Price 50 catering orders in the time it takes to proof your bread — without a single spreadsheet
Know your exact cost per portion on every corporate order, from a 200-piece cookie platter to a 500-cupcake delivery, before you pick up the phone.
Quote a 300-piece corporate catering order in 90 seconds, not 30 minutes of spreadsheet math.
It's Tuesday morning. Your phone rings. A corporate office wants 300 mini cakes for Friday's client event — delivered to three different locations, with custom packaging. You have no idea what to quote. You're standing there, flour on your apron, doing math in your head while the customer waits. This is the daily reality for bakeries managing corporate catering orders. Unlike one-off wedding cakes, catering requires you to juggle bulk ingredient costs, tiered pricing, delivery logistics, and invoicing across multiple locations. Bakery management software for corporate catering isn't about tracking your Instagram followers — it's about knowing your exact cost per portion the moment the phone rings, so you can quote with confidence and stop leaving money on the table.
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Sound Familiar?
“You're quoting bulk orders from memory and spreadsheets, and you're definitely undercharging”
A corporate client asks for 250 brownies, 100 macarons, and 50 mini cheesecakes. You pull up three different spreadsheets, try to remember if you updated the chocolate price last month, and throw out a number you're not confident in. Three weeks later, you invoice, realize you forgot to include packaging costs, and eat the difference. You've done this at least five times this quarter. You know you're losing $200–$500 per order because your pricing isn't tied to your actual ingredient costs.
“Corporate orders are split across locations, and you're tracking them in email threads and sticky notes”
One catering order ships to the client's office, their satellite location, and the event venue. The invoice goes to accounting. The delivery notes are in your email. The special instructions ('no nuts, separate packaging for dietary restrictions') are in a text. You're stitching this together in your head every time you need to fulfill it. When the client calls with a question, you're digging through your inbox instead of having one place to look.
“You can't see which catering products are actually profitable until tax season”
You've been selling cookie platters for two years. You think they're your best margin. But you've never actually calculated the cost of the platter, the packaging, the delivery label, and the time it takes to assemble. You don't know if you're making $30 profit or $5. When tax season hits, you're scrambling to reconstruct orders from invoices and bank statements. By then, it's too late to adjust pricing.
“Invoicing corporate clients takes forever, and payment is slower because paperwork is a mess”
Corporate accounting departments need itemized invoices with order numbers, delivery dates, and cost breakdowns. You're manually typing these up in Word or Excel, sending PDFs, and then following up when payment doesn't arrive because the invoice was missing a PO number or delivery confirmation. A single catering order can take 45 minutes to invoice properly. If you have 10 orders a week, that's 7.5 hours of invoice work.
“You can't tell your team what to prep for tomorrow without calling them or sending a group text”
Wednesday evening, you realize you have four corporate orders delivering Thursday morning. You're texting your bakers the ingredient list, the portion sizes, and the delivery times. Someone doesn't see the message. Someone else misreads the quantities. You end up at 5 AM redoing a batch. Your team doesn't have a single source of truth for what needs to happen and when.
One dashboard where every corporate order prices itself, tracks itself, and invoices itself
Monday morning with BakeOnyx looks different. A corporate client emails a catering inquiry. You log in, enter their order — 300 mini cakes, 2 delivery locations, custom packaging — and the system calculates your exact cost per portion and suggests a price in 45 seconds. You quote with confidence. When they confirm, the order moves to your production calendar. Your team sees it on their phones, knows exactly what to bake and when, and the invoice generates automatically when it ships. Payment tracking is built in. You spend Monday morning fulfilling orders, not pricing them.
- ✓Batch-portion costing: Enter '300 mini cakes' and see your ingredient cost per unit instantly — updated automatically when supplier prices change
- ✓Multi-location order tracking: One order, three delivery addresses, separate invoices if needed — all in one place
- ✓Tiered pricing for bulk orders: Set different price points for 100-unit, 250-unit, and 500-unit orders, and apply them instantly
- ✓Automated invoicing for corporate clients: Generate itemized invoices with PO numbers, delivery confirmations, and cost breakdowns in one click
- ✓Team production board: Your bakers see today's orders, portion sizes, and delivery times — no phone calls needed
How It Works
Enter your catering recipes and bulk ingredient costs once
You add a recipe for your mini cakes: 40g flour, 30g sugar, 15g butter, 5g frosting per unit. You link it to your supplier prices. BakeOnyx calculates your cost per cake ($0.67) and your cost for any volume (100 cakes = $67, 300 cakes = $201). When your butter supplier raises prices on Wednesday, you update it once, and every recipe using butter recalculates automatically.
