Stop Managing Three Spreadsheets Across Two Locations. See Every Order, Every Cost, One Dashboard.
One system for all your locations means you know your real costs, fulfill orders on time, and stop losing money to duplicate inventory.
Price a custom order from any location in 45 seconds. Know exactly how much margin you're making at each shop.
You're running two locations. One baker sends orders via email. Another texts them. The downtown shop has 400g of cream cheese. The uptown shop has 800g. You don't find out until Saturday morning when someone runs out mid-batch. A customer calls asking for a price on 50 custom cupcakes — you have no idea if that's profitable at either location because your recipes and costs are scattered across four different spreadsheets. A multi-location bakery ordering system isn't a luxury — it's the difference between knowing your numbers and guessing.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're managing orders across three different channels and nobody knows what's actually confirmed”
Monday morning: you get a text from the downtown shop about a wedding cake order. Tuesday you get an email from a customer. Wednesday a walk-in at uptown promises a custom batch. By Friday, you have no idea which orders are actually confirmed, which ones have been prepped, and which customer is going to call angry because their order got lost in the noise. You spend an hour just untangling who owes what to whom.
“Your locations are ordering inventory independently and you're buying the same ingredients twice”
Downtown just ordered 5kg of butter. Uptown doesn't know that and orders 5kg the same day. Now you have 10kg of butter across two locations, some of it going rancid. You're bleeding money on duplicate orders and waste, but you can't see it because nobody's tracking inventory in the same place.
“You price orders differently at each location because you don't actually know your costs”
Downtown's chocolate cake costs $8.50 in ingredients. Uptown's costs $9.20 because they use a different supplier. But you price them both at $35 because you're guessing. One location is making $26.50 per cake. The other is making $25.80. Over a month, that's hundreds of dollars you're leaving on the table — or giving away without knowing it.
“Your staff at each location can't see what needs to be done without calling you”
You're at downtown at 6 AM. Uptown's head baker texts: 'What do I need to prep today?' You have to look at your email, your notebook, and three spreadsheets to tell them. If you're not available, they guess. Orders ship late. Customers get angry. You lose repeat business.
“Tax season is a nightmare because your financial data is scattered across locations and platforms”
April 14th. Your accountant is asking for your sales by product, your supplier spend, and your ingredient costs. You have this data — but it's spread across email receipts, two different point-of-sale systems, and handwritten notes. You spend a full weekend rebuilding spreadsheets instead of running your business.
One System. All Locations. Real Numbers.
Monday morning you log in and see every order across both shops in one pipeline. You know what's been confirmed, what's in production, what ships today. Your staff at each location can see their bake list without calling you. When a customer asks for a price, you pull it up in 45 seconds because your recipe costs are live and current. At the end of the month, you export your financials in one click.
- ✓Order pipeline across all locations — inquiry, quote, confirmed, in production, delivered, invoiced, paid
- ✓Batch costing that updates automatically when ingredient prices change — one price change syncs across all recipes at all locations
- ✓Inventory alerts that show you total stock across locations — 'You have 1,200g cream cheese total: 400g downtown, 800g uptown. Reorder now.'
- ✓Staff dashboard at each location — bakers see today's bake list without calling you
- ✓One-click financial reports — sales by product, profit margins, supplier spend, tax-ready exports
How It Works
Set up your locations and link your recipes
You add downtown and uptown as separate locations. For each recipe, you assign which ingredients each location uses (downtown buys butter from Supplier A, uptown from Supplier B). BakeOnyx calculates the exact cost difference automatically. Now when you price a chocolate cake, the system knows it costs $8.50 downtown and $9.20 uptown.
Orders come in — one pipeline, all locations
A customer emails a wedding cake inquiry. You create the order in BakeOnyx, assign it to downtown. Uptown gets a phone call about 50 cupcakes. Your uptown manager logs in, creates the order, assigns it to uptown. You see both in one dashboard. No more searching three email inboxes.
Price the order in 45 seconds — the system knows your real costs
Customer asks: 'What's the price on a 3-tier fondant wedding cake?' You open BakeOnyx, select the recipe, select the location (downtown or uptown — costs are different), and the system shows you: ingredient cost $18.40, labor estimate $25, packaging $3.50, total cost $46.90. You price it at $135. Margin: $88.10. Confirmed.
Your staff sees what to prep — without calling you
Thursday morning, your downtown baker logs in. They see their bake list: '3-tier wedding cake (delivery Saturday), 50 cupcakes (pickup Friday), 2 dozen croissants (walk-in today).' They know exactly what to prep, in what order, by what time. Uptown's baker sees their own list. No phone calls. No guessing.
Inventory syncs across locations — no more duplicate orders
You have 1,200g of cream cheese total across both shops. Thursday's orders need 1,400g. BakeOnyx alerts you: 'Reorder 500g by Friday.' You order once, not twice. You save money and waste less.
