Stop Losing Track of Which Donuts Go Out When — Plan Your Production Hour by Hour
Know exactly what to bake, when to bake it, and how much each batch costs — so you're never caught short on a Saturday morning or throwing away day-old inventory.
Know your production schedule for the entire week in one glance — no more guessing if you have enough glazed donuts for Tuesday or overbaking cake donuts on Wednesday.
You're running a donut shop. Saturday morning hits, and you've got walk-ins, three phone orders from yesterday, a catering gig at 10 AM, and a standing order from the coffee shop next door. You're mixing glazes, frying batches, boxing up dozens, and someone just asked if you can do 50 custom donuts for a wedding shower next month. A donut bakery order management software should tell you exactly what to produce, when to produce it, and whether you're actually making money on each order. Right now, you're probably juggling emails, text messages, sticky notes, and a mental checklist that gets longer every week. Production planning shouldn't feel like this.
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Sound Familiar?
“You're baking donuts based on a guess, not actual orders”
Monday morning, you decide to make 200 glazed donuts, 150 chocolate, 100 Boston cream, and 50 old-fashioned. By 2 PM, you've sold out of glazed and chocolate but still have 40 Boston creams sitting in the case. Wednesday, you're throwing them away. You're either overproducing and wasting ingredients, or underproducing and turning away customers. There's no middle ground because you have no way to see what's actually ordered versus what's sitting in your head.
“You don't know the true cost of a custom donut order”
A customer calls: 'I want 100 maple bacon donuts for my office party next Friday. What's your price?' You have no idea. You know maple costs more than vanilla, bacon costs money, and you need to make a margin. So you guess $2.50 each. Later, you do the math and realize you only made $80 profit on 100 donuts after ingredients, labor, and packaging. You should have charged $3.25. But you already quoted $2.50, so you eat the difference.
“Your staff doesn't know what to prep until you tell them”
You're the only one who knows what's ordered. Your head baker texts you at 5 AM asking what to prioritize. You're half-asleep, scrolling through emails and text messages to figure out what batches need to be ready by 8 AM. Your second baker stands around waiting for direction instead of prepping ingredients or frying the first batch. By the time everyone's aligned, you've already lost 30 minutes of production time on a morning when every minute counts.
“Rush orders and last-minute changes throw off your entire day”
At 9 AM, a local business calls and needs 75 donuts by noon for a meeting. You don't know if you can scale your morning batch to cover it without messing up your existing orders. You panic, say 'maybe,' and then scramble for two hours trying to figure out if you have enough dough, enough fryer capacity, and enough time. You end up delivering 20 minutes late, and now you're behind on everything else.
“You can't see which products are actually profitable”
You've been selling 'gourmet' donuts with lavender glaze and lemon curd for $3.50 each. They take twice as long to make as a glazed donut, use expensive specialty ingredients, and you sell maybe 3-5 per day. Meanwhile, your plain glazed donuts cost $0.85 to make, sell for $1.50, and you move 200 a day. But you don't have a number in front of you. You're spending energy promoting the lavender ones because they feel special, when you should be doubling down on glazed and cutting the lavender down to 5 per day.
See Your Entire Week's Production at a Glance — Know What to Bake, When, and Why
Monday morning with BakeOnyx: You open the app and see 'Tuesday: 180 glazed, 120 chocolate, 85 Boston cream, 40 old-fashioned.' Each number is tied to an actual order. You see a rush order came in at 11 PM for 50 maple bacon donuts by Thursday. The cost? $1.23 per donut in ingredients. Your margin at $3.00 each? $88.50 profit. You send your team a link to today's bake list. Your head baker sees exactly what batches to prioritize, ingredient prep is done before you arrive, and the first batch is frying by 4:30 AM instead of 5:15 AM. By Saturday, you're not throwing away day-old inventory because you only baked what was actually ordered.
- ✓See all orders for the week in one production calendar — no more guessing what to bake
- ✓Scale a 24-donut recipe to 150 donuts in 10 seconds — ingredient amounts adjust automatically
- ✓Know the exact cost per donut: glazed ($0.85), maple bacon ($1.23), Boston cream ($1.15) — change an ingredient price and all linked recipes update
- ✓Send your team a live bake list they see on their phone — no phone calls, no confusion about priorities
- ✓Flag rush orders and last-minute changes so you know immediately if you have capacity to take them
How It Works
Enter Your Donut Recipes Once — With Real Ingredient Costs
You create a recipe for your glazed donut: 2.5 kg all-purpose flour ($0.52), 0.8 kg sugar ($0.24), 0.4 kg butter ($1.60), eggs, salt, yeast, and glaze. Total cost per batch of 24 donuts: $4.08. BakeOnyx calculates $0.17 per donut in ingredients. You create five more recipes the same way. This takes 20 minutes. You never do it again.
