Stop Managing Three Spreadsheets for Three Locations. See Every Bakery's Inventory on One Dashboard.
One system tracks inventory, costs, and orders across all your bakeries — so you know exactly what you have, where you have it, and what you need to order today.
Know your exact inventory across all locations in 30 seconds — not three phone calls and 20 minutes of math.
You're the owner of three bakeries, and right now you're juggling emails from three different managers, each with their own inventory list, their own way of counting flour, and their own idea of when to reorder. One location ran out of cream cheese on Saturday. Another over-ordered fondant and it's sitting in the walk-in. A customer called this morning wanting 500 croissants for Friday, and you have no idea if you can fulfill it without calling all three locations. A bakery franchise inventory management system should solve this. Instead, you're spending Tuesday mornings reconciling numbers that don't match and Wednesday nights guessing which location has what. This page is for you.
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Sound Familiar?
“You can't answer a customer's order without calling your managers”
A wholesale client calls asking if you can deliver 300 sourdough loaves by Thursday. You have three locations, three different bakers, and three different inventory systems — one on paper, one in a spreadsheet, one in someone's head. You end up calling all three managers, waiting for callbacks, and then calling the customer back an hour later with a maybe. You lose the order to a competitor who could answer in five minutes. Meanwhile, one of your locations actually had 400 loaves in the walk-in that day.
“Each location orders differently, and you end up with wildly inconsistent costs”
Location A buys butter from Supplier X at $4.20/lb. Location B buys from Supplier Y at $4.50/lb. Location C is still using an old contract at $3.90/lb. When you price a wedding cake, which cost do you use? You're not standardizing recipes or costs across locations, so the same 3-tier cake might cost $28 in ingredients at Location A but $32 at Location C. Your margins are bleeding everywhere, and you don't even know it.
“You're paying for ingredients you don't have and running out of things you need”
Location B orders 50 lbs of flour on Monday. Location C orders 40 lbs on Wednesday. You have no idea that Location A is down to 10 lbs and needs to reorder today. By Friday, Location A is calling you in a panic because they're out of flour and can't fulfill Saturday orders. Meanwhile, you just took delivery of 200 lbs of flour that's going to sit in Location C's freezer for three weeks because nobody coordinated. You're tying up cash in inventory you don't need while running out of inventory you do.
“Tax season is a nightmare because nobody tracks the same way”
It's March, and your accountant is asking for a full inventory reconciliation. Location A counted inventory last month. Location B counted three months ago. Location C doesn't track inventory at all — they just order when it looks low. You spend a weekend on the phone getting counts, trying to figure out which numbers are real, and realizing you can't account for $2,000 in missing ingredients across the three locations. You're guessing at COGS and hoping the IRS doesn't ask questions.
“You can't scale because you can't see what's actually working”
You want to open a fourth location, but you can't tell which products are actually profitable because each location tracks costs differently. One manager says croissants are their best seller. Another says they lose money on croissants. You have no idea which one is right. You're flying blind when it comes to standardizing recipes, pricing, and production across locations — which is exactly what a franchise needs to scale.
One Dashboard. All Three Locations. Real-Time Inventory That Actually Matches Reality.
Monday morning, you log in and see exactly how much flour, butter, and cream cheese each location has — down to the gram. You get an alert that Location B is down to 200g of vanilla extract and needs to reorder today. When a wholesale customer calls asking for 400 croissants by Thursday, you check the dashboard and confirm you can deliver in 90 seconds. Your managers see their daily bake list with exact ingredient amounts scaled to today's orders. Your accountant gets a single export at tax time with complete COGS data from all three locations. You're no longer managing three bakeries — you're running one.
- ✓Real-time inventory sync across all locations — see what each bakery has right now
- ✓Centralized recipe library with standardized costs — same croissant recipe, same ingredient cost, everywhere
- ✓Automatic reorder alerts when any location hits a threshold — never run out of vanilla extract on Saturday again
- ✓Order pipeline that spans locations — know which orders go to which bakery and what you need to produce
- ✓Unified costing and pricing — price a custom order the same way at all three locations
How It Works
Set up your locations and standardize your recipes
You add all three bakeries to your BakeOnyx account and upload your master recipe list — the same sourdough formula, the same croissant dough, the same buttercream. BakeOnyx links each recipe to ingredient costs from your suppliers. If Location A pays $4.20/lb for butter and Location B pays $4.50/lb, you enter both. The system knows which location uses which cost, so when you price a cake, it calculates the right cost for the right bakery.
