Every order in BakeOnyx can be turned into a professional invoice that you can send to your customer or print for your records. The invoice includes your bakery details, the customer's information, all order items, totals, event type, and delivery details. 1. Navigate to the **Orders** section in BakeOnyx 2. Find and click on the order you want to invoice 3. Click the **Generate Invoice** button 4. Review the invoice preview to ensure all details are correct 5. Click **Download PDF** to save the invoice or **Send to Customer** to email it directly ![Invoice PDF showing bakery details, customer information, order items, and payment terms](/help/screenshots/invoice-pdf.png) **Note:** Your invoice automatically includes any terms and conditions you've set up in your bakery settings. These might include payment policies, cancellation terms, or delivery instructions. ## Recording Payments As your customers pay for their orders, record each payment in BakeOnyx to keep track of what's been paid and what's still outstanding. ### How to Record a Payment 1. Open the order from the **Orders** section 2. Scroll to the **Payment** section 3. Click **Record Payment** 4. Enter the **Payment Amount** (the portion being paid) 5. Select the **Payment Method** (cash, check, credit card, bank transfer, etc.) 6. Set the **Payment Date** 7. Add any **Notes** (optional — useful for recording confirmation numbers or special instructions) 8. Click **Save Payment** ![Payment recording form with fields for amount, method, date, and notes](/help/screenshots/payment-record.png) ### Understanding Payment Status BakeOnyx automatically tracks your payment status based on what's been paid: * **Unpaid** — No payments have been recorded yet * **Partial** — Some payment has been received, but the full order total hasn't been paid * **Paid** — The full order amount has been paid **Tip:** Use the Notes field when recording payments to track important details like confirmation numbers, which check number was used, or any special payment arrangements. This makes it easy to reference later if questions come up. ## Setting Up Payment Milestones For larger orders or custom cakes, you might want to collect a deposit upfront and the balance closer to the event date. BakeOnyx lets you schedule payment milestones. 1. Open the order and go to the **Payment Milestones** section 2. Click **Add Milestone** 3. Enter the **Milestone Name** (e.g., "Deposit," "Final Payment") 4. Set the **Amount Due** 5. Choose the **Due Date** 6. Click **Save Milestone** You can then record payments against each milestone as your customer pays. This helps you stay organized and reminds you when to follow up on outstanding balances. **Warning:** If you change an order total after payments have been recorded, the payment status may shift from "Paid" to "Partial." Always review the payment section after making changes to order amounts. ## Best Practices * **Record payments promptly** — Keep your payment records up to date so you always know what's outstanding * **Use payment methods consistently** — This makes it easier to reconcile your accounts later * **Set milestones for large orders** — Breaking payments into stages reduces your risk and helps customers budget * **Review terms and conditions** — Make sure your bakery's payment policies are clear in your invoice settings ## Next Steps * [Order Settings and Preferences](/help/orders/order-settings) — Customize your invoice terms and default payment policies * [Managing Customers](/help/customers/managing-customers) — Keep customer contact information up to date for invoice delivery * [Creating a Recipe](/help/recipes/creating-a-recipe) — Make sure all your order items are set up with accurate pricing --- # Auto-Reorder from Forecast Predictions > URL: https://www.bakeonyx.ai/help/forecast/auto-reorder-from-forecasts > Category: Forecast > Last updated: 2026-03-27 # Auto-Reorder from Forecast Predictions * Enable automatic purchase order creation when your AI forecasts predict low ingredient stock * Control which urgency levels trigger purchase orders (critical or high) * Review and manage draft orders before sending them to suppliers ## What is Auto-Reorder? Auto-reorder is an intelligent feature that watches your ingredient forecasts and automatically creates draft purchase orders when the system predicts you're running low on stock. Instead of manually checking inventory levels and creating orders, BakeOnyx does the work for you—but keeps everything as a draft so you always have final approval before ordering. **Note:** Auto-reorder requires the Professional+ tier and the purchase orders feature. It's completely optional—you can use forecasts without enabling it. ## Enable Auto-Reorder in Your Bakery Settings 1. Log in to BakeOnyx and go to **Settings** (usually found in the top navigation or user menu) 2. Navigate to **Bakery Settings** 3. Look for the **Auto-Reorder** section 4. Toggle **Enable Auto-Reorder** to **On** 5. Choose your urgency threshold: * **Critical Only** (default): Creates purchase orders only for ingredients predicted to be critically low * **High & Critical**: Creates purchase orders for both high-urgency and critical items, giving you earlier notice 6. Click **Save Settings** ![Forecast predictions dashboard showing ingredient stock levels and urgency flags](/help/screenshots/predictions-dashboard.png) ## How Auto-Reorder Works Once enabled, BakeOnyx continuously monitors your AI-powered forecast predictions. When an ingredient hits your chosen urgency threshold, the system automatically creates a draft purchase order. Here's what happens behind the scenes: * **Grouping by supplier:** The system groups low-stock ingredients by their preferred supplier and creates one draft purchase order per supplier. This keeps your ordering organized and efficient. * **Always as drafts:** Purchase orders are _never_ automatically sent to suppliers. They're created as drafts so you can review quantities, prices, and timing before confirming. * **Smart deduplication:** Within a 24-hour window, the system won't create duplicate orders for the same supplier, preventing accidental double-ordering. * **Preferred supplier required:** Ingredients without a preferred supplier assigned are skipped. Make sure your ingredients have preferred suppliers set up in your inventory. **Tip:** Set a preferred supplier for every ingredient you want auto-reorder to handle. This ensures the system knows exactly who to order from and groups your orders efficiently. ## Review and Approve Draft Purchase Orders When auto-reorder creates a draft purchase order, you'll receive a notification. Here's how to review and send it: 1. Go to **Purchasing** in the main menu 2. Click **Purchase Orders** 3. Find the draft order marked as auto-generated (usually with a label or timestamp) 4. Click to open the order and review: * Ingredient quantities and pricing * Supplier details and delivery dates * Total cost 5. Make any adjustments if needed 6. Click **Send to Supplier** when you're ready to place the order ![Purchase order form showing ingredients, quantities, and supplier details](/help/screenshots/po-form.png) ## Improve Forecast Accuracy Over Time The more you use auto-reorder, the smarter your forecasts become. BakeOnyx tracks the difference between predicted and actual ingredient usage, then adjusts future predictions based on what really happens in your bakery. This feedback loop means your auto-reorder suggestions get more accurate the longer you use the feature. **Warning:** If an ingredient doesn't have a preferred supplier assigned, auto-reorder will skip it. Check your ingredient settings regularly to ensure all key items have suppliers configured. ## Next Steps * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Set up preferred suppliers for your ingredients * [Using Bake Buddy (AI Assistant)](/help/ai-features/bake-buddy) — Learn more about AI-powered insights in BakeOnyx * [Production Scheduler Overview](/help/production/production-scheduler-overview) — Coordinate forecasts with your production schedule --- # Store Themes and Analytics > URL: https://www.bakeonyx.ai/help/online-store/store-themes-analytics > Category: Online Store > Last updated: 2026-03-27 # Store Themes and Analytics * Customize your online store's look and feel with pre-built themes * Track your store's sales performance and customer behavior with detailed analytics * Use abandoned cart recovery to win back lost sales ## Choosing and Applying a Store Theme Your store's appearance is one of the first things customers notice. BakeOnyx makes it easy to customize your storefront with professional, pre-built themes that you can apply in just a few clicks. 1. Log in to your BakeOnyx dashboard and navigate to **Storefront** in the main menu. 2. Click **Theme Settings** to open the theme customization page. 3. Browse the available themes. Each theme controls your store's colors, fonts, and overall layout style. 4. Click **Preview** on any theme to see how your store will look before applying it. 5. When you've found the theme you like, click **Apply Theme**. 6. Your store will update immediately with the new appearance. ![Store theme selection interface showing pre-built theme options with preview and apply buttons](/help/screenshots/store-theme.png) **Tip:** You can switch themes anytime without affecting your products, prices, or customer data. Try different themes to see which one best matches your bakery's brand. ## Understanding Your Store Analytics Analytics help you understand how customers are using your online store. By tracking key metrics, you can identify what's working and where you might be losing sales opportunities. ### Viewing Your Store Performance 1. From your dashboard, go to **Storefront** and select **Analytics**. 2. You'll see a dashboard with your store's key performance metrics. ![Store analytics dashboard displaying views, conversion rate, revenue, popular products, and cart abandonment metrics](/help/screenshots/store-analytics.png) ### Key Metrics Explained * **Store Views:** The total number of times customers visited your online store during the selected time period. * **Conversion Rate:** The percentage of visitors who actually placed an order. A higher conversion rate means more visitors are becoming paying customers. * **Revenue:** Your total sales from the online store during this period. * **Popular Products:** The items customers are viewing and buying most. Use this to know what to stock up on. * **Cart Abandonment Rate:** The percentage of customers who added items to their cart but didn't complete their purchase. This shows potential lost sales. **Note:** Store analytics is a Professional+ tier feature. If you don't see the Analytics option, check your current plan in account settings. ## Recovering Lost Sales with Abandoned Cart Recovery When customers add items to their cart but leave without checking out, BakeOnyx can help you win them back. ### How Abandoned Cart Recovery Works Once you've enabled abandoned cart recovery in your store settings, the system automatically: * Monitors customers who add items to their cart but don't complete their order * Sends reminder emails to these customers every hour, encouraging them to finish their purchase * Cleans up expired carts daily to keep your system running smoothly **Tip:** Abandoned cart recovery can recover 10-15% of lost sales. Make sure your reminder emails are friendly and include a clear call-to-action button that takes customers back to their cart. ### Best Practices for Using Themes and Analytics * Check your analytics weekly to spot trends in what customers are buying. * If a product shows high views but low sales, consider adjusting its description or price. * Use your most popular products in marketing materials and promotions. * Review your cart abandonment rate monthly. High abandonment might indicate checkout problems or unexpected shipping costs. * Keep your theme consistent with your bakery's brand identity and values. ## Next Steps Ready to grow your online sales? Check out these related articles: * [Creating a New Order](/help/orders/creating-an-order) — Learn how to process orders from your dashboard * [Managing Customers](/help/customers/managing-customers) — Keep track of your customer base and preferences * [Setting Up Delivery Zones](/help/delivery/delivery-zones-setup) — Configure where you can deliver orders --- # Resale Products and Stock Tracking > URL: https://www.bakeonyx.ai/help/inventory/resale-products > Category: Inventory > Last updated: 2026-03-27 ## Resale Products and Stock Tracking * Set up and manage third-party resale products in BakeOnyx * Track stock levels, costs, and profit margins for resale items * Receive automatic reorder alerts when stock runs low ### What Are Resale Products? Resale products are items you purchase from suppliers and sell to customers without modification — like branded coffee, specialty ingredients, or pre-made items. Unlike recipe-based products, resale items have a direct purchase cost rather than a calculated cost from ingredients. BakeOnyx tracks their stock, margins, and profitability to help you manage inventory and know when to reorder. ### Creating a Resale Product To add a resale product to your inventory: 1. Go to **Inventory** from the main menu. 2. Click **Products** and then **New Product**. 3. Enter the product name (e.g., "Specialty Coffee Beans"). 4. Select **Resale** as the product type. 5. Set the **Cost Price** — this is what you pay your supplier. 6. Set the **Sell Price** — this is what you charge customers. 7. Enter a **Reorder Threshold** — the stock level that triggers a low-stock alert (e.g., 5 units). 8. Click **Save**. BakeOnyx automatically calculates your profit margin based on the cost and sell prices. **Tip:** Set your reorder threshold based on how quickly you sell through the product and how long it takes your supplier to deliver. For popular items with long lead times, set a higher threshold. ### Managing Stock Levels BakeOnyx tracks every change to your resale product stock. When you receive new inventory, sell items, or need to adjust stock (due to damage or waste), each adjustment is recorded with the date, quantity change, and reason. To view and manage stock: 1. Go to **Inventory** and select **Products**. 2. Find your resale product and click it to open the detail page. 3. You'll see the current stock level at the top of the page. 4. Scroll down to view the **Stock Adjustments** history — a complete record of every stock change. 5. To add a new adjustment, click **Add Stock Adjustment**, enter the quantity change, select a reason (received, sold, damaged, waste, etc.), and save. ![Resale products page showing stock level, cost price, sell price, margin percentage, and stock adjustment history](/help/screenshots/resale-products-page.png) **Note:** BakeOnyx keeps a detailed history of the last 100 stock adjustments for each resale product. This helps you track inventory trends and troubleshoot discrepancies. ### Understanding Margins and Profitability The resale product page displays your profit margin as a percentage. This shows how much profit you make on each unit sold: * **Margin % = (Sell Price − Cost Price) ÷ Sell Price × 100** For example, if you buy coffee for $5 and sell it for $12, your margin is 58%. Use the **Margin Report** to see total profit across all resale products. This helps you identify which items are most profitable and where to focus your sales efforts. ### Setting Up Reorder Alerts When stock falls below your configured threshold, BakeOnyx sends you a reorder alert. This prevents stockouts and ensures you always have popular items available. To update your reorder threshold: 1. Open the resale product detail page. 2. Click **Edit**. 3. Update the **Reorder Threshold** field. 4. Click **Save**. You'll receive notifications when stock drops below this level. Use this as a trigger to create a purchase order with your supplier. **Warning:** If you don't set a reorder threshold, you won't receive low-stock alerts. Make sure to configure this for all resale products, especially high-demand items. ### Next Steps * [Create a Purchase Order](/help/purchase-orders/creating-purchase-orders) to restock resale products when alerts trigger * [View Margin Reports](/help/reports/reports-overview) to analyze profitability across your resale inventory * [Learn the difference between recipe and resale products](/help/recipes/creating-a-recipe) --- # AI Usage and Plan Limits > URL: https://www.bakeonyx.ai/help/ai-features/ai-usage-limits > Category: AI Features > Last updated: 2026-03-27 # AI Usage and Plan Limits * How AI features are available on different BakeOnyx subscription plans * Understanding your daily AI usage limits and how to monitor them * What to do when you're approaching your usage quota ## Understanding AI Features by Plan BakeOnyx includes AI-powered tools to help you run your bakery more efficiently, but the features available depend on your subscription plan. Here's what each tier includes: ### Essentials Plan * **Bake Buddy** — Our AI chat assistant helps answer questions about your bakery operations and provides quick support ### Growth Plan * **Bake Buddy** — Full access to our AI chat assistant * **Inventory Predictions** — AI analyzes your sales patterns to forecast ingredient needs * **Basic Customer Insights** — View trends in customer preferences and order history ### Scale Plan * All Growth plan features, plus: * **AI Agents** — Automated workflows that handle routine tasks like order confirmations and low-stock alerts * **Pricing Optimizer** — AI recommends pricing strategies based on demand and costs * **Full Customer Insights** — Deep analytics on customer behavior, preferences, and lifetime value **Note:** If you're on the Essentials plan and want to unlock more AI features, you can upgrade your subscription anytime from your account settings. Your usage will reset when you upgrade. ## Daily AI Usage Limits Each plan includes daily rate limits to ensure fair access to AI features across all users. These limits reset every 24 hours at midnight (your local timezone). * **Essentials:** 50 Bake Buddy messages per day * **Growth:** 200 Bake Buddy messages + 10 inventory predictions + 5 customer insight reports per day * **Scale:** Unlimited Bake Buddy messages + unlimited predictions and insights + 20 AI agent workflows per day When you use an AI feature, it counts against your daily limit. For example, each question you ask Bake Buddy uses one message from your quota. ## Checking Your Current AI Usage You can see exactly how much of your daily AI quota you've used at any time: 1. Log in to BakeOnyx and go to **Settings** (gear icon in the top right) 2. Click **AI Settings** in the left menu 3. Look at the **Today's Usage** section to see your current limits and remaining quota ![AI Settings page showing daily usage limits and remaining quota for each AI feature](/help/screenshots/ai-settings.png) The usage dashboard shows a progress bar for each AI feature available on your plan. This updates in real-time as you use features throughout the day. **Tip:** Check your AI usage early in the day if you're planning to use multiple AI features. This helps you plan your workflow and avoid hitting limits unexpectedly. ## Quota Alerts and Notifications BakeOnyx automatically monitors your AI usage and sends you email notifications when you're approaching your daily limits: * You'll receive an alert when you've used 80% of your daily quota for any AI feature * A second alert is sent when you reach 100% (your limit for that day) * Alerts are sent to the email address associated with your BakeOnyx account If you hit your daily limit, you won't be able to use that AI feature until your quota resets at midnight. Plan your high-priority AI tasks earlier in the day to avoid running out of quota. **Warning:** If you reach your daily AI limit, you'll need to wait until the next day to use that feature again. There's no way to purchase additional quota mid-day, so use your limits strategically. ## Tips for Managing Your AI Quota * **Batch your questions:** Group similar questions for Bake Buddy into one conversation instead of asking multiple times * **Use inventory predictions strategically:** Run predictions during slower business hours rather than during peak baking times * **Review reports once per day:** Generate customer insights reports once daily rather than multiple times * **Consider upgrading:** If you consistently hit your limits, a higher plan tier might be a better fit for your bakery's needs ## Next Steps * [Creating a Recipe](/help/recipes/creating-a-recipe) — Learn how to set up recipes that work with inventory predictions * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Set up your ingredient database for accurate AI forecasting * [Managing Customers](/help/customers/managing-customers) — Organize customer data to get the most from customer insights --- # Creating Products from Recipes > URL: https://www.bakeonyx.ai/help/recipes/products-from-recipes > Category: Recipes > Last updated: 2026-03-27 ## Creating Products from Recipes * Link a recipe to a product so costs are calculated automatically * Set portion sizes to price individual items from a batch * View your profit margin at a glance ## Why Link Recipes to Products? When you create a product from a recipe in BakeOnyx, the system automatically calculates your product cost based on the ingredients in that recipe. This saves you time and keeps your pricing accurate as ingredient costs change. You can also factor in labour and overhead costs to see your true profit on each product. ## Before You Start Make sure you have: * Created the recipe you want to link (with all ingredients added) * Added your ingredients to the inventory with current costs **Note:** If your recipe isn't ready yet, check out "Adding and Managing Ingredients" to set up your ingredient list first. ## Step-by-Step: Creating a Product from a Recipe ### 1\. Go to Your Products Page From the main BakeOnyx menu, select **Products**. You'll see a list of your existing products. ### 2\. Click Create New Product Look for the **\+ New Product** button (usually at the top right) and click it. ### 3\. Fill in the Product Basics In the product form, enter: * **Product Name:** e.g., "Sourdough Loaf" or "Chocolate Croissant" * **Product Type:** Select **Recipe** from the dropdown ### 4\. Link Your Recipe Once you select **Recipe** as the product type, a **Recipe** field will appear. Click the dropdown and choose the recipe you want to link. BakeOnyx will automatically pull in all the ingredients and their costs. ![Product form showing recipe selection and portion size fields](/help/screenshots/product-form-recipe.png) ### 5\. Set Your Portion Size This is where you tell BakeOnyx how much of the batch makes one product: * **Portion Size:** Enter the weight or count (e.g., 450 for a 450g loaf) * **Portion Unit:** Choose the unit (grams, ounces, pieces, etc.) For example, if your sourdough recipe makes a 1.8kg batch and you sell 450g loaves, BakeOnyx will calculate the ingredient cost for one 450g portion automatically. **Tip:** Use consistent portion sizes across your products. If you sell "standard" and "large" versions of the same item, create them as separate products with different portion sizes. ### 6\. Add Labour and Overhead (Optional) To see your true profit, you can add: * **Labour Hours:** How many hours of work go into making this product (e.g., 0.5 for 30 minutes) * **Overhead Amount:** A fixed cost per product to cover utilities, rent, etc. (e.g., $0.50) BakeOnyx will add these to your material cost to calculate your total product cost. ### 7\. Set Your Selling Price Enter the price you want to charge customers in the **Sell Price** field. BakeOnyx will automatically show you: * Total product cost (material + labour + overhead) * Your profit per item * Your profit margin percentage **Warning:** If your sell price is lower than your total cost, BakeOnyx will flag this. You'll lose money on each sale, so adjust your price or costs before saving. ### 8\. Save Your Product Click the **Save Product** button. Your product is now linked to the recipe and ready to use. ## What Happens Next? Your product cost will update automatically whenever ingredient prices change in your inventory. When you create orders, you can select this product and BakeOnyx will track the cost and profit for you. ## Next Steps * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Set up your ingredient list and keep costs current * [Creating a New Order](/help/orders/creating-an-order) — Use your new product in customer orders * [Using Bake Buddy (AI Assistant)](/help/ai-features/bake-buddy) — Let AI help you create recipes faster --- # Accounting Integration (QuickBooks & Xero) > URL: https://www.bakeonyx.ai/help/advanced/accounting-integration > Category: Advanced Features > Last updated: 2026-03-27 ## Accounting Integration (QuickBooks & Xero) Connect BakeOnyx to your accounting software so that invoices, payments, and expenses sync automatically. This saves you time on double-entry and keeps your financial records accurate across both systems. * Connect BakeOnyx to QuickBooks Online or Xero with a few clicks * Automatically sync invoices when you send them, payments when you receive them, and expenses when you log them * Link your BakeOnyx product and expense categories to your accounting software accounts ## Before You Start Accounting integration is available on the Starter plan and above. You'll need: * An active QuickBooks Online or Xero account * Admin access to both BakeOnyx and your accounting software * A few minutes to authorize the connection **Note:** BakeOnyx supports QuickBooks Online and Xero. Desktop versions of QuickBooks are not compatible. ## Step 1: Open Accounting Settings 1. Log in to BakeOnyx and go to **Dashboard** 2. Click **Settings** in the left sidebar 3. Select **Accounting Integration** ![Accounting Integration settings page showing connection options for QuickBooks and Xero](/help/screenshots/accounting-settings.png) ## Step 2: Connect Your Accounting Software Choose which accounting platform you use: ### For QuickBooks Online: 1. Click **Connect to QuickBooks** 2. You'll be taken to QuickBooks to authorize BakeOnyx 3. Log in with your QuickBooks admin account if prompted 4. Review the permissions BakeOnyx is requesting (invoices, expenses, and payments) 5. Click **Authorize** 6. You'll be returned to BakeOnyx with a confirmation message ### For Xero: 1. Click **Connect to Xero** 2. You'll be taken to Xero to authorize BakeOnyx 3. Log in with your Xero admin account if prompted 4. Review the permissions and click **Authorize** 5. You'll be returned to BakeOnyx with a confirmation message **Tip:** Your connection is encrypted and secure. BakeOnyx never stores your password—only a secure token that lets us sync data on your behalf. ## Step 3: Map Your Categories After connecting, you need to tell BakeOnyx which of your accounting accounts to use for different types of transactions. 1. In the Accounting Integration settings, find the **Category Mapping** section 2. For each BakeOnyx product category (e.g., "Cakes," "Bread," "Custom Orders"), select the matching account from your accounting software 3. Do the same for expense categories (e.g., "Ingredients," "Labor," "Supplies") 4. Click **Save Mapping** **Warning:** If a category isn't mapped, transactions in that category won't sync to your accounting software. Review your mapping carefully before you start sending invoices. ## What Syncs Automatically Once connected, BakeOnyx will automatically sync: * **Invoices:** When you send an invoice to a customer, it syncs to your accounting software as a sales invoice * **Payments:** When you record a payment from a customer, it syncs as a payment against that invoice * **Expenses:** When you log an expense (ingredients, supplies, labor), it syncs to your accounting software All syncs happen in the background. You don't need to do anything—just work as you normally would in BakeOnyx. ## Checking Sync Status To see if a transaction synced successfully: 1. Open the invoice, payment, or expense record 2. Look for the **Sync Status** indicator (usually shown as a small icon or label) 3. Status will show as **Synced**, **Pending**, or **Failed** 4. If a sync failed, BakeOnyx will show an error message. You can retry the sync or contact support ## Disconnecting Your Account If you need to disconnect from QuickBooks or Xero: 1. Go to **Settings** → **Accounting Integration** 2. Click **Disconnect** next to the connected software 3. Confirm the disconnection Existing synced data will remain in your accounting software, but new transactions won't sync until you reconnect. ## Next Steps * [Business Profile Settings](/help/settings/business-profile) — Set up your bakery details for invoices and reports * [Using the Calendar](/help/calendar/calendar-overview) — Manage your orders and production schedule * [Production Scheduler Overview](/help/production/production-scheduler-overview) — Plan your daily baking and track costs --- # Managing Loyalty Accounts and Rewards > URL: https://www.bakeonyx.ai/help/customers/loyalty-accounts-rewards > Category: Customers > Last updated: 2026-03-27 # Managing Loyalty Accounts and Rewards * View customer loyalty point balances and transaction history * Understand loyalty tiers and how customers earn rewards * Track and manage customer loyalty account activity ## What is a Loyalty Account? When a customer makes their first qualifying purchase at your bakery, BakeOnyx automatically creates a loyalty account for them. This account tracks their points, rewards tier status, and all point-related activity. It's a great way to reward repeat customers and build long-term relationships with your regulars. **Note:** Loyalty accounts are available on the Professional+ plan. If you're not yet on this tier and want to enable customer rewards, contact your account manager. ## Accessing a Customer's Loyalty Account 1. Navigate to the **Customers** section from the main menu. 2. Search for or select the customer whose loyalty account you want to view. 3. Click the **Loyalty Account** tab on the customer's profile page. You'll now see a complete overview of their loyalty status and activity. ![Loyalty account detail page showing customer points balance, tier status, and transaction history](/help/screenshots/loyalty-account-detail.png) ## Understanding Loyalty Account Information ### Current Points and Balance The **Current Points** field shows how many points the customer has available to redeem right now. Points are earned with every purchase and can be spent on discounts or rewards. The **Lifetime Points** counter shows the total points they've ever earned, which helps you see how valuable a customer is to your business. ### Loyalty Tier Status Customers progress through four loyalty tiers as they spend more: * **Bronze:** Entry level for all new loyalty members * **Silver:** Unlocked after reaching a spending milestone * **Gold:** Premium tier with better rewards * **Platinum:** VIP status for your most loyal customers Each tier offers better point earning rates and exclusive perks. The **Tier Achieved** date shows when the customer reached their current tier. ### Transaction History Scroll down to see a complete record of all loyalty activity. Each transaction shows: * The type of activity (earned points, redeemed points, bonus points, or adjustments) * The number of points involved * A description of what triggered the transaction * The date and time of the activity * The linked order (if applicable) This history is useful for answering customer questions about their points or troubleshooting any discrepancies. ## Special Loyalty Features ### Birthday Bonuses BakeOnyx automatically awards bonus points to customers on their birthday. Make sure customer birth dates are entered in their profile so they don't miss out on this special reward! ### Punch Cards Some bakeries use punch cards alongside points. The **Punch Count** field tracks how many punches a customer has earned. When they reach a certain number, they can redeem a free item or discount. **Tip:** Use loyalty accounts to identify your best customers. Sort by lifetime points to see who deserves special attention—maybe a handwritten thank-you note or an exclusive offer for their next visit. ## Redeeming Points During Orders When you create a new order for a loyalty customer, you can apply their points as a discount at checkout. The system will automatically track points earned and redeemed on that order, keeping the loyalty account up to date. **Warning:** Points expire if not used within 12 months of earning them. Check the transaction history to see if a customer has points nearing expiration and encourage them to use their rewards. ## Next Steps * [Creating a New Order](/help/orders/creating-an-order) — Learn how to process orders and apply loyalty discounts * [Managing Wholesale Customers](/help/wholesale/wholesale-customers) — Set up different customer types in BakeOnyx * [Using Bake Buddy (AI Assistant)](/help/ai-features/bake-buddy) — Get help answering customer questions about their loyalty rewards --- # Understanding Your Dashboard > URL: https://www.bakeonyx.ai/help/getting-started/dashboard-overview > Category: Getting Started > Last updated: 2026-03-27 # Understanding Your Dashboard ## What you'll learn * How to navigate BakeOnyx using the sidebar and main dashboard * What information the dashboard widgets show and how to use them * How to find specific features and tools for your bakery operations ## Your Dashboard Overview When you log into BakeOnyx, you'll land on your **Dashboard**—your command center for running your bakery. It's designed to give you a quick snapshot of what's happening this week and help you navigate to the tools you need. The dashboard is split into two main areas: the **sidebar navigation** on the left and your **dashboard widgets** in the main area. ![BakeOnyx dashboard showing This Week's Orders and Scheduled Payments widgets with stat cards](/help/screenshots/dashboard-widgets.png) ## Understanding the Dashboard Widgets Your dashboard displays several key widgets to help you stay on top of your business: ### This Week's Orders This widget shows all orders and customer inquiries that are due this week. At a glance, you can see how busy your week is and which orders need attention. Click on any order to view details or make changes. ### Scheduled Payments This widget displays upcoming payment milestones. If you have recurring customers or wholesale accounts with scheduled payments, you'll see them here. This helps you track cash flow and plan ahead. ### Stat Cards Quick-reference cards show important metrics about your business. These give you a fast overview without needing to dig into reports. **Tip:** Bookmark your dashboard in your browser. You can return to it anytime by clicking the **Dashboard** link in the sidebar or using your browser's back button. ## Navigating with the Sidebar The left sidebar is your main navigation menu. It's organized to follow your bakery's workflow: from taking orders, to production, to selling and reporting. ![BakeOnyx sidebar navigation menu showing main sections like Orders, Production, and Reports](/help/screenshots/dashboard-sidebar.png) ### Main Navigation Sections Here's what you'll find in the sidebar, organized by function: * **Orders & Sales:** Orders, Recurring Orders, POS (Point of Sale), Customers, Storefront * **Production:** Recipes, Products, Ingredients, Production, Schedule * **Supply Chain:** Purchase Orders, Suppliers, Deliveries, Wholesale * **Planning & Insights:** Forecast, Calendar, Reports * **Business Management:** Expenses, Content, Agents, News, Settings Each section contains tools to help you manage that part of your business. For example, if you need to create a new recipe, you'll find that under **Recipes**. If you want to check upcoming deliveries, go to **Deliveries**. ### Using the Bake Buddy AI Chat You'll see a chat icon in your sidebar. This opens **Bake Buddy**, your AI assistant. Ask questions about how to use BakeOnyx, get tips on baking, or request help with a task. Bake Buddy is available anytime you need support. **Note:** The **Agents** section shows a live badge with the number of pending suggestions from your AI assistant. Check this regularly to see smart recommendations for your bakery. ## Mobile Navigation On a phone or tablet, the sidebar collapses into a **hamburger menu** (three horizontal lines) in the top-left corner. Tap it to open the navigation menu, then tap any section to navigate. ## Multi-Location Bakeries If you manage more than one bakery location, you'll see a **location switcher** in the top header. Use it to switch between locations. Your dashboard and all data will update to show information for the selected location. **Tip:** Switching locations is quick—you don't need to log out. Just use the location switcher and continue working. ## Finding What You Need The sidebar is organized logically, but here's a quick reference: * **Need to take a new order?