Stop your three locations from running out of flour on the same day
One dashboard shows you exactly what you have at each location, what you need to order, and when to move stock between units — before the rush hits.
See real-time inventory across all locations on one screen. Reorder once for all three units instead of three separate orders. Stop losing orders to stockouts.
You're running two or three locations. One manager texts you at 6 AM: no more butter. Another calls at 2 PM: the sourdough starter is running low. A third location overbought croissant dough and it's about to expire. Multi-location bakery inventory synchronization sounds like something you need, but what you really need is to stop firefighting. Right now, you're managing inventory three different ways — one spreadsheet per location, maybe a notebook, maybe just memory. When one unit runs out, you don't know if another unit has extra. When you order from your supplier, you're guessing at quantities across all three locations instead of ordering once, smarter. You lose orders because of stockouts. You waste money on overstock that expires. And you're spending 4-5 hours every week just trying to figure out what you actually have.
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Sound Familiar?
“You don't know what you have until someone tells you they're out”
Right now, your managers text or call when they're running low on something. By then, it's often too late — you've already lost a day of production or had to pay rush shipping. You've bought expensive emergency flour when Location 2 had 40 kg sitting in their walk-in. The spreadsheet you created last year is three months out of date, and you stopped trusting it. You're making decisions based on hope, not data.
“You're ordering the same ingredients three times instead of once”
Your supplier gives you a better price on 100 kg of butter. But you don't know if you need 100 kg across all three locations or 60 kg. So you order 30 kg per location — and pay three separate shipping fees. Or you order too much and Location 3 throws away $400 of rancid butter. You can't negotiate bulk pricing because you don't know your actual volume across all units. You're leaving money on the table every single week.
“Inventory shrinks and you have no idea where it went”
You know you bought 200 eggs last Monday. This Monday, Location 1 says they used 60, Location 2 says 55, Location 3 says 50. That's 165. Where are the other 35? Did someone drop a flat? Did someone use them for a side project? Did the delivery guy short you? You can't track it because you have no system. You just absorb the loss and order more next time.
“You're holding too much inventory because you're afraid of running out”
Because you can't see what you have in real-time, you over-order 'just in case.' You've got 80 kg of flour spread across three locations when you only need 60 kg. You've got cream cheese aging in three different walk-ins. You're paying rent on space filled with inventory you don't need. Your cash is tied up in stock instead of being available for a rush order or payroll.
“When you move stock between locations, nobody knows it happened”
You send 10 kg of chocolate from Location 1 to Location 2 on Wednesday. Location 1's manager doesn't update the spreadsheet. Location 2's manager doesn't know it's coming. By Friday, Location 1 is ordering more chocolate because their spreadsheet says they're low. You end up with 20 kg when you needed 10 kg. Or you move something and forget to tell the person who orders, so they order a duplicate shipment.
One dashboard that knows what every location has, right now
Monday morning, you log in and see: Location 1 has 45 kg of flour, Location 2 has 38 kg, Location 3 has 52 kg. You know you'll use about 30 kg per location this week. You order 25 kg total — enough to top up all three without overstocking. When a manager uses something, they log it. When a delivery arrives, they scan it. You see the inventory change in real-time. When one location is running low and another has extra, you move stock with two clicks. By Wednesday, you're not panicking about Thursday's orders — you already know you have what you need.
- ✓Real-time inventory across all locations on one screen — no spreadsheets, no guessing
- ✓Automatic reorder alerts when any location hits its minimum — order once for all units
- ✓Transfer stock between locations with one click — both managers get notified
- ✓See what expires when — at each location — so you use it before it spoils
- ✓Reports show you what each location actually uses — so you order the right quantities next time
How It Works
Set your minimum stock levels for each ingredient at each location
You enter: 'Location 1 needs a minimum of 40 kg flour, Location 2 needs 35 kg, Location 3 needs 50 kg.' You set it once. BakeOnyx remembers it. You can adjust anytime — when you add a new product line or change production volume at one location.
Your managers log inventory when they use it or receive it
A manager at Location 2 finishes a batch of croissants. They log: '2.5 kg butter used.' It updates in real-time. A delivery arrives at Location 1. They scan the invoice or type in the amount: '50 kg flour received.' The inventory updates immediately. No delay. No spreadsheet lag.
You get an alert the moment any location hits its minimum
Location 3's cream cheese hits 8 kg. You set the minimum at 15 kg. BakeOnyx sends you an alert: 'Location 3 cream cheese low — need 7 kg to hit minimum across all locations.' You order 7 kg once. Done. One order, one shipping fee, all three locations topped up.
Move stock between locations without losing track
Location 1 has 60 kg sugar. Location 2 needs 20 kg. You click 'Transfer,' select the ingredient, the amount, and the two locations. Both managers get a notification. When Location 2 receives it, they confirm. The inventory updates at both locations. No more mystery transfers.
See reports showing what each location actually uses
At the end of the month, you run a report: 'Flour usage by location.' You see Location 1 used 120 kg, Location 2 used 110 kg, Location 3 used 145 kg. Next month, you know exactly how much to order. You're not guessing anymore. You're ordering based on real data.
See your inventory across all locations in real-time
Start your free trial today. No credit card required. Set up your locations and start logging inventory in under 10 minutes.