Each location logs their inventory daily
Your Location A manager opens the BakeOnyx app on their phone and enters today's counts: 150 lbs flour, 80 lbs butter, 40 eggs, 2 lbs vanilla extract. Location B manager does the same. Location C manager does the same. Takes 3 minutes per location. The inventory updates in real time on your dashboard.
You see inventory across all locations on one screen
You log into your dashboard and see: Flour: Location A has 150 lbs, Location B has 120 lbs, Location C has 90 lbs. Total: 360 lbs. Butter: Location A has 80 lbs, Location B has 65 lbs, Location C has 45 lbs. Total: 190 lbs. An alert pops up: 'Location C is below reorder threshold for vanilla extract. Reorder today.' You can drill into any location to see what they have, or zoom out to see your total inventory across the franchise.
When an order comes in, you assign it to a location and see if you have the inventory
A customer orders 200 croissants for Friday. You enter the order into BakeOnyx. The system shows: 'You have enough flour at all three locations. Enough butter at Locations A and B. Recommend producing at Location A (lowest butter cost) or Location B (closest to customer).' You assign the order to Location A. The system subtracts the ingredients from Location A's inventory and sends the bake list to that location's team with exact scaled quantities.
Your accountant gets a complete COGS report at tax time
January arrives. Your accountant asks for COGS from all three locations. You click 'Export Financials' and send them a single PDF with: ingredients purchased, ingredients used by location, inventory at month-end, and COGS by product. No more guessing. No more weekend spreadsheet reconciliation. It's all there.
See Your Entire Franchise's Inventory in One Place
Start your free trial today — no credit card required. Set up all your locations, standardize your recipes, and answer customer orders in 90 seconds.
Before & After BakeOnyx
A wholesale client calls Friday morning asking if you can deliver 300 sourdough loaves by Monday
Before
You call Location A manager — no answer, you leave a voicemail. You call Location B manager — she's in the middle of a rush. She says 'maybe 100?' You call Location C manager — he's not in today. You call back Location B, get a clearer count, and estimate you can probably do 250 loaves if you push production. You call the customer back 45 minutes later and say 'we can do 250, but I'm not 100% sure.' The customer goes with a competitor who said yes immediately. You lose a $1,500 order.
After
You open BakeOnyx and see: Location A has 50 lbs of flour, Location B has 60 lbs, Location C has 40 lbs. Total: 150 lbs. You know that a sourdough loaf uses 0.5 lbs of flour, so you can make 300 loaves. You call the customer back in 90 seconds and confirm the order. You assign 100 loaves to each location, send the bake list to all three managers with exact ingredient amounts, and the customer gets their delivery Monday. You close the $1,500 order.
It's Tuesday morning and you're trying to figure out what to order this week
Before
You call Location A and ask how much flour they have. '150 lbs.' Location B? '120 lbs.' Location C? 'Uh, maybe 80? It's hard to tell.' You do the math on paper: 150 + 120 + 80 = 350 lbs. You know you use about 200 lbs/week, so you should order 100 lbs. But you're not sure if Location C's count is right, so you order 150 lbs to be safe. Location C ends up with 230 lbs of flour sitting in their freezer. Meanwhile, Location A runs out by Friday because you underestimated their usage.
After
You log into BakeOnyx and see real-time inventory: Location A 150 lbs, Location B 120 lbs, Location C 80 lbs. Total: 350 lbs. You look at your production forecast for the week (based on actual orders in the system): you need 220 lbs total. BakeOnyx alerts you: 'You'll be below reorder threshold at Location C by Wednesday. Recommend ordering 80 lbs for Location C, 50 lbs for Location A.' You place the order in 5 minutes. No guessing. No overstocking. No stockouts.
