Stop Guessing Your Donut Costs and Scheduling Your Bakes at 4 AM
Know exactly what a dozen glazed donuts costs you — down to the gram of glaze — and schedule your entire week's production in one place.
Know your cost per dozen in 30 seconds and schedule 300+ donuts across your week without a single spreadsheet.
You're mixing dough at 3:45 AM, and a customer texts asking for a price on 150 cake donuts for a corporate event. You do the math in your head — or you don't, and you guess low. By 6 AM, your staff doesn't know if they're making 200 or 400 donuts today because the order list is in three different places: a text, an email, and a sticky note on the prep station. You need donut shop management software that actually understands how a donut shop works — not generic bakery software that treats a dozen donuts like a wedding cake.
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Sound Familiar?
“You price donuts by feel, not by math”
A customer asks for 200 glazed donuts for Friday morning. You quote $120 because that feels right. Later, you realize you charged $0.60 per donut when your cost is $0.58 — you made $4 on the order. Last month you did this 40 times. You've left $800 on the table because you don't have a system that calculates your actual ingredient cost per batch. Every flavor has a different cost: cake donuts use more flour, Boston cream donuts need filling, and you're not accounting for the difference.
“Your production schedule lives in your head”
Monday morning: 8 custom orders came in over the weekend. You need to know if you can make 50 old-fashioned donuts, 100 glazed, 75 chocolate, and 40 Boston cream before 9 AM. Right now, you're doing the math on a napkin while your staff waits for instructions. One person thinks they're starting with old-fashioned, another thinks glazed. By 7 AM, you've had to remake a batch because someone started the wrong recipe. You lose 45 minutes and a batch of dough.
“You run out of ingredients mid-shift”
Saturday morning at 8 AM: You're halfway through a 200-donut order and realize you're out of cream cheese for the Boston cream filling. You send someone to the store, losing an hour of production time. Later you check your inventory — you had cream cheese three days ago, but you didn't track how much the Friday orders used. This happens twice a month, and it costs you $200-300 in lost time and emergency runs.
“You can't tell which donut recipes actually make money”
You make 12 different donut varieties, but you have no idea which ones are profitable. Boston cream donuts take 8 minutes to fill and glaze, but you price them the same as glazed donuts that take 2 minutes. You suspect you're losing money on Boston cream, but you're not sure. So you keep making them because customers love them — and you keep wondering why your margins are thin.
“Tax season is a nightmare because your records are everywhere”
April rolls around and your accountant asks for your ingredient costs, supplier invoices, and sales by product. You have receipts in a folder, some emails, a few photos of receipts, and a half-filled spreadsheet from last year. You spend a weekend digging through files, and you still can't account for $2,000 in expenses. You know you're overpaying taxes because you can't prove your actual costs.
Your Production Schedule and Pricing Locked In Before You Mix the First Batch
Monday morning, 3:50 AM: You open BakeOnyx on your phone and see exactly what you're making today. The system shows you have 8 orders totaling 325 donuts across 6 recipes. It tells you which ingredients you need to pull, in what quantities, and your exact cost for each order. You send your staff a production list with scaled recipes — no guessing, no remakes. By 6 AM, the first batch is in the fryer. By 9 AM, all orders are boxed and ready for pickup or delivery. Your margin on each order is locked in because you priced it based on your actual costs, not a feeling.
- ✓Batch-portion costing: Enter your glazed donut recipe once ($18 flour, $6 oil, $2 glaze per batch of 48). BakeOnyx calculates $0.42 per donut. A dozen costs $5.04 in ingredients. Price it at $10.99 and you know your margin before you take the order.
- ✓Production scheduling by recipe: See all orders for the week, grouped by donut type. Scaling happens automatically — a 48-donut recipe scales to 150 donuts for a corporate order with one click.
- ✓Real-time inventory alerts: You have 1.2 kg of cream cheese. Thursday's Boston cream orders need 1.8 kg. BakeOnyx tells you Wednesday to reorder. No Saturday morning emergency runs.
- ✓Order-to-production pipeline: Customer inquiry → Quote sent → Order confirmed → Production scheduled → Ready for pickup → Invoice sent → Paid. Every stage tracked. Your staff sees the production list without calling you.
- ✓Profit margin by donut type: See which recipes make the most money per minute of labor. Boston cream donuts are your highest-margin item — you should make more of them.
How It Works
Enter your donut recipes once — with actual ingredient costs
You open BakeOnyx and create a recipe for 'Glazed Donuts (48-batch)'. You enter: 2 kg flour ($0.80/kg), 500 ml oil ($0.06/ml), 200g sugar ($0.02/g), 50g glaze powder ($0.15/g). BakeOnyx calculates the total batch cost ($18.50) and the per-donut cost ($0.385). You do this once for each of your 12 recipes. From now on, every quote and every production schedule uses real numbers, not guesses.
