Stop Guessing What You Have at Each Location. Know Your Flour, Butter, and Fondant Across Every Bakery in Real Time.
One dashboard shows you exactly how much cream cheese is at the downtown location, how much the airport shop needs, and what to transfer Tuesday morning — so you stop running out at one bakery while another throws away expired stock.
See inventory across all locations in 30 seconds. Transfer stock in 2 minutes. Stop $200-500/month in spoilage waste.
You're running three bakeries. It's Monday morning. The downtown shop needs 15 kg of flour by 10 AM, but you don't know if the airport location has extra stock or if you need to order more. You call the manager. She checks the walk-in. You wait. Meanwhile, the east side shop is sitting on 8 kg of unsold croissant dough that expires Wednesday. This is what inter-location inventory transfer software for bakeries is supposed to solve — but most of it is built for restaurants with frozen fries, not for you, managing butter, flour, yeast, and fondant across multiple locations with different daily needs. You need to see what's where, move stock efficiently, and stop the waste. That's what we're building this for.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're holding dead inventory at one location while another runs out”
Tuesday afternoon: the downtown shop has 12 kg of unsold brioche dough. Wednesday morning: the airport location needs 10 kg and you order new instead of transferring. By Friday, the downtown dough is expired and in the trash. You've lost $180 in ingredients and the airport shop paid rush-order prices for flour you already owned. This happens twice a month. You're bleeding $400-600 a month in waste because you can't see what's sitting in each walk-in.
“Transfers happen in your head, not on paper, so nobody knows what moved”
You tell Marcus to grab 5 kg of cream cheese from the east side and bring it to downtown. He does. But your inventory sheets still show the cream cheese at the east side. Now when you cost next week's orders, your numbers are wrong. You're either overcharging (and losing orders) or undercharging (and losing money). Your staff doesn't know what's been transferred, so they order duplicate stock thinking they're out.
“You spend 2 hours every Sunday night calling managers to ask 'how much butter do you have?'”
Sunday at 8 PM, you're on your phone with three different managers, writing down numbers in a spiral notebook, then trying to figure out what to order for the week. One manager says '15 kg' but you're not sure if that's opened boxes or sealed. Another manager isn't answering. You end up ordering 30 kg extra just to be safe, which ties up $280 in cash and takes up freezer space. By Wednesday, you're out of space and throwing things away.
“Tax season is a nightmare because you can't track what was transferred vs. what was sold”
April rolls around. Your accountant asks for a cost of goods sold report. You have sales data from the register, but you can't separate what was baked and sold at each location from what was baked at one location, transferred to another, and sold there. You end up estimating, which means you're either overpaying taxes or underpaying and risking an audit. You spend 6 hours rebuilding spreadsheets just to get close.
“You can't tell which location is actually profitable because transfers are invisible”
The downtown shop looks like it's making 28% margin. The airport shop looks like 22%. But you have no idea if that's real or if it's just because you're transferring high-cost ingredients to the airport location without tracking it. You're making business decisions (which location to expand, which to cut) based on numbers you don't trust.
One Dashboard. Real-Time Stock Across Every Location. Transfers That Actually Get Tracked.
Monday morning looks different now. You open BakeOnyx at 6 AM. You see downtown has 18 kg of flour, the airport has 12 kg, and the east side has 8 kg. You know Thursday's orders need 35 kg total. You click 'Transfer 7 kg from downtown to east side' and it happens — the system tracks it, your managers see it on their phone, and your inventory is accurate. By 6:15 AM, you've solved the week's flour problem. No phone calls. No guessing. No waste.
- ✓Real-time inventory dashboard — see flour, butter, eggs, fondant, yeast at each location in one screen
- ✓One-click transfers — move 5 kg cream cheese from downtown to airport, system records it instantly
- ✓Automatic reorder alerts — 'You have 12 kg flour across all locations. Thursday needs 35 kg. Order by Tuesday.'