It's March and your accountant is asking for COGS and inventory reconciliation
Before
Your accountant asks for: ingredients purchased in February, ingredients used, and ending inventory. You call all three locations and ask them to count everything. Location A counts on a Tuesday. Location B counted 'a few weeks ago.' Location C says 'we don't really track that.' You spend a weekend trying to reconcile numbers that don't match. You end up with a guess at COGS that's probably off by $1,000-2,000. Your accountant files taxes with incomplete data. You're stressed about an audit.
After
Your accountant asks for COGS and inventory reconciliation. You click 'Export Financials' in BakeOnyx and send a PDF that shows: ingredients purchased by location in February, daily inventory usage by location, ending inventory at all three locations, and calculated COGS by product. Everything matches because the data has been tracked daily. Your accountant files taxes with complete, auditable data. You sleep better.
You're pricing a 3-tier wedding cake custom order
Before
A customer calls Location A asking for a price on a 3-tier wedding cake with fondant and ganache drip. The manager calls you. You ask: 'What supplier are you using for butter?' 'I think we use Sysco.' You look up Sysco butter: $4.50/lb. You estimate 2 lbs of butter, 1.5 lbs of flour, 1 lb of sugar, 0.5 lbs of cream cheese, 0.25 lbs of fondant. You do the math in your head: roughly $15-18 in ingredients. You add 200% markup and quote $45-54. The customer asks if that's your best price. You say 'let me check with my other locations' and call back later with a different quote. You lose credibility.
After
A customer calls Location A asking for a price on a 3-tier wedding cake. The manager opens BakeOnyx and enters the order: 3-tier cake, fondant, ganache drip. BakeOnyx pulls the standardized recipe from your master library, calculates exact ingredient costs using Location A's supplier prices ($4.20/lb butter, $2.10/lb flour, etc.), and shows: $17.43 in ingredients. The manager applies your standard 220% markup and quotes $55.95. The customer books the order. Same cake, same price, same margin across all three locations. No guessing. No callbacks.
What Changes for You
Answer customer orders in 90 seconds instead of 30 minutes
A wholesale buyer calls asking if you can supply 500 baguettes next week. Today, you call three managers and wait for callbacks. With BakeOnyx, you check your dashboard, see you have 200 lbs of flour across locations, calculate that you can produce 600 baguettes, and confirm the order while the customer is still on the phone. You've just closed a $1,200 order that you would have lost to a competitor who could answer faster.
Reduce overstocking by 25% and cut ingredient waste
Right now, you're over-ordering at some locations and under-ordering at others because nobody has visibility. With centralized inventory, you see that Location C consistently over-orders fondant and it's sitting unused. You adjust their order quantities and free up $400/month in cash that was tied up in excess inventory. You also stop the emergency orders and rush fees that come from running out unexpectedly.
Standardize pricing across all three locations and recover $200-500/month in margin
Today, each location prices custom orders differently because they use different supplier costs and nobody's tracking ingredient usage consistently. With unified costing, a 3-tier wedding cake is priced at $285 everywhere — not $265 at Location A and $310 at Location C. You also catch products that have been underpriced for years. One manager's croissant recipe was costing $0.78 to make but priced at $2.50. You adjust pricing and recover $150/month in margin on that product alone across all locations.
Save 5 hours per week on inventory calls and reconciliation
You're currently spending Tuesday mornings calling managers for inventory counts, Wednesday nights reconciling numbers, and Thursday mornings figuring out what to order. With real-time inventory and automatic reorder alerts, you check one dashboard, see what needs to be ordered, and place orders in 15 minutes. That's 5 hours per week back in your calendar — time you can spend on growth, not firefighting.
Know exactly which products are profitable at each location
You want to standardize your menu and recipe costs across the franchise, but you can't until you know which products actually make money. BakeOnyx shows you: Sourdough is $0.82/loaf to make and priced at $5.99 — 630% margin at all three locations. Croissants are $0.78/unit to make and priced at $3.50 — 349% margin. Macarons are $0.42/unit to make and priced at $1.99 — 374% margin. Now you can confidently standardize recipes and pricing because you know the numbers are real.
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See Your Entire Franchise's Inventory in One Place
Start your free trial today — no credit card required. Set up all your locations, standardize your recipes, and answer customer orders in 90 seconds.
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