Before & After BakeOnyx
Reordering flour for all three locations
Before
It's Thursday morning. You call Location 1: 'How much flour do you have?' Manager guesses: 'Maybe 30 kg?' You call Location 2: 'About 25 kg, I think.' Location 3: 'I don't know, maybe 40?' You have no idea if that's accurate. You order 50 kg because you're nervous about running out. You pay shipping to have it split three ways. By the following Thursday, Location 2 is actually out and you missed it. Location 1 has 65 kg left — way more than they need.
After
It's Thursday morning. You log into BakeOnyx. You see: Location 1 has 38 kg, Location 2 has 22 kg, Location 3 has 41 kg. You know each location uses about 30 kg a week. You order 25 kg total. One order, one shipping fee. It arrives Friday. You distribute it: 10 kg to Location 2, 8 kg to Location 1, 7 kg to Location 3. All three locations are topped up. You're not over-ordering. You're not guessing. You're ordering exactly what you need.
A location runs low on a key ingredient mid-week
Before
It's Tuesday. Location 2's manager texts: 'We're running low on cream cheese. What do I do?' You call Location 1: 'Do you have extra cream cheese?' They say they might, but they're not sure. You don't want to risk Location 2 running out, so you order emergency cream cheese from your supplier. $85 for rush shipping on a 5 kg case. By the time it arrives, Location 1 found 8 kg sitting in the back that they weren't using. You now have too much cream cheese. Some of it expires. You absorb the loss.
After
It's Tuesday. Location 2's manager logs into BakeOnyx: 'We're down to 6 kg cream cheese.' An alert pops up for you: 'Location 2 cream cheese low.' You check the dashboard: Location 1 has 18 kg, Location 3 has 12 kg. You click 'Transfer,' move 10 kg from Location 1 to Location 2. Both managers get notified. Location 1 confirms the transfer. Location 2 receives it Wednesday morning. No emergency order. No rush fee. No waste. You moved stock between locations in 30 seconds.
Tracking shrinkage and waste across three locations
Before
You bought 500 eggs last week. You asked each manager how many they used. Location 1: '160.' Location 2: '145.' Location 3: '155.' That's 460. Where are the other 40? Did someone drop them? Did someone use them off-the-books? Did the delivery guy short you? You have no way to know. You just order more eggs next time and hope it doesn't happen again. You're losing $30-50 a month to mystery shrinkage.
After
You bought 500 eggs last week. Every time a manager uses eggs, they log it in BakeOnyx. Location 1 logged 158, Location 2 logged 147, Location 3 logged 156. That's 461. You're 1 egg over — probably a rounding difference. You can see exactly where the eggs went. If shrinkage is happening, you see it and can address it. If a manager is using eggs for something off-the-books, you catch it. You're not bleeding money to mystery losses anymore.
Planning production for a busy weekend across all locations
Before
It's Thursday. You have a big catering order for Saturday that will require 30 kg of flour, 12 kg of butter, and 8 kg of sugar across all three locations. You have no idea if you have enough. You call each location, they give you rough numbers. You think you have enough, but you're not sure. You don't want to turn down the order, so you say yes and hope. Friday morning, Location 3 tells you they're actually low on sugar. You panic and order emergency sugar. You take the catering order but your margins are thin because of the rush order.
After
It's Thursday. You have the same catering order. You log into BakeOnyx and see: Location 1 has 42 kg flour, 18 kg butter, 16 kg sugar. Location 2 has 38 kg flour, 16 kg butter, 14 kg sugar. Location 3 has 35 kg flour, 14 kg butter, 12 kg sugar. Total: 115 kg flour, 48 kg butter, 42 kg sugar. You need 30 kg flour, 12 kg butter, 8 kg sugar. You have plenty. You take the order confidently. No emergency orders. No panic. You know your inventory, so you can plan production and pricing accurately.
What Changes for You
Stop losing 8-10 hours every week managing three separate inventory systems
Right now, you're checking three spreadsheets, calling three managers, updating three notebooks. With BakeOnyx, you log in once. One dashboard. One source of truth. You save 8-10 hours every week. That's time you spend on growth, not spreadsheets.
Reduce overstock waste by 30-40% — no more expired ingredients
You can see exactly what expires when at each location. You use the oldest stock first. When one location has extra, you move it before it spoils. A typical multi-location bakery wastes $200-400 a month on expired stock. Cut that in half. That's $1,200-2,400 a year staying in your pocket.
Negotiate better pricing — order in bulk across all locations
Your supplier offers a 15% discount on 100 kg of butter. Right now, you can't take it because you don't know if you need 100 kg. With BakeOnyx, you know you use 95 kg a month across all three locations. You take the deal. One bulk order instead of three small orders. You save 20-30% on supplier costs because you're ordering smarter.
Stop emergency orders and rush shipping — reorder before you run out
When you know your inventory in real-time, you reorder before you hit zero. No more 6 AM panics. No more $80 rush shipping fees. No more turning away orders because you're out of a key ingredient. A multi-location bakery averages 2-3 emergency orders a month. Stop them. Save $160-240 a month in rush fees alone.
Free up $500-1,500 a month in cash tied up in excess inventory
Right now, you're holding 20-30% more inventory than you need — just in case. That's working capital sitting in your walk-in instead of your bank account. When you know exactly what you have and what you use, you order leaner. You reduce inventory by 25%. At a typical multi-location bakery, that's $500-1,500 a month available for payroll, equipment, or growth.
Frequently Asked Questions
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See your inventory across all locations in real-time
Start your free trial today. No credit card required. Set up your locations and start logging inventory in under 10 minutes.
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