Stop Pricing Orders by Guessing. Know Your Exact Cost in 45 Seconds — From Your Food Truck.
A customer pulls up to your window and asks for a custom order. You quote a price in 45 seconds, not 45 minutes of phone calls later.
Price a custom order in 45 seconds instead of guessing. Know your exact ingredient cost down to the gram — and adjust prices in real time when butter costs spike.
You're running a mobile bakery food truck, and a customer just ordered 200 mini cupcakes with custom piping for Saturday. You have no idea what to charge them. So you quote something that feels safe, and later realize you underpriced it by $30. Bakery management software for food trucks should solve this — but most options are built for brick-and-mortar shops, not someone managing inventory, recipes, and orders from a 12-foot kitchen on wheels. BakeOnyx is different. It's built for bakers who move.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're pricing orders on the fly and getting them wrong”
A customer rolls up and asks for 150 chocolate chip cookies for a wedding tomorrow. You quote $180 based on what feels right. Two hours later, you're back at the commissary calculating actual costs on your phone — and realize you should have charged $240. You're already committed. This happens twice a week. You're leaving $200+ on the table every week because you can't calculate costs fast enough to quote confidently.
“Your inventory is a mess because you're restocking from three different suppliers”
You buy flour from one distributor, butter from another, eggs from a third. Your notebook has prices from three weeks ago. You're standing in the truck at 10 AM on Friday, and you run out of cream cheese — but you don't know you're low until a customer orders a cheesecake. You have to say no. Meanwhile, you're overbuying eggs because you have no idea what you actually use per batch.
“You can't scale a recipe without recalculating everything by hand”
Your brownie recipe makes 24 pieces. A customer wants 200 brownies for a corporate event. You pull out a calculator, multiply each ingredient, then manually figure out the new cost. It takes 20 minutes. You're doing this in the truck between customers, on your phone, while also trying to quote other orders.
“You have no idea which menu items actually make money”
You sell donuts, cakes, cookies, and bread. You think donuts are your best seller, but you don't actually know if they're profitable. You might be selling them at cost or even at a loss. You can't make pricing decisions because you don't have real data — just a feeling.
“Tax season is a nightmare because all your records are scattered”
It's April. Your accountant asks for your sales by product, your ingredient costs, and your supplier payments. You have receipts in a shoebox, notes in your phone, and orders scattered across Instagram DMs and text messages. You spend a full weekend trying to piece together your year.
Quote Orders in 45 Seconds. Know Your Costs. Control Your Inventory — All From Your Truck.
Monday morning, a customer texts asking for 300 macarons for a wedding shower. You open BakeOnyx on your iPad, pull up your macaron recipe, and enter the order size. The system calculates your ingredient cost ($47.50), suggests a retail price ($145 for 300), and sends the customer a quote link. She confirms by 10 AM. Meanwhile, the system tells you that you need to reorder almond flour by Wednesday. You know exactly what you're making Thursday, what you need to prep, and what it costs you. No spreadsheets. No math. No guessing.
- ✓Price any custom order in 45 seconds — ingredient cost, labor, profit margin all calculated automatically
- ✓Recipe scaling that adjusts ingredient amounts and recalculates cost when you change order size
- ✓Inventory tracking that alerts you before you run out — 'You have 2kg flour left, Thursday needs 3kg, reorder now'
- ✓Know which menu items are actually profitable — see your margin on donuts vs. cakes vs. bread in one view
- ✓Mobile-first ordering and invoicing — customers get a quote link, you get payment confirmation, no back-and-forth emails
How It Works
Enter Your Recipes Once — With Real Costs
You log into BakeOnyx on your iPad at the commissary. You enter your chocolate chip cookie recipe: 450g flour ($0.85/kg), 200g butter ($6.50/kg), 150g sugar ($0.40/kg), 100g chocolate chips ($8.50/kg), 2 eggs ($0.30 each). The system calculates the total batch cost ($8.47) and the cost per cookie ($0.35 for a 24-piece batch). You do this once. From now on, BakeOnyx knows your costs.