Create a catering inquiry from a phone call or email
Corporate client calls: '300 mini cakes, 100 brownies, 50 mini cheesecakes. Two delivery locations. Friday morning.' You open BakeOnyx on your iPad, create a new inquiry, and enter the line items. The system pulls your recipes, calculates total ingredient cost ($487), and shows you three suggested price points based on your margin targets. You quote $1,200 (60% margin) in 90 seconds.
Convert the inquiry to a confirmed order and push it to your production team
Client confirms the order via email. You click 'Confirm Order' in BakeOnyx. The system creates a production schedule, assigns portions to your recipes, and sends a notification to your bakers' phones. They see: 'Friday 6 AM: Mini Cakes (300 units), Brownies (100 units), Mini Cheesecakes (50 units). Delivery 1: Office HQ at 10 AM. Delivery 2: Event Venue at 2 PM.' No spreadsheet. No group text. One source of truth.
Track the order through production and delivery
Thursday evening, your head baker marks the order as 'baked and boxed.' Friday morning, your delivery driver scans the order as 'picked up' and again as 'delivered.' The system automatically updates the customer portal so the corporate client can see their order status without calling you. When the last delivery is confirmed, the invoice generates and sends automatically.
Get paid faster with automated invoicing and payment tracking
Your invoice lands in the corporate client's inbox with their PO number, itemized line items, delivery confirmations, and payment instructions. They forward it to accounting. You log into BakeOnyx and see the invoice status: 'Sent,' 'Viewed,' 'Paid.' You know when to expect the money. No follow-up emails needed.
Stop leaving money on corporate catering orders. Start here.
Get accurate costs and quotes in under 90 seconds. Try BakeOnyx free for 14 days — no credit card required.
Before & After BakeOnyx
A corporate client calls asking for a quote on 250 mini cakes, 100 brownies, and 50 mini cheesecakes for Friday delivery to two locations
Before
You say 'let me call you back.' You hang up and open three spreadsheets: one with recipes, one with ingredient costs (last updated three months ago), and one with past catering quotes. You try to remember if the butter price changed. You calculate ingredient costs by hand. You guess at packaging and delivery costs. You add a margin you think is reasonable. You call the client back 45 minutes later with a quote you're not confident in. They say yes. Three weeks later, you realize you underpriced the packaging and ate $150 in margin.
After
The client calls. You open BakeOnyx on your iPad while they're talking. You enter the order: 250 mini cakes, 100 brownies, 50 mini cheesecakes, 2 delivery locations. BakeOnyx calculates your ingredient cost ($312), adds packaging ($45), and suggests a price ($890 at 60% margin). You quote while they're on the phone. They confirm. You click 'Convert to Order.' Your team gets a notification. The invoice generates automatically when the order ships. You know your exact margin before you hang up.
It's Wednesday evening. You have four catering orders delivering Thursday morning, and your team doesn't know what to bake
Before
You text your head baker: 'Thursday 6 AM start: 200 mini cakes for Acme Corp, 100 brownies for TechCorp, 300 cookies for the event at the Hilton, and 50 cupcakes for Johnson & Associates. First delivery at 9 AM.' Someone doesn't see the message. Someone else misreads '300 cookies' as '300 cupcakes.' You show up at 5 AM to chaos. You end up redoing a batch. You're frustrated. Your team is frustrated. You're all behind schedule.
After
Wednesday evening, you log into BakeOnyx and see your Thursday orders on the production calendar. You click 'Send to Team.' Your bakers get a notification on their phones. They open BakeOnyx and see a clear list: 'Thursday 6 AM: Mini Cakes (200 units) → Delivery 9 AM to Acme Corp. Brownies (100 units) → Delivery 10:30 AM to TechCorp. Cookies (300 units) → Delivery 11 AM to Hilton Event. Cupcakes (50 units) → Delivery 1 PM to Johnson & Associates.' No confusion. No redone batches. Thursday morning runs smoothly.