** Go to **Orders** * **Want to create or edit a recipe?** Go to **Recipes** * **Need to manage your suppliers?** Go to **Suppliers** * **Looking for your business settings?** Go to **Settings** * **Want to see reports or analytics?** Go to **Reports** ## Next Steps Now that you understand your dashboard layout, you're ready to start using BakeOnyx. Here are some helpful next steps: * [Creating a New Order](/help/orders/creating-an-order) — Learn how to enter your first customer order * [Creating a Recipe](/help/recipes/creating-a-recipe) — Set up your baked goods and ingredients * [Business Profile Settings](/help/settings/business-profile) — Configure your bakery's basic information --- # Email Templates > URL: https://www.bakeonyx.ai/help/settings/email-templates > Category: Settings > Last updated: 2026-03-27 # Email Templates * Customize email templates to match your bakery's brand voice and style * Edit subject lines and email body content for order confirmations, invoices, and more * Use merge fields to automatically insert customer names, order numbers, and other details ## What are email templates? Email templates are pre-written messages that BakeOnyx sends automatically to your customers at key moments in their journey—like when they place an order, receive an invoice, or get a delivery reminder. By default, BakeOnyx includes six professional templates, but you can customize each one to match your bakery's personality and brand. Every template has two parts: a **subject line** (what appears in the inbox) and an **email body** (the full message). You can edit both to include your bakery's tone, add special instructions, or highlight promotions. ## Accessing your email templates 1. Log in to your BakeOnyx dashboard 2. Click **Settings** in the left navigation menu 3. Select **Email Templates** You'll see a list of six default templates: * **Order Confirmation** — Sent when a customer places an order * **Invoice** — Sent when payment is due * **Payment Receipt** — Sent after payment is received * **Delivery Reminder** — Sent before a scheduled delivery * **Review Request** — Sent after delivery to ask for feedback * **Welcome** — Sent to new customers ## Editing an email template 1. From the Email Templates page, click the template you want to edit 2. The template editor will open, showing the subject line and email body 3. Edit the **Subject Line** field to customize what customers see in their inbox 4. Edit the email body text in the **Body** field to match your bakery's voice 5. Click **Save** to apply your changes ![Email template editor showing subject line and body fields with merge field options](/help/screenshots/email-template-editor.png) **Tip:** Keep your subject lines short and clear—aim for under 50 characters so they display fully on mobile devices. Use action words like "Your order is ready!" or "Payment received" to catch attention. ## Using merge fields Merge fields are placeholders that automatically fill in with real customer information when the email is sent. For example, `{{customer_name}}` will be replaced with "Sarah" or "The Johnson Family." Common merge fields include: * `{{customer_name}}` — Customer's full name * `{{order_number}}` — Unique order ID * `{{order_total}}` — Total order amount * `{{delivery_date}}` — Scheduled delivery or pickup date * `{{bakery_name}}` — Your bakery's name To add a merge field to your template: 1. Click in the body text where you want the field to appear 2. Look for the merge field options below the text editor (or type the field name directly in the format shown above) 3. Select or paste the merge field 4. Save your template **Note:** Always test your template after editing. Send a test email to yourself to make sure merge fields populate correctly and the formatting looks good on both desktop and mobile. ## Best practices for email templates * **Keep it friendly:** Use a warm, conversational tone that matches how you greet customers in person * **Be clear about next steps:** Tell customers exactly what happens next—when their order ships, when payment is due, etc. * **Include contact info:** Add your phone number or email so customers know how to reach you with questions * **Avoid overloading:** Don't cram too much text into one email. Stick to the essentials and use short paragraphs * **Brand it:** Consider adding your bakery's logo or signature to make emails feel more personal **Warning:** Don't delete or drastically change the merge fields in your templates. If a merge field is removed or misspelled, customer information won't populate correctly, and emails may look broken. ## Next steps * [Welcome to BakeOnyx](/help/getting-started/welcome-to-bakeonyx) — Get an overview of the platform and its core features * [Managing Lists of Values (LOVs)](/help/settings/lists-of-values) — Learn how to customize other settings in your bakery * [Understanding Subscription Plans](/help/billing/subscription-plans) — See which plan includes custom email templates --- # Recipe Versioning and History > URL: https://www.bakeonyx.ai/help/recipes/recipe-versioning > Category: Recipes > Last updated: 2026-03-27 # Recipe Versioning and History * Understand how BakeOnyx automatically tracks changes to your recipes * View what changed between recipe versions with side-by-side comparisons * Restore a previous recipe version while keeping your full change history intact ## What Is Recipe Versioning? Recipe versioning automatically saves a snapshot of your recipe every time you make meaningful changes—like adjusting ingredient amounts, adding new steps, or changing your yield. This feature helps you track the evolution of your recipes, compare different versions, and quickly revert to a previous version if needed. Every recipe in BakeOnyx starts with Version 1 when you create it. Each time you edit ingredients, instructions, or yield, a new version is automatically created. Your complete change history is always preserved, so you never lose track of how a recipe has evolved. **Note:** Recipe versioning is available on the Professional+ plan. If you're on a lower tier, contact your BakeOnyx account manager to learn about upgrading. ## Viewing Your Recipe Version History 1. From your BakeOnyx dashboard, navigate to **Recipes**. 2. Click on the recipe you want to review. 3. Scroll down to the **Version History** section. 4. You'll see a list of all versions for this recipe, with the most recent at the top. Each entry shows the version number, date created, and a brief summary of what changed. ![Recipe version history panel showing version list with dates and change summaries](/help/screenshots/recipe-version-history.png) ## Comparing Two Versions The diff view lets you see exactly what changed between any two versions of your recipe. 1. In the **Version History** section, click on any version number to select it. 2. Click the **Compare** button (or the comparison icon next to the version). 3. A side-by-side view will open showing the differences between the selected version and the current version. 4. Changes are highlighted in color: additions appear in green, removals in red, and modifications in yellow. ![Side-by-side diff view highlighting ingredient and instruction changes in color](/help/screenshots/recipe-version-diff.png) This is especially helpful when you're troubleshooting a recipe that didn't turn out as expected. You can quickly spot what changed since your last successful batch. ## Restoring a Previous Recipe Version If you want to go back to an earlier version of your recipe, you can restore it in just a few clicks. Here's how: 1. In the **Version History** section, find the version you want to restore. 2. Click the **Restore** button next to that version. 3. A confirmation dialog will appear. Click **Confirm Restore** to proceed. 4. BakeOnyx creates a new version with your restored recipe, then applies the old snapshot. Your complete history remains intact—nothing is ever deleted. **Tip:** When you restore a version, it becomes a new version in your history. This means you can always see that a restoration happened and compare it to other versions. It's a safe way to experiment with recipe changes without worrying about losing your work. ## What Triggers a New Version? BakeOnyx automatically creates a new version when you make meaningful changes to your recipe, such as: * Adding or removing an ingredient * Changing ingredient amounts or units * Editing baking instructions or techniques * Adjusting your recipe yield Minor edits like updating recipe notes or descriptions don't create new versions. This keeps your version history focused on the changes that actually matter to your baking. **Warning:** Restoring a version will overwrite your current recipe. If you want to keep both versions, create a duplicate recipe first, then restore the older version to the duplicate. ## Next Steps * [Adding and Managing Ingredients](/help/inventory/adding-ingredients) — Learn how to update ingredients in your recipes * [Creating a New Order](/help/orders/creating-an-order) — Use your recipes to create orders and scale batches * [Using Bake Buddy (AI Assistant)](/help/ai-features/bake-buddy) — Get recipe suggestions and optimization tips --- # Using the Shopping List > URL: https://www.bakeonyx.ai/help/inventory/shopping-list > Category: Inventory > Last updated: 2026-03-27 # Using the Shopping List * Generate a shopping list automatically from your upcoming orders and production schedules * Identify ingredient shortfalls before you run out of stock * Organize purchases by supplier and export to CSV or purchase orders ## What is the Shopping List? The Shopping List in BakeOnyx calculates exactly what ingredients you need based on your upcoming orders and scheduled production. It compares those requirements against your current stock levels and shows you what's missing. The list is organized by supplier, making it easy to place orders, and it highlights any shortfalls so you never get caught without an ingredient mid-shift. Think of it as your weekly purchasing roadmap — it tells you what to buy, how much, and from whom. ## Accessing Your Shopping List 1. From the BakeOnyx dashboard, click **Shopping List** in the main navigation menu. 2. You'll land on the Shopping List page, which shows all ingredients needed for your upcoming orders and production. ![The Shopping List page showing ingredients grouped by supplier with quantities, stock levels, and shortfall alerts](/help/screenshots/shopping-list-page.png) ## Understanding Your Shopping List Each row on the Shopping List shows you: * **Ingredient Name** — The item you need to purchase * **Required Quantity** — How much you need based on upcoming orders and production schedules * **Current Stock** — What you have on hand right now * **Shortfall** — The gap between what you need and what you have (highlighted in red if it's a problem) * **Unit** — How the ingredient is measured (kg, liters, units, etc.) * **Preferred Supplier** — Your default supplier for that ingredient Ingredients are automatically grouped by supplier, so all items from one vendor appear together. This makes it faster to place orders. ## Filtering by Date Range By default, the Shopping List shows requirements for the next 7 days. To adjust this: 1. Look for the date filter at the top of the page. 2. Select your desired date range (e.g., "Next 14 days" or a custom range). 3. The list will update instantly to show ingredients needed for that period. **Tip:** Use a 14-day window if you order weekly, or adjust to match your supplier's delivery schedule. This helps you plan ahead without ordering too far in advance. ## Identifying Shortfalls The **Shortfall** column highlights ingredients where you don't have enough stock to meet upcoming demand. Shortfall amounts appear in red to catch your eye immediately. For example, if you need 50 kg of flour but only have 20 kg in stock, the shortfall shows 30 kg — that's what you need to order. **Warning:** Don't ignore shortfalls. They mean you could run out of an ingredient before your next delivery. Review your Shopping List at least twice a week to stay ahead of demand. ## Creating a Purchase Order from the Shopping List 1. On the Shopping List page, select the ingredients you want to order by checking the boxes next to them. 2. Click the **Create Purchase Order** button at the top or bottom of the list. 3. BakeOnyx will group your selections by supplier and create a draft purchase order for each one. 4. Review the orders, add any notes, and submit them to your suppliers. **Note:** You can also create individual purchase orders manually. The Shopping List just makes it faster by pre-calculating quantities and grouping by supplier. ## Exporting Your Shopping List If you prefer to work with a spreadsheet or share the list with team members: 1. Click the **Export as CSV** button at the top of the Shopping List page. 2. The file will download to your computer with all ingredients, quantities, and supplier information. 3. Open it in Excel, Google Sheets, or your preferred spreadsheet tool. ## Best Practices for Weekly Planning * **Check twice a week:** Review your Shopping List every Monday and Thursday to catch shortfalls early. * **Account for lead times:** If your supplier takes 3 days to deliver, order at least 3 days before you need the ingredients. * **Update your recipes:** Make sure your recipes in BakeOnyx are current. If a recipe changes, your Shopping List will automatically reflect the new ingredient needs. * **Keep stock levels realistic:** Ensure your current stock in BakeOnyx matches what's actually in your storage. Inaccurate stock leads to wrong shortfall calculations. ## Next Steps * [Creating a Recipe](/help/recipes/creating-a-recipe) — Set up your recipes so the Shopping List calculates accurate ingredient needs. * [Creating Purchase Orders](/help/purchase-orders/creating-purchase-orders) — Learn how to submit orders to your suppliers from BakeOnyx. * [Reports Overview](/help/reports/reports-overview) — Dive deeper into inventory analytics and purchasing trends. --- # Importing and Exporting Data > URL: https://www.bakeonyx.ai/help/getting-started/importing-exporting-data > Category: Getting Started > Last updated: 2026-03-27 ## Importing and Exporting Data * How to import customer, ingredient, recipe, and order data from CSV files * How to export your data for backups or use in other tools * How to validate and fix import errors before confirming ## What is Data Import and Export? Whether you're switching from spreadsheets or another bakery management system, BakeOnyx makes it easy to bring your existing data in. You can also export your data anytime for backups or to use in other programs. Both features work with CSV files — a simple, widely-supported format that most spreadsheet apps can open. ## Exporting Your Data The quickest way to back up or share your bakery data is to export it as a CSV file. 1. Go to the list page for the data you want to export (Customers, Ingredients, Recipes, or Orders). 2. Click the **Export** button at the top of the page. 3. Your browser will download a CSV file with all the data currently shown on that page (including any filters you've applied). 4. Save the file to your computer for safekeeping or to use in another program. **Tip:** If you've filtered the list to show only certain items, the export will include only those filtered results. This is useful if you want to export just a subset of your data. ## Importing Data from a CSV File You can import customers, ingredients, recipes, and orders from CSV files. Here's how: ### Step 1: Prepare Your CSV File Before you import, make sure your CSV file has the right column names. The easiest way to get the correct format is to download a template: 1. Go to the list page where you want to import (Customers, Ingredients, Recipes, or Orders). 2. Click **Import** at the top of the page. 3. Click **Download Template** to get a blank CSV file with the correct column headers. 4. Open the template in Excel, Google Sheets, or your preferred spreadsheet app. 5. Fill in your data, making sure to include all required fields (marked with an asterisk in the template). 6. Save the file as a CSV file. **Note:** Required fields vary by data type. For customers: name and email. For ingredients: name, unit, and cost. For recipes: name and category. For orders: customer and order date. ### Step 2: Upload and Preview 1. Go to the list page for the data type you're importing. 2. Click **Import** at the top. 3. Click **Choose File** and select your CSV file from your computer. 4. Click **Preview** to see how BakeOnyx will parse your data. ![Ingredients list page showing import button at the top](/help/screenshots/ingredient-list.png) ### Step 3: Review Validation Results BakeOnyx will check your data for common issues: * **Duplicates:** Customers are checked by email; ingredients by name. If a match exists, you'll see a warning. * **Missing required fields:** Any rows missing essential data will be flagged. * **Invalid data types:** For example, a non-numeric cost or an invalid date format. The preview will show you which rows have errors and why. You can fix these issues in your CSV file and re-upload, or proceed with a partial import. **Warning:** If you proceed with import, only valid rows will be added to BakeOnyx. Rows with errors will be skipped. Review the error list carefully before confirming. ### Step 4: Confirm Import 1. After reviewing the preview and any validation messages, click **Import** to complete the process. 2. BakeOnyx will add all valid rows to your system. 3. You'll see a summary showing how many rows were imported successfully. ![Orders list page showing exported order data](/help/screenshots/orders-list.png) ## Tips for Successful Imports * Always download and use the template to ensure your columns are named correctly. * Check your data for typos and missing values before uploading. * For recipes, ingredient sub-rows should have the recipe name repeated in the recipe name column. * Dates should be in YYYY-MM-DD format (for example, 2024-01-15). * Keep a backup of your original CSV file in case you need to re-import or troubleshoot. ## Next Steps * [Creating a New Order](/help/orders/creating-an-order) — Learn how to manually add orders in BakeOnyx. * [Creating a Recipe](/help/recipes/creating-a-recipe) — Set up recipes after importing your ingredient data. * [Business Profile Settings](/help/settings/business-profile) — Configure your bakery details and preferences. --- # Order Settings and Preferences > URL: https://www.bakeonyx.ai/help/orders/order-settings > Category: Orders > Last updated: 2026-03-27 # Order Settings and Preferences ## What you'll learn * How to set up your order number format and prefix * How to configure default payment and invoice terms * How to set delivery fees and minimum order amounts ## Getting to Order Settings Order settings control how your bakery's orders are numbered, invoiced, and delivered. These settings apply to all orders created in BakeOnyx, so it's worth setting them up correctly from the start. To access your order settings: 1. Log in to your BakeOnyx dashboard 2. Click **Settings** in the main menu 3. Select **Orders** from the settings menu You'll now see the Order Settings page with all the options you can customize. ![Order Settings page showing order number format, payment terms, and delivery fee options](/help/screenshots/order-settings-page.png) ## Setting Up Order Numbers Your order number format helps you organize and track orders. BakeOnyx lets you customize how your order numbers look. ### Order Number Prefix The prefix is text that appears at the start of every order number. For example, if you set the prefix to `BK`, your orders might be numbered `BK-001`, `BK-002`, and so on. 1. Find the **Order Number Prefix** field 2. Enter your preferred prefix (typically 2–4 letters) 3. Leave it blank if you prefer just numbers ### Order Number Format The format determines how the numeric part of your order number is structured. Most bakeries use a simple sequential format that auto-increments with each new order. 1. Look for the **Order Number Format** option 2. Select your preferred format from the dropdown 3. Your preview will update to show you an example **Tip:** Choose a simple, sequential format to make order numbers easy to reference over the phone or in conversations with customers. ## Configuring Payment and Invoice Terms Payment terms tell customers when payment is due. Invoice terms and conditions appear on every invoice you send. ### Default Payment Terms 1. Locate the **Default Payment Terms** field 2. Select from common options like **Due on Receipt**, **Net 7**, **Net 14**, or **Net 30** 3. This will automatically apply to new orders, but you can override it per order if needed ### Invoice Terms and Conditions This is where you add any special terms, late payment policies, or other legal language you want on your invoices. 1. Click the **Invoice Terms and Conditions** text field 2. Type in your terms (e.g., "Payment due within 7 days of invoice date" or "Late payments subject to a 1.5% monthly interest charge") 3. Keep it clear and concise—customers need to understand what they're agreeing to **Warning:** If you work with corporate or wholesale customers, make sure your payment terms are realistic for your business model. Offering Net 30 terms to a large order might impact your cash flow. ## Setting Delivery Fees and Minimum Orders ### Default Delivery Fee If you offer delivery, set a default delivery fee here. You can adjust it per order when needed. 1. Find the **Delivery Fee** field 2. Enter your standard delivery charge 3. Leave blank if you don't charge for delivery or handle it differently ### Minimum Order Amount Set a minimum order value to avoid processing very small orders. This is especially useful if you charge a flat delivery fee. 1. Locate the **Minimum Order Amount** field 2. Enter the dollar amount (e.g., `25` for $25 minimum) 3. Customers won't be able to place orders below this amount **Note:** Tax rates are configured separately. Visit your Tax Rates settings to set up sales tax, VAT, or other tax calculations for your orders. ## Saving Your Changes Once you've configured all your order settings: 1. Review your entries to make sure everything is correct 2. Click the **Save** button at the bottom of the page 3. You'll see a confirmation message when your changes are saved Your new settings will apply to all orders created after you save, and to existing orders where you haven't already customized these fields. ## Next steps * [Managing Customers](/help/customers/managing-customers) — Learn how to set up customer profiles and preferences * [Using the Calendar](/help/calendar/calendar-overview) — Organize your order schedule and delivery dates * [Creating a Recipe](/help/recipes/creating-a-recipe) — Set up your products for orders --- # Managing Lists of Values (LOVs) > URL: https://www.bakeonyx.ai/help/settings/lists-of-values > Category: Settings > Last updated: 2026-03-27 ## Managing Lists of Values (LOVs) * Customize dropdown options for orders, products, and forms throughout BakeOnyx * Add, edit, reorder, and remove values in 25+ categories like cake sizes, flavors, and delivery methods * Keep your bakery's unique offerings and terminology consistent across the platform ## What Are Lists of Values? Lists of Values (LOVs) are the dropdown menus you see throughout BakeOnyx. They let you define the exact options available when you're creating orders, configuring products, or filling out inquiry forms. Instead of being stuck with generic choices, you can customize them to match your bakery's specific offerings and terminology. For example, you might have LOVs for cake sizes ("6-inch," "8-inch," "10-inch"), flavors ("Chocolate Fudge," "Vanilla Bean," "Red Velvet"), delivery methods ("Local Pickup," "Same-Day Delivery"), and much more. ## Accessing the LOV Settings 1. Log into your BakeOnyx dashboard. 2. Click **Settings** in the left navigation menu. 3. Select **Lists of Values** (or **LOVs**). You'll see a page with all available LOV categories organized by type. ![Lists of Values settings page showing categories like cake sizes, flavors, and delivery methods](/help/screenshots/lov-page.png) ## Adding a New Value to an LOV 1. Find the category you want to customize (for example, **Cake Sizes**). 2. Click on that category to expand it or open its detail view. 3. Click the **Add Value** or **+** button. 4. Enter the new value in the text field (for example, "12-inch"). 5. Click **Save** or **Confirm**. **Tip:** Keep your value names clear and consistent. Use the same capitalization and spelling every time so your team sees uniform options across all forms. ## Editing an Existing Value 1. Open the LOV category you want to modify. 2. Click on the value you'd like to edit. 3. Update the text in the field. 4. Click **Save**. ## Reordering Values The order of your LOV values matters—they'll appear in dropdown menus in the same sequence you set them. To reorder: 1. Open the LOV category. 2. Look for drag handles (usually small arrows or dots) next to each value. 3. Click and drag a value up or down to change its position. 4. Click **Save** to confirm the new order. **Note:** Consider ordering your most popular options first. This makes them easier to find and speeds up order entry for your team. ## Removing a Value 1. Open the LOV category. 2. Find the value you want to remove. 3. Click the delete icon (usually a trash can or X button) next to that value. 4. Confirm the deletion when prompted. **Warning:** Be careful when removing values that are already in use on existing orders or products. Check with your team first to make sure no active orders depend on that value. ## LOV Categories Available BakeOnyx includes 25+ customizable LOV categories, including: * Cake sizes, shapes, and flavors * Fillings, coverings, and colors * Event types and occasions * Delivery methods and payment methods * Dietary restrictions and special requests * And many more specific to bakery operations ## Where LOVs Are Used Your customized LOV values appear automatically in: * Order forms and quick add screens * Inquiry forms * Product configuration pages * Any dropdown field throughout BakeOnyx This means when you update an LOV, the change is reflected everywhere in your account immediately. ## Next Steps * [Welcome to BakeOnyx](/help/getting-started/welcome-to-bakeonyx) — Get oriented with the platform basics * [Understanding Subscription Plans](/help/billing/subscription-plans) — Learn what features are available on your plan * [Multi-Location Management](/help/advanced/multi-location) — Set up LOVs for multiple bakery locations --- # Setting Up Recurring Orders > URL: https://www.bakeonyx.ai/help/orders/recurring-orders-setup > Category: Orders > Last updated: 2026-03-27 # Setting Up Recurring Orders * Create order templates for customers who order on a regular schedule * Set frequency (daily, weekly, biweekly, or monthly) and delivery dates * Automate order generation so you don't have to manually create the same orders ## What Are Recurring Orders? Recurring orders are templates that automatically generate customer orders on a schedule you set. If a customer orders the same items every Friday, or needs a monthly cake delivery, you can create a recurring order template instead of manually entering the same order each time. BakeOnyx will generate those orders automatically based on your template. **Note:** Recurring orders are available on the Professional+ plan. ## Create a New Recurring Order Template 1. From your BakeOnyx dashboard, go to **Orders** in the main menu. 2. Select **Recurring Orders** from the submenu. 3. Click the **Create New Template** button in the top right. ![Recurring order template form with fields for customer, name, frequency, start date, and items](/help/screenshots/recurring-template-form.png) ### Step 1: Choose a Customer In the **Customer** field, search for and select the customer this recurring order is for. If the customer isn't in your system yet, you'll need to [add them first](/help/customers/managing-customers). ### Step 2: Name Your Template Give your template a clear name in the **Template Name** field. Use something descriptive like "Friday Sourdough Delivery" or "Monthly Birthday Cake – Johnson Account." This helps you identify the template quickly in your list. ### Step 3: Set the Frequency Choose how often this order repeats: * **Daily:** Order generates every day * **Weekly:** Order generates on the same day each week (select the day) * **Biweekly:** Order generates every two weeks * **Monthly:** Order generates on the same date each month (e.g., the 15th) For weekly orders, select the day of the week. For monthly orders, enter the day of the month (1–31). ### Step 4: Set Start and End Dates Enter the **Start Date** — the first date this recurring order should generate. The **End Date** is optional. If you leave it blank, the template will continue generating orders indefinitely. If you set an end date, orders will stop generating after that date. ### Step 5: Set Lead Time Enter the **Lead Time in Days** — how many days before the delivery date you need the order to be created in your system. For example, if a customer's delivery is Friday and you need 3 days to prepare, enter `3`. The order will be created on Tuesday. **Tip:** Set lead time based on your prep schedule. A lead time of 2–3 days is common for custom items; 1 day works for simple, ready-made products. ### Step 6: Choose Delivery Method Select how the customer receives their order: **Pickup**, **Delivery**, or **Shipping**. ### Step 7: Add Items to the Order Click **Add Item** to add products to this recurring order. Search for the product by name, select it, and enter the quantity. Add as many items as needed. You can remove items by clicking the **Remove** button next to each one. ### Step 8: Save the Template Click **Save Template** at the bottom. Your recurring order is now active and will start generating orders on the schedule you set. ## View and Manage Your Templates Go to **Orders** → **Recurring Orders** to see all your templates in a list view. ![Recurring orders list showing active templates with customer name, frequency, and status](/help/screenshots/recurring-list.png) From this list, you can: * **Edit:** Click a template to change frequency, items, or dates * **Pause:** Temporarily stop orders from generating (useful during holidays or customer breaks) * **Cancel:** Permanently stop the template * **View Orders:** See all orders generated from a template **Warning:** If your bakery is closed on a scheduled delivery date (marked in your blocked dates), BakeOnyx will skip that date and move to the next valid delivery date. Make sure your blocked dates are up to date. ## Next Steps * [Managing Recurring Orders](/help/orders/recurring-orders-management) — Learn how to pause, edit, or cancel templates * [Managing Customers](/help/customers/managing-customers) — Add new customers to your system * [Creating a Recipe](/help/recipes/creating-a-recipe) — Build custom products to add to recurring orders --- # Managing Recurring Orders > URL: https://www.bakeonyx.ai/help/orders/recurring-orders-management > Category: Orders > Last updated: 2026-03-27 ## Managing Recurring Orders * View and track all generated occurrences of your recurring orders * Pause a recurring order template to temporarily stop automatic generation * Modify items, frequency, or other details — and understand how changes affect future orders ## Accessing Your Recurring Order To manage a recurring order, navigate to the **Recurring Orders** section from your main dashboard. Find the recurring order you want to manage and click on it to open the detail view. This page shows you everything about your template and all the orders it has generated. ![Recurring order detail page showing template info, frequency settings, and generated occurrences list](/help/screenshots/recurring-detail.png) ## Viewing Generated Occurrences The **Occurrences** section displays every order that has been generated from your template. Each occurrence shows: * **Delivery Date** — when the order is scheduled to arrive * **Status** — whether it's generated, confirmed, skipped, or cancelled * **Generated Order Link** — click to view or edit the actual order in your system Use this list to track which orders have been created and monitor their status. If you need to make changes to a specific order (like adjusting quantities or delivery address), click the order link to open it separately. ![List of recurring order occurrences with delivery dates, statuses, and links to individual orders](/help/screenshots/recurring-occurrences.png) **Note:** The **Total Generated** counter at the top of your recurring order shows how many orders have been created from this template so far. This helps you track the activity of your recurring orders at a glance. ## Pausing a Recurring Order If you need to temporarily stop a recurring order from generating new occurrences, you can pause it without deleting the template. 