Orders Come In — Email, Phone, or Directly Into the App
A customer emails asking for 50 chocolate donuts for Friday pickup. You forward the email to your BakeOnyx inbox, or your customer books through your online order form and it lands in the app automatically. You see the order, click 'confirm,' and the system adds 50 chocolate donuts to Friday's production schedule. Your team sees it on their bake list immediately.
See Your Production Schedule for the Entire Week
The app shows Monday through Sunday. Each day lists every order: 'Tuesday: 180 glazed (4 batches), 120 chocolate (3 batches), 85 Boston cream (2 batches).' You see a rush order for Thursday that needs 75 maple bacon donuts. You click it, see it costs $92.25 in ingredients, and you're charging $225. Profit: $132.75. You know immediately whether you can fit it into your fryer schedule.
Send Your Team a Live Bake List — They Know What to Prep
You tap 'Send Bake List' and your head baker gets a text with a link. They open it and see: 'Monday 4:30 AM: Prep 2.5 kg flour, 0.8 kg sugar, 0.4 kg butter for glazed batch 1. Fry 24 donuts. Glaze. Box.' No phone calls. No guessing. Your baker starts prepping ingredients before you even arrive.
Track Production as Orders Ship — See What Sold, What Didn't, What Made Money
As the week goes on, you mark orders as 'completed' or 'delivered.' BakeOnyx tracks which products actually sold, which ones sat in the case, and which recipes were most profitable. By Friday, you see: 'Glazed donuts: 650 sold, $975 revenue, $110.50 cost, 88.7% margin. Lavender donuts: 8 sold, $28 revenue, $9.60 cost, 65.7% margin.' You now know exactly where your time is being spent profitably.
See Your Production Schedule for Next Week in 5 Minutes
Enter your top 3 donut recipes and this week's orders. You'll see immediately if BakeOnyx solves the planning problem you're facing.
Before & After BakeOnyx
Pricing a Custom Donut Order for a Corporate Event
Before
A corporate office calls Tuesday morning asking for 150 assorted donuts for Friday. You say 'let me call you back.' You spend 15 minutes trying to figure out your ingredient costs by opening three different spreadsheets. You know maple bacon is expensive, but you're not sure how much more expensive than glazed. You guess $2.75 per donut and quote $412.50. After you hang up, you realize you didn't account for packaging, delivery, or the fact that custom orders take extra labor. You should have charged $3.50. You're already committed to $2.75, so you lose $112.50 on the order.
After
The same call comes in. You open BakeOnyx on your phone while they're talking. You see your maple bacon recipe costs $1.23 per donut, glazed costs $0.85. You create a custom order for 75 maple bacon and 75 glazed, and the app shows total ingredient cost: $156. Add 30% for labor, packaging, and overhead, and your break-even is $202.80. You quote $3.50 per donut ($525 total) with confidence. You deliver Friday, mark it complete, and made $322.20 profit on one order.
Planning Saturday Morning Production
Before
Friday evening, you're trying to figure out what to bake Saturday. You have three phone orders, two email orders you found by scrolling through Gmail, a standing order from the coffee shop, and a walk-in estimate. You think you need about 200 glazed, 120 chocolate, and 80 Boston cream. You write it on a sticky note and leave it for your baker. Saturday morning, your baker texts asking if they should start with glazed or chocolate. You're still asleep. They start with chocolate. By the time you arrive at 5 AM, they're already 30 minutes behind. You end up rushing the morning, the donuts aren't as good, and you run out of glazed by 10 AM — so you turn away three walk-in customers.
After
Friday evening, you open BakeOnyx and see Saturday's orders: 165 glazed (tied to actual orders), 118 chocolate, 82 Boston cream. You send the bake list to your baker at 9 PM. They see it on their phone, prep ingredients Friday night if needed, and arrive Saturday knowing exactly what to do. First batch is frying by 4:45 AM. You arrive at 5 AM and everything's on schedule. You sell out of glazed at 2 PM (not 10 AM) and capture three walk-in sales you would have lost.
