Stop losing catering orders because you can't track inquiries, price events, or manage production timelines
Price a 200-guest catering order in 45 seconds, track every inquiry from first email to final payment, and know exactly what to bake and when.
Price a 200-guest catering order in 45 seconds instead of 20 minutes — and know your exact profit margin before you hit send.
You're a baker who takes catering orders. A bride calls about a 3-tier wedding cake for 150 guests. A corporate client emails about 500 cupcakes for next Friday. A local restaurant wants to know if you can supply 40 dozen croissants every Monday. You want the work — but right now, tracking these inquiries, pricing them accurately, and managing production feels like juggling while riding a unicycle. Your email inbox is a mess. Your pricing changes every time butter costs go up. You have no idea which catering jobs actually made money. Bakery catering management software should solve this, but most options treat you like a restaurant chain, not a baker. You need something built for people who bake.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're losing track of catering inquiries and forgetting to follow up”
A bride emails you Thursday asking about a wedding cake for 150 guests on Saturday. You reply with a price. She goes silent. Did she book? Did she go somewhere else? Is she still thinking about it? You check your email again Monday morning and realize you never sent a reminder. That's $800 in revenue that walked out the door because you have no system to track inquiries, send follow-ups, or know which stage each order is in. You're managing catering leads in Gmail and a notebook.
“Pricing catering orders takes forever and you're guessing on costs”
A corporate client calls asking for a quote on 500 cupcakes with custom decoration for next Wednesday. You grab a pen, start calculating ingredient costs in your head, add labor, throw in a margin, and quote $1,200. Afterwards, you realize you forgot to account for the custom box cost. Or you included labor twice. Or you priced it the same as last month when butter was $2 cheaper. You have no way to quickly, accurately price a catering order without a spreadsheet that takes 15 minutes to update. Half the time you're leaving money on the table.
“You can't see which catering clients are actually profitable”
At the end of the month, you look at your catering revenue and think you made $5,000. But when you add up ingredient costs, packaging, delivery, and the extra labor for custom orders, you realize three of your biggest clients barely broke even. One actually lost you money. You don't know which types of catering orders to push and which to avoid. You don't have a report showing profit by client, by order type, or by month.
“Managing production schedules across multiple catering orders is chaos”
It's Tuesday morning. You have a 3-tier wedding cake due Saturday, 300 macarons due Friday, 40 dozen croissants due Wednesday, and a restaurant wholesale order due tomorrow. Your head baker asks what needs to be prepped today. You don't have a clear answer without checking your email, your notes, and your calendar. There's no single place showing what needs to be made, when it's due, what ingredients you need, and who's responsible. You're managing timelines by memory and phone calls.
“Customers don't know their order status and you're answering the same questions repeatedly”
A catering client calls asking 'Is my cake still on track for Saturday?' You check your notes and say yes. They call back Wednesday asking the same thing. They email Thursday asking about delivery time. Each time, you're stopping what you're doing to answer. You have no way to send automatic status updates or let customers see their order progress online. You're the only source of truth, and you're drowning in repeat questions.
One dashboard to track every catering inquiry, price every order, and manage every deadline
Your Monday morning looks different now. You open BakeOnyx and see a list of all pending catering inquiries — which ones need follow-ups, which are ready to quote, which are confirmed. You price a 150-guest wedding cake in 45 seconds by entering the cake size and decoration level; the system calculates ingredient costs, labor, packaging, and profit. You see which catering clients are your most profitable. Your head baker clocks in, opens the app, and sees today's bake list — exactly what needs to be made, in what order, with ingredient quantities pre-calculated. Customers get automatic email updates about their order status without you lifting a finger. Tax season is one export, not a weekend of panic.
- ✓Catering inquiry pipeline: Track every lead from first email to final payment without losing a single follow-up
- ✓One-click order pricing: Price a 200-guest catering order in 45 seconds, with automatic cost updates when ingredient prices change
- ✓Production timeline view: See all catering orders due this week, what needs prepping today, and ingredient quantities for each order
- ✓Profit reporting by client: Know which catering customers make you money and which ones to avoid next time
- ✓Automatic customer updates: Customers get email status updates at each stage (confirmed, in production, ready for pickup/delivery) without you sending them
How It Works
Log an inquiry the moment a catering lead emails or calls
A bride emails asking about a wedding cake. You open BakeOnyx on your phone, tap 'New Inquiry,' enter her name, email, event date, and what she's asking for (e.g., '3-tier fondant cake, 150 guests, Saturday'). The system logs the inquiry, sets a follow-up reminder for 2 days, and adds it to your catering pipeline. You're not hunting through email threads anymore.
