Stop Managing Wholesale Orders in Email and Spreadsheets
Your wholesale customers can place orders 24/7, you see exact costs instantly, and your staff knows what to bake — without a single phone call.
Price a custom wholesale order in 45 seconds, not 10 minutes. Handle 30 weekly B2B orders without a single spreadsheet update.
You're a bakery owner with 15 to 50 wholesale customers — restaurants, corporate offices, coffee shops, catering companies. Right now, they email you orders, you reply with a price you calculate in your head or on a napkin, they confirm via text, and you track everything in a shared spreadsheet that's three weeks behind. Then Thursday at 2 PM, a customer calls asking if you can double their order, and you have no idea if you have the flour. Bakery wholesale portal software exists to solve this. BakeOnyx gives your customers a portal where they order anytime, automatically calculates your exact cost and profit margin, and tells your team what to prep — all without you being the bottleneck.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're the only person who knows what you actually make on each order”
A restaurant orders 100 croissants. You quote $0.85 each. Your head baker later tells you the butter alone costs $0.62 per unit. You've been selling that account at a 27% loss for six months and didn't know it. You're sitting at your kitchen table at 11 PM on a Tuesday, rebuilding your pricing in a spreadsheet, trying to figure out which of your 40 products are actually profitable. You can't answer your staff when they ask, 'Should we be making more of these, or less?'
“Wholesale customers call or email orders at random times, and you forget half of them”
Monday morning, three wholesale customers have emailed orders overnight. Two are in your inbox, one went to spam. You reply to two, the third customer calls Thursday asking where their order is. You scramble to bake 200 bagels the same day they're supposed to pick up. One customer gets cold bagels. You lose them. Meanwhile, your staff didn't know about the order because you were on a delivery run when the emails came in, so they prepped for a different batch. This happens twice a month.
“You can't tell a customer 'yes' or 'no' to a custom order without doing math on the spot”
A new restaurant calls. They want 50 custom mini cakes with custom frosting for a catering event next Tuesday. You don't know your exact cost for a 4-ounce cake with specialty buttercream. You say 'I'll call you back,' spend 20 minutes calculating, and by then they've already called three other bakeries. You lose the order. Or you quote too low because you forgot to account for the specialty ingredient markup, and you make $8 on a $60 order.
“Your inventory doesn't match your orders, and you find out too late”
Wednesday morning, you have 10 kg of flour. You check your spreadsheet and see you're supposed to deliver 8 kg of baked goods to four different wholesale accounts on Friday. You didn't account for the 15% shrinkage during baking and the 2 kg you used for staff samples. You're 3 kg short. You either cancel orders last-minute or buy emergency flour at retail price. A $40 profit margin disappears. Your wholesale customers are mad. You're stressed.
“You're paying your staff to wait for your instructions instead of working ahead”
Your bakers arrive at 5 AM. You haven't printed the day's wholesale orders yet because you were managing a personal delivery until 9 PM last night. They stand around for 15 minutes while you pull up emails, cross-reference the spreadsheet, and write out what to bake. At $18/hour, that's $4.50 of labor per baker per day. With three bakers, that's $13.50 a day, or $270 a month of wasted time. They could have started prep work 15 minutes earlier if they knew what was coming.
Your Wholesale Customers Order Anytime. You See Exact Costs and Profit Instantly. Your Staff Bakes Without Asking.
Monday morning, you log in and see all weekend orders in one place. Your system already calculated the exact ingredient cost, your markup, and the total price. Your staff clocked in, opened the app, and saw today's bake list with scaled recipes and ingredient quantities — no guessing. A customer places a custom order Tuesday at 11 PM. You wake up Wednesday to a notification: 'Order received, $47.83 cost, $142 revenue, $94.17 profit.' Your inventory system flagged that you need to reorder cream cheese by Thursday. You're running the bakery, not managing spreadsheets.
- ✓B2B customer portal: Customers order 24/7, you see orders instantly with exact costs calculated
- ✓Batch costing that updates in real-time: Change butter price once, all 40 products recalculate automatically
- ✓Staff bake lists: Team sees today's orders and scaled recipes on their phone — no phone calls needed
- ✓Inventory alerts: System tells you to reorder before you run out, not after you're short on Friday
- ✓Profit tracking by account: See which wholesale customers are actually profitable, which are dragging you down
How It Works
Set up your wholesale customers and their pricing
You add each wholesale customer (e.g., 'The Daily Cafe,' 'Metro Catering') and assign them a product catalog and pricing tier. The Daily Cafe sees croissants, bagels, and custom cakes. Metro Catering sees the same, but at a 15% volume discount. BakeOnyx remembers this. When they log in, they see their prices, not your retail prices.
