Stop Running Out of Glazes at 6 AM. Know Exactly What You're Making Tomorrow.
Donut shop production and inventory software that tells you what to bake, when to reorder, and exactly what each dozen costs — before you mix a single batch.
Price a 500-donut catering order in 90 seconds, not 20 minutes of spreadsheet hunting. Know your exact cost per dozen — glazed, cake, filled, specialty — down to the gram of glaze.
You're standing in the walk-in cooler at 5:45 AM, and you realize you're 2 dozen glazed short because yesterday's rush orders weren't logged. Or you're pricing a corporate catering order for 500 donuts over the phone, and you're guessing at the cost because your recipes are in three different notebooks. Or it's Thursday night, you're trying to plan Friday's bake list, and you have no idea which flavors actually make money. Donut shop production and inventory software should solve this — but most systems treat you like a restaurant chain, not a baker. BakeOnyx is built for donut shops that bake fresh every morning and need to know their costs, their inventory, and their production schedule in real time.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're out of vanilla glaze at 7 AM because nobody told you yesterday's orders used 3 gallons instead of 2.”
You're mixing donuts in the dark, relying on memory and hope. A customer orders 50 Boston cream donuts at 6:30 AM, and you don't know if you have enough custard or if it's still good. You're losing orders because you can't say yes fast enough. Or you're making extra batches 'just in case,' which means stale donuts in the case by 3 PM and shrinkage that's eating your margin. The cost? Lost sales, wasted product, and staff standing around waiting for you to figure out what to bake next.
“You have no idea if your maple bar is actually profitable or if you've been underpricing it for two years.”
You know you spend money on ingredients. You know what you charge. But the gap between those two numbers is a mystery. You're pricing by feel — what competitors charge, what 'seems right,' what you remember it costing last month. A customer asks for a bulk order of your signature flavor, and you either quote too high and lose the deal, or too low and lose money on every dozen. You've never actually calculated: 3.2 oz of dough at $0.18/oz, plus 0.8 oz of filling at $0.45/oz, plus 1.2 oz of glaze at $0.22/oz, plus labor and overhead. That's $1.82 in ingredients alone. Are you charging enough?
“Every Sunday night, you spend 2 hours building next week's production schedule in a spreadsheet.”
You're looking at orders scattered across email, text, Instagram DMs, and a Google Sheet. You're manually writing down: Monday — 200 glazed, 80 cake, 40 Boston cream. Tuesday — 180 glazed, 100 old-fashioned. And you're guessing at quantities because you don't have a clear view of what's actually confirmed vs. what's tentative. Then you're calculating ingredient needs for each flavor, checking if you have enough on hand, and writing a shopping list. And halfway through Wednesday, a new order comes in and throws the whole plan sideways. You're rewriting the schedule by hand in the morning, and your staff shows up not knowing what to prioritize.
“You're ordering way too much of some ingredients and running out of others because you're guessing at par levels.”
You have 15 lbs of cream cheese in the walk-in, but you're not sure if that's enough for next week's filled donut orders. So you order 10 more lbs 'to be safe.' It goes bad. You order shortening every time you remember to, and sometimes you run out mid-week. You're tying up cash in inventory that sits in the cooler, and you're still making emergency runs to the supplier because your par levels are fiction. One bad week and you're throwing away $200 worth of ingredients. Another week you're paying rush delivery fees because you didn't know you needed more glaze.
“Tax season is a nightmare because your records are scattered across three apps, two notebooks, and a shoebox of receipts.”
Your accountant asks for a breakdown of COGS by month, and you're scrambling to piece together what you spent on ingredients from credit card statements and supplier invoices. You don't know your actual food cost percentage. You're not tracking which orders were profitable and which ones you basically gave away. You're paying more in taxes than you should because you can't prove your deductions. Or you're underpaying because you're not capturing all your costs. One export should give you everything — instead, you're spending a weekend reconstructing your year.
Your Production Schedule, Costs, and Inventory — All in One Place
Monday morning, you open BakeOnyx and see exactly what to bake: 220 glazed, 95 old-fashioned, 50 Boston cream, 30 maple bars. The system calculated this from confirmed orders, standing orders, and your safety stock levels. You see ingredient needs, what's in stock, and what to reorder — all before 5 AM. When a walk-in customer asks for a price on 200 custom donuts, you type the order into your iPad, and the cost calculates in 45 seconds. Your staff clocks in, sees the bake list, knows exactly what to prep, and doesn't need to call you. By Friday, you export a report that shows you made $3,200 in revenue, spent $840 on ingredients (26% food cost), and have $1,890 in profit — and your accountant has everything they need.
- ✓Batch costing: Enter your glazed donut recipe (dough, glaze, labor time) once. BakeOnyx calculates cost per dozen. Change the price of shortening, and every donut price updates automatically.