A corporate client's accounting department needs an itemized invoice with PO number, delivery confirmation, and cost breakdown
Before
You open Word or Excel. You manually type the client name, order date, line items, quantities, unit prices, and totals. You add your delivery confirmation number. You save it as a PDF and email it. Two days later, the client emails back: 'We need the PO number on the invoice.' You resend it. A week later, they call: 'We never received it. Can you send again?' You resend. Payment arrives three weeks after delivery because paperwork got lost in their system.
After
The order ships. You open BakeOnyx and click 'Generate Invoice.' You enter the PO number (it's already in the order details). BakeOnyx creates a professional invoice with itemized line items, delivery confirmation, and payment terms. It sends automatically to the client's email. You see in BakeOnyx when they open it. You see when they mark it as received. Payment arrives on time because the invoice is clear and professional from day one.
It's tax season. You need to calculate profit margins on your catering products to see which ones are actually worth selling
Before
You spend a weekend reconstructing catering orders from invoices and bank statements. You try to match orders to recipes. You estimate packaging and delivery costs because you didn't track them separately. You calculate margins for each product type. It takes 12 hours. You realize you've been underpricing mini cheesecakes by 15% all year. You've lost thousands in margin. You make a mental note to fix it next year and move on.
After
You log into BakeOnyx and run the 'Profit by Product' report. It shows you: Mini Cakes (62% margin), Brownies (48% margin), Mini Cheesecakes (71% margin). It breaks down ingredient costs, packaging, delivery surcharges, and time. You see that three-location deliveries cost 8% more in logistics. You see which clients are most profitable. You adjust pricing for next quarter. Tax prep takes 30 minutes instead of 12 hours because every order is already categorized and costed.
What Changes for You
Quote bulk corporate orders in 90 seconds instead of 30 minutes of spreadsheet hunting
A catering inquiry comes in. You enter the order details into BakeOnyx, and the system calculates your ingredient cost and suggests a price immediately. You quote while the client is still on the phone. No more saying 'let me get back to you' and spending 30 minutes rebuilding a spreadsheet from last month. If you handle 10 catering inquiries a week, you save 4.5 hours per week — that's 234 hours a year you're not doing math.
Stop leaving $200–$500 per order on the table because you finally know your real costs
You've been selling cookie platters for two years. You think your margin is 50%. With BakeOnyx, you see it's actually 28% because you forgot to account for packaging, assembly time, and delivery label costs. You adjust your pricing. Your next 20 platter orders earn an extra $100 each — that's $2,000 in margin you didn't have before. Every quarter, you run a profit report and catch pricing gaps before they cost you thousands.
Cut invoicing time from 45 minutes per order to 2 minutes
A catering order ships. You click 'Generate Invoice' in BakeOnyx. The system pulls the order details, itemizes every product, adds your delivery confirmation, and sends it to the client with your payment terms. No manual typing. No missing PO numbers. No follow-up. If you invoice 40 corporate orders per month, you save 28.7 hours per month — that's 344 hours per year.
Your team stops asking 'what do I bake today?' because they see it on their phones
Your bakers open BakeOnyx at 5 AM and see their production list for the day: quantities, delivery times, special instructions. No phone calls. No missed messages. No redone batches because someone misread an email. Your production runs on time, and your team feels less stressed because they know exactly what's expected.
Track catering profitability by product and stop guessing which orders make money
You run a report in BakeOnyx: 'Profit by Product.' You see that mini cakes are 62% margin, brownies are 48%, and mini cheesecakes are 71%. You know which products to push in your next corporate pitch. You see that orders delivered to three locations cost 8% more in time and logistics. You adjust your pricing. In six months, you've improved your overall catering margin by 12% because you're making decisions based on data, not intuition.
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Stop leaving money on corporate catering orders. Start here.
Get accurate costs and quotes in under 90 seconds. Try BakeOnyx free for 14 days — no credit card required.
Free 14-day trial. No credit card required. Plans from $29/month.