Stop baking the same recipe twice at two different locations — coordinate your central kitchen and satellite shops from one dashboard
Central commissary production planning for bakeries means knowing exactly what to bake at your main kitchen, what to ship to each location, and when you're short on inventory — all in real time.
Cut your Monday-morning production meetings from 90 minutes to 15 minutes. Know exactly what each location needs, what the commissary should bake, and when inventory hits reorder point — before you open your doors.
You're running three locations now, and Monday morning is chaos. Your head baker at the commissary is baking 60 croissants, but the downtown shop only needs 40 — the other 20 go stale. Meanwhile, the mall location ran out of sourdough by 2 PM because nobody told the commissary they had a corporate order. You're spending 90 minutes every morning on phone calls that should take 10 minutes. Central commissary production planning for bakeries solves this: one system that tells you what to bake at your hub, how much to send to each shop, and when you're running short — before your customers notice.
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Sound Familiar?
“You're baking guesses, not orders”
Monday morning: your commissary baker asks, 'How many croissants does the mall location need today?' You don't know. You guess 50. By 10 AM, the downtown shop is calling because they're out. By 3 PM, the mall location has 15 left over. You're throwing away $40 in product, and one customer walked out angry. This happens three times a week.
“Inventory moves between locations but nobody knows where it is”
You send a box of Danish pastries from the commissary to the airport shop. But did the downtown location get their share? Did anyone check if the mall location picked up their delivery? By Wednesday, you've got 200 Danish at one location and none at another. You're scrambling to bake emergency batches instead of running your planned production schedule.
“Your production manager is managing three separate spreadsheets and a notebook”
Monday: production sheet for the commissary. Tuesday: inventory tracking for all three locations. Wednesday: a notebook where you write down what sold and what's left. By Thursday, the numbers don't match. You spend Friday night trying to figure out if you actually made $2,000 profit or broke even. Tax season is a nightmare.
“Rush orders at one location mean overtime at the commissary — or angry customers”
It's 6 AM. The airport shop got a catering order for 200 cupcakes, due at 3 PM. Your commissary is already running today's scheduled batches. Do you tell the customer no? Do you pull your baker off other work? Do you order emergency supplies at 2x cost? You don't have a system that shows you what slack you have in production, so you guess wrong every time.
“You can't tell which locations are actually profitable”
The downtown shop looks busy, but you don't know if it's making money. The mall location has lower rent but lower sales. The commissary is a cost center, but how much should you charge each location for production? You price things the same way you did when you had one shop — and you're probably losing money on two of them.
One system that knows what each location needs, what your commissary should bake, and when you're running short
Monday morning at 5 AM, you open BakeOnyx on your phone. You see exactly how many croissants the downtown shop needs (38), how many the mall location needs (52), and how many the airport shop needs (45). Your commissary baker sees one production list — not three separate orders. By 6 AM, baking is underway with zero guessing. By 10 AM, inventory is allocated to each location and you know what ships when. When the airport shop calls with a rush order at 9 AM, you see immediately that you have 8 hours of oven capacity left and can add 150 cupcakes to production. No overtime. No angry customer. No wasted product.
- ✓See what each location needs, what the commissary should bake, and how much to ship — on one screen
- ✓Allocate inventory to locations automatically based on sales history and current orders — no manual spreadsheet updates
- ✓Get an alert when any location's stock hits reorder point — before they call you asking where their delivery is
- ✓Price each location's production cost accurately so you know which shops are actually profitable — down to the croissant
- ✓Handle rush orders without chaos: see available oven capacity and ingredient stock in real time, then adjust production instantly
How It Works
Set up your locations and link their sales data
You add your commissary as your production hub. You add your three satellite locations (downtown, mall, airport). For each location, you enter: which recipes they sell, how much they typically sell per day, and which products come from the commissary vs. are made on-site. BakeOnyx connects to your POS system or you upload a daily sales report — it takes 30 seconds. Now the system knows: downtown sells 40 croissants a day on average, mall sells 55, airport sells 35.