1. Open the recurring order you want to pause 2. Click the **Pause** button (usually located near the top of the detail page) 3. Confirm your action when prompted While paused, no new orders will be generated on the scheduled dates. Your template and all past occurrences remain intact, so you can resume the recurring order later if needed. **Tip:** Use pause when a customer temporarily stops ordering (like during a slow season) rather than deleting the template. This keeps your customer relationship history intact and makes it easy to restart when they're ready to order again. ## Modifying Your Recurring Order Template You can update the items, frequency, or other details of your recurring order at any time. Here's what you need to know: ### Making Changes 1. Open the recurring order detail page 2. Click the **Edit** button 3. Update the items, frequency, delivery address, or any other details 4. Click **Save Changes** ### How Changes Apply When you modify a recurring order template, your changes only apply to **future occurrences**. Orders that have already been generated are not affected. This protects past orders from unexpected changes while ensuring new orders reflect your updates. For example, if you add a new item to the template, that item will appear on all orders generated after you save the change — but it won't be added to orders that were already created. **Warning:** If you need to change a past order that's already been generated, you'll need to edit that specific order separately. Changes to the template won't affect orders that have already been created. ## Handling Order Exceptions Sometimes you need to skip a single occurrence or cancel an entire recurring order. You can manage these exceptions directly from the occurrences list: * **Skip an Occurrence** — mark a single delivery date as skipped so no order is generated for that date * **Cancel an Occurrence** — cancel an order that has already been generated * **Delete the Template** — permanently remove the entire recurring order (this stops all future generations) These actions give you flexibility to handle special situations without disrupting your entire recurring order schedule. ## Next Steps * [Managing Customers](/help/customers/managing-customers) — learn how to organize and track your customer information * [Using the Calendar](/help/calendar/calendar-overview) — view all your orders and recurring schedules in one place * [Creating a Recipe](/help/recipes/creating-a-recipe) — set up the items you'll use in your recurring orders --- ## Blog Posts # Batch Cooling Strategies: Speed Up Production Without Sacrificing Quality > URL: https://www.bakeonyx.ai/blog/batch-cooling-strategies-bakery-production > Category: Tips & Tricks > Author: BakeOnyx Team > Published: 2026-03-26 > Reading time: 5 min > Tags: production efficiency, cooling techniques, workflow optimization, bakery operations, quality control Master the art of efficient cooling to increase throughput and maintain product quality. Learn proven techniques that professional bakeries use to optimize their production schedules. --- # Batch Cooling Strategies: Speed Up Production Without Sacrificing Quality One of the biggest bottlenecks in any bakery operation is cooling time. Whether you're producing bread, cakes, cookies, or pastries, the cooling phase can make or break your daily output and your bottom line. Many bakery owners don't realize that cooling isn't just about waiting for products to reach room temperature—it's a critical production step that directly impacts your ability to wrap, frost, package, and ship items. Get it wrong, and you're either wasting valuable oven time or compromising product quality. Let's explore practical cooling strategies that can help you increase production capacity without cutting corners on quality. ## Why Cooling Matters More Than You Think Cooling isn't passive downtime. It's when your products set their crumb structure, develop their final flavor profile, and become stable enough for handling. Rushing this process leads to: - Collapsed cake layers from premature frosting - Soggy bottoms from trapped steam - Crumbly textures from handling warm products - Uneven moisture distribution Conversely, inefficient cooling ties up your valuable oven and counter space, limiting how many batches you can produce daily. The sweet spot is finding ways to cool products faster *without* compromising these critical quality factors. ## Invest in Proper Cooling Racks This is foundational. Many small bakeries make do with whatever racks they have, but this is a false economy. **Quality cooling racks should:** - Allow air circulation on all sides of your product - Be sturdy enough to handle weight without warping - Stack efficiently to maximize your cooling space - Be easy to sanitize Wire mesh racks are superior to solid shelving because they allow air to flow underneath products. This is non-negotiable for items like layer cakes, bread, and pastries. Calculate how many racks you actually need based on your daily batch size. A typical rule of thumb: you need enough cooling capacity for 1.5 times your average batch size. This gives you continuous flow without bottlenecks. ## Master the Art of Air Circulation Air movement is your secret weapon for faster, more even cooling. **Strategic fan placement** can reduce cooling time by 20-30%. Position industrial fans to move air across—not directly at—your cooling racks. Direct airflow can cause uneven cooling and create surface cracks on certain products like bread. For a small bakery, even a couple of strategically placed box fans can make a significant difference. For larger operations, consider a dedicated cooling room with ceiling fans or an HVAC system that maintains consistent airflow. **Pro tip:** Rotate your racks periodically if you don't have even air circulation. Move racks from the center to the edges and vice versa to ensure uniform cooling. ## Create Designated Cooling Zones Not everything cools at the same rate, and not everything needs the same cooling conditions. **Hot zone:** Fresh-from-the-oven items (bread, pastries). These need rapid cooling with good air circulation. **Warm zone:** Items that are cooling but still warm to the touch (layer cakes, brownies). These can tolerate slightly slower cooling. **Ambient zone:** Items that are room temperature but still setting up (decorated cakes, cookies with glaze). These just need space and time. By organizing your cooling workflow this way, you can maximize rack usage. While your bread is rapidly cooling in the hot zone, your cakes can be slowly cooling in the warm zone, and your decorated items can be setting in the ambient zone. ## Optimize Your Layout for Workflow Physical positioning matters. Your cooling area should be: - Adjacent to your oven (minimize transport time) - Between your oven and your finishing/packaging station - Away from drafts and direct sunlight (which can cause uneven cooling) - Well-organized so staff knows exactly where each product type goes A poorly organized cooling area creates bottlenecks. Products pile up, staff waste time searching for space, and items end up cooling in suboptimal conditions. ## Know Your Product-Specific Cooling Needs Different products have different cooling requirements: **Bread:** Needs rapid cooling to set the crumb structure. 1-2 hours at room temperature is typical. Don't rush this—premature bagging traps steam and creates gummy crumb. **Layer cakes:** Should cool completely (2-3 hours) before frosting to prevent frosting melt. Some bakers refrigerate cakes for 30 minutes after cooling to stabilize the crumb before frosting. **Cookies:** Most can cool on the baking sheet for 5 minutes, then transfer to racks. They'll continue setting as they cool. **Pastries:** Laminated products (croissants, danishes) need slower cooling to prevent condensation from creating a soggy exterior. ## Batch Your Cooling Schedule Timing is everything. Plan your production schedule so that cooling happens in waves, not all at once. If you bake batches at 6 AM, 7 AM, and 8 AM, they'll finish cooling at staggered intervals, giving you consistent output throughout the morning. This is much more efficient than baking everything at once and then having a massive cooling bottleneck. ## Monitor and Document Start tracking how long each product type actually takes to cool in your specific environment. Temperature, humidity, and air circulation all play roles. Keep simple notes: "Layer cakes in 65°F bakery with fans: 2.5 hours to full set." This data helps you build realistic production timelines and identify where you might optimize further. ## The Bottom Line Cooling efficiency directly impacts your production capacity and profitability. By investing in proper equipment, optimizing air circulation, organizing your space, and understanding your products' specific needs, you can significantly increase throughput. The goal isn't to rush cooling—it's to cool *smartly*. Your customers will taste the difference. --- # AI-Powered Scheduling: Optimize Staff Shifts and Cut Labor Costs > URL: https://www.bakeonyx.ai/blog/ai-powered-scheduling-staff-shifts-labor-costs > Category: AI Features > Author: BakeOnyx Team > Published: 2026-03-25 > Reading time: 5 min > Tags: ai-tools, labor-management, operational-efficiency, cost-reduction, staff-scheduling Discover how AI scheduling tools can help you balance staff coverage with labor budgets, reduce overtime, and improve employee satisfaction in your bakery. --- # AI-Powered Scheduling: Optimize Staff Shifts and Cut Labor Costs Labor costs are typically the second-largest expense in any bakery operation, right after ingredients. Yet many bakery owners still rely on spreadsheets, handwritten schedules, or outdated scheduling software to manage their teams. The result? Overstaffing during slow periods, understaffing during rushes, and frustrated employees working unexpected shifts. This is where AI-powered scheduling solutions are transforming bakery operations. Modern AI tools analyze historical sales data, seasonal patterns, and real-time demand to create optimized schedules that work for both your bottom line and your team. ## Why Traditional Bakery Scheduling Falls Short Most bakery owners schedule staff based on gut feeling or historical norms. You might always staff Tuesday mornings because they "used to be busy," or you overestimate Saturday afternoon needs out of caution. This approach creates several problems: **Wasted Labor Hours**: You're paying employees to stand around during slow periods when they could be sent home or assigned to prep work. **Burnout and Turnover**: Inconsistent schedules and unexpected overtime frustrate employees. High turnover in bakeries means constantly training new staff, which costs money and reduces quality. **Missed Sales Opportunities**: Understaffing during peak times means slow service, longer customer wait times, and lost sales. Customers won't wait 15 minutes for a croissant if they can grab one elsewhere. **Compliance Headaches**: Manually tracking labor laws, break requirements, and overtime regulations is error-prone and risky. AI-powered scheduling eliminates these guessing games by using data to predict exactly when you need staff. ## How AI Scheduling Works for Bakeries AI scheduling tools integrate with your sales data, point-of-sale system, and historical patterns to understand your business rhythm. **Pattern Recognition**: The AI analyzes months of sales data to identify trends. It learns that Friday mornings are 40% busier than Wednesday mornings, that rainy days reduce foot traffic, and that your sourdough pre-orders spike every Thursday afternoon. **Demand Forecasting**: Using this historical data plus external factors (weather, local events, holidays), AI predicts customer traffic and order volume for upcoming weeks. This becomes your staffing blueprint. **Shift Optimization**: The tool then creates schedules that match predicted demand. During predicted slow periods, you staff minimally. During predicted rushes, you have adequate coverage without overstaffing. **Real-Time Adjustments**: Better AI systems allow dynamic scheduling. If actual sales are running 20% higher than predicted on a Tuesday, the system can suggest calling in an extra hand or adjusting the next day's schedule. ## Real Benefits You'll See **Labor Cost Reduction**: Most bakeries report 10-15% reductions in labor costs within the first few months of implementing AI scheduling. You're eliminating unnecessary payroll hours without compromising service. For example, if your annual labor budget is $200,000, a 12% reduction saves $24,000—money that goes directly to your profit margin. **Improved Customer Experience**: With proper staffing levels, your team moves faster. Customers experience shorter wait times, friendlier service, and consistent product availability. This leads to higher customer satisfaction and repeat business. **Employee Satisfaction**: Predictable schedules (when you publish them weeks in advance) help employees plan their lives. They know their hours, can arrange childcare, and pick up second jobs if needed. Less surprise overtime means better morale. **Reduced Overtime Expenses**: By matching staffing to actual demand, you dramatically reduce overtime hours. Overtime typically costs 1.5x regular wages, so eliminating unnecessary overtime has an outsized impact on your bottom line. **Better Compliance**: AI scheduling tools automatically apply labor laws, break requirements, and regulations. You reduce the risk of wage-and-hour violations that could result in costly fines. ## Getting Started With AI Scheduling If you're interested in implementing AI scheduling, here's what to look for: **Integration Capabilities**: The tool should connect with your POS system to automatically pull sales data. Manual data entry defeats the purpose. **Bakery-Specific Features**: Look for scheduling software that understands bakery workflows—early morning baking shifts, prep work scheduling, and seasonal variations. **Ease of Use**: Your managers need to understand the schedule at a glance. Overly complex tools create resistance from your team. **Flexibility**: The best tools let you override AI recommendations when needed. Sometimes you know something the algorithm doesn't (like a special event or staff vacation). **Reporting and Analytics**: You should be able to see labor costs, productivity metrics, and how actual performance compares to predictions. ## The Learning Curve AI scheduling isn't perfect on day one. The system needs several weeks of data to understand your patterns and make accurate predictions. During this ramp-up period, monitor results closely and provide feedback. As the AI learns your business, its recommendations become increasingly accurate. By month three or four, you'll likely see significant improvements in both cost and service quality. ## The Bottom Line AI-powered scheduling is no longer a luxury for large chains—it's an accessible tool that small and medium-sized bakeries can use to compete more effectively. By letting AI handle the data analysis and optimization, you free yourself to focus on what you do best: creating amazing baked goods and building your brand. Start with a free trial if available, test it against your current scheduling approach, and let the data speak for itself. Your labor costs—and your team—will thank you. --- # The Customer Feedback Loop: Turning Reviews Into Bakery Gold > URL: https://www.bakeonyx.ai/blog/customer-feedback-loop-bakery-growth > Category: Customer Management > Author: BakeOnyx Team > Published: 2026-03-24 > Reading time: 5 min > Tags: customer-feedback, customer-loyalty, business-operations, quality-improvement, customer-service Learn how to systematically collect, analyze, and act on customer feedback to build loyalty, improve products, and drive repeat business at your bakery. --- # The Customer Feedback Loop: Turning Reviews Into Bakery Gold Customer feedback is gold for bakery owners—but only if you know how to mine it effectively. Too many bakeries collect reviews and testimonials without a system to actually use them. This creates a missed opportunity to improve products, strengthen customer relationships, and build a thriving business. In this guide, we'll walk through building a feedback loop that transforms what customers tell you into actionable improvements and competitive advantage. ## Why Bakeries Need a Formal Feedback System You probably hear feedback every day: a customer mentions they wish your sourdough was slightly tangier, someone compliments your new lemon poppy seed muffins, or a regular points out that your online ordering system is confusing. Without a system to capture and organize this feedback, it evaporates. You might remember one compliment but forget the other. Constructive criticism gets lost in the noise. A formal feedback system ensures that: - **Nothing gets missed.** You capture feedback from all touchpoints—in-store conversations, online reviews, email inquiries, social media comments, and order forms. - **Patterns emerge.** When you track feedback over time, you spot trends. Maybe three customers this month mentioned wanting dairy-free options. That's worth investigating. - **You can measure impact.** Implementing a suggestion and seeing customers respond builds confidence in your decisions. - **Your team stays aligned.** When everyone knows what customers are asking for, you work toward shared goals. ## Step 1: Create Multiple Feedback Channels Different customers prefer different ways to share their thoughts. Make it easy by offering several channels: **In-store feedback forms.** Keep a simple clipboard or card box near the register with prompts like "What can we bake better?" or "What should we make next?" Keep it brief—three questions maximum. **Online review platforms.** Actively encourage reviews on Google, Yelp, Instagram, and Facebook. Respond to every review (positive and negative) within 24-48 hours. This shows you care and gives you a chance to clarify or address concerns publicly. **Email surveys.** Send a short, friendly email survey after a customer's first order or after they've been on your mailing list for a few months. Ask open-ended questions: "What's your favorite item from us?" and "What would make you visit more often?" **Direct conversation.** Train your team to ask customers for feedback naturally during transactions. "Have you tried our new cardamom buns yet? What do you think?" builds relationships and gathers intel. **Social media listening.** Monitor comments and DMs on your bakery's social accounts. Customers often share feedback there before leaving a formal review. ## Step 2: Organize and Categorize Feedback Once feedback starts flowing in, you need a simple system to organize it. This doesn't require fancy software—a spreadsheet works fine for most small bakeries. Create columns for: - **Date** received - **Source** (in-store, Google review, email, etc.) - **Customer name** (if available) - **Feedback type** (product request, service issue, compliment, suggestion) - **Specific item or area** (sourdough bread, online ordering, staff friendliness) - **Detailed feedback** (the actual comment) - **Action taken** (if any) - **Follow-up date** (when you'll revisit this) Review this spreadsheet monthly. Look for clusters. If you see the same suggestion three times, it deserves attention. ## Step 3: Close the Loop With Customers This is the step most bakeries skip—and it's crucial. When a customer makes a suggestion or reports a problem, follow up. You don't need a massive overhaul; small acknowledgments matter enormously. **Example 1:** A customer suggests you offer mini croissants for kids' lunch boxes. You try it, and it works. The next time that customer visits, mention it: "Hey! Remember when you suggested mini croissants? We started making them last month, and they've been flying off the shelves. Thanks for the idea!" **Example 2:** Someone complains that your online ordering system is confusing. You can't rebuild the whole system immediately, but you can send them a personal note explaining the workaround and thanking them for the feedback. When customers see their feedback actually influences your bakery, they become invested in your success. They'll tell their friends. They'll keep coming back. ## Step 4: Prioritize and Test Changes Not every piece of feedback warrants a change. You need criteria for deciding what to act on. Consider: - **Frequency.** How many customers have mentioned this? - **Alignment with your vision.** Does this fit who you want to be as a bakery? - **Feasibility.** Can you realistically implement this? - **Impact.** Will this change improve customer satisfaction or sales? When you decide to try something new, test it first. If customers want a vegan chocolate cake, bake a small batch and see if it sells. Gather feedback on that test run before committing fully. ## Step 5: Share Wins With Your Team Your bakers and front-counter staff should know what customers are saying. When someone implements feedback and it works, celebrate it. "Maria, your idea to add the almond flour to the gluten-free brownies came from customer feedback, and three people have specifically complimented them this week. Great job!" This reinforces that feedback matters and encourages your team to stay tuned to customer needs. ## Building a Feedback Culture The strongest bakeries treat customer feedback as a core business function, not an afterthought. They ask for it, organize it, act on it, and report back. Start small. Pick one feedback channel, implement it for a month, and see what you learn. You might be surprised how much your customers want to help you succeed—they just needed you to ask. Your feedback loop is your competitive edge. Use it well. --- # Ingredient Shelf Life Management: Stop Wasting Money on Spoilage > URL: https://www.bakeonyx.ai/blog/ingredient-shelf-life-management-reduce-spoilage > Category: Inventory Management > Author: BakeOnyx Team > Published: 2026-03-23 > Reading time: 5 min > Tags: inventory-management, cost-control, ingredient-storage, waste-reduction, bakery-operations Learn how to track ingredient expiration dates, optimize storage conditions, and implement systems that reduce waste and protect your bakery's bottom line. --- # Ingredient Shelf Life Management: Stop Wasting Money on Spoilage Spoilage is a silent profit killer in bakeries. Unlike a broken oven or a failed batch, ingredient waste often goes unnoticed—until you're throwing away expensive butter, premium chocolate, or specialty flours week after week. The good news? Most spoilage is preventable with smart tracking, proper storage, and intentional inventory practices. Let's explore how to protect your ingredients and your margins. ## Why Shelf Life Management Matters More Than You Think Consider this: a small bakery might spend $3,000-$5,000 monthly on ingredients. If just 5% of that goes to waste due to spoilage, you're losing $150-$250 every single month. Over a year, that's $1,800-$3,000 in pure loss. But the real cost goes deeper. Spoiled ingredients don't just disappear—they take up valuable shelf and freezer space, they complicate inventory counts, and they create stress during production when you realize mid-shift that a key ingredient has expired. Proper shelf life management also protects your reputation. Using ingredients past their prime affects product quality, even if the item is technically still "safe." Your customers taste the difference. ## Understanding Your Ingredients' True Shelf Life Not all ingredients are created equal. A jar of commercial yeast behaves completely differently from a bag of all-purpose flour, which behaves differently from a block of dark chocolate. **Dry goods** (flour, sugar, baking powder, salt) typically last 6-12 months in cool, dry conditions. But they're vulnerable to moisture and pests, which can shorten their usable life significantly. **Fats** (butter, oil, shortening) oxidize over time. Even refrigerated butter degrades after 3-4 months. Oils can become rancid within months, especially once opened. **Leavening agents** (yeast, baking powder, baking soda) lose potency quickly. Active dry yeast is typically good for 4-6 months from purchase, while instant yeast lasts slightly longer. Once opened, these become less reliable within weeks. **Chocolate and cocoa** develop bloom (that white coating) and can taste stale after 6-8 months, depending on storage temperature. **Eggs** last 3-4 weeks refrigerated, but their binding power weakens with age. The key: don't rely on manufacturer dates alone. Test your ingredients regularly and adjust your expectations based on *your* storage conditions. ## The Storage Foundation: Temperature and Humidity Control Spoilage doesn't happen randomly. It happens in specific conditions that you can control. **Temperature stability** is non-negotiable. Butter stored at 65°F will last much longer than butter stored at 72°F. Chocolate is even more sensitive—temperature fluctuations cause bloom and texture breakdown. Invest in a reliable thermometer for your dry storage area. Ideally, maintain 60-68°F. If that's not possible, at least keep it consistent. Fluctuations are worse than a slightly warmer steady temperature. **Humidity** matters tremendously. High humidity causes flour to clump, salt to cake, and chocolate to develop bloom. Aim for 50-60% relative humidity in dry storage. A basic humidity monitor costs $15-$30 and pays for itself in prevented spoilage within weeks. For refrigerated items, keep your cooler at 35-40°F and your freezer at 0°F or below. Check these temperatures daily—a faulty thermostat can spoil hundreds of dollars in ingredients overnight. ## Implementing a Shelf Life Tracking System Manual tracking works, but it's prone to human error. Here's a practical approach that scales: **Label everything with purchase date AND expiration date.** Use a consistent format (MM/DD/YYYY) so there's no confusion. Place labels on the front of containers, not the back. If you can't see it immediately, it won't get checked. **Organize by expiration date, not by type.** This is the FIFO principle applied correctly. Place newer stock behind older stock so older items get used first. This requires discipline, but it's the single most effective spoilage prevention tactic. **Create a weekly inventory check.** Every Monday (or your slowest day), spend 15 minutes scanning your dry storage, cooler, and freezer. Flag anything expiring within two weeks. This gives you time to plan recipes around those ingredients or use them in daily specials. **Use your POS or inventory software.** If you're using BakeOnyx or similar platforms, log ingredient expiration dates. Set up alerts for items expiring soon. Automation catches what tired bakers miss. ## Smart Purchasing to Prevent Spoilage Sometimes the best spoilage prevention starts before ingredients arrive. **Buy in quantities you'll actually use.** That bulk discount on chocolate might seem smart until half of it blooms in your cooler. Calculate your monthly usage and buy slightly less rather than slightly more. **Stagger deliveries for perishables.** Instead of one massive butter delivery, arrange two smaller deliveries per week. Your freezer space improves, and you're never sitting on old stock. **Build relationships with suppliers.** Ask about their stock rotation. Are they selling you fresh inventory, or clearing older stock? Some suppliers will guarantee fresher dates if you ask. **Track your actual usage.** If you buy 25 lbs of specialty flour monthly but only use 18 lbs, stop ordering 25 lbs. This data is gold for preventing waste. ## Creating a Spoilage Log This might sound tedious, but it's invaluable. When you throw something away, write it down: what it was, how much, the date, and why it spoiled. After a month, you'll see patterns. Maybe your chocolate always goes bad in summer. Maybe you're over-ordering a specific flour. These patterns guide better purchasing and storage decisions. ## The Bottom Line Spoilage is expensive, but it's also one of the most controllable costs in your bakery. With proper labeling, organized storage, temperature control, and regular monitoring, you can cut waste by 50% or more. Start with one change this week—maybe it's adding expiration dates to everything, or organizing your dry storage by date. Small habits compound into significant savings. --- # Recipe Costing 101: Calculate True Profit on Every Item > URL: https://www.bakeonyx.ai/blog/recipe-costing-calculate-true-profit > Category: Recipe Costing > Author: BakeOnyx Team > Published: 2026-03-22 > Reading time: 5 min > Tags: recipe-costing, pricing-strategy, profitability, bakery-business, financial-management Learn how to accurately calculate recipe costs and set prices that protect your margins. A practical guide for bakery owners who want to stop leaving money on the table. --- # Recipe Costing 101: Calculate True Profit on Every Item You've perfected your sourdough. Your croissants are flaky and buttery. Your customers line up before opening. But are you actually making money on each item you sell? This is the uncomfortable question many bakery owners avoid. You know your costs feel right, but without proper recipe costing, you're essentially flying blind. You might be selling items at a loss without realizing it, or leaving significant profit on the table. Let's fix that. Here's how to calculate accurate recipe costs and set prices that actually work for your business. ## Why Recipe Costing Matters More Than You Think Recipe costing isn't just accounting busywork. It's the foundation of a profitable bakery. When you know your true costs, you can: - Price items competitively while protecting margins - Identify which products are your profit drivers - Make informed decisions about seasonal offerings - Spot when ingredient price increases threaten your bottom line - Negotiate better deals with suppliers (armed with data) - Scale production confidently Many bakery owners guess at their costs. They remember what they paid for flour last month, estimate how much butter goes in a batch, and call it a day. This approach leaves you vulnerable. Ingredient prices fluctuate. Recipe variations happen. Waste accumulates. Before you know it, you're selling a $6 pastry that costs $4.50 to make. ## The Basic Recipe Costing Formula Recipe costing is straightforward: **Total Ingredient Cost ÷ Number of Units = Cost Per Unit** Let's walk through a real example. ### Example: Chocolate Chip Cookies Your recipe makes 24 cookies and includes: - 2 cups flour: $0.60 - 1 cup butter: $4.00 - ¾ cup sugar: $0.45 - ½ cup brown sugar: $0.30 - 2 eggs: $0.80 - 1 tsp vanilla: $0.25 - ½ tsp salt: $0.05 - 1 tsp baking soda: $0.10 - 2 cups chocolate chips: $3.50 **Total ingredient cost: $10.05** **Cost per cookie: $10.05 ÷ 24 = $0.42 per cookie** If you're selling these cookies for $2.50 each, your gross margin is $2.08 per cookie. That's an 83% margin—excellent. But this is just the beginning. ## Don't Forget These Hidden Costs Ingredient cost is only part of the story. Your true recipe cost includes: **Labor**: How long does it take to make a batch? If you spend 30 minutes making 24 cookies and pay yourself $20/hour, that's $10 in labor costs, or $0.42 per cookie. Suddenly your margin drops significantly. **Packaging**: Boxes, bags, labels, tissue paper, and tape add up. A fancy box might cost $0.50 per unit. A simple bag with a label might be $0.15. **Utilities**: Oven time, mixer usage, and refrigeration aren't free. Many bakeries estimate 5-10% of ingredient costs for utilities, though this varies based on your setup. **Waste and Shrinkage**: Not every batch turns out perfect. Broken cookies, over-proofed dough, and burnt edges happen. Budget 5-8% waste into your costs. With these factors included, your true cost per cookie might be $1.00 or more. Now that $2.50 price point looks more reasonable, but less profitable than it first appeared. ## How to Track Costs Accurately **Document everything**: Write down the exact price you pay for each ingredient. Track whether you bought a 5-pound bag or a 25-pound bag (bulk pricing matters). **Use weight measurements**: Cups and spoons are imprecise. A scale gives you consistency and makes cost calculations more accurate. "2 cups flour" varies; "250 grams flour" is exact. **Create a master recipe document**: For each recipe, list every ingredient with its cost, the yield, and the cost per unit. Update prices quarterly when you reorder. **Account for seasonal variation**: Butter prices spike in winter. Berries cost more in January. Build flexibility into your pricing strategy. **Test your math**: Actually make the recipe and count the output. Does your chocolate croissant recipe really yield 12 croissants per batch, or is it 11 after accounting for waste? ## Setting Prices Based on True Costs Once you know your true costs, you can set prices strategically. A common approach is the **multiplier method**: Multiply your total cost by 2.5 to 3.5, depending on your market and product type. A $1.00 cost item sells for $2.50-$3.50. For premium items (custom cakes, artisan breads), multiply by 3-4. For high-volume items (day-old pastries), you might use 2-2.5. But don't rely solely on formulas. Research competitor pricing. Consider your market position. A bakery in a high-rent neighborhood can charge more than one in a strip mall. ## Make It Systematic Manually calculating costs for 50+ recipes is tedious. Consider: - **Spreadsheets**: Create a master costing sheet in Excel or Google Sheets - **Bakery software**: Many platforms (including BakeOnyx) include recipe costing tools - **Scale and timer**: Weigh ingredients and time labor for accuracy The investment in getting this right pays for itself quickly. One pricing adjustment based on accurate costs can recover months of margin loss. ## The Bottom Line Recipe costing isn't glamorous, but it's essential. You didn't build your bakery to work for free. Knowing your true costs is the first step toward building a business that's both delicious and profitable. Start with your top five products. Calculate their true costs. Adjust pricing if needed. Then work through the rest of your menu. Within a month, you'll have clarity on where your money actually goes—and where it should come from. --- # Starting a Bakery in 2025: Your Complete Launch Checklist > URL: https://www.bakeonyx.ai/blog/starting-bakery-2025-launch-checklist > Category: Getting Started > Author: BakeOnyx Team > Published: 2026-03-21 > Reading time: 5 min > Tags: getting-started, bakery-launch, business-planning, food-safety, operations Ready to open a bakery? This comprehensive guide covers licensing, equipment, recipes, and the often-overlooked operational systems that separate successful launches from costly mistakes. --- # Starting a Bakery in 2025: Your Complete Launch Checklist Opening a bakery is a dream many passionate bakers share. But turning that dream into a profitable, sustainable business requires more than great recipes and enthusiasm. The bakeries that thrive are the ones that plan thoroughly before the doors open. Whether you're launching a home-based operation, a small retail storefront, or a wholesale-focused facility, this checklist will help you avoid common pitfalls and set yourself up for success. ## The Legal and Regulatory Foundation Before you bake a single croissant for customers, you need the proper licenses and permits. **Business registration** comes first. Register your bakery as a sole proprietorship, LLC, or corporation—each has different tax and liability implications. Consult with a local accountant or business attorney to determine what makes sense for your situation. **Food handler certifications** are mandatory in most jurisdictions. You and your staff will need to complete food safety training and pass certification exams. Many states now require HACCP (Hazard Analysis and Critical Control Points) training as well. **Health department permits** are crucial. Contact your local health department early—they'll outline specific requirements for your bakery's layout, equipment, and operations. Some jurisdictions have different rules for home-based operations versus commercial kitchens, so clarify this before investing in space or equipment. **Business licenses and tax IDs** vary by location. You'll need an Employer Identification Number (EIN) from the IRS, and potentially state and local business licenses. Don't skip this step—operating without proper licensing can result in fines or forced closure. ## Equipment: Invest Wisely One of the biggest mistakes new bakery owners make is overinvesting in equipment too early. Start with the essentials: a quality oven (or two, depending on your production volume), commercial mixers, work tables, and proper cooling/storage solutions. Your oven choice is particularly important—it will directly impact your product quality and production capacity. **Don't buy everything at once.