Stop Managing Labor Schedules Across Three Spreadsheets and Two Text Chains
One dashboard for all your locations means your team knows what to bake, when to bake it, and how many people you need — before Monday morning.
Schedule all locations in 20 minutes instead of 90 minutes, and cut labor cost surprises by tracking actual bake-time per recipe.
You're running a bakery with two or three locations. Every Sunday night, you're building next week's schedule in a spreadsheet, texting shift changes to your head baker, and hoping the downtown location doesn't overbake ciabatta again. Meanwhile, your production manager at the second location is asking the same questions you answered three days ago. Multi-location bakery labor scheduling software exists — but most of it treats you like a restaurant chain, not a bakery. You need to know labor costs per batch, not per shift. You need to see if Tuesday's staffing plan can actually handle Wednesday's wedding cake orders. You need your team to clock in and see their bake list without calling you.
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Sound Familiar?
“You're building the same schedule three times because each location has different staffing needs”
Monday morning at your main location: you need 4 people for a 9-tier wedding cake order. Tuesday at the satellite location: you're running a normal day with 2 people and 8 dozen croissants. But you're copying and pasting shift templates, making manual notes, and sending texts to confirm. One location's schedule changes and you have to manually update the other two. By Wednesday, nobody's sure who's working where, and you've already had to call someone in last-minute because the schedule was wrong. That's $40 in unexpected labor cost and a baker who's frustrated before 6 AM.
“You don't know if your staffing plan actually covers the orders you've booked”
You've got 15 wedding cake orders for June across both locations. You build your June schedule assuming normal staffing. But you never cross-check: does the downtown location have enough hands on Saturday the 8th to hit all four cake deadlines? You find out Thursday that you're short one person, so you scramble to move orders or call in overtime. A $1,200 order gets delayed because you scheduled based on gut feeling, not actual production time per recipe. You're leaving money on the table and your customers are mad.
“Your team at Location B doesn't know what to prep because you're the only one who sees the order list”
You get an email order for a custom tier cake at 4 PM. You know it needs to be done by Saturday. But your head baker at the second location doesn't see it until you text her Thursday morning. By then, she's already planned her prep work. Now she's scrambling, or the order gets pushed to the next week. Meanwhile, your staff is texting you questions: 'What do I bake first?' 'Do we have enough chocolate?' 'Is that order still on for today?' You're answering the same questions all day instead of running the business.
“You're calculating labor costs per location in your head, and you're always surprised at tax time”
You know your flour costs. You know your butter costs. But labor? You're guessing. You think the downtown location is more profitable because it's busier, but you've never actually tracked how many hours went into each batch of sourdough or each wedding cake. Tax season arrives and you're scrambling to pull payroll records and match them to revenue. You're not even sure if you're pricing orders high enough to cover the labor they actually require. A 3-tier cake might take 6 hours of labor, but you're pricing it like it takes 3.
“Shift changes and call-outs create a domino effect across both locations”
Your head baker at Location A calls in sick Tuesday morning. You have to rearrange that day's schedule, figure out if Location B can send someone over, and hope the person you call in knows what's supposed to happen. By the time everyone's sorted, you've lost 30 minutes of production time and spent an hour on the phone. If this happens twice a week, you're losing 4 hours of productive time just managing the chaos. That's $60-$80 in wasted labor cost, plus the stress of wondering if orders will actually get done.
One Dashboard for All Locations — Your Team Knows What to Bake Before They Clock In
Monday morning, your bakers at both locations clock in and see today's bake list on their phone. They know exactly what needs to be done, in what order, and when it needs to be ready. You see labor hours allocated to each order across both locations. You know that the wedding cake on Saturday is budgeted for 5.5 hours of labor, and you have 5.5 hours scheduled. When someone calls out, the system shows you which orders are at risk and who can cover. By Friday, you export your payroll data and your labor costs are already matched to revenue. No Sunday night panic. No spreadsheet wars. No 'I didn't know we had that order' conversations.
- ✓Schedule all locations from one view — see labor hours per order, per location, per day
- ✓Staff clock in and see today's bake list without calling you — 40 fewer texts per week
- ✓Link orders to labor time — know that a 3-tier wedding cake needs 5.5 hours, not a guess
- ✓Shift swaps and call-outs trigger alerts — see which orders are at risk in 10 seconds
- ✓Export payroll with labor costs matched to revenue — tax season is 2 hours, not 2 days
How It Works
Enter your recipes with actual bake time — once
You open BakeOnyx and add your core recipes: sourdough loaf (3 hours total labor), ciabatta (2.5 hours), 3-tier wedding cake (5.5 hours), dozen croissants (1.5 hours). You're not guessing — you're measuring. You time a batch, write it down, and enter it. BakeOnyx stores this. Now every time you book an order for a 3-tier cake, the system knows it needs 5.5 hours of labor.