- ✓Transfer history — every gram that moved between locations is logged, so tax season and margin analysis are accurate
- ✓Staff visibility — managers see transfers on their phone, so they know what's coming and don't order duplicates
How It Works
Log in and see your current inventory at every location
Open BakeOnyx. The dashboard shows you a grid: downtown, airport, east side. Under each location, you see flour (18 kg), butter (24 kg), cream cheese (8 kg), fondant (12 kg). The numbers update automatically when staff clock in and log what they used. No manual entry. No waiting for a phone call.
Identify what needs to move
You see the airport location has orders for 50 croissants Thursday. Croissants need 3 kg butter per 50. Airport has 4 kg. Downtown has 18 kg. You click 'View Thursday Orders' and BakeOnyx shows you exactly what each location needs to produce. No guessing. No spreadsheet math.
Create and confirm a transfer in 2 minutes
Click 'New Transfer.' Select source location (downtown), ingredient (butter), amount (8 kg), destination (airport). Add a note: 'For Thursday croissant batch.' Click 'Send.' The system notifies the downtown manager to pack 8 kg butter and the airport manager to expect it. Both see it on their phone. No ambiguity.
Managers confirm receipt and inventory updates automatically
The downtown manager scans a QR code or clicks 'Packed' on their phone. The airport manager receives it, scans again or clicks 'Received.' BakeOnyx updates inventory instantly. Downtown now shows 10 kg butter (was 18). Airport now shows 12 kg butter (was 4). Your cost of goods sold is accurate because the transfer is tied to the order that used it.
Run reports to see profit by location and catch waste patterns
End of month: BakeOnyx shows you that downtown made $8,400 in sales with $2,100 in ingredient cost (25% COGS). Airport made $6,200 with $1,860 in ingredient cost (30% COGS). You can see the difference because transfers are logged. You also see that the east side threw away $180 in expired dough last month. You know exactly where to focus.
See Your Real Inventory Across All Locations in 30 Seconds
Start a free trial of BakeOnyx. No credit card. No setup fee. Import your current inventory and run a transfer in under 5 minutes.
Before & After BakeOnyx
Managing flour across three locations on a Monday morning
Before
It's 6 AM. You need to figure out how much flour to order for the week. You call the downtown manager: 'How much flour do you have?' He checks. '18 kg.' You call the airport manager. She's not in yet. You leave a voicemail. You drive to the east side to check yourself — it's 15 kg. You get back to the office at 6:45 AM. Still haven't heard from the airport manager. You estimate she has 10 kg. You order 50 kg of flour at the regular price, which costs $180. By Wednesday, you realize the airport manager actually had 22 kg. You're now overstocked, flour is taking up space, and you've wasted $180 on unnecessary inventory.
After
It's 6 AM. You open BakeOnyx. Dashboard shows: downtown 18 kg, airport 22 kg, east side 15 kg. Total: 55 kg. You check Thursday's orders: 40 kg needed. You have 15 kg buffer. You don't order anything. You save $180. You spend 2 minutes instead of 45 minutes. You know your numbers are real because they update automatically when staff log what they used.
Transferring cream cheese from one location to another mid-week
Before
Tuesday, 2 PM. The airport manager calls: 'We're short on cream cheese. We have 3 orders tomorrow and need 6 kg.' You know downtown has extra because they cancelled a wedding cake order. You tell the airport manager, 'I'll have Marcus bring 8 kg over after his shift.' Marcus does it. But you never write it down. Thursday, you're costing next week's orders. Your spreadsheet still shows cream cheese at downtown. You price a cheesecake order based on downtown's inventory, not accounting for the 8 kg that left. You either overcharge the customer (and lose the order) or undercharge (and lose $40 on the sale). By Friday, you realize the mistake. You've lost money and time.
After
Tuesday, 2 PM. The airport manager messages in BakeOnyx: 'Need 6 kg cream cheese for Wed orders.' You see downtown has 14 kg available. You click 'New Transfer,' select 8 kg cream cheese, downtown to airport, confirm. The system logs it instantly. Downtown's inventory drops to 6 kg. Airport's rises to 11 kg. When you cost next week's orders Thursday morning, your numbers are accurate because the transfer is already recorded. You price correctly. You don't lose the order or the margin.