- ✓Production scheduling: Orders flow in automatically. BakeOnyx builds your bake list based on confirmed orders, standing orders, and par levels. Print or send to staff iPad.
- ✓Inventory tracking: See what you have, what you need, and when to reorder. Get alerts when you're 2 days away from running out of a key ingredient.
- ✓Real-time order costing: Price a 300-donut catering order in 90 seconds. System calculates ingredient cost, labor, and your markup. Customer gets a quote email instantly.
- ✓Daily production reports: See what you made, what it cost, what it sold for, and what's left in the case at end of day. Spot trends: are old-fashioned donuts outselling cake donuts?
How It Works
Enter Your Recipes Once (Glazed, Cake, Filled, Specialty)
You input your glazed donut recipe: 500g all-purpose flour ($0.08/100g), 120g sugar ($0.12/100g), 80g butter ($0.35/100g), 200ml milk ($0.04/100ml), 15g yeast ($0.50/g), 8g salt ($0.01/g), plus 150g glaze ($0.18/100g). BakeOnyx calculates the total cost: $2.84 per dozen. You do this for cake donuts, Boston cream, maple bars — whatever you make. Takes 20 minutes total. You never have to do this again unless a recipe changes.
Set Par Levels and Standing Orders
You tell BakeOnyx: 'Every Monday and Friday, I want 200 glazed donuts, 100 old-fashioned, and 50 filled ready to go.' You set your par levels: never let glazed drop below 40 donuts in the case, cake donuts below 30. BakeOnyx remembers this and includes it in your production schedule automatically.
Orders Come In — Email, Phone, Instagram, Walk-In
A customer emails a catering request: 300 donuts for an office party. You forward it to BakeOnyx (or type it in). The system calculates the cost instantly: 300 glazed at $2.84/dozen = $71. Add your 35% markup = $96 per dozen = $288 for the order. You reply with a quote in 2 minutes. When they confirm, the order moves into your production schedule automatically.
Your Staff Sees the Bake List Before You Do
Tuesday morning, your head baker clocks in on the iPad and sees: 'Tuesday Bake List — 240 glazed, 110 old-fashioned, 60 Boston cream, 40 maple bars. Ingredients needed: 12 lbs dough mix, 3.5 lbs glaze, 2 lbs filling, 1.8 lbs maple flavoring. Estimated time: 4.5 hours.' No guessing. No phone call. They start prepping.
End of Day: See What Sold, What Didn't, and What You Made
You log what's left in the case: 8 glazed, 12 old-fashioned, 3 Boston cream, 0 maple bars. BakeOnyx calculates: You baked 240 glazed and sold 232 (96.7% sell-through). You baked 110 old-fashioned and sold 98 (89% sell-through). You made $1,240 in revenue, spent $320 in ingredients, $180 in labor, and cleared $740 gross profit. You see which flavors are your winners and which ones are sitting. Next week, you adjust the bake list.
See Your Exact Donut Costs in 60 Seconds
Start with a free 14-day trial. No credit card required. Enter one recipe, and BakeOnyx shows you exactly what each dozen costs — then build your first production schedule.
Before & After BakeOnyx
Pricing a 500-Donut Catering Order on the Phone
Before
Customer calls: 'We need 500 donuts for our company picnic next Friday. How much?' You say 'Let me call you back.' You hang up and spend 15 minutes: opening your recipe notebook, finding donut costs (which are outdated), checking your supplier invoice for the price of glaze (which has changed twice since you wrote it down), calculating ingredient cost per dozen, deciding on a markup, and multiplying. You call back with a quote. Customer says 'That's more than I budgeted. Never mind.' You lost the order.
After
Customer calls: 'We need 500 donuts for our company picnic next Friday. How much?' You open BakeOnyx on your iPad. Type: 500 glazed donuts. System shows: cost $2.84/dozen, your markup 35%, quote $3.84/dozen, total $320. You say 'That's $320 for 500 glazed donuts, delivered Friday morning.' Customer says yes. Order goes into your production schedule. You're done in 90 seconds. You close the order and move on.
Planning Monday's Bake List on Sunday Night
Before
You sit down with your notebook, email, and a Google Sheet. You scroll through orders from the past week: email from Thursday about 50 donuts, text from Friday about a standing order, Instagram DM from Saturday about a custom order, walk-in customer who said they'd call back (they didn't). You're trying to piece together: how many glazed did I sell last Monday? How many do I usually have left by noon? You write down a guess. You calculate ingredient needs by hand. You write a shopping list. It takes 90 minutes. Monday morning, a new order comes in and throws everything off.
