Scale to a second location without losing control of your costs
You'll know your exact ingredient costs, labor per order, and profit margins across every location — before you sign the lease.
Know your exact profit margin on every product across every location in one dashboard — and scale to a second site without hiring an accountant.
You've outgrown your current space. Orders are backed up three weeks. Your landlord just raised rent. You're thinking about opening a second location, but you're terrified. Right now, you price orders in a spreadsheet, track inventory on a notepad, and have no idea if your flagship location is actually making money. Adding a second location means doubling that chaos — two batches of orders, two sets of recipes, two inventory systems, two staff schedules, and no way to see the whole picture. Bakery expansion and operations planning software exists to solve this, but most of it is built for chains with accountants. You need something that grows with you — one place to see costs, inventory, orders, and staff across both locations, so you can actually scale without burning out.
Free 14-day trial. No credit card required.
Sound Familiar?
“You have no idea if your first location is actually profitable”
You're selling 200 croissants a week at $4.50 each. You know flour, butter, and salt cost something, but you've never actually calculated it. Is it $1.20 in ingredients? $1.80? You've been guessing for two years. Now you're thinking about opening a second location, and you realize you can't scale something you don't understand. You could lose money faster at twice the volume.
“Your recipes live in different places and nobody has the same version”
Your sourdough starter recipe is in a notebook. Your croissant formula is in an email from 2019. Your apprentice has a different ratio for the brioche dough. When you scale to a second location, you'll have two bakers using three different recipes, and your product will be inconsistent. Customers will notice. Your reputation takes the hit.
“You can't see inventory across locations, so you're either overstocking or running out”
Your first location uses 40kg of flour a week. You're thinking about opening a second location that will use another 30kg. That's 70kg total. Do you order 80kg and hope you use it? Do you order 60kg and run out mid-week? Right now you call your supplier on the phone and guess. At two locations, that's twice as many phone calls and twice as many guesses.
“You can't compare performance between locations, so you don't know which one to invest in”
Your downtown location does $8,000 in sales a month. Your airport location does $6,500. But which one is actually more profitable? The airport location has lower rent but higher labor costs. Downtown has foot traffic but higher ingredient costs. You have no way to compare them side-by-side, so you're making expansion decisions based on gut feeling, not data.
“Scaling your pricing system means building a second spreadsheet and manually copying formulas”
You've finally built a spreadsheet that calculates your ingredient costs and margins. Now you need to do the same thing for location two. That's hours of work, and when butter prices change, you'll have to update two spreadsheets instead of one. You'll inevitably miss one, and one location will be priced wrong.
One dashboard for all your locations — recipes, costs, inventory, and orders in one place
Monday morning at your flagship location, you log in and see that both locations are fully staffed, all orders for the week are confirmed, and you have exactly enough flour to cover both sites' production schedule. You know your profit margin on every product at every location. You can see that your downtown location is 18% more profitable than the airport location, even though it does less volume. When you're ready to open location three, you don't hire an accountant — you just add it to the system.
- ✓Recipe library that scales across locations — change one ingredient cost and both sites update instantly
- ✓Unified inventory tracking — see total flour, butter, eggs across all locations and reorder automatically
- ✓Cost per order calculated in 45 seconds — know your exact margin before you quote a customer
- ✓Location-by-location profit reports — compare sales, costs, and margins side-by-side
- ✓Staff scheduling and prep lists — each location sees today's orders and knows what to bake
How It Works
Upload your recipes once, use them everywhere
You enter your croissant recipe: 500g flour, 250g butter, 10g salt, 5g sugar. You tell BakeOnyx the cost of each ingredient at your supplier (flour is $0.68/kg, butter is $8.40/kg). The system calculates that one batch of dough costs $5.82 in ingredients. Now, when your baker at location two makes the same recipe, they're using the exact same formula and the exact same cost. If butter prices go up to $8.90/kg, you update it once and both locations see the new cost immediately.
See inventory levels across all locations in real time
Your dashboard shows: Location 1 has 45kg flour left. Location 2 has 22kg flour left. Your combined weekly usage is 70kg. The system alerts you: 'You'll run out of flour on Wednesday. Reorder 80kg today.' You click 'Reorder' and it sends the request to your supplier. No more phone calls. No more guessing. No more Saturday morning panic.
Price a custom order in 45 seconds, from either location
A customer calls and asks for a 3-tier wedding cake with fondant and custom piping. You enter: 3-tier, fondant, piping. The system shows: 'Ingredients: $18.40. Labor (4 hours at $22/hr): $88. Total cost: $106.40. Suggested retail: $285–$350.' You quote $320 on the phone. The customer books it. The order goes into your system and appears on the prep list at whichever location has capacity that week.
Compare location performance with one click
You open the 'Location Comparison' report. It shows: Location 1 did $12,400 in sales last month with a 42% margin. Location 2 did $9,800 with a 38% margin. Location 1's labor costs are lower because your head baker is there. Location 2's ingredient costs are higher because you're ordering smaller quantities. Now you know exactly where to invest: hire another skilled baker at location 2, or negotiate volume pricing with your supplier.
Your staff sees their schedule and today's bake list without calling you
Your baker at location 1 clocks in at 5 AM. They open the BakeOnyx app and see: '15 croissants, 12 sourdough loaves, 8 custom cakes, 24 macarons.' The system tells them which orders are for walk-in customers and which are pre-orders. They know exactly what to prep. At location 2, your other baker sees a different list based on that location's orders. No more phone calls. No more 'What should I bake today?' Your staff knows what to do before you've had your first coffee.