BakeOnyx forecasts what your commissary should bake today
Based on historical sales, day of week, and any known events (catering orders, holidays, promotions), BakeOnyx tells your commissary: 'Bake 145 croissants today.' It breaks this down by location: 40 for downtown, 55 for mall, 35 for airport, plus 15 as buffer for walk-ins and mistakes. Your head baker sees one production list in BakeOnyx, not three separate phone calls.
Inventory gets allocated and tracked as it ships to each location
As your commissary finishes batches, you log them in BakeOnyx. The system automatically allocates inventory to each location based on their forecasted need. You print a packing slip for each location showing exactly what's in their box. Each location receives their delivery and scans it in BakeOnyx — now you know what's in stock at each shop, down to the item.
Throughout the day, each location updates their sales and inventory
The downtown shop sells 38 croissants by noon. They log this in BakeOnyx. The system updates your central inventory: 2 croissants left at that location. If their reorder point is 20, no alert fires. But if they sell 4 more by 2 PM and hit 18 left, BakeOnyx alerts you: 'Downtown is below reorder point. Commissary should bake 25 more croissants for afternoon delivery.' You can approve, adjust, or reject in 10 seconds.
At the end of the day, you see profit by location and by recipe
BakeOnyx shows you: Downtown made $340 profit today. Mall made $280. Airport made $210. Croissants contributed $95 of that profit. Sourdough contributed $60. You can see which products are moneymakers at which locations. When you price next month, you'll know whether to discount sourdough at the mall (low margin) or push croissants at the airport (high margin).
Stop guessing what to bake — see what each location needs, in real time
Start your free trial today. No credit card required. See how much time and product waste you can save in your first week.
Before & After BakeOnyx
Planning Monday's production across three locations
Before
It's 4:30 AM Sunday night. You're sitting at your kitchen table with a notebook, three spreadsheets, and a cup of cold coffee. You call each location manager: 'How much did you sell Friday? How much are you expecting Monday?' They give you rough numbers. You write them down. You do the math on a calculator. You email your commissary baker a production list at 5 AM. By 6 AM, your baker calls back: 'Wait, you said 60 croissants but last Monday we baked 80 and sold 78. Should I bake 80 again?' You don't know. You guess. He bakes 80. By 2 PM, three locations have unsold croissants. By Tuesday, you've thrown away $35 worth. This happens every week.
After
It's 4:30 AM Monday. You open BakeOnyx on your phone. The forecast is already there: 145 croissants total (40 downtown, 55 mall, 35 airport, 15 buffer). Your commissary baker sees the same list on his screen. He starts baking. By 6 AM, production is underway with zero guessing. By 10 AM, inventory is allocated to each location and you know what ships when. By 2 PM, all three locations have the right amount. No waste. No phone calls. No spreadsheet panic. This takes 5 minutes to set up on Sunday, then runs itself.
A location runs out of product mid-day and calls for an emergency delivery
Before
It's 1 PM Tuesday. The downtown shop calls: 'We're out of sourdough. We've got a line of customers.' You panic. You call the commissary: 'Can you bake sourdough right now?' Your baker says, 'I'm in the middle of the croissant batch. If I start sourdough now, it won't be ready until 4 PM.' You tell the downtown shop to tell customers to come back tomorrow. You lose 15 sales. You lose a customer who needed sourdough for lunch. You lose $40 in revenue and a customer who might not come back.
After
It's 1 PM Tuesday. Downtown is at 8 loaves of sourdough left. BakeOnyx alerted you at 11 AM when they hit reorder point (15 loaves). You approved an emergency batch at 11:15 AM. Your commissary baker finished the batch at 1 PM and logged it in BakeOnyx. You printed a packing slip. By 1:45 PM, the delivery is at downtown. They restock. No lost sales. No angry customers. The alert gave you 2 hours of lead time instead of zero.
End of month: figuring out which location is actually profitable
Before
It's the last Friday of the month. You sit down to do the books. You have three locations' sales reports, a commissary production log, and a notebook with inventory counts. You spend 3 hours trying to figure out: How much did each location spend on ingredients? How much did they sell? Did they make money? You calculate that downtown made $8,200 in sales. But how much of that was profit? You don't know. You guess it's 20% margin like it used to be when you had one shop. You move on. You don't actually know if downtown is profitable or if it's eating into your profit from the other two shops.
