Know exactly what to bake tomorrow morning — and never run out of glazes mid-shift again
A donut shop inventory management software that tells you which batches to make today based on what sold yesterday and what's ordered for tomorrow.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're baking by gut feeling, not by data”
Monday morning at 4 AM, you're mixing batches of glazed, Boston cream, and old-fashioned based on what you think will sell. You make 30 extra old-fashioneds because last week was busy. Today you sell 12 and throw away 18. Wednesday you run out by 10 AM and lose a $180 catering order because you didn't have enough inventory. You have no record of what actually sold when, so next week you guess again.
“Your inventory spreadsheet doesn't talk to your production schedule”
You track flour, sugar, and eggs in one notebook. Donut sales in another. Orders in your email. When a customer calls Wednesday asking for 50 Boston creams for Friday, you don't know if you have enough cream or if your production schedule has room. You say 'maybe' and call them back three hours later. Half the time you overcommit because you can't see the full picture.
“You're throwing away $200-400 a week in unsold donuts”
You close at 7 PM with 24 glazed donuts left. They go in the trash. You made them at 5 AM when you didn't know Friday would be slow. You have no way to adjust tomorrow's batch based on today's sellthrough rate. Over a year, that's $10,400 in waste you could have prevented with 5 minutes of data review.
“Rush orders and custom requests create chaos”
A customer calls at 2 PM asking for 100 cake donuts for a party Saturday morning. You have to stop production, figure out if you have enough eggs and oil, check if your baker is scheduled, and manually calculate if the ingredient cost leaves you with decent margin. You're on the phone for 20 minutes. You quote them $185 but later realize you underpriced by $30 because you forgot to include the specialty box cost.
“Your staff doesn't know what to prep without calling you”
Your baker arrives at 4 AM and calls you at 3:45 AM asking what to make first. You're still asleep. They start with what they remember from yesterday. By 6 AM, the production order is wrong. You're short on chocolate cake donuts and over-stocked on plain glazed. Your staff has no visibility into today's orders or inventory levels, so they can't prioritize the right batches.
See your entire production week in one view — and let your staff execute without calling you
With BakeOnyx, you log your daily donut sales and incoming orders once. The software tells you exactly which batches to make, how many of each, and what ingredients you need to order. Your staff clocks in, sees today's production schedule on the iPad, and knows exactly what to prep first. When a rush order comes in, you price it in 90 seconds by checking ingredient costs and available capacity. No more guessing. No more waste. No more chaos.
- ✓Daily batch scheduling shows exactly what to make based on sales history and confirmed orders
- ✓Inventory alerts tell you to reorder cream cheese Wednesday so you don't run out Saturday
- ✓Rush order pricing in 90 seconds — ingredient costs, labor, margin all calculated automatically
- ✓Staff production dashboard shows today's bake list, portion sizes, and ingredient prep without calling you
- ✓Sales tracking by donut type reveals which products actually make money and which ones you've been underpricing
How It Works
Log your donut recipes with exact ingredient costs
You enter your glazed donut recipe: 500g flour ($0.80), 200g sugar ($0.30), 100g eggs ($0.50), 50g oil ($0.15), plus glazing. BakeOnyx calculates the total ingredient cost per donut: $1.75. You do this once for each recipe — glazed, Boston cream, old-fashioned, cake, etc. Takes 15 minutes total.
Enter your daily sales and orders into one place
Every evening, you (or your staff) log what sold today: 'Sold 145 glazed, 89 Boston cream, 67 cake donuts.' You also add confirmed orders for tomorrow: 'Catering order: 50 glazed for 8 AM pickup.' You enter this in 3 minutes on your iPad or phone.
BakeOnyx tells you exactly what to bake tomorrow
You open the app at 3:45 AM. It shows: 'Bake 180 glazed (150 avg daily + 30 catering), 110 Boston cream (100 avg + 10 buffer), 75 cake donuts (65 avg + 10 buffer).' You also see: 'Reorder cream cheese — you have 2 lbs, Thursday's orders need 3.5 lbs.' Your baker sees the same list on the production screen and starts with glazed first.
Price a rush order in 90 seconds
Customer calls: 'Can you do 75 Boston creams for tomorrow at 6 AM?' You open BakeOnyx, check ingredient cost ($1.89 per donut), check your production schedule (you have room), and quote $8.50 per donut ($637.50 total) with a 65% margin. Customer says yes. You confirm in the system. Done.
Review what actually sold vs. what you made
Every Sunday, you spend 10 minutes reviewing: 'Last week I made 1,200 glazed donuts and sold 1,087 (91% sellthrough). I made 800 Boston creams and sold 743 (93% sellthrough). I made 600 cake donuts and sold 412 (69% sellthrough).' Next week, you adjust: fewer cake donuts, more Boston cream. You're reducing waste by 15-20% per week.