Price the order in 45 seconds using your actual recipe costs
The bride asks for a quote. You open the inquiry, tap 'Generate Quote,' select the cake recipe you'll use (your 3-tier wedding cake recipe, already in the system with ingredient costs), enter the size and decoration level, and BakeOnyx calculates the total cost: ingredients ($28.50), labor ($35), packaging ($8), delivery ($15). You add your margin and send a quote for $120. The system knows your exact profit on this order.
Move the order through your pipeline as it progresses
She confirms the order. You click 'Confirmed' and the system automatically emails her a confirmation with order details and pickup time. The order moves to 'In Production' and appears on your production timeline. Your head baker sees it on the bake list for Thursday (3 days before pickup). On Saturday morning, you click 'Completed' and she gets a final email saying her cake is ready.
See all catering orders due this week on one timeline
Every morning, you open BakeOnyx and see a 'This Week' view showing all catering orders by due date. Monday: 40 dozen croissants for restaurant wholesale. Wednesday: 300 macarons for corporate event. Friday: 3-tier wedding cake. Each order shows ingredient prep needs, labor hours, and who's assigned to it. Your team knows exactly what to do without asking.
Run a profit report to see which catering clients are worth pursuing
At month-end, you run the 'Profit by Client' report. You see that Wedding Cakes Inc. (your corporate client) generates 35% profit margin. The local restaurant wholesale account generates 8% margin. You now know to push wedding cakes and renegotiate the restaurant contract — or drop it. This is data you never had before.
Stop guessing on catering prices. Start knowing your profit.
Try BakeOnyx free for 14 days — no credit card required. Price a catering order in 45 seconds and see exactly why bakeries managing multiple orders switch to BakeOnyx.
Before & After BakeOnyx
Pricing a 200-guest corporate catering order (cupcakes with custom boxes)
Before
A corporate client calls Tuesday asking for a quote on 500 custom-decorated cupcakes for their Friday event. You tell them you'll send a quote by end of day. You spend 15 minutes opening a spreadsheet, calculating ingredient costs per cupcake, adding labor, adding the custom box cost, looking up your profit margin, and drafting an email. You second-guess yourself: Did you account for the piping labor? Is the box cost right? You quote $1,100 and hope you're not leaving money on the table. The client takes 2 days to respond. You forgot to follow up, so you assume they went elsewhere. You never know if they booked with someone else or just didn't see your email.
After
A corporate client calls Tuesday asking for a quote on 500 custom-decorated cupcakes for Friday. You open BakeOnyx on your phone, tap 'New Catering Inquiry,' log their details, and set a follow-up reminder. You tap 'Generate Quote,' select your 'Custom Cupcakes' recipe, enter 500 units, and the system shows: ingredient cost $382, labor $180, custom boxes $95, total cost $657. You add your 40% margin and quote $920. You hit send immediately. The system logs the follow-up reminder for Thursday if they don't respond. When they confirm Wednesday, the order moves to your production timeline and your team sees it due Friday. You know your exact profit ($263) before you bake a single cupcake.
Managing production across 5 catering orders due this week
Before
It's Monday morning. You have a wedding cake due Saturday, 300 macarons due Friday, 40 dozen croissants due Wednesday, a restaurant wholesale order due tomorrow, and a last-minute corporate cupcake order due Thursday. Your head baker asks what to prep today. You check your email, your notes, your calendar, and realize you're not sure of the exact ingredient quantities for each order or the priority. You spend 20 minutes creating a to-do list by hand. You realize you're low on cream cheese and need to order it, but you're not sure how much the Friday macaron order needs. By 10 AM, you're already behind.
After
It's Monday morning. You open BakeOnyx and see the 'This Week' production timeline. It shows: Wednesday (croissants, 40 dozen), Thursday (cupcakes, 500 units), Friday (macarons, 300 units), Saturday (wedding cake, 3-tier). Each order shows ingredient prep needs. You see you need 1.2 kg cream cheese total — you have 800g, so you order 500g. Your head baker opens the app and sees today's priorities without asking. Everyone knows what to do. By 10 AM, prep is underway and you're not panicking.