See Your Real Numbers Across All Locations
Start a free trial. No credit card required. See how much you're actually making at each location.
Before & After BakeOnyx
A customer calls asking for a price on a custom 4-tier wedding cake with custom flavors
Before
You tell them you'll call back. You hang up and spend 10 minutes hunting through three spreadsheets to find your cake recipe costs. You're not sure if the butter price is current. You guess at labor. You call back and quote $185. Three days later the customer accepts. You start baking and realize you underpriced it by $30 because you missed a specialty ingredient. Now you're making $55 margin instead of $85. Across the year, you lose $1,500+ to underpriced orders.
After
Customer calls. You open BakeOnyx on your phone. You select the 4-tier recipe, confirm the location (downtown), and the system shows: ingredient cost $38, labor $35, packaging $4, total cost $77. You quote $165. Margin: $88. You confirm the order immediately. The customer is impressed by the fast quote. The order is automatically added to the production pipeline. Your baker sees it on their dashboard Thursday morning and knows exactly what to prep.
Inventory management across two locations on a busy Saturday
Before
Saturday morning, 10 AM. Downtown calls: 'We're out of cream cheese.' Uptown has 600g sitting in the fridge. But you don't know that because inventory is tracked in two different notebooks. You have to make an emergency order for $45 in shipping costs. Or you disappoint a customer. By the end of the month, you've made three emergency orders. You've also thrown away 2kg of ingredients that went bad because you didn't know you had duplicates.
After
Saturday morning, 9 AM. You check BakeOnyx: total cream cheese across locations is 1,200g. Downtown has 400g, uptown has 800g. You see that next week's orders need 1,400g total. You place one order for 300g, split between locations based on demand. No emergency shipping. No waste. No surprises.
A staff member needs to know what to bake today without calling the owner
Before
6 AM, downtown. The head baker arrives and texts you: 'What's on the list today?' You're still asleep. They wait 20 minutes for a response. By then, they've lost 20 minutes of prep time. They guess what to start with. A rush order that should ship at 2 PM doesn't ship until 4 PM. Customer is annoyed. You don't find out until Monday.
After
6 AM, downtown. The head baker logs into BakeOnyx on the shop tablet. They see their bake list: '2 wedding cakes (Saturday delivery), 50 cupcakes (Friday pickup), 12 croissants (walk-in today).' They start with the wedding cakes. Everything ships on time. No phone calls. No guessing.
End of month: figuring out which products are actually profitable
Before
You think chocolate cakes are your best seller. But you're not sure if they're actually profitable because you price them differently at each location. You spend two hours pulling data from email receipts, point-of-sale systems, and handwritten notes. You create a spreadsheet. You find out that uptown's chocolate cakes are only 28% margin because of a more expensive supplier. You've been losing money for six months without knowing it.
After
You open BakeOnyx and run the 'Profit by Product' report. It shows you in 30 seconds: chocolate cakes are 38% margin downtown, 28% margin uptown. You can see the supplier cost difference immediately. You switch uptown's supplier or adjust pricing. You gain back $400 a month.
What Changes for You
Price a custom order in 45 seconds instead of 10 minutes of guessing
A customer calls asking about a custom batch. You open BakeOnyx, pull up the recipe, select the location, and the system shows you the exact ingredient cost, labor, and margin. You quote them with confidence. No more pricing orders based on what you think it costs — you know. Over a month, you price 30+ orders faster and more accurately, which means fewer underpriced cakes and fewer lost sales to slow quotes.
Stop wasting $200-400 a month on duplicate inventory orders
When both locations can see total stock in one place, you order smarter. Instead of downtown ordering 5kg butter and uptown ordering 5kg the same week, you order 8kg once. You cut waste by 20-30%, which for a two-location bakery is real money — $2,400-4,800 a year.
Save 3 hours every Sunday night on pricing and planning
No more rebuilding spreadsheets to figure out next week's orders. BakeOnyx shows you what's confirmed, what's in production, and what ships when. Your staff knows what to prep. You spend Sunday evening running your business, not managing spreadsheets.
Know your real profit margin at each location — and fix the ones losing money
You run a report: downtown's chocolate cakes are 38% margin. Uptown's are 31%. Now you know. You can adjust pricing, switch suppliers at uptown, or dig into labor costs. Without this visibility, you're flying blind. With it, you can make decisions that add $500-1,000 a month to your bottom line.
Cut tax season prep from a weekend to one hour
April rolls around. Your accountant asks for sales by product, supplier spend, and ingredient costs. You export one report from BakeOnyx. Done. No spreadsheet rebuilding. No lost receipts. One hour instead of 8-10.
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See Your Real Numbers Across All Locations
Start a free trial. No credit card required. See how much you're actually making at each location.
Free 14-day trial. No credit card required. Plans from $29/month.