Your customers place orders in the portal anytime
Tuesday at 10 PM, a restaurant manager logs in and orders 50 croissants, 20 chocolate chip cookies, and a custom sheet cake for a Wednesday pickup. They hit 'submit.' The order lands in your dashboard with a timestamp. Your system calculates: 50 croissants = 2,250g dough at $0.018/g = $40.50 cost. 20 cookies = 480g at $0.022/g = $10.56 cost. Custom cake = $28 cost. Total cost: $79.06. Your markup: $189.94 revenue, $110.88 profit. You see it all in one screen.
Your staff sees the order on their phone and starts prepping
Your head baker's phone buzzes at 5 AM. The bake list for Wednesday shows: 50 croissants (2,250g dough, proof 14 hours), 20 cookies (480g dough, 12 minutes bake), 1 custom sheet cake (950g cake mix, crumb coat + ganache). The recipe is scaled. Ingredient quantities are exact. No phone call. No guessing. They start mixing.
Inventory system flags what you need to reorder
Wednesday morning, your inventory dashboard shows: 'Butter: 2.5 kg remaining. Thursday orders need 3.2 kg. Reorder by Wednesday 2 PM.' You place an order with your supplier before you run out. No emergency runs. No retail-price panic buys.
Customer picks up, order is marked complete, profit is tracked
Wednesday at 4 PM, the restaurant picks up their order. You mark it 'delivered' in the portal. The customer gets a receipt. Your system logs the sale, updates your profit report, and tracks this customer's lifetime value. You run a report Friday and see: 'The Daily Cafe: 47 orders this quarter, $4,280 revenue, $2,140 profit, 50% margin.' You know whether to keep them, raise prices, or drop them.
Stop Leaving Money on the Table with Wholesale Orders You Can't Price
Start your free trial today. No credit card required. In 15 minutes, you'll see your exact cost and profit on your biggest wholesale account.
Before & After BakeOnyx
A wholesale customer calls with a custom order on short notice
Before
A restaurant calls Tuesday at 2 PM. They need 150 mini cheesecakes for a Friday event. You don't know your exact cost for a 3-ounce cheesecake. You say, 'Let me calculate and call you back.' You spend 20 minutes in a spreadsheet figuring out cream cheese cost, graham cracker crust, bake time, and overhead. By the time you call back, they've already called two other bakeries and gotten quotes. You lose the order. Or you quote $2.50 each ($375 total) and later realize your ingredient cost was $1.85 each. You made $97.50 on a $375 order — a 26% margin instead of your target 50%. You're frustrated and exhausted.
After
A restaurant calls Tuesday at 2 PM with the same request. You open BakeOnyx and enter: 150 × 3-ounce cheesecake. The system calculates: $1.12 ingredient cost each, $3.35 retail price each, $337.50 total revenue, $165 profit. You quote $3.35 per unit ($502.50 total) on the spot. They say yes. You confirm the order in the portal. Your staff sees it in their bake list Wednesday morning with the recipe scaled to 150 units. You deliver Friday. No callbacks. No guessing. No lost profit.
Managing orders from 20+ wholesale customers without losing track
Before
You have 22 wholesale accounts. Orders come via email, text, phone calls, and a shared Google Sheet that's always out of sync. Monday morning, you have 8 unread emails. Three are new orders, two are asking about pricing, one is a customer complaining about last week's delivery, and two are spam. You miss one order because it went to your promotions folder. That customer calls Thursday asking where their order is. You scramble to bake 100 bagels the same day. They get day-old bagels. You lose the account. Meanwhile, your staff didn't know about the order because you were on a delivery run, so they prepped for something else. By Friday, you're stressed, your staff is confused, and you've lost a customer.
After
All 22 customers have access to a portal. They place orders 24/7. Orders land in one dashboard with timestamps, customer names, and delivery dates. Monday morning, you see all weekend orders in one place. You filter by delivery date: 'Wednesday deliveries: 5 orders, $1,240 revenue, $620 profit.' Your staff opens the app and sees the same orders with scaled recipes and ingredient quantities. No phone calls. No confusion. A customer places an order Tuesday at 11 PM. You wake up Wednesday to a notification. By Friday, you've delivered all orders on time, your staff worked efficiently, and you know your exact profit. You sleep better.
