Stop Managing Your Bakeries Like They're Separate Businesses
One dashboard for all your locations. One cost calculation. One view of what's actually making money.
Know the exact cost of a wedding cake at Location A vs. Location B in 30 seconds — then price it the same way both shops make money.
You own two bakeries now — maybe three by next year. But you're still pricing orders on your phone for Location A, texting inventory counts to Location B, and reconciling three separate spreadsheets on Sunday night because nobody knows if the fondant order went to the right place. You're searching for bakery multi-location expansion software because you know that managing each location independently doesn't scale. You need to see your entire operation at once — which recipes are profitable across all locations, which one is burning through flour, whether you have enough cream cheese for Thursday's orders at both shops.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're doing the math three times for the same recipe”
Your chocolate cake recipe costs $6.40 in ingredients at Location A, but $7.10 at Location B because you buy butter in different quantities. So you price it differently. A customer walks into Location B asking for the same cake they saw on your Location A Instagram, and you quote them $3 more. They leave. You're losing orders because you can't see your costs clearly across locations, and you're spending 20 minutes every Friday recalculating ingredient costs for each shop instead of actually baking.
“Your staff doesn't know what to prep because nobody's talking to each other”
Location A has 12 wedding orders for Saturday. Location B has 8. You're the only one who knows this because it's in three different places: one email thread, one text chain, and a notebook on the counter at Location B. Your head baker at Location A preps for 15 cakes. You run short on buttercream. Location B overbakes fondant. By Saturday morning, you're scrambling, and a $400 order ships late because your team didn't have one shared bake list.
“You don't know if Location B is actually profitable”
You opened Location B six months ago. You think it's doing well — sales are up. But you have no idea what your actual margins are because you're not tracking supplier costs separately, and you're guessing at portion costs. You could be losing money and not knowing it. Tax season is coming, and you're going to spend a weekend pulling numbers from three different places trying to figure out which location is worth keeping open.
“Inventory disappears between locations”
You ordered 10 kg of cream cheese for the week. Location A used 6 kg. Location B says they used 2 kg. Where's the other 2 kg? You don't know because you're not tracking inventory in one place. So you order more than you need, and it goes bad. Or you don't order enough, and you're calling suppliers at 6 AM on Saturday asking for emergency delivery. You're wasting money on both ends.
“Scaling recipes across locations takes forever”
You've got a 48-cupcake recipe that works perfectly at Location A. You want to bake it at Location B too, but the quantities need to change because their oven is different. So you manually scale the recipe, recalculate costs, and create a new job sheet. Then you do it again for Location B. What should take 2 minutes takes 20 because you're not using one system — you're jumping between spreadsheets and notes.
One Dashboard for All Your Locations — One Cost, One Inventory, One Truth
Monday morning at 7 AM, you open BakeOnyx on your phone. You see all orders across both locations for the week — 20 cakes, 80 cupcakes, 3 custom orders. You know exactly what needs to be prepped where, and so does your team. You opened a second location, but you're not managing two bakeries anymore. You're managing one operation that happens to be in two places.
- ✓Batch-portion costing across all locations — change butter price once, every recipe updates automatically
- ✓One bake list that shows all locations' orders — your team knows what to prep without calling you
- ✓Inventory tracking that alerts you when you're running low before Saturday morning panic
- ✓Recipe scaling that recalculates costs instantly — no more manual math on spreadsheets
- ✓Sales reports by location — see which shop is actually profitable and why
How It Works
Set up your locations and their supplier costs
You add Location A and Location B to BakeOnyx. For each location, you enter your supplier costs: Location A buys butter at $4.20/kg, Location B at $4.50/kg because they buy smaller quantities. BakeOnyx saves these as separate cost profiles. When you create a recipe, you assign it to a location — or both — and the system uses the right costs for each place.
Enter your recipes once — they work everywhere
You upload your chocolate cake recipe: 2000g flour, 800g butter, 600g sugar, 12 eggs. You tag it as available at both locations. BakeOnyx calculates the cost at Location A ($6.40) and Location B ($7.10) automatically based on each location's supplier prices. You don't re-enter the recipe. You don't recalculate. One recipe, two accurate costs.
Orders come in — the system routes them to the right location
A customer orders a wedding cake. You select the location, the recipe, the size. BakeOnyx shows the cost for that location and suggests a price based on your target margin. You quote them $85. They confirm. The order appears on the bake list for that location — your team sees it instantly. No email thread. No text. One source of truth.
Your team sees their prep list without asking you
Your head baker at Location A opens the app at 5 AM. She sees today's bake list: 3 wedding cakes, 2 dozen cupcakes, 1 custom order. She knows exactly what ingredients to pull, what to prep first, and what the timeline is. Location B's baker sees their list. Nobody calls you. Nobody guesses. Everyone is working from the same plan.
You run reports to see which location is actually making money
Sunday night, you open the profit margin report. It shows you: Location A has 42% margins on custom cakes, 28% on cupcakes. Location B has 38% margins on custom cakes, 24% on cupcakes. You see instantly that Location B's cupcake pricing is too low — you're losing money on volume. You adjust the price. Next week, you're more profitable. You know this because you can see it, not because you're guessing.
See Your Entire Operation in One Place
Stop managing multiple bakeries like separate businesses. Start your free trial of BakeOnyx — no credit card required.
Before & After BakeOnyx
Pricing a custom order for your second location
Before
A customer calls Location B asking for a 3-tier wedding cake. You have the recipe, but you're not sure what it costs at Location B because you buy ingredients differently there. You estimate: maybe $8 in ingredients? You quote $95. Later, you realize you should have quoted $105 because your margin is lower at Location B. You're annoyed. You can't change the price now. You lose $10 on that order. Next time, you quote higher to be safe, and you lose the order to a competitor.