Build your weekly schedule by dragging orders into slots
You pull up next week's confirmed orders. You see: 12 wedding cake orders across both locations, 200 kg of sourdough, 80 croissant orders. You drag each order into a location and day. BakeOnyx calculates total labor hours needed for that day at each location. If Monday at Location A needs 18 hours of labor and you only have 3 people (24 hours available), you see the problem immediately. You can move orders, add staff, or split production across locations.
Your team clocks in and sees their bake list on their phone
Monday at 4:30 AM, your head baker opens the BakeOnyx app, clocks in, and sees: 'Today: 2 x 3-tier cakes (ready by 4 PM), 1 x 4-tier cake (ready by 6 PM), 80 croissants (ready by 8 AM), 40 kg sourdough (ready by 11 AM).' The list is in priority order based on deadline. They know exactly what to do. No phone call. No confusion. No 'wait, what are we baking today?'
When someone calls out, you see which orders are at risk in 10 seconds
Tuesday morning, your Location B baker calls in sick. You open BakeOnyx and see: 'Location B Tuesday: 8 hours of labor scheduled, now 0 hours available. At risk: 1 x 3-tier cake (5.5 hours), 1 x 2-tier cake (3.5 hours).' You immediately see that you need to either call someone in, move the orders to Location A, or push them to Wednesday. No scrambling. No guessing which orders matter most.
Export payroll and match labor costs to revenue automatically
Friday afternoon, you export the week's payroll from BakeOnyx. It shows: 'Location A: 156 hours at $18/hour = $2,808. Location B: 128 hours at $18/hour = $2,304. Total revenue: $8,940. Labor cost: 60% of revenue.' You can see which orders were profitable and which ones you underpriced. You can adjust pricing for next month. No spreadsheet. No manual calculation. No tax-time surprise.
See Your Multi-Location Schedule in One View
Start with a free 14-day trial. No credit card. Build one week's schedule and see how much time you save.
Before & After BakeOnyx
Building next week's schedule across two locations with 15 wedding cake orders
Before
Sunday night, 7 PM. You're in a spreadsheet with tabs for Location A and Location B. You have 15 wedding cake orders scattered across June. You're trying to figure out: which days can handle two 4-tier cakes? Which days are only 3-tier? You're copying and pasting shift templates, manually counting labor hours in your head, and texting your head bakers to ask if they think it's doable. By 9 PM, you've got a rough schedule. By Tuesday, someone texts to say it's not going to work, and you're rearranging again.
After
Sunday night, 7 PM. You open BakeOnyx and see all 15 wedding cake orders for June, color-coded by location. You drag each order into a day and location slot. BakeOnyx calculates: 'Location A Tuesday June 8: 16.5 hours needed, 24 hours available ✓. Location B Saturday June 13: 22 hours needed, 16 hours available ✗.' You see the problem immediately. You move one 4-tier cake to Friday. Now both days are green. You're done in 20 minutes. The schedule is locked. Your bakers see it Monday morning. No changes. No texts. No surprises.
A baker calls out sick on a day with three wedding cake orders
Before
Tuesday morning, 5 AM. Your head baker at Location A calls in sick. You have three wedding cake orders due: one by 2 PM, one by 4 PM, one by 6 PM. You panic. You call your backup baker — no answer. You text your Location B head baker to see if she can come in — she's already scheduled there. You call your owner friend who sometimes helps — she can come in at 10 AM but only for 4 hours. You spend 30 minutes on the phone, your bakers are stressed, and you're not even sure if all three cakes will be done on time. One customer gets a call at 8 AM saying their cake might be late.
After
Tuesday morning, 5 AM. Your head baker at Location A texts that she's sick. You open BakeOnyx and see: 'Location A Tuesday: 16.5 hours scheduled, now 8 hours available (one person). At risk: 3-tier cake (5.5 hours), 4-tier cake (6 hours), 2-tier cake (3.5 hours).' You call your backup baker — she's available and she sees the same alert. You text her the bake list and she clocks in at 5:30 AM. She knows exactly what to do because the order is already in the system with deadline and priority. You spend 5 minutes on logistics instead of 30 minutes panicking. All three cakes are done on time.