Start planning your expansion with real numbers
See your exact costs and margins across locations — no spreadsheets, no guesses.
Before & After BakeOnyx
Opening a second location and setting initial pricing
Before
You're signing a lease for location 2. You have no idea what to charge for products there. You copy your location 1 prices and hope they work. Six months later, you realize location 2's ingredient costs are 8% higher because you're ordering smaller quantities. You've been losing money on every croissant sold there. You could have caught this before day one if you'd actually calculated your costs.
After
Before you sign the lease, you model location 2's costs in BakeOnyx. You see that at your current order volumes, croissants cost $1.35 instead of $1.28. You decide to either negotiate volume pricing with your supplier or price croissants at $4.75 instead of $4.50. You launch location 2 with pricing that actually works. You don't discover a margin problem six months later — you solve it before you open the doors.
Managing inventory across two locations
Before
You order flour for both locations. Location 1 uses 45kg per week. Location 2 uses 30kg per week. That's 75kg total. You order 100kg to be safe. Two weeks later, you've used 150kg and have 50kg left. You're constantly guessing. Some weeks you run out. Some weeks you throw away stale flour. You spend 20 minutes per week on supplier phone calls trying to get the order right.
After
BakeOnyx shows you that your actual weekly usage is 73kg across both locations. You set a reorder point at 80kg. When inventory drops below 80kg, the system alerts you. You order 75kg. You never run out. You never overstock. You spend 2 minutes per week reviewing the alert and clicking 'Reorder.' You save 18 minutes per week, and you save $150/month in wasted ingredients.
Comparing profitability between locations to decide where to invest
Before
Location 1 does $12,000/month. Location 2 does $8,000/month. You think location 1 is more profitable, so you invest more in marketing there. Six months later, you realize location 2 actually has a higher margin because rent is cheaper. You've been investing in the wrong location. You wasted $2,000 in marketing budget.
After
BakeOnyx shows you that location 1 has a 40% margin and location 2 has a 44% margin. Location 2 is more profitable per dollar of sales. You invest in location 2 — hire a second baker, extend hours, increase marketing. Location 2 grows to $10,500/month. Because you had the data, you made the right bet.
Pricing a large custom order while managing two locations
Before
A customer calls and wants 200 cupcakes with custom frosting for a corporate event. You're at location 1. You don't know if you have capacity. You don't know if you have enough ingredients at either location. You tell the customer 'I'll call you back.' You spend 30 minutes checking inventory, calling location 2, and calculating costs on a spreadsheet. You call the customer back with a price. They book it. You're stressed because you're not sure if you can actually deliver it profitably.
After
The customer calls. You open BakeOnyx. You see: 'Location 1 has capacity on Thursday. Ingredients needed: 12 eggs, 800g flour, 400g butter, 600g frosting. Available: 18 eggs, 2.2kg flour, 1.8kg butter, 2.1kg frosting.' You have everything. Cost: $28.50. Retail: $98. You quote $98 on the phone. The customer books it. The order appears on Thursday's prep list at location 1. You're confident because you know it's profitable and you have the inventory.
What Changes for You
Know your exact profit margin on every product at every location
You stop guessing whether croissants are profitable. You see that croissants at location 1 cost $1.28 to make and sell for $4.50, giving you a 72% margin. At location 2, they cost $1.35 and sell for $4.50, giving you a 70% margin. The 7-cent difference is because location 2 orders smaller batches. Now you know: either buy in bulk to match location 1's costs, or raise prices at location 2. This insight alone saves you $400–$800 per month per location.
Cut your Sunday night pricing session from 3 hours to 15 minutes
Right now, you spend every Sunday night updating your spreadsheet with new orders, recalculating costs, and pricing next week's custom orders. With BakeOnyx, orders come in throughout the week, the system calculates costs automatically, and you price them in 45 seconds each. A typical week with 20 custom orders takes 15 minutes instead of 3 hours. That's 2.75 hours of your life back every week — 143 hours a year.
Stop running out of inventory at one location while overstocking at another
You see total inventory across both sites and reorder based on actual demand, not guesses. Last month, you ordered 120kg of flour and used 105kg. This month, you order 108kg based on your actual production schedule. You save 12kg of flour per month that would have gone stale. At $0.68/kg, that's $8.16 saved per month, or $98 per year. Multiply that by 15 ingredients and you're saving $1,500+ annually just by not overordering.
Make data-driven decisions about location two instead of gut decisions
Before opening location 2, you can model: 'If I open at the airport with 60% of my flagship's volume, what will my costs be? What's my break-even point?' You see that at 60% volume, you need a 28% margin to break even in year one. You can price accordingly and know you'll hit profitability. You're not hoping location 2 works out — you know it will, because the numbers are solid.
Reduce staff scheduling errors and miscommunication by 100%
Your staff doesn't call you asking what to bake. They don't show up to the wrong location. They don't duplicate work because they didn't know what the other location was doing. Each location sees their own orders and schedule. You save 2–3 hours per week in clarification calls and correcting mistakes. That's 100–150 hours per year of your time.
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Start planning your expansion with real numbers
See your exact costs and margins across locations — no spreadsheets, no guesses.
Free 14-day trial. No credit card required. Plans from $29/month.