** Many successful bakeries start with used or refurbished equipment to keep costs down. As your business grows and you understand your actual production needs, you can upgrade or add specialized equipment like laminating machines, deck ovens, or retarders. Budget 20-30% of your startup capital for equipment, and always factor in installation, training, and maintenance costs. Equipment failures can halt production, so invest in reliability over novelty. ## Recipe Development and Testing You likely have favorite recipes, but commercial baking is different from home baking. Recipes need to scale, produce consistent results, and work within your equipment and timeline. **Test everything at scale** before launch. A recipe that works beautifully in your home kitchen might behave differently in a commercial oven or with different ingredient brands. Document your testing process—note hydration percentages, fermentation times, oven temperatures, and how environmental factors affect your products. **Source your ingredients strategically.** Build relationships with suppliers now. You'll want backup suppliers for critical ingredients like flour, butter, and yeast. Understand the cost impact of ingredient choices—premium butter will affect your margin differently than standard butter. **Calculate recipe costs accurately.** Include every ingredient, down to salt and vanilla. This becomes the foundation for pricing later. Many new bakery owners underestimate costs and underprice their products, which kills profitability from day one. ## Systems and Operations Planning This is where many passionate bakers stumble. Great baking skills don't automatically translate to efficient operations. **Create a production schedule.** Map out when you'll bake what, considering your equipment capacity, cooling time, and delivery/retail hours. If you're doing retail sales, you need fresh products available when customers arrive—this requires working backward from sales hours to determine bake times. **Develop standard operating procedures (SOPs)** for everything: ingredient receiving, dough mixing, shaping, fermentation, baking, cooling, packaging, and storage. These documents become invaluable when you hire staff, and they ensure consistency even on your busiest days. **Plan your staffing model.** Will you start solo? When will you hire your first employee? What roles are critical? Many bakery owners work 60+ hour weeks initially, but you need a realistic plan for when that becomes unsustainable. **Set up basic record-keeping systems.** Track sales, expenses, inventory, and production metrics from day one. This data informs pricing decisions, helps identify waste, and is essential for tax purposes. Consider bakery management software early—it's easier to implement good systems from the start than to retrofit them later. ## Pricing Strategy Don't guess at pricing. Your prices need to cover ingredient costs, labor, overhead, and provide reasonable profit. A common rule of thumb: food costs should be 25-35% of your selling price. So if a croissant costs $0.75 in ingredients, you might price it at $3.00-$4.00 depending on your market and positioning. Research your local market. What are competitors charging? What's your target customer willing to pay? Premium positioning requires consistent quality and compelling branding—don't compete on price unless that's your strategic choice. ## Final Thoughts Launching a bakery is exciting, but success depends on thorough planning. Take time to handle the unglamorous foundation work—legal compliance, equipment selection, recipe testing, and operational systems. The bakeries that thrive aren't always the ones with the most talented bakers. They're the ones with solid systems, realistic planning, and a commitment to continuous improvement. You've got this. Now go plan it right. --- # Gluten-Free Baking at Scale: Meeting Demand Without Compromising Quality > URL: https://www.bakeonyx.ai/blog/gluten-free-baking-at-scale > Category: Product Updates > Author: BakeOnyx Team > Published: 2026-03-20 > Reading time: 5 min > Tags: gluten-free baking, product development, scaling production, dietary specialization, bakery operations Learn how to expand your gluten-free offerings profitably while maintaining the quality your customers expect. Discover sourcing strategies, production workflows, and pricing tactics for bakeries scaling their GF line. --- # Gluten-Free Baking at Scale: Meeting Demand Without Compromising Quality The demand for gluten-free baked goods has moved well beyond a niche market. More bakeries are receiving regular requests for GF bread, pastries, and cakes—and many owners are wondering if it's worth the investment to offer these products at scale. The answer? Yes, but with careful planning. Gluten-free baking presents unique challenges that differ significantly from traditional baking. Cross-contamination concerns, ingredient costs, and different hydration ratios require a thoughtful approach. This guide will help you scale your gluten-free production without losing profitability or quality. ## Why Gluten-Free Baking Is Worth Your Attention The gluten-free market isn't shrinking. Between celiac disease, non-celiac gluten sensitivity, and consumers simply preferring GF products, demand continues to grow. For bakeries, this represents a genuine revenue opportunity. Customers who rely on gluten-free products are also often willing to pay premium prices. They understand the complexity involved and appreciate bakeries that take their dietary needs seriously. This customer segment tends to be loyal, making repeat business more predictable than with casual customers. However, jumping into gluten-free production without proper systems will quickly eat into your margins. The key is understanding the operational and financial differences before you commit. ## The Cross-Contamination Challenge This is the non-negotiable starting point. If you're offering gluten-free products, you must eliminate cross-contamination risks. This isn't just about quality—it's about customer safety and legal liability. **Dedicated equipment is essential.** You'll need separate mixers, measuring tools, cutting boards, and ideally, separate work surfaces. Many bakeries dedicate specific hours to gluten-free production when no wheat flour is being used elsewhere in the kitchen. Some bakeries go further and maintain entirely separate production areas. While this requires more space and investment, it eliminates contamination risks entirely and allows for more flexible scheduling. Document your protocols thoroughly. Your staff needs clear procedures for handling GF ingredients, cleaning equipment, and preventing cross-contact. This documentation also protects your business legally. ## Sourcing Gluten-Free Flour Blends Not all gluten-free flours are created equal. All-purpose GF blends vary significantly in their protein content, binding properties, and how they behave in different applications. **Start with quality suppliers.** Brands like Bob's Red Mill, King Arthur, and Barrington offer reliable blends formulated for specific uses—bread, pastries, cakes. Don't assume one blend works for everything. Consider buying in bulk directly from suppliers to improve your cost per pound. Many wholesale suppliers offer GF flours at better prices than retail, and you'll need significant volume if you're scaling production. Test multiple blends before committing to large orders. What works beautifully for a GF croissant might produce a dense, gritty cake. You'll need different blends for different products. ## Reformulating Recipes for Success Your existing recipes won't simply work with a 1:1 flour substitution. Gluten-free baking requires adjustments to hydration, binding, and sometimes leavening. **Hydration levels are typically higher.** Gluten-free doughs often need 5-10% more water than traditional recipes. Start with your base recipe and add water incrementally, noting what works. Binding agents matter. Xanthan gum, psyllium husk, or eggs help provide structure that gluten would normally provide. Most GF blends include xanthan gum, but you may need additional binders for certain applications. Test extensively. Spend time developing recipes specifically for gluten-free production. This investment upfront prevents costly mistakes at scale. ## Pricing Gluten-Free Products Your ingredient costs for gluten-free products will be higher—typically 30-50% more than wheat-based equivalents. This needs to be reflected in your pricing. **Calculate your true costs.** Include the premium flour, additional binders, dedicated equipment depreciation, and extra labor for separate production batches. Many bakeries underprice GF goods because they don't fully account for these expenses. Customers expect to pay more for gluten-free products. A gluten-free loaf priced 50% higher than your standard loaf is reasonable and expected. Don't leave money on the table by underpricing. Consider bundle pricing. Offering a mix of gluten-free items at a slight discount encourages larger orders and improves efficiency. ## Production Workflow Optimization Dedicate specific production times to gluten-free items. Batch all your GF work together—whether that's morning or afternoon—to minimize equipment switching and contamination risks. **Streamline your product line initially.** Rather than offering 15 gluten-free options, start with 4-5 core items: bread, one pastry, one cake, and one cookie variety. Once these are dialed in and profitable, expand. Schedule GF production when you have sufficient volume to justify the setup. A single GF loaf order doesn't justify cleaning and dedicating equipment; wait until you have multiple orders to batch together. ## Labeling and Compliance Clear labeling is essential. Customers need to know which products are gluten-free, and you need to communicate your cross-contamination protocols honestly. Consider adding a statement like: "Made in a facility that processes wheat" or "Dedicated gluten-free production" depending on your setup. This transparency builds trust. Familiarize yourself with labeling regulations in your region. The FDA has specific requirements for gluten-free claims that vary by location. ## Moving Forward Scaling gluten-free production is absolutely achievable for bakeries of any size. Start small, invest in proper systems, and scale only once you've proven profitability and quality consistency. The customers who need gluten-free products are worth serving well. Get your systems right, price appropriately, and you'll find this segment becomes a reliable, profitable part of your business. --- # Building a Sustainable Bakery: Profitability Beyond the First Year > URL: https://www.bakeonyx.ai/blog/sustainable-bakery-profitability-long-term > Category: Business Growth > Author: BakeOnyx Team > Published: 2026-03-19 > Reading time: 5 min > Tags: profitability, pricing-strategy, business-sustainability, operations, bakery-management Learn how to transition your bakery from startup survival mode to sustainable growth. Discover the financial strategies and operational changes that separate thriving bakeries from those that struggle. --- # Building a Sustainable Bakery: Profitability Beyond the First Year The first year of running a bakery is exhilarating—and exhausting. You're pouring your heart (and money) into every croissant, building your customer base, and learning the business on the fly. But what happens in year two? Many bakery owners find themselves stuck in a cycle of long hours and thin margins, wondering why profitability feels so elusive. The truth is that surviving year one and thriving in year two require fundamentally different approaches. Let's explore how to make that transition. ## The Year-One Reality Check During your first year, you're likely operating at a loss or barely breaking even. This is normal. You're investing in: - Building brand awareness and customer loyalty - Establishing reliable supplier relationships - Perfecting your product lineup - Creating systems and processes - Managing seasonal fluctuations But here's the critical insight: **if you're still operating this way in year two, you have a sustainability problem.** Many bakery owners continue running their businesses as if they're still in startup mode—saying yes to every order, working 60-hour weeks, underpricing their products, and reinvesting every penny back into the business. While hustle is important, unsustainable practices lead to burnout, quality decline, and eventual failure. ## Audit Your True Unit Economics Before you can build sustainability, you need to understand the real cost of what you're making and selling. Most bakery owners know their ingredient costs, but they often overlook: - **Labor burden**: Not just wages, but payroll taxes, benefits, workers' compensation - **Overhead allocation**: Rent, utilities, insurance divided by production volume - **Packaging and delivery**: These costs vary by product and order type - **Waste and shrinkage**: Unsold products, damaged goods, mistakes - **Equipment maintenance and replacement**: Ovens don't last forever Spend a week (or better yet, a month) tracking every expense with granular detail. Use this data to calculate the true cost per unit for your top 10-15 products. You might discover that your $4 artisan sourdough is only generating $0.50 in profit—or worse, that it's actually losing money. This isn't meant to depress you. It's meant to inform your next decisions. ## Strategic Menu Curation Once you understand your unit economics, you can make intelligent decisions about what to keep, what to modify, and what to discontinue. Not all products are created equal. Some items: - Require significant labor but generate minimal margin - Have high ingredient costs with unpredictable demand - Cannibalize sales from higher-margin items - Consume disproportionate oven space Consider consolidating your menu. A bakery with 30 SKUs (stock-keeping units) spreads its focus too thin. By narrowing to 15-20 core products, you'll: - Improve consistency and quality - Reduce inventory complexity - Increase production efficiency - Build stronger customer expectations - Simplify marketing and communication Keep your stars—products with strong demand and healthy margins. Modify your performers—products with good demand but thin margins (can you raise the price? reduce ingredients? simplify production?). Discontinue your drains—products that don't justify their shelf space or labor. ## Pricing for Sustainability This is where many bakery owners struggle most. You've underpriced your products to gain market share, and now you feel locked in. Here's a perspective shift: **customers value your products based on quality and convenience, not on your cost structure.** A beautiful sourdough loaf is worth $7 whether your ingredients cost $0.80 or $0.60. Strategic price increases don't have to happen all at once. Consider: - Raising prices on your best-sellers first (lowest demand sensitivity) - Introducing premium versions of popular items at higher price points - Adjusting prices seasonally (higher in winter, lower in summer) - Bundling products to increase perceived value - Implementing tiered pricing for different sales channels (retail vs. wholesale) Even a 5-10% increase, implemented thoughtfully, can transform your profitability without significantly impacting customer volume. ## Systematize to Scale Sustainability also means working smarter, not just harder. Document your processes: - Production schedules and batch sizes - Quality control checkpoints - Cleaning and maintenance routines - Customer communication templates - Order fulfillment workflows When your systems are documented, you can: - Train new staff more effectively - Identify inefficiencies - Maintain consistency during high-volume periods - Eventually delegate or outsource tasks Many bakery owners resist this because it feels bureaucratic. But systems actually give you freedom—the freedom to take a day off, the freedom to grow without losing quality, the freedom to enjoy your business. ## Invest in the Right Tools Year two is when bakery management software becomes essential, not optional. The right tools help you: - Track inventory accurately - Forecast demand based on historical data - Manage orders and customer communication - Analyze profitability by product and channel - Schedule production efficiently These tools cost money, but they save time and prevent costly mistakes. A $100/month software investment that saves you 5 hours per week is a no-brainer. ## The Long View Building a sustainable bakery isn't about maximizing profit in year two. It's about creating a business that can sustain you financially and emotionally for decades. This means making tough decisions about what to cut, having uncomfortable conversations about pricing, and investing in systems that scale beyond your personal effort. Your bakery's second year is your inflection point. Choose sustainability now, and you'll be grateful in year five, year ten, and beyond. --- # The Lamination Learning Curve: Master Croissants Without the Frustration > URL: https://www.bakeonyx.ai/blog/lamination-learning-curve-croissants > Category: Tips & Tricks > Author: BakeOnyx Team > Published: 2026-03-18 > Reading time: 5 min > Tags: baking-techniques, croissants, lamination, pastry-making, troubleshooting Lamination intimidates many bakers, but it doesn't have to. Learn the science, common mistakes, and practical techniques to produce restaurant-quality croissants consistently. --- ## Why Lamination Stops Most Bakers Cold Lamination is one of those techniques that separates casual bakers from serious professionals. It's also one of the most anxiety-inducing processes in the bakery—and for good reason. Getting hundreds of delicate butter layers to stay intact while they puff up in the oven requires precision, patience, and understanding what's actually happening at a molecular level. But here's the truth: lamination isn't magic, and it's not beyond your reach. Thousands of bakeries produce beautiful croissants, Danish pastries, and mille-feuille every single day. The difference between struggling bakers and successful ones usually comes down to understanding the "why" behind each step, not just following the "what." ## The Science That Makes It Click Lamination works because of a simple principle: butter and dough don't naturally mix. When you fold butter into dough repeatedly, you're creating thin, separated layers. During baking, water in the dough turns to steam, which pushes those layers apart and creates the characteristic flaky texture. But here's where most home bakers and even some professionals go wrong: they treat lamination like a mechanical process. Fold, turn, chill, repeat. While that's technically correct, understanding the conditions that keep those layers intact changes everything. Temperature is your most critical variable. Butter has a melting point around 90-93°F. If your dough gets warmer than 75°F during lamination, the butter starts softening and blending into the dough instead of staying in distinct layers. You lose the separation, and your croissants come out dense and greasy. Dough hydration matters too. A dough that's too wet becomes sticky and hard to work with. Too dry, and it tears when you fold it, breaking those precious butter layers. Most professional laminated doughs sit around 58-62% hydration—firmer than sandwich bread, but not stiff. ## Where Bakers Usually Stumble **Butter Temperature Issues** The most common mistake? Using butter straight from the refrigerator. Cold, hard butter tears the dough. You want butter that's pliable—around 65-68°F—so it spreads evenly without breaking. If your kitchen is warm, chill your butter slab in the freezer for 5-10 minutes before laminating. If it's cold, let it sit at room temperature briefly. **Skipping the Autolyse** Many bakers rush straight to laminating after mixing. Give your dough 20-30 minutes to rest first. This allows the flour to fully hydrate and the gluten to develop slightly, making the dough more elastic and less prone to tearing during folds. **Uneven Folds** When you fold your dough, are the edges even? Are you applying consistent pressure? Uneven folds mean uneven layers. Some sections will have thick butter layers, others thin. This causes uneven puffing and inconsistent texture. Use your bench scraper to keep edges aligned, and press firmly with even pressure. **Insufficient Rest Between Folds** Gluten develops during folding. If you don't rest your dough between folds, it becomes elastic and springs back, making the next fold difficult. More importantly, resting allows the gluten to relax, so each subsequent fold actually creates new layers rather than just stretching existing ones. Rest for at least 20-30 minutes between each fold. ## Building Your Lamination Workflow Success comes from creating a system that works with your kitchen environment, not against it. **Start with a Cool Kitchen** If possible, laminate early morning when your kitchen is coolest. If you have access to a walk-in cooler, use it between folds. Even 15 minutes of cooling makes a difference. **Measure Everything** Use a scale. Your butter slab should be roughly the same thickness as your folded dough (about 1/4 inch). Your dough should be the same thickness when you start folding. Consistency breeds success. **Use a Dough Docker or Fork** Before your final proof, dock (prick) your laminated dough with a fork or dough docker. This prevents the layers from puffing unevenly and creating large air pockets that collapse. **Proof Carefully** Laminated doughs proof differently than regular doughs. You're looking for about 50% volume increase, not full doubling. Overproofed laminated doughs don't have the structural integrity to hold their shape during baking. ## Troubleshooting Your Results **Dense, Greasy Croissants?** Your butter and dough likely merged. Check your temperatures and reduce your kitchen temperature if possible. **Croissants that Don't Puff?** Either your proofing was insufficient, or you didn't create enough layers. Review your fold technique and ensure you're doing the full lamination schedule (typically 4-6 folds depending on your method). **Uneven Browning?** Your oven temperature may be inconsistent. Invest in an oven thermometer and consider rotating your trays halfway through baking. ## The Path Forward Lamination takes practice, but it's practice with a purpose. Each batch teaches you something about how dough and butter interact in your specific kitchen. Keep notes on temperature, timing, and results. After 5-10 batches, you'll develop an intuition for when things feel right. Start with croissants before attempting more complex laminated products. Master the basics, then expand to Danish pastries and pain au chocolat. Your customers will taste the difference between a baker who understands lamination and one who's just following a recipe. The frustration is temporary. The mastery lasts. --- # AI-Powered Demand Forecasting: Predict What Your Customers Want > URL: https://www.bakeonyx.ai/blog/ai-demand-forecasting-bakery > Category: AI Features > Author: BakeOnyx Team > Published: 2026-03-17 > Reading time: 5 min > Tags: ai-technology, demand-forecasting, inventory-optimization, bakery-operations, data-analytics Learn how AI demand forecasting helps bakeries predict customer preferences, reduce waste, and optimize production schedules. Discover practical strategies to implement this technology. --- # AI-Powered Demand Forecasting: Predict What Your Customers Want As a bakery owner, you've probably experienced the frustration of overproducing croissants on a slow Tuesday or running out of sourdough on a busy Saturday. These inventory mismatches cost money, waste ingredients, and disappoint customers. Demand forecasting—predicting what customers will buy and when—is one of the most powerful applications of AI for bakeries. Unlike generic retail forecasting, bakery-specific demand forecasting accounts for the unique factors that drive your sales: weather patterns, local events, seasonal trends, and customer preferences. ## Why Bakeries Need Demand Forecasting Traditional bakery planning relies on intuition and historical patterns. You bake based on "what usually sells" or gut feelings about upcoming weather. While experience matters, this approach leaves money on the table. AI demand forecasting uses actual data to identify patterns humans miss. It analyzes your sales history, weather data, local events, day-of-week trends, and even social media mentions to predict demand with surprising accuracy. The benefits are tangible: - **Reduced waste**: Stop overproducing items that don't sell. Fresh baked goods have a limited shelf life, so every unsold croissant represents lost profit. - **Better cash flow**: Accurate forecasting means you buy ingredients more efficiently and don't tie up capital in excess inventory. - **Improved customer satisfaction**: Stock the right products when customers want them. No more "sorry, we're out of that." - **Optimized labor scheduling**: Know when you'll be busy so you can schedule staff appropriately. - **Smarter promotional planning**: Forecast which products benefit most from promotions and when to run them. ## How AI Demand Forecasting Works for Bakeries AI forecasting systems analyze multiple data streams simultaneously—something humans can't do effectively. Here's what a good bakery forecasting system considers: **Historical sales data**: Your POS system contains goldmines of information. AI identifies patterns: which items sell more on Fridays, seasonal fluctuations, and how new products perform. **Weather patterns**: Rainy days often mean more coffee and pastry sales. Warm weekends drive increased donut and ice cream cake demand. AI integrates weather forecasts to predict these shifts. **Local events**: A farmers market, concert, or festival nearby? A school holiday? These events create predictable demand spikes that AI can identify and prepare for. **Day-of-week patterns**: Most bakeries have distinct patterns—Monday might be slower, while Friday is consistently busy. AI quantifies these patterns and adjusts forecasts accordingly. **Promotional calendars**: When you run promotions, demand changes. The system learns how specific promotions impact each product's sales. **Ingredient lead times**: Advanced systems factor in how long it takes to source specialty ingredients, helping you plan ahead. ## Implementing AI Forecasting: Practical Steps You don't need to overhaul your entire operation to benefit from AI forecasting. Start small and build from there. ### Step 1: Audit Your Data Before implementing any forecasting system, assess what data you're currently capturing. You need: - Daily sales by product (your POS should provide this) - Dates of promotions or special events - Any notes about unusual days (staffing changes, equipment issues) If you're not currently tracking sales by product, start now. Even basic tracking—"we sold 24 croissants on Monday"—provides valuable baseline data. ### Step 2: Choose the Right Tool Several bakery-specific management platforms now include AI forecasting features. Look for systems that: - Integrate with your existing POS - Allow manual adjustments (AI isn't perfect—you know your business) - Provide clear visualizations of predictions - Let you forecast by product category - Offer mobile access for on-the-go checking Some bakeries also use general-purpose forecasting tools like Microsoft's Forecasting or Tableau, but bakery-specific solutions typically require less setup and provide better out-of-the-box accuracy. ### Step 3: Start With Your Top 5 Products Don't try to forecast everything immediately. Begin with your five best-selling items. Once you see how the system works and gain confidence in its accuracy, expand to other products. ### Step 4: Monitor and Adjust AI forecasting improves over time as it learns your patterns. In the first month, compare forecasts to actual sales. Note where the system overestimated or underestimated. Were there unusual circumstances? Did you run an unexpected promotion? Tell the system. This feedback helps it improve. ## Real-World Example Consider a mid-sized bakery in a college town. They sell significantly more products on days before exams and during move-in week. A basic forecasting system might miss these academic calendar patterns. But an AI system that integrates the local college calendar can anticipate these spikes. The bakery increases ingredient orders and schedules extra staff accordingly. Result: they capture more sales and minimize waste. ## Common Concerns Addressed **"Will AI replace my intuition?"** No. AI is a tool that augments your decision-making. You still decide whether to follow the forecast, adjust it, or override it entirely. Many bakery owners find they trust their instincts more when backed by data. **"Is it too expensive?"** Bakery-specific forecasting features often cost $50-200 monthly—a small investment that typically pays for itself through reduced waste in weeks. **"How long until it works?"** You'll see useful predictions within 2-4 weeks of consistent data entry. Accuracy improves significantly after 3-6 months. ## Moving Forward Demand forecasting represents a shift in how bakeries operate—from gut-feel decision-making to data-informed planning. It's not about removing the human element from your business. It's about giving yourself better information to make smarter decisions. Start small, monitor results, and gradually expand. Your future self will thank you when you're consistently hitting the right balance between fresh inventory and minimal waste. --- # Managing Pre-Orders Like a Pro: Systems That Reduce Stress > URL: https://www.bakeonyx.ai/blog/managing-pre-orders-bakery > Category: Customer Management > Author: BakeOnyx Team > Published: 2026-03-16 > Reading time: 5 min > Tags: pre-orders, customer-communication, order-management, workflow-optimization, business-systems Learn proven strategies for handling pre-orders without chaos. Discover systems, communication templates, and tools that keep your bakery organized and customers happy. --- # Managing Pre-Orders Like a Pro: Systems That Reduce Stress Pre-orders are a bakery owner's dream and nightmare rolled into one. They provide predictable revenue, reduce food waste, and help you plan production accurately. But they also require meticulous organization, clear communication, and reliable systems—or everything falls apart. If you've ever mixed up an order, missed a pickup deadline, or had a customer show up expecting a cake that was never confirmed, you know how frustrating this can be. The good news? With the right approach, pre-order management becomes smooth, scalable, and actually enjoyable. ## Why Pre-Orders Matter More Than You Think Pre-orders aren't just nice to have—they're essential for bakery profitability and sanity. When customers commit in advance, you can: - **Plan production efficiently** without overmaking or running short - **Reduce waste** by baking exactly what's needed - **Improve cash flow** by collecting deposits upfront - **Manage staffing** more effectively during peak periods - **Create better products** since you're not rushing last-minute orders But here's the catch: poor pre-order management erases these benefits. A missed deadline, forgotten special request, or miscommunication can damage your reputation faster than you can say "burnt croissant." ## The Foundation: A Clear Pre-Order Process Before you add any tools or systems, define your pre-order process from start to finish. This should cover: **Ordering window**: How far in advance do customers need to order? (e.g., 48 hours, 1 week, 2 weeks) **Ordering method**: Will customers order online, by phone, email, or in-person? Most successful bakeries use a combination, but have a primary channel. **Information required**: What details must you capture? Order date, pickup time, special dietary needs, customization preferences, contact information, and deposit amount. **Confirmation**: How will you confirm the order back to the customer? A confirmation email with details is non-negotiable. **Deposit policy**: Do you require a deposit? How much? When is it due? What's your cancellation policy? **Payment options**: How do customers pay the remainder—at pickup, online, or both? Write this down. Share it with your team. Make it available on your website and in-store. Consistency prevents most pre-order headaches. ## Communication Templates That Save Time One of the biggest time-sinks in pre-order management is repetitive communication. Create templates for common scenarios: **Order confirmation email**: Include the customer's name, order details, pickup date/time, total price, deposit paid, balance due, and any special instructions. Add a line inviting them to confirm receipt. **Reminder message**: Send a friendly reminder 24-48 hours before pickup. This catches issues early and reduces no-shows. **Special request acknowledgment**: If a customer requests something custom (vegan chocolate cake, gluten-free sourdough), confirm you understand and that it's possible. Be specific about any limitations. **Cancellation/modification policy**: Make this crystal clear upfront so there's no confusion if plans change. Keep templates in a shared document your whole team can access. Personalize them slightly for each customer—this takes seconds and makes a huge difference in how valued customers feel. ## Choosing the Right Tools You don't need fancy software to manage pre-orders, but the right tool makes everything easier. Options include: **Spreadsheets**: Free, but prone to errors and doesn't scale well. Fine for very small operations. **Online ordering platforms**: Services like Shopify, Square Online, or bakery-specific platforms (like BakeOnyx) let customers order directly, automate confirmations, and track orders in one place. Deposits can be collected automatically. **Order management software**: Purpose-built tools help you organize orders, set reminders, and manage customer communication. **Hybrid approach**: Many successful bakeries use a simple online form (Google Forms, Typeform) that feeds into a spreadsheet or management system they control. Choose based on your volume and tech comfort level. The best system is the one you'll actually use consistently. ## Production Planning From Pre-Orders Pre-orders only reduce stress if you actually use them for planning. Here's how: **Create a production schedule** based on confirmed pre-orders at least 3-5 days before. If you know you have 15 chocolate cakes due Friday, you can schedule ingredients, prep time, and oven space accordingly. **Flag custom requests early**. Special dietary needs, unusual sizes, or complex designs need extra attention. Review these the moment they come in, not the day before. **Build in buffer time**. Don't schedule every minute. Leave room for unexpected issues, new walk-in orders, or restocking. **Communicate with your team**. A printed or digital production sheet that shows what's due when keeps everyone aligned. ## Managing No-Shows and Last-Minute Changes Even with perfect systems, customers will sometimes cancel or miss pickups. Minimize damage with: **Clear cancellation policies**: State how far in advance customers must cancel to get a refund. Most bakeries require 48-72 hours notice. **Deposit requirements**: A non-refundable or partially refundable deposit makes cancellations less common. **Reminder communications**: A friendly reminder message the day before significantly reduces no-shows. **Flexibility within reason**: If a customer needs to reschedule, try to accommodate if possible. They'll remember your kindness. ## The Human Touch All the systems in the world won't replace genuine customer care. Take time to: - **Listen carefully** when customers describe what they want - **Ask clarifying questions** about dietary restrictions, allergies, and preferences - **Follow up** if something seems unclear - **Acknowledge special occasions** (birthdays, anniversaries) with a personal note - **Deliver on time** and in perfect condition every single time Pre-orders are your opportunity to show customers you take their business seriously. When you do this well, they become loyal advocates who order regularly