Running out of ingredients mid-week and buying emergency stock
Before
Wednesday morning, you have 12 kg of flour. You check your spreadsheet and think you're fine for the week's wholesale orders. You didn't account for shrinkage or staff samples. Friday afternoon, you're packing orders and realize you're 3 kg short. You call your supplier. They can deliver emergency stock, but it costs 40% more than your normal bulk price. You pay $45 instead of $32 for flour. You lose $13 of profit on a $60 order. This happens twice a month. Over a year, you're spending $300+ on emergency ingredient markups.
After
Your inventory system tracks flour across all recipes. Wednesday morning, you see: 'Flour: 12 kg available. Friday orders need 11.2 kg. Saturday orders need 2.8 kg. Total need: 14 kg. Reorder by Wednesday 2 PM.' You place an order with your supplier Wednesday afternoon at normal bulk pricing. Friday, your flour arrives. You're never short. You never pay emergency markups. You save $300+ per year and never stress about running out.
Deciding whether to raise prices or drop a wholesale account
Before
You have 30 wholesale customers. Some are profitable, some aren't. You don't know which is which. A coffee shop orders 50 pastries a week at $1.20 each ($60/week, $3,120/year). You think it's a good account. But you've never calculated your actual cost or margin. You suspect you're undercharging, but you can't prove it. You're too busy to figure it out. You keep the account and wonder why you're not making more money.
After
You run a profit report. It shows: 'Coffee Shop Account: 52 orders this quarter, $2,340 revenue, $936 profit (40% margin).' You compare it to your target 50% margin. You see that this account is dragging you down. You either raise prices by 25% or drop them. If you raise prices, you keep the account and gain $234 per quarter in profit. If you drop them, you free up 2 hours per week of baking time to take a higher-margin catering order. You make the decision with data, not guesses. You run the same report on all 30 accounts. You find three accounts that are below 35% margin. You raise prices on two and drop one. Your overall wholesale margin jumps from 42% to 47%. That's an extra $4,000+ per year in profit.
What Changes for You
Price a custom wholesale order in 45 seconds instead of 10 minutes
A new catering company calls asking for 200 mini cupcakes with custom frosting. You enter the order into BakeOnyx. The system calculates ingredient costs, your markup, and the total price in 45 seconds. You quote $385. They say yes. You confirm. No guessing. No callback. No lost orders because you were too slow. Over a month, this saves you 40 minutes of calculation time and captures 2-3 orders you would have lost to competitors.
Know which of your 30+ wholesale products are actually profitable
You run a profit report and see: Croissants (48% margin), Bagels (52% margin), Specialty Cakes (41% margin), Cookies (38% margin). You've been undercharging cookies by $0.15 each. You raise the price. Over three months, that's an extra $180 in profit on just one product. You cut or reprice the 38%-margin items. Your overall wholesale margin jumps from 42% to 47%.
Stop running out of ingredients on delivery day
Your inventory system tracks flour, butter, eggs, sugar, and specialty ingredients across all your recipes. When Thursday orders total 8 kg of flour and you have 7 kg, the system alerts you Wednesday afternoon. You reorder from your supplier at normal prices instead of buying emergency stock at 40% markup. Over a year, this saves you $800-$1,200 in emergency ingredient costs.
Cut staff prep time from 15 minutes to zero by eliminating daily instructions
Your three bakers used to wait 15 minutes every morning for you to print orders and write instructions. Now they clock in, open the app, and see today's bake list with scaled recipes. They start prepping immediately. That's 15 minutes × 3 bakers × 250 work days = 187.5 hours per year. At $18/hour, that's $3,375 in recovered labor per year. Your bakers also make fewer mistakes because they're following a printed recipe, not your handwriting.
Handle 50+ wholesale accounts without spreadsheets or chaos
You manage 35 wholesale customers. Each one has different pricing, order frequency, and delivery schedules. In a spreadsheet, this is a nightmare. In BakeOnyx, each customer has their own portal, pricing tier, and order history. You run a report and see: 'Top 10 accounts: $28,400 revenue, $14,200 profit this quarter.' You know exactly which customers to prioritize and which ones to drop. No more guessing.
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Stop Leaving Money on the Table with Wholesale Orders You Can't Price
Start your free trial today. No credit card required. In 15 minutes, you'll see your exact cost and profit on your biggest wholesale account.
Free 14-day trial. No credit card required. Plans from $29/month.