Handling a Rush Order During Your Busiest Time
Before
Tuesday at 10 AM, a local business calls asking for 100 donuts by 2 PM for a lunch meeting. You're in the middle of morning service, you have a standing order to pack, and you're not sure if you can scale your dough recipe without messing it up. You tell them 'I'll call you back.' You spend 20 minutes trying to figure out if you have enough capacity. You're not confident, so you call back and say 'I can do 75 by 2 PM, maybe 100 by 3 PM.' They go somewhere else. You lost a $150 sale because you couldn't answer a simple question: do I have capacity?
After
Same call comes in. You open BakeOnyx, see your Tuesday schedule, and instantly know you have a 2-hour window between your 11 AM batch and your 1 PM batch. You can fit 100 donuts. You quote $3.00 each, they say yes, you confirm the order in the app, and your baker sees it on the live bake list. You deliver at 1:55 PM, make $300 in revenue, and keep the customer happy. Over a month, you capture 2-3 rush orders you would have lost, adding $600-$900 to your revenue.
Discovering Which Products Are Actually Profitable
Before
You've been selling 'specialty' donuts — lavender honey, earl grey, cardamom — at $3.50 each. You feel good about them because they're unique and sound fancy. You promote them on Instagram, spend time developing new flavors, and feel like you're building a premium brand. But you don't have actual numbers. You sell maybe 5-8 per day. Meanwhile, your glazed donuts, which you barely talk about, sell 200+ per day. You're spending creative energy and expensive ingredients on products that barely move, while your bread-and-butter product gets ignored.
After
You run a profit report in BakeOnyx. Glazed donuts: 650 sold last month, $975 revenue, $110.50 cost, 88.7% margin. Lavender honey: 142 sold last month, $497 revenue, $85.20 cost, 82.9% margin. Earl grey: 118 sold, $413 revenue, $78.40 cost, 81% margin. You see immediately: specialty donuts are profitable, but they take 3x the labor and move 1/5 the volume of glazed. You decide to cut specialty donuts to 10 per day (just enough to have them available), and double your glazed production. You add $400+ per month to your profit by shifting your focus where it actually matters.
What Changes for You
Cut Your Morning Prep Time by 45 Minutes — Your Team Knows What to Bake Before You Arrive
Your head baker arrives at 4:15 AM and opens the bake list on their phone. Ingredients are prepped, the first batch is frying by 4:45 AM. Without the app, they'd wait for your call or text to know what to prioritize. That's 45 minutes of lost production time every single day — 3.75 hours per week. Over a year, that's 195 hours of wasted labor. At $18/hour, that's $3,510 in pure waste.
Stop Throwing Away $50-$150 in Day-Old Donuts Every Week
You bake based on what's actually ordered, not a guess. If Tuesday has 3 orders totaling 85 donuts, you make 85 donuts — not 120. Over a month, that's 140 fewer donuts sitting in the case unsold. At $1.50 per donut, that's $210 you're not throwing away. Over a year, that's $2,520 in recovered revenue.
Price Custom Orders in 60 Seconds Instead of Guessing and Losing Money
A customer asks for 100 custom donuts. You open BakeOnyx, find the recipe, see the cost per donut is $1.23, multiply by 100, add your markup, and quote $3.25. You know you'll make $202 profit before you even confirm the order. Without the app, you guess, quote too low, and eat the difference. Nail 2-3 custom orders per month at the right price instead of undercutting yourself, and you add $400-$600 to your bottom line.
Handle 15-20 Weekly Orders Without Losing One in Email or Text
Every order lives in one place. No more scrolling through Gmail, text messages, and sticky notes to find that custom order from last week. You see all pending orders, all confirmed orders, and all completed orders in one view. That's 10-15 minutes saved per day just from not hunting for order details. Over a month, that's 3-4 hours of your time back.
Know Instantly If You Can Take a Rush Order — No More Scrambling or Saying No
A customer calls at 9 AM Friday asking for 75 donuts by noon. You open BakeOnyx, see your Friday schedule, check your fryer capacity, and know you can fit it in. You say 'yes,' quote the price, and deliver on time. Without visibility into your production schedule, you'd either panic and say 'maybe,' or turn away a $225 order. Take one extra rush order per week at $225, and that's $11,700 in annual revenue from orders you'd otherwise lose.
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See Your Production Schedule for Next Week in 5 Minutes
Enter your top 3 donut recipes and this week's orders. You'll see immediately if BakeOnyx solves the planning problem you're facing.
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