and recommend you to friends. ## Start Simple, Scale Gradually You don't need to overhaul everything tomorrow. Pick one improvement—better confirmation emails, a simple online ordering form, or a clearer production schedule—and implement it this week. Once that feels natural, add the next layer. Over time, you'll build a pre-order system that feels effortless, keeps your team organized, and makes customers feel valued. That's when pre-orders become the backbone of a thriving, predictable bakery business. --- # FIFO vs. LIFO: Which Inventory Method Works Best for Bakeries? > URL: https://www.bakeonyx.ai/blog/fifo-vs-lifo-bakery-inventory > Category: Inventory Management > Author: BakeOnyx Team > Published: 2026-03-15 > Reading time: 5 min > Tags: inventory-management, food-safety, bakery-operations, waste-reduction, cost-control Discover how to choose between FIFO and LIFO inventory methods for your bakery. Learn which system minimizes waste, maximizes freshness, and protects your bottom line. --- # FIFO vs. LIFO: Which Inventory Method Works Best for Bakeries? If you've ever stood in your bakery's walk-in cooler wondering whether to use that butter that's been sitting there for two weeks or grab the fresh block you just received, you've encountered the core challenge of inventory management. The method you choose—First In, First Out (FIFO) or Last In, First Out (LIFO)—affects everything from product freshness to your financial bottom line. Let's break down both approaches and help you decide which one makes sense for your bakery. ## Understanding FIFO: The Bakery Standard FIFO (First In, First Out) means exactly what it sounds like: the ingredients you received first are the ones you use first. This is the industry standard for most bakeries, and for good reason. With FIFO, older stock moves to the front of your shelves, and newer deliveries go to the back. When you need flour, butter, or eggs, you automatically grab from the older inventory first. This simple rotation system ensures that ingredients are used before they expire or deteriorate in quality. **Why FIFO works for bakeries:** - **Freshness guarantee**: Perishable ingredients like butter, eggs, and dairy products maintain their quality when used promptly - **Reduced waste**: Spoilage and expiration losses drop significantly - **Customer quality**: Your baked goods taste better when made with fresher ingredients - **Compliance**: Health inspectors expect to see FIFO practices in professional kitchens - **Simplicity**: Easy to implement without complex tracking systems For most bakeries, FIFO is the natural choice because baking ingredients are perishable and quality-sensitive. A croissant made with butter that's been sitting for three months simply won't taste as good as one made with fresh butter. ## Understanding LIFO: When and Why You'd Use It LIFO (Last In, First Out) is the opposite: the most recently received items are used first. The oldest inventory stays in the back, waiting to be used. You'll rarely see LIFO used in traditional bakeries, but it does have applications in specific situations. Some bakeries with non-perishable dry goods might use LIFO for accounting purposes, or in rare cases where newer inventory is somehow preferred over older stock. **The LIFO challenge:** - **Spoilage risk**: Older ingredients sit longer and are more likely to expire - **Quality concerns**: Ingredients degrade over time, affecting your final products - **Food safety issues**: Expired items might accidentally make it into production - **Waste costs**: You'll likely throw away more expired ingredients - **Regulatory problems**: Health inspectors will flag LIFO practices For a bakery business, LIFO is generally not recommended. The risk to product quality and food safety far outweighs any accounting benefits. ## Implementing FIFO in Your Bakery Knowing FIFO is best is one thing. Actually implementing it consistently is another. Here's how to make it work: ### Label Everything with Dates When ingredients arrive, immediately label them with the delivery date. Use a permanent marker on containers, bags, or shelves. This creates a visual system that even new staff can understand at a glance. For items like flour in bulk containers, write the date directly on the container or use a label. For smaller items, a simple sticker works perfectly. ### Organize Your Storage Strategically Arrange your shelves so older items are naturally at eye level and within easy reach. Place new deliveries on higher or lower shelves. This physical organization reinforces the FIFO habit without requiring willpower. In your walk-in cooler, position older butter, eggs, and dairy products in front. New deliveries go to the back. Make it impossible to accidentally grab the newer item. ### Train Your Team Your staff needs to understand why FIFO matters. It's not just about following rules—it's about maintaining the quality your customers expect and protecting the business from waste. During onboarding, make FIFO part of your standard operating procedures. Show new bakers exactly where to find ingredients and why older stock comes first. Reinforce this during regular team meetings. ### Use Inventory Management Software If you're managing a larger bakery or multiple locations, consider using inventory software that tracks expiration dates and automatically flags items nearing their end date. Many bakery-specific platforms like BakeOnyx include inventory features that help enforce FIFO practices. Software takes the guesswork out of rotation and provides data about waste patterns, helping you identify problem areas. ## The Financial Impact of FIFO Beyond freshness and food safety, FIFO affects your finances. Ingredient waste directly impacts your profit margins. Consider this: if you throw away 5% of your flour, butter, and eggs each month due to poor rotation, that's real money walking out the door. For a mid-sized bakery, this could mean hundreds of dollars monthly. FIFO minimizes this waste. By ensuring older ingredients are used first, you're protecting your margins and improving your cost of goods sold (COGS). ## Final Thoughts For bakeries, FIFO isn't just a best practice—it's essential. Your ingredients are perishable, your customers expect quality, and regulators expect compliance. Implement FIFO through clear labeling, smart storage organization, staff training, and ideally, inventory management software. The small effort required to establish these habits pays dividends in reduced waste, better products, and a smoother operation. Your future self—and your bottom line—will thank you. --- # Hidden Costs in Your Recipes: What You're Missing > URL: https://www.bakeonyx.ai/blog/hidden-recipe-costs-bakery > Category: Recipe Costing > Author: BakeOnyx Team > Published: 2026-03-14 > Reading time: 5 min > Tags: recipe-costing, bakery-profitability, cost-analysis, pricing-strategy, production-costs Discover the often-overlooked expenses in your bakery recipes that are silently eating into your profits. Learn how to account for every cost. --- ## The Recipe Cost Blind Spot You've calculated the flour, butter, eggs, and sugar in your signature croissant. You know exactly how much each ingredient costs per unit. But here's what keeps many bakery owners up at night: that final number still doesn't tell the whole story. Most bakery owners focus only on ingredient costs when pricing recipes. They forget about the invisible expenses that happen every single day in their kitchen. These hidden costs can easily account for 10-20% of your actual production expenses—money that's disappearing from your margins without a clear explanation. ## Waste & Trim Loss Let's start with the most obvious culprit that most bakers still underestimate: waste. When you buy a 50-pound bag of flour, you don't get 50 pounds into your finished products. There's flour on your hands, dusting your work surface, and settling in the corners of your mixer. For laminated doughs like croissants and Danish, you're trimming edges to get those perfect rectangles. Those trimmings can account for 3-8% of your dough weight, depending on your technique and product complexity. Similarly, when you crack eggs for a cake batter, some shell fragments end up in the waste. When you zest a lemon, you're using only the colored part—the white pith and the remaining fruit are discarded. Chocolate shavings for decoration? You'll lose some in handling and plating. The fix: Track your actual yield compared to your theoretical yield for one week. Weigh the dough you make versus the finished products that leave your kitchen. This real-world number should become your multiplier when calculating ingredient costs. ## Evaporation & Moisture Loss Baking is chemistry, and chemistry involves water vapor escaping into the air. A 500-gram ball of sourdough dough loses weight as it bakes. That water loss—typically 12-15% for most breads—is real ingredient cost that doesn't appear in your finished product. When you calculate the cost of a loaf, you need to account for the weight loss that happens in the oven. This matters even more for items that proof for extended periods. A Danish pastry that proofs for 3 hours at 75°F will lose moisture throughout that time. A cinnamon roll sitting under a heat lamp while waiting for pickup is losing weight every minute. The fix: Weigh your dough before baking and your finished product after cooling. Calculate the percentage loss, then adjust your recipe cost calculations accordingly. This number will vary by season and humidity level, so recalculate quarterly. ## Utility Costs Hidden in Production Your oven runs whether you're baking one sheet of cookies or five. Your mixer runs for the same time regardless of batch size. These utilities aren't "free"—they're just not itemized on your ingredient list. A commercial oven costs roughly $1-3 per hour to operate, depending on your location's electricity rates and your oven's efficiency. A 60-quart mixer uses about 3 kW when running, which translates to approximately $0.30-0.50 per hour depending on your utility rates. For a batch of 48 croissants that takes 2 hours of oven time and 15 minutes of mixing, you're looking at $2-3 in utilities per batch. That's roughly $0.04-0.06 per croissant—costs that should be factored into your recipe pricing. The fix: Calculate your monthly utility costs and divide by your total production hours. This gives you a per-hour utility rate that you can assign to each recipe based on actual production time. ## Labor Inefficiency & Setup Time Here's where many bakeries really lose money: the labor time that doesn't directly produce sellable goods. Setting up your workspace takes time. Cleaning between batches takes time. Troubleshooting when a batch doesn't turn out takes time. Training new staff takes time. These aren't ingredient costs, but they are production costs that need to be recovered through your pricing. If it takes your baker 30 minutes to set up and clean between batches, and they're making 10 batches per day, that's 5 hours of non-productive labor daily. Over a week, that's a significant cost that needs to be distributed across your recipes. The fix: Track actual production time versus setup/cleanup time for one month. Calculate the ratio, then add a labor overhead multiplier to your ingredient costs. Many bakeries use a 1.5x to 2x multiplier on ingredient costs to account for all labor and overhead. ## Packaging, Bags & Labels That kraft paper bag, the sticker label, the tissue paper, and the twist tie all cost money. They're often forgotten because they're small individual costs, but they add up quickly. A quality bakery bag might cost $0.08-0.15 per unit. Labels cost $0.02-0.05 each. If you're selling 200 items daily, you're spending $20-40 just on packaging. That's $600-1,200 monthly—a cost that absolutely should be included in your recipe pricing. The fix: Add packaging costs as a line item in your recipe costing spreadsheet, separate from ingredients. Update this quarterly as supplier prices change. ## The Real Cost Formula Your actual recipe cost should look like this: (Ingredient Cost ÷ Yield %) + Utilities + Packaging + Labor Overhead = True Recipe Cost Once you have this number, your selling price should be 3-4x this cost, depending on your market and product category. Start tracking these hidden costs this week. Your profit margins will thank you. --- # Mastering Mise en Place: The Foundation of Bakery Efficiency > URL: https://www.bakeonyx.ai/blog/mise-en-place-bakery-efficiency > Category: Getting Started > Author: BakeOnyx Team > Published: 2026-03-13 > Reading time: 5 min > Tags: workflow-optimization, baking-techniques, bakery-operations, efficiency, professional-baking Learn how proper mise en place setup can transform your bakery's workflow, reduce errors, and boost productivity. A practical guide for bakers of all levels. --- # Mastering Mise en Place: The Foundation of Bakery Efficiency If you've ever watched a professional baker or pastry chef work, you've probably noticed something striking: their station is impeccably organized before they even turn on the mixer. Everything they need is measured, prepped, and positioned within arm's reach. This isn't just neat—it's strategic. This system is called *mise en place*, and it's the backbone of professional bakery operations. Whether you're running a one-person home-based operation or managing a team in a commercial kitchen, mastering mise en place will transform how you work. Let's explore why this French culinary principle is non-negotiable for bakery success. ## What Is Mise en Place, Really? Mise en place literally means "everything in its place." It's the practice of preparing and organizing all your ingredients and equipment before you begin production. But it's more than just tidiness—it's a complete operational mindset. For bakers, mise en place means: - **Measuring all dry ingredients** into individual containers before mixing - **Tempering or preparing wet ingredients** to the correct temperature - **Arranging tools and equipment** in the order you'll use them - **Prepping your workspace** so nothing interrupts your workflow - **Double-checking measurements** against your recipe before you start This practice eliminates the scramble mid-batch when you realize you forgot to measure the vanilla or your butter is still cold. ## Why Bakeries Can't Skip This Step Baking is unforgiving. Unlike cooking, where you can often adjust as you go, baking requires precision. A missing ingredient or incorrect measurement can ruin an entire batch of croissants, donuts, or wedding cake. **Mise en place prevents costly mistakes.** When everything is measured and ready, you can't accidentally forget an ingredient. This reduces waste and protects your profit margins—critical when ingredient costs are already tight. **It saves time during production.** This might seem counterintuitive—doesn't prep take longer? Actually, no. Proper setup eliminates the constant searching, measuring, and backtracking that slows production. You move smoothly from one step to the next. **It reduces stress and fatigue.** When you're not scrambling to find ingredients mid-batch, you can focus on technique and quality. Your hands, mind, and body are less taxed, which means better work and fewer injuries. **It enables consistency.** Your customers expect the same croissant every Friday morning. Mise en place ensures you're following your recipe exactly the same way, every time. ## Building Your Mise en Place System Starting a mise en place routine doesn't require fancy equipment. Here's how to implement it in your bakery: ### 1. Create a Recipe Prep Checklist For each recipe you produce regularly, create a printed checklist of every ingredient and its exact measurement. Include temperature requirements and any special prep notes. Example for chocolate chip cookies: - [ ] Flour: 2.5 cups (weighed at 312g) - [ ] Baking soda: 1 tsp - [ ] Salt: 1 tsp - [ ] Butter: 1 cup (softened, 227g) - [ ] Brown sugar: 3/4 cup (packed, 165g) - [ ] Granulated sugar: 3/4 cup (150g) - [ ] Vanilla extract: 1 tsp - [ ] Eggs: 2 large (room temperature) - [ ] Chocolate chips: 2 cups Use this checklist every single time. Check off each ingredient as you measure it. ### 2. Invest in Clear, Labeled Containers Small glass or plastic containers with clear labels are essential. You should be able to see what you have at a glance. Label containers with the ingredient name, measurement weight, and date received (especially important for items like baking soda that can lose potency). ### 3. Organize by Recipe Stage Arrange your prepped ingredients in the order you'll use them. For a laminated dough, your dry ingredients might come first, then your wet ingredients, then your butter for lamination. ### 4. Set Up Your Workspace Strategically Before you start: - Clear your work surface completely - Arrange equipment in order of use (mixing bowls, stand mixer, scale, etc.) - Have your sheet pans, liners, and molds ready - Position your recipe card or checklist where you can see it ## Scaling Mise en Place for Your Team If you have employees, mise en place becomes even more critical. Here's how to scale it: **Assign prep roles.** One person might focus on measuring dry ingredients while another preps wet ingredients. This division of labor actually speeds up the process. **Create standardized containers.** Everyone should use the same container sizes and labeling system. This prevents confusion and ensures consistency. **Build in quality checks.** Have a second person verify measurements before production begins. This catches errors before they become expensive mistakes. **Document your system.** Write down your mise en place procedure for each recipe. New team members should follow it exactly until they understand the why behind each step. ## Common Mise en Place Mistakes to Avoid **Skipping the system when you're busy.** This is when mistakes happen most. Stick to your routine, especially during rush periods. **Measuring by volume instead of weight.** Invest in a good scale. Volume measurements are inconsistent and lead to varying results. **Prepping ingredients too far in advance.** Some ingredients, like whipped egg whites or creamed butter, need to be used within a specific window. Plan your timing accordingly. **Forgetting to account for temperature.** Room-temperature ingredients often behave differently than cold ones. Plan ahead to temper ingredients properly. ## Start Small, Build the Habit You don't need to overhaul your entire operation tomorrow. Pick one recipe you make regularly and implement a proper mise en place system for it. Once it becomes second nature, add another recipe. Over time, this habit will become automatic. You'll find yourself naturally organizing before you start any project—baking or otherwise. And you'll notice the results: fewer mistakes, faster production, better quality, and less stress. Mise en place isn't just a professional technique. It's a philosophy that transforms how you work. Start today, and watch your bakery's efficiency soar. --- # Batch Scheduling Software: Transform Your Production Planning > URL: https://www.bakeonyx.ai/blog/batch-scheduling-software-production-planning > Category: Product Updates > Author: BakeOnyx Team > Published: 2026-03-12 > Reading time: 4 min > Tags: production-planning, bakery-software, operational-efficiency, scheduling, workflow-optimization Discover how modern batch scheduling software can eliminate production bottlenecks, reduce waste, and help your bakery meet demand consistently. --- # Batch Scheduling Software: Transform Your Production Planning If you're managing a bakery with multiple product lines, you know the challenge: balancing oven capacity, ingredient availability, staff schedules, and customer orders feels like solving a puzzle with missing pieces. Most bakeries still rely on spreadsheets, sticky notes, or tribal knowledge to plan their daily production. Batch scheduling software is changing that game. ## The Real Cost of Manual Scheduling Let's be honest—manual production planning costs you money in ways that aren't always obvious. When your head baker decides on the fly which batches to make today, you're leaving efficiency on the table. Common problems with manual scheduling include: - **Oven inefficiency**: Running half-full batches because you didn't plan ahead - **Ingredient waste**: Mixing more dough than needed because you weren't sure about orders - **Staff frustration**: Unexpected rushes or idle time that makes scheduling next week harder - **Missed orders**: Products selling out unexpectedly or sitting unsold - **Quality inconsistency**: Rushed batches versus well-paced production A bakery we worked with was losing 12-15% of their daily production to inefficient scheduling. Once they implemented proper batch planning, they recovered that capacity without hiring additional staff. ## How Batch Scheduling Software Works Modern batch scheduling tools integrate your orders, inventory, equipment capacity, and staff availability into one system. Here's what happens behind the scenes: **Demand forecasting**: The software looks at your historical sales patterns, seasonal trends, and current orders to predict what you'll need to bake. **Resource optimization**: It identifies your oven capacity, mixer availability, and proofing space, then schedules batches to maximize utilization. **Ingredient planning**: The system ensures you have sufficient ingredients for planned batches while accounting for shelf life and storage constraints. **Staff scheduling alignment**: Production schedules sync with available labor, so you're not planning batches you can't actually execute. **Real-time adjustments**: When orders change or equipment goes down, the software recalculates and suggests alternative schedules. ## Real-World Benefits for Bakeries We've seen bakeries implement batch scheduling and experience tangible improvements: **Increased production capacity**: One artisan bakery increased output by 18% in their first month without expanding their facility. They simply eliminated the wasted space and time in their daily schedule. **Reduced ingredient waste**: By knowing exactly what they're producing, bakeries cut waste by 8-12%. That's significant when you're working with perishable ingredients and tight margins. **Better cash flow**: Fewer unsold products and less waste means improved profitability. Plus, consistent production helps you meet customer demand without emergency orders. **Happier staff**: Predictable schedules reduce stress. Your bakers know what's coming and can work at a sustainable pace instead of reacting to chaos. **Improved product quality**: When you're not rushing, your products are better. Proper fermentation times, careful mixing, and attention to detail all improve. ## Choosing the Right Solution Not all batch scheduling software is created equal. Here's what to look for: **Ease of use**: If your bakers need a PhD to input data, adoption will fail. Look for intuitive interfaces that work for non-technical team members. **Integration capability**: Does it connect with your POS system, inventory management, and accounting software? Manual data entry defeats the purpose. **Flexibility**: Your bakery is unique. The software should adapt to your specific equipment, recipes, and production style—not force you into a generic model. **Scalability**: Can it grow with you? Start with basic batch planning and add features like demand forecasting or staff scheduling later. **Support**: You'll have questions during implementation. Ensure the vendor offers training and responsive support. ## Implementation Tips Getting batch scheduling right takes planning: **Start with data**: Spend time documenting your recipes, equipment capacity, and historical sales patterns. Garbage in, garbage out applies here. **Pilot with one product line**: Don't try to schedule everything at once. Pick your most complex or highest-volume product and perfect the process. **Train your team**: Your bakers are the experts. Involve them in setup and listen to their feedback. They'll catch issues you'd miss. **Iterate**: The first schedule won't be perfect. Expect a 2-4 week adjustment period as you refine parameters. **Measure results**: Track metrics like oven utilization, waste percentage, and on-time order fulfillment. You need data to justify the investment. ## The Bottom Line Batch scheduling software isn't just for large industrial bakeries anymore. Modern solutions are affordable, user-friendly, and designed for the way real bakeries operate. If you're currently managing production with spreadsheets or memory, you're leaving money on the table. The right scheduling system gives you visibility, control, and the ability to scale without scaling your headaches. The bakeries winning in today's market aren't necessarily the ones with the fanciest ovens. They're the ones who've eliminated waste and inefficiency from their operations. Batch scheduling software is one of the fastest ways to get there. --- # Wholesale Partnerships: Scale Your Bakery Without Opening New Locations > URL: https://www.bakeonyx.ai/blog/wholesale-partnerships-scale-bakery > Category: Business Growth > Author: BakeOnyx Team > Published: 2026-03-11 > Reading time: 4 min > Tags: wholesale, business-growth, scaling, partnerships, revenue Discover how wholesale partnerships can dramatically expand your bakery's reach and revenue. Learn strategies for finding partners, negotiating terms, and managing production at scale. --- ## Why Wholesale Is Your Secret Growth Lever Most bakery owners think about growth in one way: open another location. But there's a faster, less capital-intensive path that many successful bakeries are taking—wholesale partnerships. Wholesale allows you to sell your products through other businesses: coffee shops, grocery stores, restaurants, and specialty retailers. It's a way to multiply your reach without the overhead of running multiple storefronts. The beauty? You're leveraging someone else's customer traffic and retail infrastructure while focusing on what you do best—baking exceptional products. ## The Real Numbers Behind Wholesale Let's talk about why this matters financially. A typical bakery might serve 100-200 customers per day in their own location. With wholesale partnerships, you could be reaching thousands of new customers weekly—without hiring additional front-of-house staff or managing a retail space. However, wholesale margins are tighter. You'll typically wholesale at 40-50% of retail price, meaning your wholesale partner makes 50-60% margin. This sounds steep until you realize you're gaining volume without sales or marketing costs. For example, if you sell a croissant for $4 retail, you might wholesale it for $1.80-$2.00. Your partner buys 100 croissants weekly (500 monthly). That's $900-$1,000 in monthly revenue from one account—with zero customer acquisition cost. ## Finding the Right Wholesale Partners **Start with your existing community.** Look at businesses that complement yours but don't directly compete. A specialty coffee shop is perfect. So is a boutique hotel, corporate office building, or upscale grocery store. **Create a partnership profile.** Before approaching anyone, know your story. What makes your products special? Can you deliver consistently? What's your minimum order? How often can you deliver? Create a simple one-page document with your products, pricing, and logistics. **Build relationships first.** Don't lead with a sales pitch. Visit potential partners as a customer. Chat with the owner or manager. Understand their business. Then, when you approach them about wholesale, it's a conversation between colleagues, not a cold pitch. **Start small.** Your first wholesale account might only order 50 items weekly. That's fine. Prove you can deliver consistently, on time, with quality. Success with one partner opens doors to others. ## Managing Production for Wholesale This is where many bakeries stumble. Wholesale requires consistency, reliability, and scalability that's different from retail baking. **Invest in production planning.** You need to know exactly what each partner orders, when they need it, and what your production capacity is. A simple spreadsheet works initially, but as you grow, bakery management software becomes essential for tracking orders and inventory. **Standardize your products.** Wholesale partners need consistency. A croissant should be the same size, color, and quality every single time. This might mean adjusting your recipes or processes to be more formulaic and less artisanal—it's a trade-off worth considering. **Plan your baking schedule.** If you deliver to a coffee shop on Monday and Wednesday, you need to bake for those deliveries. This might mean baking Thursday evening and Friday morning, then again Sunday for Wednesday delivery. Plan backwards from delivery dates. **Negotiate delivery logistics.** Will you deliver, or will they pick up? Delivery costs eat into margins fast. Many successful bakeries negotiate that wholesale partners pick up, or they deliver on a consolidated route hitting multiple accounts. ## Pricing and Terms That Work **Be clear about minimums.** Don't accept orders below what makes sense for your time and ingredients. If your minimum is 50 units per order, state that upfront. **Set delivery schedules.** "We deliver Mondays and Thursdays" is clearer than "whenever." Consistency helps you plan production. **Require payment terms you can live with.** Net 30 is standard, but starting with net 15 or even COD (cash on delivery) is reasonable while you build trust. Never extend terms beyond what your cash flow can handle. **Create a simple agreement.** It doesn't need to be legal-heavy, but document: what products, quantities, pricing, delivery schedule, payment terms, and how either party can end the relationship. ## Avoiding Common Wholesale Mistakes **Don't sacrifice quality.** If wholesale production means cutting corners on ingredients or technique, you'll damage your reputation. Your wholesale partner's customers are tasting your brand. **Don't overcommit.** It's tempting to say "yes" to every opportunity. But if you can't deliver consistently, you lose the account and damage relationships. Start with one or two partners and scale deliberately. **Don't ignore cash flow.** Wholesale payment terms mean you're funding inventory before you get paid. Make sure you have working capital for ingredients. ## Your Next Step Wholesale partnerships aren't for every bakery, but they're worth exploring if you want to grow without the complexity of opening new locations. Start by identifying three potential partners in your area, visit them, and have a conversation about possibilities. The bakeries winning in 2024 aren't choosing between retail or wholesale—they're doing both, strategically balanced for their capacity and goals. --- # Sourdough Starters: Keeping Your Culture Healthy & Productive > URL: https://www.bakeonyx.ai/blog/sourdough-starter-care-guide > Category: Tips & Tricks > Author: BakeOnyx Team > Published: 2026-03-10 > Reading time: 5 min > Tags: sourdough, starter-care, fermentation, troubleshooting, production Master the science behind sourdough starter maintenance. Learn feeding schedules, troubleshooting common issues, and scaling your culture for consistent production. --- # Sourdough Starters: Keeping Your Culture Healthy & Productive A sourdough starter is the living heart of your bakery. Unlike commercial yeast, it's a complex ecosystem of wild yeast and beneficial bacteria that develops character over time. But this living culture demands respect and attention—neglect it, and your production suffers. Nail the care routine, and you'll have a reliable, flavorful foundation for everything from artisan loaves to naturally leavened pastries. Whether you're maintaining a single starter or managing multiple cultures for different product lines, understanding the science behind starter health will transform how you approach your baking. ## The Biology Behind Your Starter Your sourdough starter isn't just yeast—it's a symbiotic relationship between *Saccharomyces cerevisiae* (wild yeast) and *Lactobacillus* species (lactic acid bacteria). These microorganisms compete for resources, and their balance determines your starter's strength and flavor profile. When you feed your starter, you're feeding both organisms. The bacteria consume sugars and produce lactic acid (tangy flavor), while yeast produces CO₂ (lift and rise). Temperature, hydration, and feeding frequency all influence which organisms thrive. This is why two bakeries with the same starter recipe can end up with completely different cultures. Your local environment, water chemistry, and even your flour choice shape your starter's unique character. ## Establishing a Sustainable Feeding Schedule The biggest mistake bakery owners make is treating their starter like it has a fixed schedule. In reality, your feeding routine should match your production volume and ambient temperature. **For daily production:** Feed your starter once or twice daily, depending on how often you're baking. A typical schedule is: - Morning feed: Mix equal parts starter, flour, and water (1:1:1 ratio) - Evening feed: Repeat if you're baking the next day - Keep your starter at room temperature (68-72°F is ideal) **For reduced production:** If you're baking 3-4 days per week, keep your starter in the refrigerator. Feed it once weekly, then remove it 12-24 hours before baking to activate it. This dramatically reduces maintenance while keeping your culture viable. **Pro tip:** Track your feeding times. Most starters peak 4-8 hours after feeding, when the culture is most active. Schedule your mix times to align with this window for maximum fermentation power. ## Troubleshooting Common Starter Problems ### Weak Rise or Slow Fermentation If your dough isn't rising as expected, your starter likely needs stronger feeding or warmer temperatures. Increase feeding frequency for 3-5 days. If it's winter, consider moving your starter to a warmer spot (near—but not touching—a heat source). Also check your flour. Whole grain flours feed starters differently than white flour. If you've switched flour sources, your starter may need an adjustment period. ### Liquid on Top (Hooch) That dark liquid pooling on top of your starter is alcohol produced by the yeast. It's a sign your culture is hungry and has consumed most available nutrients. Don't discard it—stir it back in for extra flavor complexity, or pour it off if you prefer milder sourness. Frequent hooch formation means your starter needs more frequent feeding or larger feedings. ### Mold or Pink Discoloration Gray or white mold on the surface can be skimmed off if it's only surface-level contamination. However, pink discoloration (*Serratia marcescens*) means your culture is compromised and should be discarded. This is rare but serious. Prevent contamination by using clean utensils, covering your starter loosely (it needs air exchange), and maintaining consistent temperature. ### Starter Smells Like Acetone or Paint Thinner This is normal during the early development phase or after long refrigeration. It's acetic acid—the sharp component of sourdough flavor. Feed your starter and it will stabilize within hours. If the smell is accompanied by no rise activity after 24 hours, your culture may be dead and needs restarting. ## Scaling Your Culture for Production As your bakery grows, you might need multiple starters or larger volumes. Here's how to scale thoughtfully: **Dividing your starter:** Take a portion of your active culture and establish it in a new container with the same feeding ratio. It takes 5-7 days for the new culture to reach full strength. Don't use it for production until it's doubling reliably. **Maintaining multiple starters:** If you keep separate cultures for different