Calculating labor costs and pricing for next month
Before
Friday night before the next month starts. You pull up your payroll records and your sales from last month. You try to match them: which orders generated which revenue? How many hours went into the wedding cakes vs. the bread? You have a spreadsheet with order names and payroll with dates, but they don't line up perfectly. You spend 2 hours trying to figure out if you're making money or losing it on custom cakes. You make a rough guess at pricing for next month and hope it's right. When tax season arrives, you're scrambling to match invoices to payroll.
After
Friday night before the next month starts. You open BakeOnyx and run the 'Labor Cost by Product' report. It shows: 'Wedding cakes: 45 hours, $810 labor cost, $3,200 revenue, 25% labor margin. Sourdough: 60 hours, $1,080 labor cost, $2,400 revenue, 45% labor margin. Croissants: 25 hours, $450 labor cost, $1,800 revenue, 25% labor margin.' You see immediately that sourdough is your most profitable product and wedding cakes need a price increase. You adjust next month's pricing in 10 minutes. When tax season arrives, you export one report and you're done. No spreadsheet matching. No guessing.
A customer calls with a rush order for 200 macarons with custom colors — you need to know if you can do it and what it costs
Before
Customer calls: 'Can you do 200 macarons in custom colors for Thursday?' You're standing at the counter with your hands in dough. You have no idea if you have capacity. You'd need to: 1) figure out how many hours 200 macarons takes, 2) check if you have staff available Thursday at both locations, 3) calculate the ingredient cost, 4) guess at a price. You tell the customer 'let me call you back' and spend 20 minutes checking schedules and doing math. By then, the customer's already called another bakery.
After
Customer calls: 'Can you do 200 macarons in custom colors for Thursday?' You pull up BakeOnyx on your iPad. You see: 'Macaron batch (50 units): 1.5 hours labor, $8.50 ingredients. 200 units = 6 hours labor, $34 ingredients. Thursday at Location A: 8 hours available ✓. Thursday at Location B: 6 hours available ✓.' You calculate: $34 ingredients + (6 hours × $18 labor) + 40% markup = $198. You tell the customer 'Yes, $198, Thursday by 5 PM' before you finish the sentence. Order confirmed. You're done in 45 seconds.
What Changes for You
Build next week's schedule in 20 minutes instead of 90 minutes
You're not copying and pasting templates or texting shift changes to three people. You open BakeOnyx, see all your orders for the week across both locations, and drag them into slots. The system calculates total labor hours needed. You're done in 20 minutes. That's 70 minutes back every week — 60 hours a year you're not spending on scheduling busywork.
Cut labor cost surprises by 80% — you know exactly what each order costs to make
You stop pricing a 3-tier cake based on what you think it costs. You price it based on what it actually costs: 5.5 hours of labor at $18/hour = $99 in labor. Add ingredients, overhead, and profit margin. You know your margin before you quote. When tax time arrives, you're not surprised that labor was 65% of revenue — you've been tracking it all year. You save 8 hours at tax time and you can make pricing decisions in real time instead of guessing.
Eliminate 40 shift-change texts per week — your team knows what to do before they clock in
Your bakers clock in and see their bake list on their phone. No 'what are we doing today?' texts. No 'is that order still on?' calls. No confusion about priorities. Your head baker at Location B knows the wedding cake is due at 4 PM and the croissants are due at 8 AM, so she plans her day accordingly. You save 40 texts and 30 minutes of explanation time every week.
Handle shift changes and call-outs in 2 minutes instead of 30 minutes
Someone calls out. You open BakeOnyx and see which orders are at risk in 10 seconds. You call in a backup baker or move orders to the other location. Decision made. No 20-minute phone tree trying to figure out what's actually happening. You save 28 minutes per call-out, and if this happens twice a week, you're saving 4 hours a month — $60 in wasted labor cost that stays in your pocket.
Stop double-booking staff across locations — see total hours available vs. hours needed at a glance
You know that Location A has 3 people (24 hours available) and Location B has 2 people (16 hours available) next week. You see that next week needs 38 hours of labor. You're over by 2 hours. You can either hire a part-time person, move orders, or reduce hours. You make the decision before Monday, not on Monday at 5 AM when someone's already frustrated. This prevents the chaos of overbooking and the cost of last-minute overtime.
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See Your Multi-Location Schedule in One View
Start with a free 14-day trial. No credit card. Build one week's schedule and see how much time you save.
Free 14-day trial. No credit card required. Plans from $29/month.