Stop guessing what to bake. Start knowing.
See your donut production scheduled for the week ahead, know your exact ingredient costs, and price rush orders in 90 seconds.
Real Scenarios
A donut shop owner who bakes 800 donuts a day across 6 SKUs
Before: You're at the shop by 4 AM mixing batches by memory. You make 150 Boston creams because last Tuesday was busy. Today you sell 89 and throw away 61. You have no record of what sold when. After: You log sales every evening (3 minutes). BakeOnyx tells you to make 110 Boston creams tomorrow (100 average + 10 buffer). You bake 110, sell 107. Waste drops from 61 donuts to 3. Over a year, that's $9,100 in recovered profit.
A donut shop manager who handles ordering and production without the owner
Before: You're responsible for ingredients, production schedule, and staff coordination. You track flour in one notebook, donut sales in another. When you need to order cream cheese, you guess how many batches you'll make and often over-order by 30%. After: BakeOnyx shows you exactly how much cream cheese Thursday's confirmed orders need. You order 3.5 lbs instead of 5 lbs. You save $15 per week on waste. You also have production data to show the owner — 'We sold 1,200 donuts this week, made 1,240, waste was 40 donuts ($28). Sellthrough was 97%.' The owner sees you're running it efficiently.
A donut shop with a catering business on top of walk-in sales
Before: You get a call Wednesday asking for 200 donuts for a corporate event Friday morning. You don't know if you have capacity or enough ingredients. You say 'let me call you back' and spend an hour checking with your baker and looking at your ingredient inventory. You quote $1,100 but later realize you should have quoted $1,250. After: Customer calls Wednesday. You open BakeOnyx, check ingredient costs ($0.92 per donut for a mixed box), check your production schedule (you have room), and quote $1,200 ($6 per donut, 65% margin). You confirm the order in the system. Your baker sees it in the production schedule. You order extra ingredients Wednesday evening. Friday morning, you deliver 200 perfect donuts. You close the deal in 2 minutes instead of 1 hour.
A donut shop with 2-3 bakers and inconsistent production
Before: Your head baker and assistant baker show up at 4 AM. Neither knows exactly what to make because you haven't told them yet. Head baker starts with what they remember. Assistant baker makes something different. By 6 AM, you're short on glazed and over-stocked on old-fashioned. You're frustrated. Your bakers are confused. After: Both bakers clock in at 4 AM and see the production dashboard on the shop iPad: 'Batch 1: 200 glazed (priority). Batch 2: 140 Boston cream. Batch 3: 90 cake donuts.' They execute in order. By 6:30 AM, you have exactly what you need. Your bakers feel organized. Your production is consistent. You reduce waste by 20% because batches are made in the right order and in the right quantities.
What Changes for You
Reduce donut waste from $200-400/week to under $50/week
You're baking based on actual sales data and confirmed orders, not guesses. A 75% reduction in waste means $10,400 extra profit per year — that's a new oven or a second employee's salary. You track sellthrough rate by product and adjust batch sizes weekly. Cake donuts that sell at 69% get smaller batches. Boston cream that sells at 93% gets larger batches.
Price rush orders in 90 seconds instead of 20 minutes
You know your ingredient costs instantly. You know if you have production capacity. You know your margin target. A customer calls at 2 PM asking for 100 donuts for 7 AM next morning — you quote in 90 seconds, not after calling your baker and doing math on a napkin. You close 40% more rush orders because you can say yes immediately.
Your staff executes the production schedule without calling you at 4 AM
Your baker clocks in at 4 AM, sees the production dashboard, and knows exactly what to make first, second, and third. No phone call. No confusion. No batches made in the wrong order. Your head baker saves 2 hours per week not coordinating with you. Your 4 AM stress level drops to zero.
Never miss a reorder deadline again
You have 2 lbs of cream cheese. Thursday's orders need 3.5 lbs. BakeOnyx tells you Wednesday morning to reorder. You place the order before 10 AM. Your supplier delivers by Thursday evening. You never cancel an order because you ran out of an ingredient. Your reputation for reliability goes up. Catering clients book you again.
Know which donut types actually make money
You run a report: Boston cream donuts have a 65% margin and sell at 93% sellthrough. Cake donuts have a 58% margin and sell at 69% sellthrough. Old-fashioned have a 70% margin and sell at 87% sellthrough. You've been promoting cake donuts in your window display when you should be pushing old-fashioned. You shift your marketing. Profit per dozen goes up $1.20.
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Stop guessing what to bake. Start knowing.
See your donut production scheduled for the week ahead, know your exact ingredient costs, and price rush orders in 90 seconds.
Free 14-day trial. No credit card required. Plans from $29/month.