products (one for bread, one for pastries, one for sourdough pancakes), feed them independently. This prevents flavor cross-contamination and lets you optimize each culture for its specific use. **Backup cultures:** Keep a small emergency starter in your refrigerator. If your main culture ever fails, you have a backup to rebuild from. It's insurance against production disasters. ## Building Flavor Through Starter Management Your feeding ratio and temperature directly impact flavor development. Want more tang? Reduce feeding frequency and keep your starter slightly cooler (65-68°F). This stresses the culture slightly, encouraging bacteria to produce more acids. Prefer milder flavor? Feed more frequently and keep temperatures warmer (72-75°F). The yeast becomes more dominant, producing less acidity. Experiment with your ratios. Some bakers use a 1:2:2 ratio (starter:flour:water) for stronger cultures, while others use 1:5:5 for milder, slower fermentation. ## The Bottom Line Your sourdough starter is an investment in consistency and quality. The time you spend understanding its needs—and building a reliable feeding routine—pays dividends in predictable fermentation, better flavor, and fewer production surprises. Start with a simple, sustainable schedule. Track what works. Adjust based on seasonal temperature changes. And remember: your starter thrives on routine and attention. Give it that, and it will give your bakery the reliable, flavorful foundation every great sourdough deserves. --- # AI-Powered Recipe Development: Create Better Products Faster > URL: https://www.bakeonyx.ai/blog/ai-powered-recipe-development-bakery > Category: AI Features > Author: BakeOnyx Team > Published: 2026-03-09 > Reading time: 5 min > Tags: recipe-development, ai-tools, innovation, bakery-operations, product-development Discover how AI tools can accelerate your recipe testing, optimize ingredient ratios, and help you innovate faster—without replacing your baker's intuition. --- # AI-Powered Recipe Development: Create Better Products Faster Recipe development is one of the most time-consuming aspects of bakery operations. Whether you're perfecting a new sourdough blend, reformulating a customer favorite, or experimenting with dietary alternatives, the traditional trial-and-error approach can eat up weeks of production time and ingredient costs. But what if AI could help you get to "delicious" faster? AI-powered recipe development tools are changing how professional bakers innovate. These aren't replacements for your expertise—they're collaborators that handle the computational heavy lifting, letting you focus on what matters: creating exceptional products your customers love. ## How AI Accelerates Recipe Testing Traditional recipe development involves making small adjustments, baking test batches, evaluating results, and repeating. This process might take 10-15 iterations before you land on something worth scaling. AI tools can analyze thousands of recipe variations simultaneously, predicting how changes to hydration, fermentation time, ingredient ratios, and baking temperatures will affect your final product. Instead of baking five test batches, you might bake two—informed by AI-generated recommendations based on your specific parameters. The time savings are significant. Bakeries using AI-assisted recipe development report cutting their innovation cycle from weeks to days. That means more new products launched, faster responses to market trends, and quicker pivots when customer preferences shift. ## Optimizing Flavor & Texture Profiles One of the most powerful applications of AI in recipe development is flavor optimization. AI can identify which ingredient combinations historically produce specific taste and texture outcomes, then suggest adjustments based on your target profile. Let's say you want to create a chocolate croissant with deeper cocoa flavor without making the dough too dense. AI can analyze your existing croissant recipe, recommend cocoa percentage adjustments, suggest complementary ingredients (like a touch of espresso powder), and predict how these changes will affect lamination and crumb structure. This is particularly valuable when developing seasonal or limited-edition products. You get to market faster with better-informed recipes, reducing the risk of expensive product flops. ## Managing Dietary & Allergen Substitutions Developing quality gluten-free, vegan, or allergen-free versions of your signature items is notoriously difficult. Removing one ingredient throws off hydration, binding, rise, and texture in unpredictable ways. AI can model these substitutions intelligently. If you're creating a gluten-free version of your bestselling sandwich bread, AI tools can suggest which binders, hydration adjustments, and fermentation modifications will most closely replicate your original product's structure and taste. You still do the baking and tasting—but you're working from scientifically informed suggestions rather than guessing. This dramatically improves your success rate and reduces wasted ingredients during development. ## Cost Optimization Without Sacrificing Quality AI can also help you identify where you might reduce ingredient costs without compromising quality. This is different from cutting corners—it's about finding smarter formulations. For example, AI might suggest that reducing your premium flour percentage by 10% and adjusting hydration and fermentation time actually improves your crumb structure and shelf life. Or it might identify that a specific ingredient in your recipe isn't meaningfully contributing to the final product, so removing it saves money without affecting customer experience. These optimizations compound. A 5% ingredient cost reduction across your entire product line directly impacts profitability while keeping your products competitive. ## The Human Element Remains Essential Here's what's important: AI doesn't replace the baker's palate, intuition, or creative vision. It handles the math and pattern recognition. You handle the judgment calls. AI might suggest a recipe variation, but *you* taste it and decide if it meets your standards. You understand your local water chemistry, your specific ovens, your customer base's preferences. AI learns from your feedback and gets smarter with each iteration. The best bakeries using AI for recipe development treat it as a tool that amplifies their expertise, not a replacement for it. You're still the decision-maker; you're just making decisions faster and with better information. ## Practical Implementation for Your Bakery If you're interested in exploring AI-assisted recipe development, start small: **Begin with one product line.** Choose a product you're already thinking about reformulating or a new item you want to develop. Use AI tools to generate 3-5 recipe variations, then test your top 2-3 candidates. **Document everything.** Record your observations about each test batch—taste, texture, appearance, baking behavior. This feedback helps AI tools refine their recommendations. **Combine with your expertise.** Use AI suggestions as starting points, not final answers. Your knowledge of your ingredients, equipment, and customers is irreplaceable. **Scale gradually.** Once you've successfully developed one product with AI assistance, expand to other items. ## The Future of Bakery Innovation AI-powered recipe development isn't science fiction—it's available now, and forward-thinking bakeries are already using it to innovate faster and more efficiently. The bakeries that thrive in the next few years won't be the ones who resist these tools. They'll be the ones who master them, using AI to accelerate innovation while maintaining the artisanal quality and personal touch that make their products special. Your recipes are your competitive advantage. AI just helps you perfect them faster. --- # Building Customer Loyalty: Retention Strategies That Actually Work > URL: https://www.bakeonyx.ai/blog/building-customer-loyalty-retention-strategies > Category: Customer Management > Author: BakeOnyx Team > Published: 2026-03-08 > Reading time: 5 min > Tags: customer-retention, loyalty-programs, customer-experience, bakery-marketing Learn proven retention strategies to turn one-time customers into loyal regulars. Discover practical tactics bakery owners can implement today to boost repeat purchases and lifetime value. --- # Building Customer Loyalty: Retention Strategies That Actually Work You've worked hard to attract customers through social media, word-of-mouth, and maybe even local advertising. But here's the truth that keeps many bakery owners up at night: acquiring a new customer costs significantly more than retaining an existing one. The good news? Building a loyal customer base doesn't require expensive marketing campaigns or complicated software. It requires intentional strategy and genuine care for the people who support your business. Let's explore practical retention strategies that work specifically for bakeries. ## Understanding Your Customer Retention Baseline Before implementing any strategy, you need to know where you stand. Start tracking basic metrics: - **Repeat purchase rate**: What percentage of customers return within 30 days? - **Customer frequency**: How often does your average customer visit per month? - **Seasonal patterns**: Do you lose customers during slower seasons? If you're currently at 30% repeat customers, moving to 40% could dramatically impact your bottom line. That's your starting point—measure it, then improve it. ## Create a Simple Rewards Program You don't need a fancy app to run an effective loyalty program. Many successful bakeries use a straightforward punch card system or digital tracking through their POS system. Here's what works: **Keep it simple**: "Buy 9 items, get 1 free" is easy to understand and execute. Your customers don't need to do mental math at the register. **Make the reward meaningful**: If your average pastry costs $4, a free pastry after 9 purchases (roughly $36 spent) feels fair and motivating. Avoid rewards that feel stingy—they undermine loyalty. **Personalize when possible**: If you know Sarah always buys chocolate croissants, surprise her with a free chocolate croissant on her birthday. This personal touch converts one-time customers into advocates. **Communicate the program clearly**: Display signage at checkout, mention it when customers pay, and include it in your email communications. Some customers won't participate if they don't know the program exists. ## Build Email Connections Without Spamming Email remains one of the highest ROI marketing channels for bakeries. The key is providing genuine value, not just promotions. Start collecting emails with an incentive: "Sign up for our newsletter and get 10% off your next order." Once you have their address, send emails that matter: - **Weekly specials**: Highlight your featured items for the week. This drives traffic on slower days. - **Behind-the-scenes content**: Share your baking process, ingredient sourcing, or staff spotlights. People connect with people, not just products. - **Seasonal announcements**: Let customers know about holiday offerings well in advance. This gives them time to plan special orders. - **Educational content**: Share a quick baking tip or storage advice for your products. Provide value beyond the sale. Frequency matters: Weekly emails work for most bakeries. More than that feels pushy; less than that means customers forget about you. ## Develop a VIP Experience for Top Customers Your best customers deserve special treatment. Identify your top 10-20% of customers (they likely represent 50-80% of revenue) and give them exclusive perks: - Early access to new menu items - Advance notice of seasonal specials before public announcement - A handwritten thank-you note with their order - Occasional surprise treats or upgrades - Dedicated ordering channels (text, WhatsApp, or private message) These customers are your brand ambassadors. When you treat them exceptionally, they naturally recommend you to others. ## Create Memorable Moments at Checkout The transaction moment is your last chance to create a positive impression. Train your team to: - **Use names**: If you know the customer's name, use it. "Thanks, Maria—see you next week!" - **Remember preferences**: "The usual dozen croissants?" shows you pay attention. - **Add a personal touch**: A genuine compliment, a small sample, or a friendly conversation costs nothing but builds connection. - **Solve problems proactively**: If a customer's order wasn't perfect last time, remember it and make it right without them asking. These moments are cheap to execute but powerful in impact. ## Leverage Seasonal Transitions for Re-engagement Customers naturally drift away during off-seasons. Use seasonal transitions as re-engagement opportunities: - When summer arrives, email winter customers about refreshing summer offerings (berry tarts, lighter cakes). - As fall approaches, remind spring customers about pumpkin spice and autumn flavors. - During holiday seasons, reach out to inactive customers with limited-time offers. A simple message like "We miss you! Here's 15% off your next order" can reactivate dormant customers. ## Ask for Feedback and Act on It Customers feel valued when their opinions matter. After a purchase, ask: - "How was your experience today?" - "What should we bake next?" - "Any dietary preferences we should know about?" When customers suggest something and you actually implement it, let them know: "Thanks for suggesting sourdough! We just added it to the menu." This creates a feedback loop where customers feel invested in your business's success. ## Consistency Is the Ultimate Loyalty Driver After all strategies, consistency matters most. Customers return because they know what to expect: quality products, friendly service, and fair pricing. If you're inconsistent—great pastries one day, mediocre ones the next—even the best loyalty program won't save you. Focus first on delivering exceptional products and service consistently. Then layer retention strategies on top. That combination builds the loyal customer base that sustains bakeries through challenging seasons and economic shifts. Start with one strategy this week. Master it. Then add another. Small, intentional improvements compound into significant customer loyalty over time. --- # Seasonal Inventory Planning: Stock Smart for Peak Baking Seasons > URL: https://www.bakeonyx.ai/blog/seasonal-inventory-planning-bakery > Category: Inventory Management > Author: BakeOnyx Team > Published: 2026-03-07 > Reading time: 5 min > Tags: inventory-management, seasonal-planning, bakery-operations, cost-control, supply-chain Master the art of seasonal inventory management to maximize profits during peak baking seasons while minimizing waste during slower months. --- # Seasonal Inventory Planning: Stock Smart for Peak Baking Seasons As a bakery owner, you know that business isn't always steady. Spring brings wedding cake inquiries, summer means picnic orders, fall calls for pumpkin everything, and winter transforms your shop into a holiday wonderland. But managing inventory across these wildly different seasons? That's where many bakeries stumble. Proper seasonal inventory planning can be the difference between record profits and surplus ingredients gathering dust in your storage room. Let's explore how to stock smart and keep your bakery running smoothly year-round. ## Understanding Your Seasonal Patterns Before you order a single ingredient, you need to understand your unique seasonal rhythm. Every bakery is different, and what works for a wedding-focused operation won't work for a neighborhood cafe. Start by reviewing your sales data from the past 2-3 years. Look for patterns: - **Peak months**: When do you sell the most? Which products drive revenue? - **Slow periods**: When does business dip? What products sit on shelves? - **Seasonal specialties**: Which items are only popular during specific times? - **Customer events**: Are there holidays, local festivals, or school calendars that impact demand? If you're a new bakery without historical data, talk to other local bakers, check industry reports, and start tracking everything now. You're building the foundation for smarter decisions. ## Creating Your Seasonal Inventory Map Once you understand your patterns, create a simple inventory map for each quarter. This doesn't need to be complicated—a spreadsheet works perfectly. For each season, list: - Core ingredients you always need (flour, butter, eggs, sugar) - Seasonal ingredients (pumpkin puree, cranberries, peppermint, fresh berries) - Specialty items (edible gold, holiday sprinkles, seasonal flavorings) - Packaging materials (holiday boxes, themed labels, gift wrap) - Estimated quantities based on projected sales For example, a typical bakery might increase butter orders by 40% in November for holiday baking, stock three times the usual chocolate in December, and reduce yeast orders by 20% in August when business slows. ## Strategic Ordering Timing Timing is everything in seasonal inventory management. Order too early and ingredients lose quality or take up storage space. Order too late and you're scrambling or paying rush fees. **Start ordering 4-6 weeks before your peak season begins.** This gives you time to: - Secure inventory before suppliers run low - Negotiate better pricing on larger orders - Test new seasonal recipes before they hit your menu - Avoid premium shipping costs For December, for instance, start ramping up orders in October. For summer wedding season, begin increasing orders in April. Build relationships with your suppliers. A good supplier will give you heads-up about seasonal availability and price fluctuations. Some ingredients (like certain berries or specialty chocolate) have limited windows, and knowing when to buy can save you hundreds. ## Managing Storage Space Seasonal inventory planning means you'll have more stock during peak periods. But where do you put it all? Audit your storage before the season hits. Organize by: - **Frequency of use**: Keep frequently-used items accessible - **Shelf life**: Rotate older stock to the front - **Temperature requirements**: Separate refrigerated, frozen, and dry storage - **Allergen concerns**: Keep allergen-heavy items clearly labeled and separated Consider whether you need additional storage during peak seasons. Some bakeries rent a small additional storage unit for 2-3 months, which costs far less than wasting inventory or losing sales because you ran out of supplies. ## Preventing Dead Stock Dead stock—ingredients you ordered but couldn't use—is a profit killer. Prevent it by: **Being conservative with specialty items.** That limited-edition peppermint extract might seem essential for December, but if you only make 50 peppermint cookies, you'll have half a bottle sitting around next year. **Building flexibility into your menu.** Plan seasonal items that can use overlapping ingredients. If you're buying extra butter for holiday cookies, also plan butter-heavy croissants or coffee cake. **Creating a backup plan.** What if a seasonal item doesn't sell as expected? Have recipes ready that use those ingredients so nothing goes to waste. **Tracking expiration dates religiously.** First-in, first-out (FIFO) isn't just good practice—it's essential during high-inventory periods when you're juggling multiple batches of similar ingredients. ## The Numbers Game Seasonal inventory requires balancing stock levels with cash flow. Tying up too much money in inventory can strain your business, especially if you're still building capital. Calculate your inventory turnover rate for each season. This tells you how quickly you're selling through stock: **Inventory Turnover = Cost of Goods Sold ÷ Average Inventory Value** A healthy turnover during peak season might be 8-12 times per month, while slower seasons might be 2-4 times. If your numbers are significantly lower, you're holding too much inventory. ## Planning Ahead Pays Off Seasonal inventory planning requires a little upfront work, but it pays dividends in reduced waste, better cash flow, and fewer stressed-out 2 a.m. ingredient runs. Start small: pick your busiest season and plan that inventory carefully. Track what works, adjust for next year, and gradually expand your planning to cover all four seasons. Your future self—and your profit margins—will thank you. --- # Breaking Down Ingredient Costs: A Baker's Guide to Recipe Profitability > URL: https://www.bakeonyx.ai/blog/breaking-down-ingredient-costs-recipe-profitability > Category: Recipe Costing > Author: BakeOnyx Team > Published: 2026-03-06 > Reading time: 5 min > Tags: recipe-costing, pricing, profitability, bakery-business, financial-management Learn how to accurately calculate ingredient costs for every recipe, identify profit margins, and make data-driven decisions that strengthen your bakery's bottom line. --- # Breaking Down Ingredient Costs: A Baker's Guide to Recipe Profitability As a baker, you pour your heart into perfecting recipes. But if you're not tracking ingredient costs carefully, those beautiful croissants and custom cakes might be costing you more than they're earning. This is where recipe costing becomes your secret weapon. Understanding exactly what goes into each product—down to the last gram of flour—transforms you from a baker who hopes for profit into a business owner who *knows* their margins. ## Why Recipe Costing Matters More Than You Think Many bakery owners operate on instinct when it comes to pricing. "This croissant costs about a dollar to make, so I'll charge $4.50," they might think. But without precise costing, you're leaving money on the table or, worse, selling products at a loss. Recipe costing gives you clarity. It shows you which items are profit powerhouses and which ones drain your resources. It helps you identify opportunities to adjust recipes slightly—perhaps using a more affordable butter alternative or reducing waste—without compromising quality. Most importantly, it removes the guesswork from pricing decisions. When you know your exact ingredient costs, you can set prices that cover production, overhead, labor, and still deliver healthy profit margins. ## The Basics: What Goes Into Recipe Costing Recipe costing isn't complicated, but it requires attention to detail. Here's what you need to track: **Ingredient quantities and weights.** Precision matters. Use grams, not cups, whenever possible. A cup of flour varies depending on how you scoop it—this inconsistency throws off your costing. **Current ingredient prices.** Track what you're actually paying for flour, butter, eggs, and specialty items. Prices fluctuate, so update these regularly—at least quarterly, or more often if you're seeing market volatility. **Yield and waste factors.** Not everything you purchase makes it into the final product. Trim waste from croissant dough, broken cookies, and failed batches all affect your true cost. Build in a realistic waste percentage (typically 5-15%, depending on your products). **Portion sizes.** If you're making 24 croissants from one batch of dough, each croissant's ingredient cost is the total dough cost divided by 24. ## Step-by-Step: Costing Your First Recipe Let's work through a practical example: chocolate chip cookies. **Step 1: List all ingredients with quantities.** - 250g all-purpose flour - 170g butter - 150g brown sugar - 75g granulated sugar - 1 large egg - 10ml vanilla extract - 5g baking soda - 5g salt - 300g chocolate chips **Step 2: Find the cost per unit for each ingredient.** Let's say your all-purpose flour costs $0.35 per kilogram. That's $0.00035 per gram, so 250g costs $0.0875. Do this for every ingredient. For eggs, if a dozen costs $3.60, each egg costs $0.30. Vanilla extract at $8 per bottle (about 237ml) costs roughly $0.034 per milliliter. **Step 3: Calculate the total ingredient cost.** Add up all ingredient costs: - Flour: $0.09 - Butter: $1.36 - Brown sugar: $0.15 - Granulated sugar: $0.08 - Egg: $0.30 - Vanilla: $0.34 - Baking soda: negligible - Salt: negligible - Chocolate chips: $2.70 **Total ingredient cost: $5.02** **Step 4: Determine yield.** If this recipe makes 24 cookies, each cookie's ingredient cost is $5.02 ÷ 24 = **$0.21 per cookie**. **Step 5: Apply your markup.** If you want a 65% food cost (meaning ingredients are 65% of your selling price), divide ingredient cost by 0.65: $0.21 ÷ 0.65 = $0.32 wholesale price, or roughly $4.50-$5 retail for a premium cookie. ## Common Costing Mistakes to Avoid **Forgetting about packaging.** Boxes, bags, labels, and tissue paper add up. Include these in your food cost calculation or track them separately as packaging costs. **Ignoring seasonal price fluctuations.** Butter costs more in winter. Berries cost more in January. Update your costing quarterly to stay accurate. **Underestimating waste.** Be realistic about broken items, trim waste, and failed batches. This is part of your true cost. **Using old prices.** If you calculated costs six months ago and haven't updated them, your margins might have shifted significantly. **Not accounting for recipe variations.** If you make both dark chocolate and white chocolate versions of a product, cost them separately. ## Making Recipe Costing a Habit Start by costing your top 10 products. These likely represent 80% of your revenue, so focusing here gives you the biggest impact. Create a simple spreadsheet or use bakery management software that tracks ingredient costs automatically. Update prices monthly or quarterly. Review your margins regularly—at least seasonally, when ingredient prices shift. When you're considering adding a new product, cost it before you commit. When a supplier raises prices, recalculate immediately. This proactive approach keeps your business healthy and profitable. ## The Bottom Line Recipe costing transforms baking from an art into a sustainable business. You'll make smarter pricing decisions, identify your most profitable products, and finally understand your true margins. Start this week. Pick one recipe. Spend 30 minutes calculating its true cost. You might be surprised—and that surprise is exactly why this matters. Your bakery's profitability depends on it. --- # Building Your Bakery's First Year Roadmap: Essential Planning for Success > URL: https://www.bakeonyx.ai/blog/bakery-first-year-roadmap > Category: Getting Started > Author: BakeOnyx Team > Published: 2026-03-05 > Reading time: 5 min > Tags: business planning, bakery startup, first year, operations, growth strategy Starting a bakery? Learn the critical milestones and planning steps you need to execute in your first year to establish strong foundations and avoid costly mistakes. --- # Building Your Bakery's First Year Roadmap: Essential Planning for Success Opening a bakery is exhilarating—but without a clear roadmap, the first year can feel overwhelming. You're juggling production, customer expectations, cash flow, and staffing all at once. The good news? Many of the challenges new bakery owners face are predictable and preventable with proper planning. Let's walk through the essential phases of your first year and how to navigate each one strategically. ## Months 1-3: Foundation Building Your opening quarter is all about establishing systems before chaos takes over. **Nail your core recipes first.** Don't launch with 20 products. Start with 5-7 items you can execute flawlessly every single day. Quality reputation beats variety. Test your recipes at production scale—not just at home. A recipe that works for 2 dozen croissants might behave completely differently when you're making 200. **Set up basic inventory tracking.** You don't need fancy software yet, but you need consistency. Track what you make, what sells, and what gets discarded. This data becomes gold for decision-making. Even a simple spreadsheet works if you're disciplined about updating it daily. **Establish your production schedule.** Map out when you'll prep, bake, and sell each product. Many new bakery owners underestimate how long production actually takes. Build in buffer time. If you think you need to start at 4 AM, plan for 3:30 AM. Unexpected delays happen. ## Months 4-6: Systems & Staffing Once you've survived the opening rush, it's time to think bigger. **Document your processes.** Write down exactly how you make each product, from ingredient measurements to baking temperatures to cooling procedures. This isn't just for training staff—it's your insurance policy. If you get sick or need to scale production, these documents are invaluable. They also reveal where you can streamline. **Hire and train your first team members.** You cannot scale alone. Start looking for reliable people in month 4, not month 7 when you're desperate. Train them thoroughly on your standards. A well-trained team member who understands your quality expectations is worth far more than someone cheap who cuts corners. **Analyze your sales data.** By month 6, you have real numbers. Which products sell consistently? Which ones are dead weight? Which items have the best margins? Use this insight to refine your menu. Eliminate the bottom 20% of performers and double down on winners. ## Months 7-9: Optimization & Marketing You're past survival mode. Now optimize. **Refine your product mix.** Based on sales data, introduce 2-3 new items that complement your winners. Maybe your chocolate croissants are flying off the shelf—develop a chocolate-almond variant. Listen to customer requests, but stay true to what you do best. **Build your marketing foundation.** You should have social media presence, a simple website, and a customer email list by now. You don't need fancy—you need consistent. Post production photos. Share your story. Build relationships with local businesses. Word-of-mouth is powerful, but you need to give people something to talk about. **Evaluate your pricing.** After six months of sales, you understand your true costs better. Are your margins healthy? Can you afford to give raises or invest in better equipment? Pricing isn't set-and-forget—revisit it quarterly during your first year. ## Months 10-12: Planning for Year Two As you approach your one-year mark, think strategically about growth. **Review your financial health.** Pull together your numbers. Are you profitable? Breaking even? If you're losing money, identify why before scaling. Common culprits: waste, underpricing, or over-staffing. Fix these before year two. **Identify your bottleneck.** What's holding you back from serving more customers? Is it oven capacity? Staffing? Retail space? Knowing your constraint helps you invest wisely. Don't expand in all directions—focus on removing your biggest limitation. **Plan your second-year menu.** Which products will stay? Which will go? What new items will you add? Seasonal specialties? Wholesale opportunities? Map this out now so you can source ingredients and train staff before year two begins. **Celebrate and reflect.** You made it through year one. That's an achievement. Take time to recognize what worked, what didn't, and what you learned. This reflection fuels smarter decisions moving forward. ## The Common Mistakes to Avoid **Launching too many products.** Ambition is great, but production quality suffers. Start small, nail it, then expand. **Ignoring data.** Your gut matters, but your numbers matter more. Track everything and make decisions based on evidence. **Underestimating labor costs.** You can't do this alone forever. Plan for staffing costs early, not as an afterthought. **Skipping documentation.