Scale Any Recipe to Any Order Size in Seconds
A customer orders 200 cookies. You open the recipe, change the yield from 24 to 200, and hit scale. All ingredients adjust automatically. The new cost: $70.58 for 200 cookies ($0.35 per cookie — same margin). You quote $2.50 per cookie, total $500. The customer confirms. You add it to Thursday's production schedule. The system tells you that you need 3.75kg flour, 1.67kg butter, 1.25kg sugar, and 0.833kg chocolate chips. Your staff sees this on the bake list.
Get Inventory Alerts Before You Run Out
BakeOnyx knows you use 2kg flour per week on average. You have 1.5kg left. Thursday's orders need 3kg flour. You get an alert: 'You need to reorder flour by Wednesday to cover Thursday's orders.' You order 10kg from your supplier. The system tracks it. When it arrives, you log the new price ($8.20/kg instead of $8.10/kg), and every recipe linked to flour updates automatically. Your costs shift. Your margins recalculate.
Send a Quote. Get Paid. Track the Order.
You quote the 200-cookie order at $500. BakeOnyx generates a quote link and emails it to the customer. She clicks, confirms, and pays via Stripe or PayPal. The order moves to 'confirmed' in your system. Your staff sees it on Thursday's bake list with exact quantities and deadlines. You deliver Saturday. You mark it delivered. The order is complete. No spreadsheet. No manual invoicing.
See Your Profit in Real Time
At the end of the week, you open the reports dashboard. You see sales by product: cookies ($1,240 revenue, $280 cost, $960 profit), donuts ($680 revenue, $340 cost, $340 profit), bread ($420 revenue, $180 cost, $240 profit). Cookies are your most profitable item. You decide to feature them more. You see that your donut margin is 50% — lower than you thought. You raise prices $0.25 per donut. Your next batch of 100 donuts goes from $50 profit to $75 profit.
Stop Pricing Orders by Guessing. Start Your Free Trial.
See your exact costs in 45 seconds. No credit card required. Try BakeOnyx free for 14 days.
Before & After BakeOnyx
A customer texts at 11 AM asking for 150 cupcakes with custom buttercream for a birthday party Saturday
Before
You panic. You don't know your cupcake cost off the top of your head. You pull out your phone and start calculating: 150 cupcakes ÷ 24 per batch = 6.25 batches. Your recipe costs... you're not sure. You look at a receipt from last week. Flour was $8/kg, butter was $6.50/kg, eggs were $0.30 each. You do the math in your head. You guess $1.50 per cupcake for ingredients, add $0.50 for labor and overhead, quote $2 per cupcake = $300 total. You send the quote via text. Two hours later, you realize you forgot to add the buttercream cost. You already quoted it. You're going to lose $40 on this order.
After
You open BakeOnyx on your iPad. You pull up your vanilla cupcake recipe. You change the yield from 24 to 150. The system calculates: ingredient cost $180 (flour $45, butter $42, eggs $18, sugar $20, vanilla $8, baking powder $3, milk $4), labor cost $30 (12 minutes prep × $150/hour), buttercream cost $35. Total cost: $245. You set your margin at 40%, quote $408. You send a quote link via text. She clicks, confirms, and pays within an hour. You add it to Saturday's production schedule. Your staff sees exactly what they're making and when.
It's Tuesday morning. You need to know if you have enough ingredients to take on a new order for 200 chocolate-chip cookies
Before
You check your notebook. You have flour, butter, sugar, chocolate chips. But you're not sure how much of each. You go to the commissary, count bags and tubs by hand. You have 5kg flour (you think), 2kg butter (maybe), 1.5kg sugar, and 0.5kg chocolate chips. You do the math: 200 cookies need 3.75kg flour, 1.67kg butter, 1.25kg sugar, 0.833kg chocolate chips. You have enough flour and sugar. You're short on butter and chocolate chips. You'd have to order both — and they won't arrive until Thursday. You tell the customer no. You lose the order ($500 revenue).
After
You open BakeOnyx. The inventory dashboard shows: flour 5.2kg (updated this morning), butter 1.8kg, sugar 1.6kg, chocolate chips 0.4kg. You need 3.75kg flour (you have it), 1.67kg butter (you're short by 0.13kg), 1.25kg sugar (you have it), 0.833kg chocolate chips (you're short by 0.433kg). BakeOnyx shows you the cost to order: butter ($8.20/kg), chocolate chips ($8.50/kg). You order 1kg butter and 0.5kg chocolate chips — arrive Wednesday. You tell the customer yes, delivery Friday. You close the $500 order. You take on the order because you have real inventory data.