After
It's the last Friday of the month. You open BakeOnyx Reports. You see: Downtown: $8,200 sales, $1,968 profit (24% margin). Mall: $6,800 sales, $1,224 profit (18% margin). Airport: $5,400 sales, $1,188 profit (22% margin). Total: $20,400 sales, $4,380 profit (21% margin). You can see which products are profitable at which locations. You see that sourdough at the mall has a 15% margin but sourdough at downtown has 28% margin. Now you know: raise the price at downtown, run a promotion at the mall. You export the report for your accountant. Tax season takes 1 hour, not a weekend.
A catering company calls at 9 AM asking for 300 cupcakes by 3 PM
Before
You get the call. You want to say yes — it's a $600 order. But you don't know if you can do it. Your commissary is already running today's scheduled production. Do you have enough oven time? Do you have enough ingredients? Do you have enough staff? You say, 'Let me call you back in 30 minutes.' You spend 30 minutes making phone calls, checking your freezer, doing math on a calculator. You figure out: yes, you can do it, but it means overtime for your baker (cost: $80). The profit margin drops from 35% to 28%. You're not sure if it's worth it. You call the catering company back and quote a higher price to cover overtime. They say no. You lose the order.
After
You get the call. You open BakeOnyx on your phone. You see: Available oven capacity today: 8 hours. Cupcake batch time: 45 minutes. You can fit 10 batches. Current production uses 6 batches. You have 4 batches available. 300 cupcakes = 2.5 batches. You have the capacity. You check inventory: flour (yes), eggs (yes), butter (yes), vanilla (yes). You check your ingredient cost: $1.20 per cupcake. You quote $3.50 per cupcake ($1,050 total, $210 profit, 20% margin). No overtime needed. The catering company says yes. You accept the order in BakeOnyx. Your commissary baker sees the rush order on his production list. Done. You just made $210 in profit in 90 seconds.
What Changes for You
Cut production meetings from 90 minutes to 15 minutes — every single day
Right now, you spend 90 minutes every morning on phone calls: 'How many do you need?' 'What sold yesterday?' 'Did you get the delivery?' With BakeOnyx, your production plan is ready before your commissary baker clocks in. One screen. One list. One forecast. You save 75 minutes daily — that's 6 hours a week you're not on the phone, so you can actually run your business instead of playing operator.
Eliminate waste by 30–40% because you're baking what people actually buy, not what you guess they'll buy
Today, you throw away $200–400 a week in stale product because locations are over-baked or under-baked. With BakeOnyx forecasting based on actual sales history, you bake closer to real demand. One bakery reduced waste from $1,800 a month to $1,100 a month in the first three months. That's $8,400 a year in product that stays out of the trash and in your bank account.
Know which locations are actually profitable — and which ones are bleeding money
Right now, you assume all three locations make roughly the same margin. BakeOnyx shows you the real numbers: downtown is 24% margin, mall is 18%, airport is 22%. Now you know: the mall location is underperforming. Is it the product mix? The pricing? The labor cost? You can fix it instead of subsidizing it with profits from the other two shops.
Handle rush orders without chaos or overtime — you'll have capacity data in real time
When the airport shop calls with a last-minute catering order, you see immediately: 'You have 6 hours of oven time left today, 45 kg of flour, and enough butter for 200 cupcakes.' You can say yes or no with confidence, not panic. No emergency ingredient orders at 2x markup. No pulling your baker off other work. You say yes to profitable rush orders and no to the ones that would cost you money.
Reduce inventory holding costs by 20–25% because you're shipping what each location needs, when they need it
Today, you keep safety stock at each location because you're not sure what they'll sell. That ties up money in product that might go stale. With accurate forecasting, you ship smaller batches more frequently — less inventory sitting around, less waste, less cash tied up. One multi-location bakery reduced their total inventory value by $3,200 while actually improving product freshness.
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Stop guessing what to bake — see what each location needs, in real time
Start your free trial today. No credit card required. See how much time and product waste you can save in your first week.
Free 14-day trial. No credit card required. Plans from $29/month.