After
A customer calls Location B asking for a 3-tier wedding cake. You open BakeOnyx on your phone. You select the recipe and Location B. The system shows you: ingredients cost $9.40 at Location B (vs. $8.10 at Location A). For 35% margin, you should quote $105. You quote $105. Customer says yes. You make $35.60 on that order instead of losing $10. You quote with confidence because you know your actual costs.
Prep day for a busy Saturday
Before
It's Friday at 4 PM. You text your head baker at Location A: 'We have 8 wedding cakes tomorrow.' You text Location B: 'You have 5 cakes.' You email yourself a reminder about the custom order. Your baker at Location A preps for 8. Your baker at Location B preps for 5. At 6 AM Saturday, you realize Location A's baker misread the order — one cake is a 4-tier, not a 3-tier. She's already started the wrong size. You scramble. The order ships 2 hours late. The customer is annoyed. You lose a referral.
After
It's Friday at 4 PM. Your bakers open BakeOnyx. They see the bake list for Saturday: Location A has 8 cakes (with tier sizes, flavors, fillings listed). Location B has 5 cakes. The custom order is flagged. Both bakers know exactly what to prep because it's all in one place. Saturday morning, everything is prepped correctly. The order ships on time. The customer leaves a 5-star review.
Reconciling supplier costs across locations
Before
It's tax season. Your accountant asks: 'What did you spend on flour this year?' You have to pull receipts from Location A and Location B separately. Location A spent $1,240. Location B spent $1,680. But you don't know if you're buying at different prices, or if one location is just using more flour. You can't optimize. You spend a weekend trying to figure out which location is more efficient. You give up. You pay your accountant to do it. That's $400 you didn't need to spend.
After
It's tax season. Your accountant asks: 'What did you spend on flour this year?' You pull the supplier spend report in BakeOnyx. It shows: Location A spent $1,240 on flour at $2.10/kg. Location B spent $1,680 on flour at $2.35/kg. You see instantly that Location B is paying more per kg. You negotiate with Location B's supplier and lock in $2.15/kg next year. You save $280/year. The report took 30 seconds to pull. Your accountant is happy. You're happy.
Scaling a successful recipe from Location A to Location B
Before
Your sourdough is selling out at Location A every day. You want to bake it at Location B. You pull the original recipe: 4000g flour, 1000g starter, 800g water, 20g salt. Location B's oven is smaller. You manually scale it down to 60% of the original: 2400g flour, 600g starter, 480g water, 12g salt. You recalculate the cost. You create a new job sheet. This takes 25 minutes. Your baker at Location B follows the scaled recipe. But she's not sure if the fermentation time changes. She calls you. You're in the middle of something. You lose 10 minutes. The bread over-ferments slightly. It's still good, but not perfect.
After
Your sourdough is selling out at Location A. You want to scale it for Location B. You enter the original recipe into BakeOnyx and tell it to scale for Location B's oven capacity. The system scales it to 60%: 2400g flour, 600g starter, 480g water, 12g salt. Cost recalculates automatically. A PDF job sheet prints with the scaled quantities and the same fermentation time (the system knows fermentation time doesn't change with batch size). Your baker at Location B has everything she needs. She nails the recipe on day one. It's perfect. Total time: 90 seconds.
What Changes for You
Stop losing money on recipes you don't understand
You thought your chocolate cake was your most profitable item. The report shows it's actually your lowest-margin product at Location B. You change suppliers, adjust the recipe slightly, and margin goes from 22% to 31%. That's an extra $18 per cake. You sell 40 cakes a month at Location B. That's $720 more per month — $8,640 a year — because you could finally see the real numbers.
Cut your Sunday night pricing session from 3 hours to 15 minutes
You used to spend Sunday night recalculating costs for next week's orders, checking supplier prices, and updating spreadsheets. Now you open BakeOnyx, pull the weekly report, and you're done. Supplier prices changed? The system updated all recipes automatically. You spent 15 minutes reviewing, not 3 hours calculating. That's 2.75 hours back every week — 143 hours a year you get to not spend on spreadsheets.
Eliminate inventory waste by 40%
You used to order cream cheese conservatively because you couldn't track usage across locations. You'd order 12 kg, use 8 kg, and throw away 4 kg because it went bad. Now the system tells you exactly how much you need based on confirmed orders. You order 8.5 kg. You use 8.2 kg. Waste drops to 300g. At $12/kg, that's $48 saved per week — $2,496 a year — just by knowing what you actually need.
Scale recipes across locations in 90 seconds, not 20 minutes
You want to bake your signature sourdough at Location B. You enter the original recipe and tell BakeOnyx to scale it for Location B's oven capacity. Ingredient amounts adjust. Cost recalculates. A PDF job sheet prints with the scaled quantities. Your baker at Location B has everything they need. What used to take 20 minutes of manual math and re-entry takes 90 seconds. You do this 3 times a month. That's 58 minutes saved every month — 11.6 hours a year.
Handle 40+ orders across two locations without dropping one
June is wedding season. You get 45 wedding inquiries. In the old system, you'd lose track of them in email threads. With BakeOnyx, every inquiry is logged. Every quote is tracked. Every confirmation is visible to your whole team. You close 38 of those 45 inquiries — a 84% close rate. Your competitor with two locations closes 28. That's 10 more orders. At $95 average margin per wedding cake, that's $950 more in profit that month.
Frequently Asked Questions
Explore More
See Your Entire Operation in One Place
Stop managing multiple bakeries like separate businesses. Start your free trial of BakeOnyx — no credit card required.
Free 14-day trial. No credit card required. Plans from $29/month.