A customer orders 150 glazed donuts — you quote them in 45 seconds
The customer texts: 'How much for 150 glazed donuts, Friday morning?' You open BakeOnyx on your phone. You click 'New Order' and select 'Glazed Donuts'. You enter '150' as the quantity. BakeOnyx tells you: ingredient cost $57.75, your suggested retail price $119.99 (based on your margin settings), profit $62.24. You text back: '$119.99, ready Friday at 7 AM.' No math. No guessing. No phone call where you wing it.
The order is confirmed — BakeOnyx schedules your production and alerts your team
You click 'Confirm Order' in BakeOnyx. The system does four things instantly: (1) It adds the order to Friday's production schedule. (2) It calculates you need 6.3 kg of flour and 7.5 liters of oil for Friday's orders. (3) It sends your head baker a production list showing all Friday recipes, scaled quantities, and start times. (4) It checks your inventory — you have 8 kg flour (enough) and 6 liters oil (short 1.5 liters) — and flags you to reorder Thursday. Your team knows exactly what to do before they arrive at 4 AM.
Wednesday: Your inventory alert tells you to reorder oil before you run out
BakeOnyx sends you a notification: 'You have 6L oil. Friday orders need 7.5L. Reorder now.' You click the alert and see your supplier (Golden Oil Co.) is already in the system with your account info. You order 10 liters for Thursday delivery — takes 30 seconds. No Friday morning emergency run. No lost production time.
Friday morning: Your staff clocks in and sees the production list on the kitchen display
Your staff arrives at 4 AM, clocks in via BakeOnyx, and the kitchen display shows: 'Start with 150 glazed (6.3 kg flour, 7.5L oil, batch time 2 hours 15 minutes). Then 75 Boston cream (3.1 kg flour, 1.2 kg cream cheese). Then 100 chocolate.' Every recipe is scaled to the actual order quantities. No guessing. No phone calls. By 9 AM, all orders are boxed and ready.
See Your Donut Costs and Production Schedule in One Place
Start a free trial of BakeOnyx — no credit card required. Price a donut order, schedule a week of production, and see your profit margins in 15 minutes.
Before & After BakeOnyx
A customer orders 200 glazed donuts for a Friday corporate breakfast
Before
Customer texts Wednesday afternoon: 'How much for 200 glazed donuts, Friday 7 AM?' You think: 200 donuts, probably 4-5 batches of 48, flour is maybe $40, oil is maybe $15, glaze is maybe $10, so $65 in ingredients. Add labor, packaging, overhead — maybe $100? You quote $199.99. Later you realize you have no idea if that's right. You check your receipts and guess your flour cost is $0.80/kg. You do the math and realize your actual cost is $78, not $65. You made $121.99 on the order, but you could have made $140 if you'd known your costs. This happens 3-4 times a week.
After
Customer texts Wednesday afternoon: 'How much for 200 glazed donuts, Friday 7 AM?' You open BakeOnyx, click 'New Order', select 'Glazed Donuts', enter '200'. BakeOnyx shows: ingredient cost $76.80, suggested retail $159.99, profit $83.19. You text back: '$159.99, ready Friday 7 AM.' You know your margin is locked in. On Friday morning, your production schedule shows you need 4.2 kg flour and 5 liters oil. You already ordered extra Thursday because BakeOnyx told you Wednesday. By 7 AM, the order is boxed and ready.
Monday morning: You have 8 orders from the weekend and need to schedule production
Before
You arrive at 4 AM and check your messages. 8 orders came in: 50 glazed, 75 Boston cream, 100 chocolate, 40 old-fashioned, 30 Boston cream, 60 glazed, 25 chocolate, 50 old-fashioned. You have them in email, text, Instagram DMs, and a voicemail. You write them on a piece of paper and try to figure out what to make and in what order. You do the math: 110 glazed (2 batches of 48 + 14), 105 Boston cream (2 batches + 9), 125 chocolate (2 batches + 29), 90 old-fashioned (2 batches). You write this on the whiteboard. Your staff arrives at 4:30 and one person starts glazed, another starts chocolate, another asks which recipe is first. You spend 15 minutes clarifying. By 5 AM, someone realizes they started the wrong batch size and you have to redo it. You lose 45 minutes and a batch of dough.