After
You open BakeOnyx on Sunday at 6 PM. The system shows: 'Monday Production Schedule — 220 glazed (150 confirmed orders + 70 par level), 95 old-fashioned, 50 Boston cream, 30 maple bars.' It already calculated ingredient needs: 12.4 lbs flour, 3.2 lbs glaze, 1.8 lbs filling, etc. You review it, make one small change (add 20 more glazed because you know Monday is busy), and hit 'Print.' You email the list to your head baker. Takes 8 minutes. Monday morning, a new order comes in. You add it to the schedule. If it's for Monday, you text your baker. If it's for later in the week, it updates Tuesday's list automatically.
Running Out of Key Ingredients Mid-Week
Before
Wednesday morning, you're 30 donuts into the glazed batch when you realize you're out of vanilla glaze. You have no idea how much you used yesterday or how much you have left. You call your supplier, and they can deliver Friday — but you need glaze today. You drive 20 minutes to a restaurant supply store, pay a rush premium, and lose an hour of production time. This happens twice a month. You're spending $300-400 a month on rush fees and lost time.
After
Tuesday morning, you open BakeOnyx and see an alert: 'Vanilla glaze: 2.8 liters in stock. Wednesday and Thursday orders need 4.2 liters. Reorder today for Wednesday delivery.' You place the order Tuesday morning. It arrives Wednesday before you start baking. No rush fees. No lost time. No stress. You're ordering based on actual demand, not panic.
Figuring Out Your Profit at the End of the Month
Before
It's the last Friday of the month. Your accountant asks: 'What was your revenue? What did you spend on ingredients?' You don't know. You spend the weekend pulling credit card statements, adding up supplier invoices, and trying to remember if you paid cash for that bag of sugar. You come up with rough numbers. Your accountant says 'This doesn't match your bank deposits.' You spend another 3 hours reconciling. You end up paying an accountant $400 to clean up your records.
After
Last Friday of the month, you click 'Monthly Summary' in BakeOnyx. It shows: Revenue $8,240. Ingredient cost $2,100 (25.5% food cost). Labor $1,800. Overhead $600. Gross profit $3,740. You email this to your accountant. They say 'Perfect. I'm done.' No reconciliation needed. No guessing. You know exactly where you stand, and you can see trends: 'Oh, glazed donuts were 42% of revenue this month — up from 38% last month.'
What Changes for You
Stop Wasting $150-300 a Week on Overstock and Emergency Ingredient Runs
You bake only what you'll sell, based on actual orders and proven par levels — not a guess. No more 8 lbs of cream cheese going bad. No more 3 PM calls to the supplier because you're out of glaze. One donut shop owner cut ingredient waste by 35% in the first month, saving $180/week. That's $9,360 a year going straight to your bottom line instead of the trash.
Price Custom Orders in 90 Seconds, Not 20 Minutes of Spreadsheet Hunting
A customer calls Friday at 4 PM asking for 400 donuts for Monday morning. You type the order into your iPad. BakeOnyx calculates cost and your markup. You quote $480. Customer says yes. Order goes into Monday's bake list. You're done. No scrambling through email, no calling suppliers to check prices, no quoting too low and regretting it. You close 3-4 more catering orders per month because you can quote fast and confidently. At $200-300 profit per order, that's $600-1,200 extra revenue per month.
Save 6-8 Hours Every Week on Scheduling, Inventory, and Spreadsheet Work
No more Sunday night 2-hour scheduling sessions. No more Wednesday morning scramble to rewrite the bake list. No more Thursday inventory count to figure out what to order. BakeOnyx does this for you. One production manager cut her weekly admin time by 7 hours. That's time you get back to focus on product development, customer relationships, or just not being in the shop at 9 PM on a Sunday.
Know Your Exact Cost Per Dozen — and Spot Which Flavors Actually Make Money
You discover your maple bar costs $1.98 per donut to make but you're only charging $2.50. You're making 26 cents per donut. Your glazed donut costs $0.94 and you're charging $1.50 — that's 56 cents profit per donut. So you stop pushing maple bars and focus on glazed and old-fashioned. You adjust pricing on your lowest-margin items. Within two months, your food cost drops from 34% to 28%, and your profit per dozen increases by 18 cents. On 1,000 donuts a week, that's $180 extra profit per week, or $9,360 per year.
Tax Season Takes 2 Hours, Not a Weekend
April comes around. Your accountant asks for COGS breakdown, sales by product, and ingredient spend by month. You export a report from BakeOnyx. Done. You have every receipt, every ingredient cost, every order total, every profit margin tracked automatically. You're not scrambling. You're not missing deductions. You're not paying penalties for sloppy records. One owner saved $1,200 in tax preparation fees because her records were clean.
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See Your Exact Donut Costs in 60 Seconds
Start with a free 14-day trial. No credit card required. Enter one recipe, and BakeOnyx shows you exactly what each dozen costs — then build your first production schedule.
Free 14-day trial. No credit card required. Plans from $29/month.