** Processes written down are processes that scale. Processes in your head are bottlenecks. ## Moving Forward Your first year is about building sustainable foundations, not maximizing profit. Focus on quality, consistency, and understanding your customers. The bakeries that thrive beyond year one are the ones that got these basics right. Use this roadmap as a framework, but adapt it to your specific situation. Every bakery is different. What matters is that you're intentional about each phase rather than just reacting to daily chaos. Year one is hard. But with the right roadmap, it's also incredibly rewarding. --- # Allergen Management Systems: Protect Customers & Your Business > URL: https://www.bakeonyx.ai/blog/allergen-management-systems-bakery > Category: Product Updates > Author: BakeOnyx Team > Published: 2026-03-04 > Reading time: 5 min > Tags: food-safety, allergen-management, compliance, customer-trust, bakery-operations Learn how to implement a robust allergen management system that protects your customers, builds trust, and keeps your bakery compliant with food safety regulations. --- # Allergen Management Systems: Protect Customers & Your Business Allergen management isn't just a compliance checkbox—it's a critical business practice that protects your customers' health and your bakery's reputation. Whether you're running a small neighborhood shop or a larger operation, understanding how to properly handle, label, and communicate about allergens can be the difference between thriving and facing serious liability issues. Let's dive into how to build an allergen management system that works for your bakery. ## Why Allergen Management Matters More Than Ever Food allergies affect millions of people worldwide, and the consequences of cross-contamination can be severe. Beyond the ethical responsibility to keep customers safe, there's also the business reality: a single allergen incident can damage your reputation irreparably and expose your bakery to legal liability. The good news? A well-designed allergen management system isn't complicated. It requires intentionality, documentation, and staff training—all of which become easier once you establish clear processes. ## Start with a Complete Ingredient Audit Your first step is knowing exactly what's in every product you make. This means going beyond the obvious allergens (milk, eggs, nuts, gluten) and identifying hidden sources too. **Create a master ingredient list** that includes: - Primary ingredients and their allergen status - Any cross-contact risks during manufacturing - Supplier information and allergen declarations - Storage locations and handling procedures Many bakeries are surprised to discover that their "nut-free" product shares equipment with nut-containing items, or that their chocolate supplier processes tree nuts in the same facility. Request detailed allergen information from all your suppliers. Don't settle for vague answers—ask specifically about: - What allergens are in the product itself? - What allergens are present in the facility? - Are there any shared processing lines? - Does the supplier test for cross-contact? ## Implement Clear Labeling Protocols Proper labeling is your first line of defense. Every product leaving your bakery should have clear, accurate allergen information. **Your label should include:** - All major allergens present in the product - A statement about potential cross-contact (e.g., "Made in a facility that processes tree nuts") - A clear list format that's easy to scan quickly Consider using a standardized format across all your labels. Some bakeries use a "Contains" section followed by a "May contain" section. Others use a simple checklist of common allergens. The key is consistency—customers should be able to quickly find allergen information on any product. Don't rely on verbal communication alone. A customer asking "Does this have nuts?" might forget your answer or mishear you. Written labels are documentation that protects both parties. ## Design Your Physical Workspace for Safety Cross-contamination happens in the kitchen, not on the label. Your physical setup matters tremendously. **Separate allergen zones** when possible. If you make nut-free items, dedicate specific work surfaces, utensils, and equipment to those products. This doesn't mean you need separate kitchens—it means being intentional about preventing cross-contact. **Create a contamination protocol:** - Use color-coded cutting boards or utensils for allergen-sensitive items - Clean and sanitize surfaces thoroughly between products - Establish a hand-washing routine before handling allergen-sensitive items - Store allergen-containing ingredients separately and clearly labeled For bakeries with limited space, even small changes help. Designate a specific shelf for allergen-free ingredients. Use separate storage containers. These visual cues remind your team about the importance of allergen management. ## Train Your Team Thoroughly Your allergen management system only works if every team member understands it and follows it consistently. **Develop training that covers:** - Which products contain which allergens - Why cross-contamination is dangerous - How to properly handle and store ingredients - What to say when customers ask about allergens - How to document any potential incidents Make this training mandatory for all staff, not just bakers. Your counter staff need to know your allergen protocols because they're the direct communication point with customers. Consider creating a simple one-page allergen guide that hangs in your kitchen. Include your top allergens, which products contain them, and your cross-contact prevention steps. Refer to it regularly during team meetings. ## Document Everything Documentation protects you. Keep records of: - Ingredient allergen information from suppliers - Staff training dates and content - Any customer questions or concerns about allergens - Cleaning and sanitization schedules - Any incidents or near-misses If a customer has a reaction and questions your practices, these records demonstrate that you took allergen management seriously. They're also valuable for identifying patterns—if you notice repeated cross-contamination issues, your documentation helps you pinpoint where to improve. ## Create a Customer Communication System Make it easy for customers to get accurate allergen information. **Consider:** - Displaying allergen information prominently on your menu boards - Creating a simple allergen chart that customers can reference - Training staff to confidently answer allergen questions - Having a designated person (ideally you or a trained manager) available for detailed allergen conversations - Offering allergen-free product options clearly marked When a customer with severe allergies asks detailed questions, treat it as an opportunity to build trust. Take the question seriously. If you're unsure about something, say so rather than guessing. ## Regular Review and Improvement Your allergen management system isn't set-it-and-forget-it. Review it quarterly. **Ask yourself:** - Have we added new products or ingredients? - Have any suppliers changed their manufacturing processes? - Have staff changes affected our protocols? - Have we had any close calls or customer concerns? - Are our labels still accurate and clear? As your bakery grows or your menu evolves, your allergen management needs to evolve too. ## The Bottom Line Allergen management is an investment in your customers' safety and your business's longevity. It's not about perfection—it's about being intentional, transparent, and continuous in your approach. When customers know they can trust you with their dietary needs, they become loyal advocates for your bakery. Start with your ingredient audit this week. The rest will follow naturally from there. --- # Bakery Pricing Strategy: How to Price Products Without Leaving Money on the Table > URL: https://www.bakeonyx.ai/blog/bakery-pricing-strategy-profit-margins > Category: Business Growth > Author: BakeOnyx Team > Published: 2026-03-03 > Reading time: 5 min > Tags: pricing, profitability, business-strategy, bakery-economics, revenue-growth Master the art of pricing your baked goods profitably. Learn the formulas, psychology, and tactics that successful bakeries use to maximize revenue while staying competitive. --- ## The Pricing Problem Most Bakeries Face You've perfected your croissant recipe. Your sourdough has a devoted following. Your customers rave about your macarons. So why does your bakery feel like it's barely breaking even? Pricing is often the most underutilized lever in a bakery's profitability toolkit. Many bakery owners price intuitively—charging what "feels right" or simply matching competitors—without understanding their true costs or market position. This approach leaves hundreds or even thousands of dollars on the table every month. The good news? Pricing isn't mysterious. It's a learnable skill that combines math, psychology, and strategic positioning. ## Understanding Your True Cost of Goods Before you can price anything, you need to know what it actually costs to make it. Start with the obvious: ingredients. Weigh everything. If a batch of 24 croissants uses 400g of butter at $8 per pound, calculate that exact cost. Include all ingredients—flour, salt, water, everything. Many bakery owners skip the "minor" ingredients, but they add up. Then add indirect costs. This is where most bakeries get fuzzy: **Labor:** How long does each product take to make? Include mixing, shaping, proofing, baking, and cooling. If you're paying yourself $20/hour and a sourdough loaf takes 45 minutes of active labor spread across a day, that's roughly $15 in labor cost. **Utilities:** Your oven uses significant electricity or gas. Spread your monthly utility bill across your monthly production volume. **Packaging:** Boxes, bags, labels, twine—these add up quickly. A fancy pastry box might cost $0.75 per unit. **Overhead:** Rent, insurance, equipment depreciation, and supplies should be allocated per unit sold. A helpful formula: **Total Monthly Overhead ÷ Total Units Produced Monthly = Overhead Cost Per Unit** Once you have your true cost, you know your floor—the absolute minimum you need to charge to avoid losing money. ## The Markup Method That Works Now that you know your cost, how much should you mark it up? Different products need different markups. A high-volume item like a dinner roll can have a lower markup (2-3x cost) because you're making hundreds. A specialty item like a custom cake or artisan bread can support a higher markup (3-5x cost or more). Here's a realistic framework: - **Commodity items** (rolls, basic cookies): 2.5-3x cost - **Standard pastries** (croissants, Danish, muffins): 3-4x cost - **Specialty/artisan items** (sourdough, specialty cakes): 3.5-5x cost - **Custom orders** (decorated cakes, custom shapes): 4-6x cost Why such a range? Because markup needs to cover not just the product cost, but also the products that don't sell, shrinkage, waste, and your profit margin. Example: A croissant costs $0.85 to make. At 4x markup, you'd price it at $3.40. That margin covers some croissants that get stale, waste in production, and your actual profit. ## Competitive Positioning and Market Reality Your costs and markups are the foundation, but the market also matters. Research what similar bakeries in your area charge. Are you a premium, artisanal bakery in an upscale neighborhood? You can command higher prices. Are you a value-focused bakery in a price-sensitive market? You may need to be more competitive. Here's the key insight: **Don't compete on price.** Instead, compete on value and positioning. If you're charging $4.50 for a croissant while competitors charge $3.00, that's not a problem if customers perceive your product as meaningfully better. Use your story—heritage recipe, local butter, overnight fermentation—to justify premium pricing. Conversely, if you're positioning as affordable and accessible, your costs need to reflect that. You might use more efficient production methods or simpler recipes to hit lower price points profitably. ## The Psychology of Pricing Beyond the math, psychology influences what people will pay. **Charm pricing works:** A croissant at $3.49 feels cheaper than $3.50, even though it's nearly identical. Use this strategically. **Bundle pricing increases perceived value:** "Dozen assorted cookies for $18" (vs. $1.75 each) makes customers feel like they're getting a deal. **Tiered pricing captures different customer segments:** Offer a basic option, a premium option, and a "specialty" option. Many customers will choose the middle option, which is often your highest-margin item. **Seasonal adjustments are normal:** Higher prices for holiday specialty items or limited-time offerings are expected. Customers accept this. ## Testing and Adjusting Don't expect to nail pricing on the first try. Test changes gradually. Raise prices on one product and monitor sales volume. A 10-15% price increase that reduces volume by 5% is usually a win (you're making more total revenue with less work). If volume drops 30%, the price was too aggressive. Track your numbers obsessively. Use BakeOnyx or similar tools to monitor which products are actually profitable and which are dragging down your business. ## The Bottom Line Correct pricing isn't about greed—it's about sustainability. Underprice your products and you'll eventually burn out or go out of business. Price correctly and you can invest in better ingredients, hire great staff, and build a thriving business. Start today: Pick your three best-selling products. Calculate their true cost. Check your current price. If you're not at least 3x cost, you have room to adjust. Your business will thank you. --- # Laminated Dough Mastery: Perfect Croissants & Pastries Every Time > URL: https://www.bakeonyx.ai/blog/laminated-dough-mastery-croissants-pastries > Category: Tips & Tricks > Author: BakeOnyx Team > Published: 2026-03-01 > Reading time: 6 min > Tags: baking-techniques, croissants, laminated-dough, pastry-production, troubleshooting Master the art of laminated dough with proven techniques for perfect croissants, danishes, and puff pastry. Learn troubleshooting tips that bakery pros use to achieve consistent, flaky results. --- # Laminated Dough Mastery: Perfect Croissants & Pastries Every Time Laminated dough is the holy grail of pastry work—and also one of the most temperamental. Whether you're running a small neighborhood bakery or scaling up production, laminated doughs like croissants, danishes, and puff pastry can make or break your reputation. The good news? With the right techniques and understanding of the science behind lamination, you can achieve consistent, beautiful results that keep customers coming back. ## Why Laminated Dough Matters for Your Bakery Laminated pastries aren't just delicious—they're profitable. A single croissant can command premium pricing, and customers actively seek out bakeries known for quality laminated products. But here's the challenge: laminated dough is unforgiving. Temperature, humidity, timing, and technique all play critical roles. One mistake can result in greasy, dense pastries that damage your brand reputation and waste expensive ingredients. Understanding the fundamentals helps you troubleshoot problems quickly and maintain consistency across batches. ## The Science of Lamination: What's Actually Happening Lamination creates thin, alternating layers of dough and fat (usually butter). When heat is applied during baking, water in the dough turns to steam, creating lift and separation between layers. This is what gives croissants their signature flaky texture. The process involves repeatedly folding dough and butter together in precise ways. Each fold creates exponentially more layers—a simple three-fold creates 27 layers, while a four-fold creates 81 layers. But here's what many bakers miss: **temperature control is everything**. If your dough gets too warm, the butter melts into the dough instead of staying in distinct layers. Too cold, and the butter becomes brittle and breaks through the dough. ## Essential Temperature Management Maintain dough temperature between 24-26°C (75-79°F) throughout the lamination process. This is non-negotiable. **Before you start:** - Use cold ingredients. Many professional bakers keep their flour in the freezer. - Chill your work surface. A marble slab or chilled stainless steel table makes a huge difference. - Consider your kitchen temperature. Summer production requires more aggressive cooling strategies. **During lamination:** - Check dough temperature with a thermometer after every fold. This takes 30 seconds and prevents disasters. - If dough exceeds 27°C, refrigerate immediately for 20-30 minutes. - Rest dough between folds—typically 20-30 minutes in a cool environment. **Pro tip:** Invest in a dough thermometer if you haven't already. It's one of the cheapest tools that delivers the biggest return on consistency. ## The Butter Block: Getting It Right Your butter block (the slab of butter you'll fold into dough) needs to be the same consistency as your dough when they meet. If your butter block is too hard, it'll break during folding, creating uneven layers. Too soft, and it'll blend into the dough. The ideal butter block should be pliable but hold its shape. Here's how to achieve this: - Use European-style butter (82-86% butterfat) rather than standard butter. It's more stable and creates better lamination. - Pound cold butter between plastic wrap until it's about 1cm thick and uniform. - Let it sit at room temperature for 5-10 minutes before incorporating into dough. - The butter block should be slightly warmer than your dough but not by much. ## Common Lamination Problems and Solutions ### Greasy, Dense Croissants **Problem:** Butter is leaking out and blending into dough. **Solutions:** Your dough is too warm. Reduce fermentation time, work faster, or use a cooler environment. Check your butter block consistency—it may be too soft. ### Uneven Rise or Puffiness **Problem:** Some croissants puff beautifully while others stay flat. **Solutions:** Inconsistent lamination (some areas have more layers than others). Practice your folding technique and ensure even pressure. Also check that your oven temperature is accurate—uneven heat causes uneven rise. ### Butter Leaking During Baking **Problem:** Butter pools on the baking sheet. **Solutions:** Your dough was too warm during lamination. Also, ensure adequate rest time before baking—this allows gluten to relax and dough to set. Rushed croissants that go straight from shaping to oven often leak. ### Tough, Chewy Texture **Problem:** Croissants lack flakiness. **Solutions:** Insufficient lamination folds or over-hydration in the base dough. Verify your dough hydration (typically 55-60% for croissant dough). Also ensure adequate final proofing—under-proofed croissants won't develop proper texture. ## Optimizing Your Workflow Lamination is time-intensive, but strategic planning makes it manageable: **Batch your production:** Mix all dough in the morning, then laminate in stages. This spreads the labor and allows flexibility if issues arise. **Prepare your space:** Set up your lamination station with all tools within reach. A disorganized workspace leads to rushed work and mistakes. **Use a checklist:** Track dough temperature, fold type, rest times, and proofing duration. This data helps you identify patterns when problems occur. **Consider your equipment:** A sheeter (dough roller) isn't essential for small bakeries, but it dramatically improves consistency and saves labor. If you're producing more than 50 laminated items daily, it's worth the investment. ## Ingredient Quality Matters More Than You Think Not all flour is created equal. Laminated doughs benefit from medium-protein flour (11-12%) with good extensibility. High-protein bread flour creates tough doughs that resist folding. Salt strengthens gluten, which helps dough hold butter during lamination. Don't skip it or reduce it significantly. Water quality affects fermentation and gluten development. If your tap water is heavily chlorinated, consider filtered water—chlorine can interfere with gluten development. ## The Rest and Fermentation Window After lamination is complete, your shaped croissants need proper final proofing—typically 12-18 hours in a cool environment (16-18°C). This extended fermentation serves multiple purposes: - Develops flavor through slow yeast activity - Allows dough to fully relax and set - Creates proper structure for oven spring - Reduces risk of butter leakage during baking Many bakeries use overnight retarding in a proofing box. This is one of the best investments for consistent laminated products. ## Moving Forward Laminated dough mastery doesn't happen overnight, but with focused practice and attention to detail, you'll develop the intuition that separates good bakeries from exceptional ones. Start tracking your variables—temperature, timing, humidity—and you'll quickly identify what works best in your specific kitchen environment. Every bakery is different, and what works in one space might need adjustment in another. Your customers will taste the difference between rushed lamination and careful craftsmanship. Make it a point of pride. --- # Predictive Analytics for Bakeries: Forecast Demand Like a Pro > URL: https://www.bakeonyx.ai/blog/predictive-analytics-bakery-demand-forecasting > Category: AI Features > Author: BakeOnyx Team > Published: 2026-02-28 > Reading time: 5 min > Tags: predictive-analytics, demand-forecasting, bakery-efficiency, data-driven-decisions, inventory-optimization Learn how predictive analytics can help you forecast customer demand, reduce overproduction, and optimize your baking schedule. Master data-driven decision-making for your bakery. --- # Predictive Analytics for Bakeries: Forecast Demand Like a Pro Every bakery owner knows the struggle: bake too much, and you're throwing away money. Bake too little, and you're losing customers and revenue. What if you could predict exactly what your customers want before they even walk through the door? That's where predictive analytics comes in. While it sounds like advanced technology reserved for big corporations, modern bakery management systems are making demand forecasting accessible to small and medium-sized bakeries. Let's explore how you can leverage this powerful tool to transform your operations. ## What Is Predictive Analytics (And Why Should You Care)? Predictive analytics uses historical data and patterns to forecast future outcomes. For bakeries, this means analyzing past sales data to predict what customers will buy tomorrow, next week, or during peak seasons. Instead of relying on gut feelings ("I think we'll need more croissants on Friday"), you're making decisions based on actual patterns in your business. This shifts you from reactive baking to proactive planning. The beauty? You don't need a data science degree. Modern bakery software handles the heavy lifting, presenting insights in simple dashboards you can understand at a glance. ## The Real-World Impact on Your Bottom Line Consider this: a typical small bakery might waste 10-15% of daily production. That's not just unsold inventory—it's wasted ingredients, labor, and oven space. With predictive analytics, you could reduce that waste by 20-30%. Here's what that looks like: **Scenario:** Your bakery produces 200 croissants daily on average, but demand varies wildly. Some days you sell 180, others only 140. By analyzing patterns, you discover: - Mondays see 20% higher croissant demand - Rainy days reduce foot traffic by 15% - The week before holidays increases orders by 40% With these insights, you adjust production accordingly. You're not guessing anymore—you're planning with confidence. ## Key Data Points Your System Should Track Predictive analytics is only as good as your data. Here's what you should be capturing: **Sales Data** - What products sold and when - Quantity and price points - Time of day and day of week patterns **External Factors** - Weather conditions - Local events and holidays - Seasonal trends - School calendars and vacation periods **Customer Behavior** - Peak shopping hours - Repeat customer patterns - Custom order trends - Catering vs. retail split **Operational Data** - Production capacity by item - Ingredient costs and availability - Staff scheduling needs - Equipment utilization If your bakery management system integrates with your POS, this data is already being collected. You just need to use it. ## Practical Applications for Your Bakery ### Staffing Optimization Predictive analytics reveals your busiest periods. If data shows Friday mornings are consistently hectic, you can schedule your most experienced staff then. Slower Tuesday afternoons? Perfect for training, deep cleaning, or prep work. This isn't just about efficiency—it's about employee satisfaction and customer service quality. ### Ingredient Ordering Know you'll need 30% more butter next week due to holiday demand? Order accordingly and lock in better pricing. Avoid the panic of emergency supplier calls and premium delivery fees. You can also identify slow-moving ingredients and adjust recipes or promotions to use them before they spoil. ### Menu Planning Data might reveal that your savory items are underperforming on weekends but thriving during weekday lunch hours. Use this to adjust what you display and promote. Maybe those focaccias belong in your corporate catering menu, not your retail case. ### Marketing and Promotions Predictive analytics shows which products have the most price elasticity. Some items sell well regardless of price; others are highly sensitive. Use this to: - Run strategic promotions on high-margin items during slow periods - Bundle slower-moving products with bestsellers - Time email campaigns when demand typically dips ## Getting Started (Without Overwhelming Yourself) You don't need to overhaul everything tomorrow. Start simple: **Month 1:** Ensure your POS system accurately tracks all sales by product and time. This is your foundation. **Month 2:** Look for obvious patterns in your data. Which days are busiest? Which products consistently sell out? Which sit in the case? **Month 3:** If your bakery software offers forecasting features, enable them. Start with one product category and see how accurate the predictions are. **Month 4+:** Expand forecasting to more products and begin adjusting production schedules based on predictions. ## The Human Element Still Matters Here's the important caveat: predictive analytics is a tool, not a replacement for your expertise. Your experience matters. You know your customers, your community, and your products in ways no algorithm can fully capture. Use analytics to inform decisions, not make them for you. If the system predicts high demand but you know about a local competitor opening nearby, that's context the data doesn't have. Your judgment, combined with data insights, creates the best outcomes. ## Common Pitfalls to Avoid **Ignoring seasonal anomalies:** A prediction based on last year's data might miss new trends. Review predictions before acting on them. **Over-relying on short-term data:** You need at least 3-6 months of data for reliable patterns. A few weeks of sales won't capture your full picture. **Forgetting about quality:** Chasing predicted demand shouldn't compromise your standards. If you need to cut corners to meet volume, reconsider your forecast. **Neglecting to update:** Your bakery changes. New products, staffing changes, location changes—these all affect patterns. Review and refresh your data regularly. ## The Bottom Line Predictive analytics transforms bakery management from an art based on intuition into a science informed by data. You reduce waste, optimize staffing, improve customer satisfaction, and ultimately increase profitability. The technology is more accessible than ever. Modern bakery management platforms make it simple to start. Begin tracking your data today, and within a few months, you'll have insights that transform how you run your business. Your competitors might still be baking by feel. You'll be baking by facts. --- # Managing Custom Orders: Systems That Prevent Chaos & Delight Customers > URL: https://www.bakeonyx.ai/blog/managing-custom-orders-bakery > Category: Customer Management > Author: BakeOnyx Team > Published: 2026-02-27 > Reading time: 5 min > Tags: custom-orders, customer-communication, order-management, workflow-systems, bakery-operations Learn proven systems for handling custom cake orders, special requests, and personalized bakes without overwhelming your team or disappointing customers. --- # Managing Custom Orders: Systems That Prevent Chaos & Delight Customers Custom orders are the lifeblood of many bakeries. They're where you command premium pricing, build deep customer relationships, and showcase your creativity. But they're also where things fall apart—missed deadlines, forgotten dietary restrictions, color miscommunications, and overwhelmed bakers. The difference between a thriving custom order business and a chaotic one? Systems. ## Why Custom Orders Need Special Handling Unlike your standard sourdough loaves or croissants, custom orders are inherently complex. Each one is unique. Each has different requirements, timelines, and customer expectations. When you're juggling 15 custom cakes for the same weekend, managing flavor variations, dietary needs, delivery schedules, and design specifications without a system, something will slip through the cracks. Usually something important. The good news? You don't need expensive software or complicated processes. You need clarity, documentation, and a repeatable workflow that your entire team understands. ## The Custom Order Intake Process Your first touchpoint with a custom order customer sets the tone for everything that follows. This is where you gather critical information and set expectations. **Create a standardized intake form.** Whether it's digital or paper, your form should capture: - Customer name, contact information, and order date - Event date and delivery/pickup time - Cake size and serving count - Flavor preferences (cake, filling, frosting) - Dietary restrictions and allergies - Design details and reference images - Color palette and special requests - Deposit amount and payment terms - Cancellation and modification policies The form serves two purposes: it ensures you don't miss anything, and it creates a paper trail that protects both you and your customer. **Confirm everything in writing.** After your consultation, send a confirmation email or text that summarizes the order details. Ask the customer to review and confirm. This single step prevents 80% of "but I thought you said..." conflicts. ## Timeline Management: The Hidden Ingredient One of the biggest sources of custom order stress is unrealistic timelines. Your customers don't always understand how long custom work takes. **Set clear lead time requirements.** Communicate your minimum lead times prominently on your website and during initial consultations. Most bakeries require 2-4 weeks for custom orders, depending on complexity. Some require longer during peak seasons. **Create a production timeline for each order.** Work backward from the delivery date: - Final confirmation and payment due: 2 weeks before - Design finalization: 10 days before - Cake baking: 3-5 days before - Frosting and decoration: 1-2 days before - Final touches and delivery prep: Day of or day before Share this timeline with your customer so they understand when you need their final decisions and payments. **Build in buffer time.** Always schedule custom orders with a 24-48 hour buffer before the event. Emergencies happen—a cake cracks, colors don't match the vision, you discover a missed detail. That buffer time is your insurance policy. ## Documentation: Your Team's Best Friend Your team needs to understand every custom order as clearly as you do. Documentation makes this possible. **Create order tickets or cards.** For each custom order, generate a physical or digital ticket that includes: - The intake form information - Any sketches or design notes - Ingredient quantities and special preparations - Dietary or allergy warnings (in bold or highlighted) - Delivery/pickup instructions - Customer contact information This ticket lives with the order throughout production. Every team member who touches it can reference it instantly. **Use visual references religiously.** If a customer wants a specific shade of blush pink or a particular piping style, don't rely on memory or description. Print the reference image and attach it to the order ticket. Better yet, take a photo of your sample or test batch and compare it side-by-side. **Document modifications immediately.** When a customer calls to change their order, don't just remember it. Update the order ticket, send a confirmation email, and notify your team in your daily briefing. ## Communication Checkpoints Silent orders breed anxiety and mistakes. Strategic communication prevents both. **Confirm receipt and timeline.** Within 24 hours of booking, send a message confirming you've received their order and outlining the timeline and next steps. **Check in before production.** A few days before you start baking, send a quick message: "We're excited to create your cake! Just confirming we have everything we need..." This catches any last-minute changes or forgotten details. **Share a progress update.** For orders more than a week out, a simple "Your cake is in our production schedule for [date]" keeps customers confident and engaged. **Final confirmation.** The day before delivery, confirm pickup/delivery details, timing, and any last-minute instructions. ## Handling Changes and Complications Customers will request changes. Some will be easy. Others will be impossible at that stage of production. **Set modification policies and communicate them upfront.** For example: "Modifications requested more than 3 days before the event can usually be accommodated. Changes within 3 days may incur additional fees or may not be possible." **When complications arise, communicate immediately.** If you realize a customer's request is impossible or a batch didn't turn out right, tell them as soon as you know—not the day before delivery. This gives you time to problem-solve together. **Have solutions ready.** Don't just identify the problem. Offer options: "We can adjust the design slightly, recreate the batch, or offer a discount." Customers appreciate problem-solving partners, not just problem-reporters. ## Building Systems That Scale As your custom order business grows, these systems become even more valuable. They're what allow you to take on more orders without proportionally increasing stress and mistakes. Start with the intake form and confirmation process. Add the order ticket system. Implement communication checkpoints. Refine your timeline management. Each layer of system reduces chaos and increases customer satisfaction. Your custom orders are your bakery's signature. They deserve systems that honor your craft and protect your reputation. --- # First-In, First-Out: Master FIFO for Less Waste & More Profit > URL: https://www.bakeonyx.ai/blog/fifo-inventory-system-bakery > Category: Inventory Management > Author: BakeOnyx Team > Published: 2026-02-26 > Reading time: 5 min > Tags: inventory-management, food-safety, waste-reduction, bakery-operations, cost-control Learn how implementing a proper FIFO system can dramatically reduce waste, improve food safety, and boost your bakery's bottom line. --- # First-In, First-Out: Master FIFO for Less Waste & More Profit If you've ever discovered a forgotten container of buttercream hidden behind the chocolate ganache, or realized your premium vanilla extract expired last month, you're not alone. Inventory management challenges plague bakeries of all sizes—but there's a simple, proven system that can transform how you manage ingredients: FIFO, or First-In, First-Out. While FIFO sounds like restaurant jargon, it's genuinely one of the most powerful tools bakery owners can implement to reduce waste, maintain food safety, and protect profitability. Let's explore how to master this system in your bakery. ## What Is FIFO and Why It Matters FIFO is straightforward: the first ingredients you purchase are the first ones you use. It's not just about organization—it's a critical food safety practice and a direct path to reducing waste that's eating into your profits. Consider this: industry data suggests bakeries waste between 8-15% of their ingredient purchases. For a small bakery spending $15,000 monthly on ingredients, that's potentially $1,200-$2,250 in lost revenue every month. FIFO directly addresses this problem. Beyond waste reduction, FIFO ensures ingredient freshness and quality, protects customer safety, and helps you maintain compliance with food safety regulations. It's a win-win-win system. ## The Real Cost of Ignoring FIFO Before implementing FIFO, understand what poor inventory rotation actually costs you: **Waste and Spoilage**: Expired ingredients must be discarded. Butter goes rancid. Eggs age past their prime. Baking powder loses potency. Each item represents money spent that generates zero revenue. **Quality Degradation**: Even if ingredients haven't technically expired, older products lose quality. Chocolate can develop bloom. Nuts become rancid. Flour oxidizes. Your baked goods suffer, and customers notice. **Compliance Risks**: Health inspectors specifically look for proper stock rotation. Failing FIFO practices can result in citations or, worse, forced closures. **Recipe Inconsistency**: When you're unsure about ingredient age or quality, your baking becomes unpredictable. Your croissants might be flaky one week and dense the next—directly impacting customer satisfaction. ## Implementing FIFO: A Practical Framework ### Step 1: Date Everything This is non-negotiable. When ingredients arrive, immediately label them with the delivery date using a permanent marker or date gun. This applies to: - Bulk flour and sugar - Butter and dairy products - Eggs - Leavening agents (baking soda, baking powder, yeast) - Extracts and flavorings - Chocolate and cocoa - Nuts and dried fruits - Oils and fats Don't rely on memory. Dates are your documentation and your safety net. ### Step 2: Organize by Date Arrange all ingredients with the oldest stock in the front and newest in the back. This physical arrangement is your visual reminder to grab older items first. For frequently-used items like flour and sugar, consider a rotating shelf system. Some bakeries use tiered shelving where older stock naturally gets accessed first. Others use a simple bin rotation system. ### Step 3: Create a Usage Log Track when ingredients are opened and used. A simple spreadsheet works, but many bakery management systems (like BakeOnyx) automate this tracking. Your log should capture: - Item name - Quantity received - Date received - Date opened/used - Expiration date - Quantity remaining This data becomes invaluable for spotting patterns. If you consistently have excess flour expiring, you're over-ordering. ### Step 4: Establish Par Levels Don't just order when shelves look empty. Establish "par levels"—the minimum quantity of each ingredient you should maintain based on usage patterns. For example, if you use 25 lbs of butter weekly, your par level might be 30-35 lbs. This prevents both stockouts and over-purchasing. ## FIFO Best Practices for Bakeries **Invest in Clear Storage**: Use clear containers for dry goods so you can see what you have at a glance. Label everything prominently. **Understand Shelf Life**: Know the realistic shelf life of every ingredient under your storage conditions. Room temperature flour lasts longer than refrigerated dough. Keep a reference sheet posted in your walk-in. **Train Your Team**: FIFO only works if everyone follows it. Make it part of your standard operating procedures. Show new hires exactly how you organize inventory and why it matters. **Review Weekly**: Spend 15 minutes weekly reviewing inventory. Check for items nearing expiration. Identify what's moving slowly. Adjust orders accordingly. **Use First-In