Following up on a catering inquiry that went silent
Before
A bride emails Thursday asking about a wedding cake for 150 guests on a Saturday 3 weeks away. You reply with a quote. She doesn't respond. You assume she's thinking about it. Two weeks pass. You forget about it. The Saturday of her wedding arrives and you realize you never heard back. You check your email and see her original inquiry. Did she book with someone else? Did she forget? You never know. You lost a $1,200 order because you had no system to track it or remind you to follow up.
After
A bride emails Thursday asking about a wedding cake. You log the inquiry in BakeOnyx immediately. The system sets an automatic follow-up reminder for Saturday (2 days later). Saturday morning, you get a notification: 'Follow up on [Bride's Name] — Wedding Cake Inquiry.' You send a friendly email: 'Hi [Name], just checking in on your wedding cake inquiry. Happy to answer any questions!' She responds Monday saying yes, she wants to book. You move the order to 'Confirmed' and the timeline shows the Saturday event 3 weeks out. You never lose a lead again.
Understanding which catering clients are actually profitable
Before
At the end of the month, you add up catering revenue: $8,200. You think you had a great month. But when you manually calculate ingredient costs, labor, packaging, and delivery for each order, you realize one client (a local restaurant) generated $2,100 in revenue but cost you $1,950 in expenses — only $150 profit (7% margin). Another client (a wedding planner) generated $3,500 in revenue with only $1,200 in costs — $2,300 profit (66% margin). You realize you've been spending time on unprofitable work and ignoring your best clients. You have no data to guide future decisions.
After
At the end of the month, you run the 'Profit by Client' report in BakeOnyx. It shows: Wedding Planner X (66% margin, $2,300 profit), Corporate Events Co. (52% margin, $1,800 profit), Local Restaurant (7% margin, $150 profit). You immediately see which clients are worth pursuing and which ones to renegotiate or drop. You decide to raise prices for the restaurant or stop taking their orders. You focus your marketing on wedding planners and corporate events. Next month, your average profit margin goes from 28% to 42%.
What Changes for You
Price catering orders 75% faster — 45 seconds instead of 20 minutes
No more spreadsheets. No more recalculating when ingredient costs change. You enter the cake size and decoration level, and BakeOnyx calculates ingredient costs, labor, packaging, and profit in seconds. A bride calls asking for a quote on a 3-tier cake for 150 guests, and you send her a price while she's still on the phone. You close orders faster because you're not waiting until Sunday night to price them.
Stop losing catering leads — follow up with every inquiry automatically
You log every catering inquiry the moment it comes in. BakeOnyx reminds you to follow up after 2 days if the client hasn't responded. You never forget a lead again. Over a year, this catches 8-12 orders you would have lost to forgetting. At $800 average order value, that's $6,400-$9,600 in revenue you keep.
Know your profit on every catering order before you start baking
When you price an order, you see the exact profit margin: $120 order, $62 cost, $58 profit (48% margin). You can instantly tell if a rush order or custom request is worth the extra work. You stop taking unprofitable orders because you finally see which ones they are. Most bakeries find 2-3 catering clients to drop or renegotiate within the first month.
Cut production scheduling time from 30 minutes to 5 minutes per day
No more morning meetings asking 'What are we baking today?' Your team opens the app, sees the production timeline, and gets to work. Your head baker knows exactly what needs prepping, in what order, with ingredient quantities already calculated. You save 25 minutes every morning, which adds up to 2 hours per week.
Reduce customer follow-up emails by 60% with automatic status updates
Customers get automatic emails when their order is confirmed, in production, and ready for pickup. They stop calling asking 'Is my cake ready?' You answer fewer repeat questions, and customers feel more confident because they're getting updates. This is especially valuable during busy catering season (May-October) when you're managing 15+ orders at once.
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Stop guessing on catering prices. Start knowing your profit.
Try BakeOnyx free for 14 days — no credit card required. Price a catering order in 45 seconds and see exactly why bakeries managing multiple orders switch to BakeOnyx.
Free 14-day trial. No credit card required. Plans from $29/month.