Identifying and stopping waste at the end of the month
Before
End of month, you're doing inventory. You walk into the east side shop's walk-in and find 4 kg of croissant dough that expired Wednesday. You throw it away. You don't know why it's there or how often this happens. You move on. Next month, same thing. You're throwing away $150-200 a month in expired dough. You have no way to track the pattern or know which location is the worst offender. You just accept it as the cost of doing business.
After
End of month, you run the 'Waste Report' in BakeOnyx. It shows: downtown $40 waste, airport $25 waste, east side $110 waste. You see that east side has a pattern of over-producing croissant dough Tuesday and not selling it by Wednesday. You click into the details and see the issue: east side is making 60 croissants every Tuesday, but they only sell 35 on average. You adjust the production schedule. The next month, east side waste drops to $20. You've cut $90/month in waste just by seeing the data. That's $1,080/year.
Understanding real profit margins by location
Before
You run a quick margin check on your three locations. Downtown: $8,400 sales, $2,100 COGS (25%). Airport: $6,200 sales, $1,860 COGS (30%). East side: $5,100 sales, $1,530 COGS (30%). You think: 'Downtown is crushing it. Airport and east side are struggling.' You decide to cut hours at the airport location. But you don't know that you've been transferring high-cost ingredients (fondant, specialty fillings) to the airport location to fill orders, and those transfers weren't tracked. The real margin at the airport is probably 26%, not 30%. You made a business decision based on bad data.
After
You run the 'Profit by Location' report in BakeOnyx. It shows: downtown $8,400 sales, $2,100 COGS (25%). Airport: $6,200 sales, $1,612 COGS (26%) — because transfers are now tracked and assigned to the right location. East side: $5,100 sales, $1,530 COGS (30%). Now you see the real picture. Airport's margin is actually solid. The issue isn't the location; it's that east side needs operational help. You invest in training at the east side instead of cutting the airport. You make a smarter decision.
What Changes for You
Cut spoilage waste by 60-70% in the first month
When you can see what's sitting at each location and move it before it expires, waste drops fast. Most multi-location bakeries we work with go from $400-600/month in spoilage to $100-150/month. That's $3,000-5,400 a year back in your pocket. The system pays for itself in 2-3 months.
Stop ordering duplicate stock because your managers don't know what's been transferred
Transfers are now visible to all managers on their phone. No more 'I didn't know we had 10 kg of cream cheese coming from downtown, so I ordered 12 kg more.' You'll order 15-20% less inventory overall because you're not duplicating. That saves $200-400/month in cash flow and freezer space.
Spend 90 minutes less per week on inventory calls and spreadsheet updates
No more Sunday night phone marathon. No more writing numbers in a notebook. No more rebuilding spreadsheets on Tuesday because you forgot what you ordered. You save 90 minutes a week. That's 78 hours a year. At your hourly rate as an owner, that's $1,500-2,500 in time back.
Know your real profit by location — so you can make smart expansion decisions
When transfers are tracked, your margin data is honest. You stop guessing which location is actually profitable. You know if downtown's 28% margin is real or inflated because you're transferring cheap ingredients there. This means you can confidently decide whether to expand the airport location, cut hours at the east side, or invest in a new shop.
Tax season becomes an export, not a weekend of panic
April comes. Your accountant asks for cost of goods sold by location. You click 'Export COGS Report.' BakeOnyx pulls every transfer, every sale, every ingredient cost. You have accurate numbers in 30 seconds instead of rebuilding spreadsheets for 6 hours. You sleep better knowing your tax filing is solid.
Frequently Asked Questions
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See Your Real Inventory Across All Locations in 30 Seconds
Start a free trial of BakeOnyx. No credit card. No setup fee. Import your current inventory and run a transfer in under 5 minutes.
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