Discipline**: Even when you're in a rush, grab from the front. This discipline is what makes FIFO work. ## Technology That Supports FIFO While pen and paper work, bakery management software can streamline FIFO significantly. Digital systems can: - Alert you when ingredients are approaching expiration - Track usage patterns to optimize ordering - Generate reports showing waste trends - Help you understand which products consume ingredients fastest ## The Bottom Line FIFO isn't complicated, but it requires consistency. The bakeries that master inventory rotation see measurable improvements: less waste, fresher products, happier customers, and healthier margins. Start this week. Date your current inventory. Reorganize your storage. Commit to the discipline. In 30 days, you'll likely spot waste reduction. In 90 days, you'll wonder why you didn't implement this sooner. Your profits will thank you. --- # Mastering Recipe Development: From Creative Concept to Profitable Menu Item > URL: https://www.bakeonyx.ai/blog/recipe-development-profitable-menu-creation > Category: Recipe Costing > Author: BakeOnyx Team > Published: 2026-02-20 > Reading time: 2 min > Tags: recipe development, menu planning, bakery profitability, culinary innovation Learn how professional bakers transform culinary creativity into menu items that delight customers and boost your bakery's bottom line. --- # Mastering Recipe Development: From Creative Concept to Profitable Menu Item In the competitive world of professional baking, creating standout menu items isn't just about taste—it's about strategic recipe development that balances creativity with commercial viability. Let's explore how top bakery professionals transform culinary inspiration into profitable menu offerings. ## Understanding the Recipe Development Lifecycle Successful recipe creation follows a structured approach that combines culinary creativity with financial pragmatism. The process typically involves several critical stages: 1. **Conceptualization**: Start with a unique flavor profile or innovative technique 2. **Prototype Development**: Create initial recipe versions 3. **Cost Analysis**: Evaluate ingredient expenses and potential pricing 4. **Customer Testing**: Gather feedback and refine the recipe 5. **Menu Integration**: Strategically position the new item ## Balancing Creativity and Cost Efficiency Every new recipe must pass two fundamental tests: taste and profitability. Professional bakers understand that a delicious item isn't valuable if it can't generate sustainable revenue. ### Key Considerations - Ingredient costs per serving - Preparation time and labor expenses - Equipment and overhead requirements - Potential market demand - Alignment with existing menu offerings ## Practical Recipe Development Strategies ### Leverage Seasonal Ingredients Seasonal ingredients often provide cost advantages and marketing opportunities. For example, a summer berry tart using locally sourced fruits can be both more affordable and more appealing to customers. ### Modular Recipe Design Create recipes with interchangeable components that allow flexibility in ingredient sourcing. This approach helps manage cost fluctuations and maintain consistent quality. ## Technology-Enabled Recipe Management Modern bakery management platforms like BakeOnyx offer sophisticated recipe costing tools that can: - Calculate precise ingredient expenses - Track recipe performance - Suggest optimization strategies - Compare ingredient pricing across suppliers ## Common Recipe Development Pitfalls to Avoid - Overlooking hidden preparation costs - Failing to account for ingredient waste - Neglecting customer preference research - Underestimating production complexity ## Measuring Recipe Success Track these key performance indicators for new menu items: - Profit margin - Customer feedback - Sales volume - Repeat purchase rate ## Final Thoughts Mastering recipe development is an art and a science. By combining culinary passion with strategic thinking, bakery professionals can create menu items that delight customers and drive business growth. Remember: A great recipe isn't just delicious—it's a carefully crafted business asset. --- # Sustainable Sourcing: Building an Eco-Friendly Bakery Brand > URL: https://www.bakeonyx.ai/blog/sustainable-bakery-sourcing-strategies > Category: Getting Started > Author: BakeOnyx Team > Published: 2026-02-19 > Reading time: 2 min > Tags: sustainability, bakery-business, ingredient-sourcing, eco-friendly Learn how sustainable ingredient sourcing can reduce costs, attract environmentally conscious customers, and differentiate your bakery in a competitive market. --- # Sustainable Sourcing: Building an Eco-Friendly Bakery Brand In today's competitive bakery landscape, sustainability isn't just a trend—it's a strategic business approach that can set your bakery apart. By implementing thoughtful sourcing practices, you can reduce environmental impact while potentially lowering costs and attracting a more conscious customer base. ## Understanding Sustainable Sourcing Sustainable sourcing goes beyond simply buying ingredients. It involves carefully selecting suppliers who prioritize environmental stewardship, ethical labor practices, and minimal carbon footprint. For bakeries, this means looking at every ingredient's journey from farm to kitchen. ## Key Strategies for Sustainable Ingredient Procurement ### 1. Local Ingredient Partnerships Prioritize local farmers and suppliers. By sourcing within a 100-mile radius, you can: - Reduce transportation emissions - Support local agricultural economies - Ensure fresher, higher-quality ingredients - Create compelling storytelling for marketing ### 2. Organic and Regenerative Agriculture Consider ingredients from farms practicing regenerative agriculture. These methods: - Improve soil health - Sequester carbon - Produce more nutrient-dense ingredients - Often align with customer values ### 3. Responsible Packaging Choices Extend sustainability beyond ingredients. Implement: - Compostable packaging - Recyclable containers - Minimal plastic usage - Clear recycling instructions ## Cost Considerations and ROI While sustainable sourcing might seem expensive initially, smart strategies can actually improve your bottom line: - Bulk purchasing from sustainable suppliers - Reduced waste through careful inventory management - Premium pricing for environmentally conscious products - Lower long-term environmental compliance costs ## Marketing Your Sustainable Approach Transparency is key. Communicate your sustainability efforts through: - Menu descriptions - Social media highlights - In-store signage - Packaging information ## Practical Implementation Steps 1. Audit current ingredient sources 2. Research local sustainable suppliers 3. Start with 2-3 key sustainable ingredients 4. Track customer feedback and cost impacts 5. Gradually expand sustainable offerings ## Challenges and Realistic Expectations Remember that sustainability is a journey. You won't transform your entire operation overnight. Start small, be genuine, and continuously improve. ## Conclusion Sustainable sourcing represents more than an environmental statement—it's a forward-thinking business strategy that can differentiate your bakery, reduce long-term costs, and appeal to increasingly eco-conscious consumers. --- # Gluten-Free Baking: Mastering Profitable Alternative Menus > URL: https://www.bakeonyx.ai/blog/gluten-free-baking-profitable-menus > Category: Product Updates > Author: BakeOnyx Team > Published: 2026-02-18 > Reading time: 2 min > Tags: gluten-free, bakery-trends, menu-innovation Learn how to expand your bakery's offerings with delicious gluten-free options that attract new customers and boost revenue. --- # Gluten-Free Baking: Mastering Profitable Alternative Menus The gluten-free market continues to grow rapidly, presenting a significant opportunity for bakery owners willing to innovate. By developing a strategic approach to gluten-free offerings, you can attract new customers and differentiate your business. ## Understanding the Gluten-Free Market Gluten-free isn't just a trend—it's a dietary necessity for many customers. Approximately 1 in 133 Americans have celiac disease, and millions more choose gluten-free diets for health and wellness reasons. ### Key Market Insights - Gluten-free product sales grew 30% in the last two years - Consumers are willing to pay premium prices for high-quality alternatives - Growing demand across multiple age demographics ## Essential Gluten-Free Baking Techniques Successful gluten-free baking requires specialized knowledge and techniques. Here are professional strategies to ensure delicious results: ### Flour Alternatives - Almond flour - Rice flour - Coconut flour - Sorghum flour - Blend multiple alternative flours for optimal texture ### Binding and Moisture Strategies - Use xanthan gum as a binding agent - Incorporate extra moisture through ingredients like applesauce - Experiment with egg replacements for structure ## Equipment and Cross-Contamination Prevention Maintaining a safe gluten-free production environment is critical: - Dedicate separate preparation areas - Use distinct mixing bowls and baking tools - Implement rigorous cleaning protocols - Consider color-coded equipment for different dietary needs ## Profitable Menu Development Design a gluten-free menu that excites customers and maximizes profitability: ### Recommended Starter Items - Chocolate chip cookies - Brownies - Cupcakes - Muffins - Bread varieties ### Pricing Strategy - Price gluten-free items 20-30% higher than standard offerings - Highlight quality ingredients and specialized preparation - Offer combo deals to encourage sampling ## Marketing Your Gluten-Free Options Effective marketing is crucial for attracting gluten-sensitive customers: - Create clear, prominent gluten-free menu sections - Use recognizable gluten-free certification symbols - Share ingredient lists and preparation methods - Train staff on dietary restrictions and cross-contamination ## Final Recommendations Gluten-free baking represents a significant growth opportunity. By investing in technique, quality, and customer education, you can transform alternative baking into a profitable bakery segment. Remember: Consistency, flavor, and safety are your primary goals when developing gluten-free products. --- # Social Media Mastery: Grow Your Bakery's Online Presence > URL: https://www.bakeonyx.ai/blog/social-media-strategies-for-bakeries > Category: Business Growth > Author: BakeOnyx Team > Published: 2026-02-17 > Reading time: 2 min > Tags: social media marketing, bakery growth, digital strategy Learn proven social media techniques to attract customers, showcase your baked goods, and transform your bakery's digital marketing approach. --- # Social Media Mastery: Grow Your Bakery's Online Presence In today's digital landscape, social media isn't just an option for bakeries—it's a critical marketing channel. By strategically leveraging platforms like Instagram, TikTok, and Facebook, you can transform your online presence and attract more customers. ## Understanding Your Social Media Audience Before diving into content creation, understand who follows your bakery. Most successful bakery social media accounts target local food enthusiasts, home bakers, and community-focused individuals aged 25-45. ### Key Audience Demographics - Local residents - Food lovers - Home bakers - Special occasion planners - Health-conscious consumers ## Platform-Specific Strategies ### Instagram: Visual Storytelling Instagram remains the premier platform for bakeries. High-quality, mouth-watering images of your creations can drive significant engagement. **Pro Tips:** - Use natural lighting - Show behind-the-scenes preparation - Feature seasonal and limited-edition items - Use relevant hashtags like #bakerlife #localfoodie ### TikTok: Short-Form Video Content TikTok offers unprecedented reach for creative bakery content. Quick tutorials, decorating techniques, and fun team moments can go viral. **Recommended Video Ideas:** - Cake decorating time-lapses - Quick recipe demonstrations - Staff personality highlights - Customer reaction videos ### Facebook: Community Building Facebook allows deeper community connection through events, live videos, and targeted local advertising. **Engagement Strategies:** - Host online contests - Share customer testimonials - Post weekly specials - Create event pages for workshops ## Content Creation Best Practices ### Consistency is Key Maintain a regular posting schedule. Aim for: - Instagram: 3-4 posts per week - TikTok: 2-3 videos weekly - Facebook: 1-2 posts per week ### Professional Yet Authentic Your content should feel professional but approachable. Show your bakery's personality while maintaining high-quality visuals. ## Measuring Social Media Success Track these key performance indicators: - Follower growth - Post engagement rates - Website click-throughs - Online order conversions ## Tools to Streamline Social Media Management - Hootsuite - Later - Canva - Buffer These platforms help schedule posts, design graphics, and analyze performance. ## Final Thoughts Social media isn't about perfection—it's about connection. Share your passion, showcase your craft, and let your bakery's unique story shine through digital channels. Remember: Every post is an opportunity to invite someone into your delicious world. --- # AI in Baking: How Machine Learning Transforms Bakery Operations > URL: https://www.bakeonyx.ai/blog/ai-machine-learning-bakery-transformation > Category: AI Features > Author: BakeOnyx Team > Published: 2026-02-16 > Reading time: 2 min > Tags: ai-technology, bakery-innovation, machine-learning, business-optimization Discover how artificial intelligence is revolutionizing bakery management, from predictive ordering to personalized customer experiences. --- # AI in Baking: How Machine Learning Transforms Bakery Operations Artificial intelligence is no longer just a buzzword—it's becoming a game-changing technology for bakery professionals. By leveraging machine learning and advanced algorithms, bakeries can optimize operations, enhance customer experiences, and drive unprecedented efficiency. ## Predictive Demand Forecasting Traditional inventory management relies on educated guesses and historical data. AI-powered systems can now analyze complex patterns, considering factors like: - Local events and holidays - Weather conditions - Historical sales trends - Customer purchasing behaviors This sophisticated forecasting helps bakeries minimize waste and maximize production accuracy, potentially reducing ingredient costs by 15-20%. ## Personalized Customer Recommendations Machine learning algorithms can transform customer interactions by: - Analyzing individual purchase histories - Suggesting personalized product recommendations - Creating targeted marketing campaigns - Predicting seasonal preferences For example, a customer who frequently purchases chocolate croissants might receive custom recommendations for similar pastries or exclusive chocolate-themed promotions. ## Automated Quality Control Advanced computer vision technologies can now: - Detect baking inconsistencies in real-time - Monitor product color, shape, and texture - Ensure consistent quality across large production batches - Flag potential issues before products reach customers This technology reduces human error and maintains high standards with minimal manual intervention. ## Intelligent Pricing Strategies AI can help bakeries develop dynamic pricing models by: - Analyzing competitor pricing - Considering ingredient costs - Evaluating demand fluctuations - Recommending optimal price points By using data-driven insights, bakeries can maximize profitability while remaining competitive. ## Enhanced Customer Service Chatbots and AI-powered customer service tools can: - Handle order inquiries 24/7 - Provide instant order status updates - Process custom order requests - Offer multilingual support These tools improve customer satisfaction and reduce administrative workload. ## Implementation Considerations While AI offers tremendous potential, successful integration requires: - Selecting user-friendly platforms - Ensuring data privacy - Training staff on new technologies - Starting with small, manageable implementations ## Conclusion AI is transforming bakery management, offering unprecedented insights and efficiencies. By embracing these technologies, bakeries can stay competitive, reduce costs, and create more personalized customer experiences. Remember, the goal isn't to replace human creativity but to enhance and support your bakery's unique vision. --- # Streamline Your Bakery: Essential Workflow Optimization Techniques > URL: https://www.bakeonyx.ai/blog/bakery-workflow-optimization-techniques > Category: Tips & Tricks > Author: BakeOnyx Team > Published: 2026-02-16 > Reading time: 2 min > Tags: bakery management, kitchen efficiency, workflow optimization, productivity Discover proven strategies to improve kitchen efficiency, reduce stress, and boost productivity in your bakery's daily operations. --- # Streamline Your Bakery: Essential Workflow Optimization Techniques Running a successful bakery isn't just about creating delicious treats—it's about creating a smooth, efficient operational environment. An optimized workflow can dramatically reduce stress, minimize errors, and boost your overall productivity. ## Understanding Workflow Bottlenecks Before implementing changes, it's crucial to identify where your current workflow breaks down. Common bottlenecks include: - Disorganized prep stations - Inefficient ingredient retrieval - Unclear task delegation - Redundant movement patterns - Inconsistent recipe documentation ## Strategic Kitchen Layout Design Your physical workspace dramatically impacts efficiency. Consider these layout optimization strategies: - Create dedicated zones for mixing, baking, decorating, and packaging - Arrange equipment to minimize unnecessary movement - Implement ergonomic workstations that reduce physical strain - Use clear labeling and visual organization systems ## Standardizing Operational Procedures Consistent procedures are the backbone of an efficient bakery. Develop clear, documented processes for: - Daily prep checklists - Equipment cleaning protocols - Recipe scaling and measurement - Quality control checkpoints - Order preparation workflows ## Technology and Tools for Efficiency Modern bakery management platforms can transform your operational efficiency: - Digital recipe management systems - Automated inventory tracking - Centralized task management platforms - Real-time production scheduling tools ## Time-Saving Prep Techniques Professional bakers know that strategic preparation is key: - Batch similar tasks together - Prep ingredients in advance during slower periods - Use mise en place principles - Invest in high-quality, multi-functional equipment - Train staff on efficient techniques ## Staff Training and Communication Your team is your most important efficiency asset. Focus on: - Clear role definitions - Cross-training employees - Regular skill development workshops - Open communication channels - Performance feedback mechanisms ## Continuous Improvement Mindset Workflow optimization is an ongoing process. Regularly: - Collect team feedback - Analyze production metrics - Stay updated on industry best practices - Be willing to experiment and adapt ## Conclusion Streamlining your bakery's workflow isn't about working harder—it's about working smarter. By implementing these strategies, you'll create a more productive, less stressful environment that allows your team's creativity and passion to shine. Remember, small, consistent improvements compound over time. Start with one or two techniques and gradually build a more efficient bakery operation. --- # Customer Loyalty Magic: Transform One-Time Buyers into Bakery Fans > URL: https://www.bakeonyx.ai/blog/customer-loyalty-strategies-for-bakeries > Category: Customer Management > Author: BakeOnyx Team > Published: 2026-02-15 > Reading time: 2 min > Tags: customer retention, bakery marketing, customer experience Learn proven techniques to turn casual customers into loyal fans who can't resist returning to your bakery time and again. --- ## Why Customer Loyalty Matters for Bakeries In the competitive world of artisan baking, attracting new customers is challenging and expensive. Customer loyalty isn't just a nice-to-have—it's a critical business strategy that can dramatically improve your bakery's profitability and sustainability. Studies show that increasing customer retention by just 5% can boost profits by 25-95%. For small bakeries, this means transforming occasional visitors into passionate brand advocates. ## Understanding Your Customer's Journey Successful loyalty programs start with understanding customer motivations. Most bakery customers aren't just buying pastries—they're seeking an experience, a moment of joy, a taste of comfort. ### Key Customer Touchpoints - First purchase experience - Quality of product - Customer service interaction - Post-purchase communication ## 5 Powerful Loyalty Strategy Techniques ### 1. Digital Punch Card Program Modern customers love digital convenience. Implement a mobile-friendly punch card system where: - Customers earn points for each purchase - Rewards are clear and achievable - Points can be redeemed for free items or discounts ### 2. Personalized Communication Use customer data intelligently to create targeted experiences: - Send birthday treat coupons - Share personalized recommendations - Create segmented email campaigns ### 3. Exclusive Member Experiences Create a sense of belonging with special perks: - Early access to seasonal items - Members-only tasting events - Sneak peeks of new menu developments ### 4. Social Media Engagement Turn customers into online ambassadors: - Encourage photo sharing - Run Instagram-friendly contests - Highlight customer stories - Respond quickly to online interactions ### 5. Consistent Quality and Innovation Loyal customers return for reliability and excitement: - Maintain consistent product quality - Introduce occasional limited-edition items - Listen and adapt to customer feedback ## Tracking Your Loyalty Success Implement analytics to measure your loyalty program's effectiveness: - Track repeat purchase rates - Monitor customer lifetime value - Analyze redemption of loyalty rewards ## Final Thoughts Building customer loyalty is an ongoing process that requires genuine connection, consistent quality, and strategic engagement. By implementing these techniques, your bakery can create a community of passionate supporters who don't just buy your products—they celebrate your brand. Remember, in the world of baking, you're not just selling pastries—you're creating experiences and memories. --- # Inventory Intelligence: Reducing Waste and Maximizing Bakery Profits > URL: https://www.bakeonyx.ai/blog/inventory-intelligence-bakery-waste-reduction > Category: Inventory Management > Author: BakeOnyx Team > Published: 2026-02-14 > Reading time: 2 min > Tags: inventory management, bakery operations, cost control, food waste Learn strategic techniques to minimize ingredient waste, optimize stock levels, and boost your bakery's bottom line through smart inventory management. --- ## The Hidden Cost of Poor Inventory Management Every year, bakeries lose thousands of dollars to inefficient inventory tracking. Spoiled ingredients, overordering, and unpredictable demand can silently erode your profits. By implementing strategic inventory management techniques, you can transform these challenges into opportunities for significant cost savings. ## Understanding Your Ingredient Lifecycle Successful inventory management starts with understanding each ingredient's shelf life and usage rate. Perishable items like dairy, eggs, and fresh produce require especially careful tracking. Consider these key strategies: - Create a detailed spreadsheet tracking ingredient purchase dates - Implement a first-in, first-out (FIFO) rotation system - Use color-coded labels to track ingredient age - Train staff on proper storage and rotation techniques ## Leveraging Technology for Precision Modern bakery management platforms can revolutionize how you track inventory. Digital solutions offer real-time insights into: - Current stock levels - Ingredient consumption rates - Predictive ordering recommendations - Automated low-stock alerts By integrating technology, you can make data-driven decisions that reduce waste and optimize purchasing. ## Demand Forecasting Techniques Accurate demand prediction is crucial for effective inventory management. Consider these approaches: 1. Analyze historical sales data 2. Track seasonal variations 3. Monitor local events and community calendars 4. Use predictive analytics tools ### Pro Tip: Develop Flexible Recipes Design recipes that can accommodate slight variations in ingredient quantities. This flexibility allows you to adjust production based on available inventory and minimize potential waste. ## Smart Purchasing Strategies Building relationships with multiple suppliers can provide flexibility in challenging inventory scenarios. Consider: - Negotiating flexible delivery schedules - Exploring bulk purchasing options - Developing backup supplier relationships - Requesting sample quantities for new ingredients ## Tracking and Continuous Improvement Regularly review your inventory management processes. Set monthly goals for: - Waste reduction - Inventory turnover rate - Cost per ingredient - Ordering accuracy ### Recommended Metrics to Monitor - Waste percentage - Inventory carrying costs - Stock-to-sales ratio - Ingredient spoilage rate ## Conclusion: A Systematic Approach Effective inventory management is an ongoing process of observation, adaptation, and strategic decision-making. By implementing these techniques, bakeries can significantly reduce waste, control costs, and improve overall profitability. Remember, every ingredient saved is money earned. Small, consistent improvements in inventory tracking can lead to substantial financial benefits for your bakery. --- # Smart Pricing Strategies: How to Calculate Recipe Costs Accurately > URL: https://www.bakeonyx.ai/blog/recipe-cost-calculation-for-bakeries > Category: Recipe Costing > Author: BakeOnyx Team > Published: 2026-02-12 > Reading time: 2 min > Tags: recipe costing, bakery pricing, food cost control, profit margins Learn precise techniques for calculating recipe costs to maximize bakery profitability and set competitive menu prices that protect your bottom line. --- # Smart Pricing Strategies: How to Calculate Recipe Costs Accurately Running a successful bakery isn't just about creating delicious treats—it's about understanding the financial mechanics behind each recipe. Accurate recipe costing is the foundation of sustainable profitability. ## Why Precise Recipe Costing Matters Many bakery owners underestimate the importance of meticulous cost calculation. Without a clear understanding of your ingredient expenses, you risk: - Pricing items too low and losing money - Overpricing and driving away potential customers - Inconsistent profit margins across your product line ## Essential Components of Recipe Cost Calculation ### 1. Ingredient Breakdown Start by listing every single ingredient in your recipe, no matter how small. This includes: - Primary ingredients (flour, sugar, eggs) - Supplementary ingredients (vanilla extract, salt) - Decorative elements (sprinkles, edible glitter) ### 2. Precise Measurement Tracking Convert all ingredients to a standard unit—typically grams or ounces. This allows for: - Consistent portion sizing - Accurate cost per unit - Easy scaling of recipes ### 3. Calculate Ingredient Cost per Recipe Use this formula: ``` Ingredient Cost = (Price per Unit) × (Quantity Used) ``` For example, if a 5lb bag of flour costs $10 and your recipe uses 500g: - Convert bag weight to grams (5lbs ≈ 2,267g) - Calculate cost per gram: $10 ÷ 2,267g = $0.0044/g - Recipe quantity cost: 500g × $0.0044 = $2.20 for flour ### 4. Factor in Indirect Costs Don't forget to include: - Packaging expenses - Labor costs - Utility consumption - Equipment depreciation ## Technology Makes Costing Easier Modern bakery management platforms like BakeOnyx can automate much of this process. Features include: - Real-time ingredient price tracking - Automatic recipe cost calculations - Profit margin recommendations ## Pro Tips for Accurate Costing - Update prices quarterly - Track seasonal ingredient fluctuations - Build a 30-40% profit margin into pricing - Regularly audit your recipe costs ## Common Costing Mistakes to Avoid - Forgetting small ingredient costs - Not accounting for waste - Using outdated pricing information - Ignoring overhead expenses ## Conclusion Mastering recipe costing transforms your bakery from a creative passion into a sustainable business. By implementing systematic cost tracking, you'll make informed pricing decisions that protect your profitability. *Pro Tip: Consider using BakeOnyx's integrated costing tools to streamline this entire process.* --- # Seasonal Menu Innovation: Winning Strategies for Bakery Profitability > URL: https://www.bakeonyx.ai/blog/seasonal-menu-innovation-bakery-strategies > Category: Tips & Tricks > Author: BakeOnyx Team > Published: 2026-02-11 > Reading time: 3 min > Tags: menu planning, seasonal baking, bakery marketing, revenue strategies Discover how strategic seasonal menu planning can boost your bakery's revenue and customer engagement throughout the year. --- # Seasonal Menu Innovation: Winning Strategies for Bakery Profitability In the competitive world of bakeries, staying ahead means more than just creating delicious treats—it's about understanding how seasonal offerings can transform your business. Strategic menu innovation isn't just a trend; it's a proven pathway to increased customer engagement and revenue. ## Why Seasonal Menus Matter Seasonal menus offer multiple strategic advantages for bakeries: - Create excitement and anticipation among customers - Leverage local, fresh ingredients at peak availability - Differentiate your bakery from competitors - Provide opportunities for higher-margin specialty items ## Mapping Your Seasonal Strategy Successful seasonal menu development requires careful planning. Consider these critical steps: ### 1. Understand Customer Preferences Before developing new items, research your local market. What seasonal flavors resonate with your community? Use customer feedback, social media insights, and local cultural trends to guide your innovation. ### 2. Balance Tradition and Innovation While introducing new items, maintain a core selection of beloved classics. Aim for a menu composition of: - 60% reliable staple items - 30% seasonal variations - 10% experimental, limited-edition offerings ### 3. Strategic Ingredient Sourcing Work closely with local suppliers to secure high-quality, seasonal ingredients. This approach offers multiple benefits: - Fresher product quality - Supporting local agriculture - Potential cost savings - Unique storytelling for marketing ## Seasonal Execution Tactics ### Winter Wonderland Approach During colder months, focus on: - Rich, warming flavors like cinnamon, nutmeg, and chocolate - Hearty pastries and dense, comforting baked goods - Holiday-themed decorative elements ### Summer Freshness Strategy In warmer seasons, pivot towards: - Light, fruit-forward desserts - Refreshing flavor profiles - Visually appealing, Instagram-worthy presentations ## Pricing and Profitability Seasonal items shouldn't just be exciting—they must be profitable. Consider these pricing strategies: - Slightly higher price points for limited-edition items - Bundle deals that encourage larger purchases - Loyalty program incentives for trying new offerings ## Marketing Your Seasonal Menu Effective promotion is crucial: - Use social media to tease upcoming seasonal items - Create visually stunning product photography - Develop email campaigns highlighting new offerings - Offer tastings and samples to generate buzz ## Technology Integration Leverage bakery management software to: - Track seasonal item performance - Manage inventory for specialized ingredients - Streamline ordering and production processes ## Continuous Improvement Treat your seasonal menu as an evolving project. Continuously: - Gather customer feedback - Analyze sales data - Experiment with new flavor combinations - Stay adaptable and responsive ## Conclusion Seasonal menu innovation isn't just about changing recipes—it's about creating experiences that keep customers excited and coming back. By thoughtfully approaching seasonal offerings, your bakery can stand out in a crowded market. Remember: The most successful seasonal strategies blend creativity, market understanding, and operational excellence. --- # Mastering Food Cost Control: A Bakery Profitability Guide > URL: https://www.bakeonyx.ai/blog/food-cost-control-for-bakeries > Category: Getting Started > Author: BakeOnyx Team > Published: 2026-02-10 > Reading time: 2 min > Tags: bakery management, food cost control, profitability, pricing strategy Learn strategic techniques to manage ingredient expenses and boost your bakery's bottom line without compromising quality or customer satisfaction. --- # Mastering Food Cost Control: A Bakery Profitability Guide ## Understanding Food Cost Fundamentals Food cost management is the backbone of a successful bakery. For most bakery owners, ingredient expenses can quickly consume 30-35% of revenue if not carefully monitored. By implementing strategic cost control methods, you can significantly improve your profit margins without sacrificing product quality. ## Calculate Your True Food Cost Accurate food cost calculation requires more than simple ingredient pricing. Consider these critical factors: - Raw ingredient prices - Waste and spoilage percentages - Preparation labor - Packaging expenses - Seasonal price fluctuations ### Pro Tip: Use Digital Tools Modern bakery management platforms can automatically track ingredient costs and help you calculate precise recipe expenses in real-time. ## Strategic Purchasing Techniques ### 1. Bulk Purchasing Negotiate with suppliers for volume discounts. Purchasing larger quantities of stable ingredients like flour, sugar, and butter can reduce per-unit costs. ### 2. Local Sourcing Build relationships with local farmers and suppliers. Often, local ingredients can be more cost-effective and provide marketing opportunities. ### 3. Seasonal Ingredient Planning Adjust your menu to leverage seasonally available, more affordable ingredients. ## Inventory Management Best Practices - Implement first-in, first-out (FIFO) rotation - Track ingredient shelf life meticulously - Use digital inventory tracking systems - Conduct regular physical inventory checks ## Menu Engineering for Profitability Smart menu design can help manage food costs: - Create high-margin signature items - Balance expensive ingredients with more affordable options - Develop flexible recipes that can adapt to ingredient price changes - Regularly review and adjust pricing ## Technology Can Help Utilize bakery management software to: - Track real-time ingredient costs - Generate precise recipe cost reports - Set automatic price adjustment alerts - Analyze profit margins by product ## Common Mistakes to Avoid - Neglecting to update recipe costs regularly - Overlooking small waste percentages - Failing to adjust menu prices with ingredient inflation - Not diversifying ingredient suppliers ## Conclusion Effective food cost control is an ongoing process. By combining strategic purchasing, smart inventory management, and leveraging technology, bakery owners can maintain delicious products while protecting their bottom line. Remember: Every percentage point saved in food costs directly impacts your bakery's profitability. ---