After
You arrive at 4 AM and open BakeOnyx. The app shows your production schedule for Monday: 110 glazed donuts (2 batches of 48 + 14), 105 Boston cream (2 batches + 9), 125 chocolate (2 batches + 29), 90 old-fashioned (2 batches). Each recipe is scaled to the exact quantity needed. The system tells you which ingredients to pull and in what order. You print the production list and post it on the kitchen display. Your staff arrives at 4:30, sees the list, and starts with glazed. No confusion. No remakes. By 6 AM, you're already halfway through the first batch.
Saturday morning at 8 AM: You realize you're out of cream cheese for Boston cream donuts
Before
You're halfway through a 200-donut order and realize you're out of cream cheese. You have 40 Boston cream donuts left to make and no filling. You send someone to the store — 30-minute round trip. You lose an hour of production time. The customer's order is delayed. You check your records and realize you used cream cheese Thursday and Friday but didn't track how much. You don't know if you should have ordered more or if you just miscalculated. This happens twice a month, costing you $200-300 in lost time.
After
Thursday morning: BakeOnyx alerts you that you have 1.2 kg cream cheese and Friday-Saturday orders need 1.8 kg. You order 2 kg Thursday morning for Friday delivery. Friday evening, the cream cheese arrives. Saturday morning, you have everything you need before you start. No emergency runs. No delays. No lost time. Your customer gets their order on time.
You're trying to figure out which donut recipes are actually profitable
Before
You make 12 different donut varieties but have no idea which ones make the most money. You suspect Boston cream donuts are losing money because they take longer to fill and glaze, but you price them the same as glazed donuts. You keep making them because customers love them, but you're not sure if you should. You have no data, so you keep guessing. Your margins are thin and you don't know why.
After
You run a 'Profit Margin by Recipe' report in BakeOnyx. It shows: Glazed (cost $0.385/donut, price $0.92/donut, margin $0.535/donut, labor 2 min), Boston cream (cost $0.68/donut, price $1.49/donut, margin $0.81/donut, labor 8 min). Boston cream is your highest-margin recipe per donut and per hour of labor. You start pushing Boston cream orders in your social media and email. You cut back on glazed donuts (lowest margin). You increase your average order value and your profit margin by $200-400 a month just by knowing which recipes to prioritize.
What Changes for You
Price every donut order in 45 seconds instead of 10 minutes of math and second-guessing
Right now, a customer calls with a custom order and you spend 10 minutes calculating costs in your head, checking old invoices, and second-guessing yourself. With BakeOnyx, you enter the order details and the system shows your cost, your suggested price, and your profit in 45 seconds. You quote with confidence because you're using real numbers, not feelings. You stop leaving money on the table.
Cut your production planning time from 30 minutes to 5 minutes
Right now, Monday morning you spend 30 minutes looking at orders in three places (email, texts, your notebook), figuring out what to make, and writing production lists by hand. With BakeOnyx, you open the app and the production schedule is already there — orders grouped by recipe, quantities scaled, and a printable list for your staff. Your team starts on time instead of waiting for instructions. You save 25 minutes every morning and eliminate the remakes that happen when people start the wrong recipe.
Stop emergency ingredient runs — catch shortages 2-3 days early
Right now, you run out of ingredients mid-shift about twice a month, costing you $200-300 in lost time and emergency store runs. BakeOnyx compares your inventory to your scheduled orders and alerts you Wednesday for Friday needs. You order Thursday and the ingredient arrives Thursday night. You eliminate emergency runs entirely — saving 2-3 hours a month and $400-600 in lost time.
Know which donut recipes are actually profitable — and make more of the winners
Right now, you have no idea which of your 12 recipes makes the most money per minute of labor. BakeOnyx tracks the cost, the price, and the labor time for every donut you make. You run a 'Profit Margin by Recipe' report and see: Glazed donuts (2 min labor, $5.80 margin per dozen), Boston cream (8 min labor, $7.20 margin per dozen), Chocolate (3 min labor, $4.50 margin). Boston cream is your profit leader. You start pushing Boston cream orders and stop discounting glazed. You increase margin by $200-400 a month just by knowing which recipes to prioritize.
Tax season takes 2 hours instead of a weekend — all your costs and sales are in one place
Right now, April means a weekend of digging through receipts, emails, and half-filled spreadsheets. With BakeOnyx, you click 'Export for Taxes' and download a report with every ingredient cost, every supplier invoice, and every sale by date and product. Your accountant gets a clean file. You stop overpaying taxes because you can prove your actual costs. You save 6-8 hours and probably recover $500-1000 in deductions you couldn't prove before.
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See Your Donut Costs and Production Schedule in One Place
Start a free trial of BakeOnyx — no credit card required. Price a donut order, schedule a week of production, and see your profit margins in 15 minutes.
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