A regular customer wants to double her usual order — from 50 cookies to 100 cookies — and wants to know the new price
Before
You remember her recipe: 50 cookies cost about $35 in ingredients. You double it: 100 cookies = $70 ingredients. You add 30% for labor and overhead. You quote $91. Later, you realize you didn't account for the fact that doubling the batch is more efficient (less setup time per cookie). You also didn't think about whether you have enough oven space to bake 100 cookies at once. You might need to split the batch, which changes your labor cost. You're not sure if you quoted correctly.
After
You open BakeOnyx. You pull up her 50-cookie order from last month. You change the yield to 100. The system recalculates: ingredients $70 (same per-cookie cost), labor $8 (slightly more efficient per-cookie because setup is shared across more cookies). Total cost $78. You quote $120 (35% margin). You confirm you have oven space for 100 cookies in one batch. You add it to Thursday's schedule. You invoice her $120. You're confident in the price because it's based on your actual costs, not a guess.
It's April 15th. Your accountant needs to know your total sales, cost of goods sold, and supplier expenses for tax filing
Before
You spend Friday night and all day Saturday digging through your records. You have: Instagram DMs from customers, text messages with orders, a notebook with some prices, receipts in a shoebox, and a half-finished spreadsheet from last month. You try to reconstruct the year. You add up sales from Instagram (you think), estimate COGS based on a few receipts, and guess at supplier expenses. You miss some orders because they were DMs you didn't screenshot. You miss some expenses because receipts got lost. You file your taxes with incomplete data. You might owe more than you expect because you underestimated expenses.
After
You log into BakeOnyx and click 'export tax report.' A spreadsheet downloads with every order (date, customer, amount, cost, profit), every supplier payment (date, amount, category), and every expense you've logged. You hand it to your accountant. She files your taxes in an hour. You claim all your deductions because the data is complete and organized. You owe $200 less in taxes because you have documentation for a deduction you forgot about.
What Changes for You
Price Orders in 45 Seconds Instead of 45 Minutes of Guessing
A customer asks for a custom order. You open BakeOnyx, enter the recipe and order size, and quote a price in under a minute. You know your exact cost. You know your margin. You quote confidently. No more underpricing. No more 'let me call you back.' You close 3 more orders per week because you can quote on the spot. That's $600-$1,200 in additional revenue per month.
Stop Running Out of Ingredients on Busy Days
BakeOnyx tracks your inventory and tells you when to reorder — before you run out. You get an alert Wednesday morning: 'You have 800g cream cheese left. Friday's orders need 1,200g. Reorder now.' You order Friday morning. It arrives Thursday night. You never have to turn down an order because you're out of stock. You save 2-3 lost orders per month. That's $300-$600 in revenue you're not losing.
Cut Your Sunday Pricing Session From 3 Hours to 15 Minutes
You used to spend Sunday nights calculating costs for next week's orders, updating spreadsheets, and checking inventory. Now, BakeOnyx shows you everything in one dashboard. You see Monday-Friday's orders, ingredient costs, inventory levels, and profit margins — all updated in real time. You spend 15 minutes reviewing the week. You have your Sunday back. That's 2.75 hours per week — 143 hours per year — that you're not doing math.
Know Exactly Which Menu Items Make Money
You see a report showing profit margin by product. Croissants: 65% margin. Donuts: 50% margin. Bread: 45% margin. You decide to push croissants harder — feature them on your truck, mention them first to customers. You stop discounting bread. You raise donut prices. Your average order value goes up $2-$3 per customer. Over 100 customers per week, that's $200-$300 in extra revenue per week — $10,400-$15,600 per year.
Tax Season Takes 2 Hours Instead of a Weekend
Your accountant asks for your sales, costs, and supplier payments. You click 'export' in BakeOnyx. A spreadsheet downloads with every order, every cost, every supplier payment, categorized and dated. You spend 2 hours reviewing it with your accountant. No shoebox of receipts. No scattered notes. No missing data. You file your taxes on time. You might even find deductions you missed.
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