Stop Losing Money on Wholesale Orders You Can't Price Accurately
Know your exact cost per unit across every recipe, track inventory in real time, and quote restaurant orders while your hands are covered in flour.
Quote a 500-unit wholesale order in 90 seconds, not 3 hours of spreadsheet hunting.
You're a commercial bakery supplying restaurants, and a chef just called asking for a quote on 500 croissants by Friday morning. Your bakery inventory software for restaurant suppliers needs to tell you: Do you have the butter? What's your current cost per unit? Can you actually make money on this order? Right now, you're guessing. You pull up three spreadsheets, call your production manager, and promise a callback in an hour. By then, the chef has already called a competitor. This is the reality for wholesale bakeries managing inventory across dozens of restaurant accounts, multiple product lines, and supplier price changes that happen weekly.
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Sound Familiar?
“You're pricing orders blind because you don't actually know your ingredient costs”
A restaurant buyer asks for 200 dinner rolls at $0.85 each. You say yes. Three weeks later, you realize butter prices went up 12% last month, and you're losing $0.14 per roll. You just gave away $28 in margin on that single order. You're managing 15 recipes across 8 restaurant accounts, and every time a supplier price changes, your spreadsheet is already out of date. You have no system to catch these mistakes before you commit to an order.
“Your inventory is a guess, and you're either overbaking or running out mid-week”
Monday morning you have 12 kg of croissant dough in the walk-in. Tuesday, two restaurants place larger-than-usual orders. By Wednesday, you're out of dough and scrambling to tell a customer 'we can't deliver Thursday.' Meanwhile, last week you had 8 kg of sourdough starter that expired because you overestimated demand. You're losing money on both ends — spoilage and lost sales — because you have no real-time view of what's actually in inventory versus what's committed to orders.
“You're manually entering the same order data into three different systems”
An order comes in via email from Restaurant A. You write it in a notebook. Then you enter it into a spreadsheet. Then you text it to your production manager. Then you update your supplier order sheet. By Friday, the notebook has a different quantity than the spreadsheet, and your production manager baked the wrong amount. You've wasted 8 hours a week just moving the same information between systems, and orders still get messed up.
“Tax season is a nightmare because you have no clean record of what you actually spent”
It's April, and your accountant is asking for supplier invoices, ingredient costs, and cost of goods sold by product line. You have a folder with 47 PDFs, a spreadsheet with notes in the margins, and a notebook with some handwritten numbers. You spend an entire weekend trying to reconstruct what you actually spent on flour, butter, and eggs across 12 months. You can't even answer the question: 'Which restaurant account is actually profitable?'
“You're underbidding on custom orders because you can't scale recipes fast enough”
A new restaurant wants to test your bakery. They ask for a quote on 1,000 chocolate croissants per week for 12 weeks. Your standard recipe makes 48 croissants. You need to figure out: How much flour? How much chocolate? What's the new cost per unit at this volume? You're trying to do the math by hand, and it's taking 45 minutes. By the time you send the quote, the restaurant has already moved on. You're losing wholesale accounts because you can't quote fast enough.
Know Your Exact Cost, Track Your Inventory, Quote Orders in 90 Seconds
Monday morning, your production manager logs in and sees exactly what needs to be baked today based on confirmed restaurant orders. Your inventory system tells you that you have 18 kg of flour left and you need 22 kg for this week's orders — reorder is flagged for Wednesday. When a restaurant calls with a new order, you enter it into BakeOnyx, and the system instantly calculates your ingredient cost, shows you available inventory, and tells you whether you can deliver on time. You quote the order in 90 seconds with confidence. By Friday, you have a clear picture of which restaurant accounts made money and which ones didn't.
- ✓Enter any recipe once, scale it to any batch size, and see the exact cost per unit — down to the gram of butter or chocolate
- ✓Track ingredient inventory in real time across all recipes, get reorder alerts before you run out, and see what's actually in stock before you commit to an order
- ✓Quote a 500-unit wholesale order in 90 seconds — system calculates ingredient cost, checks inventory availability, and shows you profit margin
- ✓Link orders to recipes automatically so your production manager sees a bake list with exact quantities — no more guessing or phone calls
- ✓Export clean cost data for tax season in one click — ingredient spend by supplier, COGS by product, profit by restaurant account
How It Works
Enter Your Recipes Once — With Real Costs
You open BakeOnyx and enter your croissant recipe: 2,400g flour at $0.68/kg, 600g butter at $8.40/kg, 120g salt at $0.12/kg, 480g water. Total cost: $24.36. BakeOnyx calculates the cost per gram: $0.0082/g. Now you can scale this recipe to any batch size. 48 croissants (standard batch) costs $24.36. 500 croissants (restaurant order) costs $254.50. The system updates automatically if your butter supplier raises prices next month.
Link Orders to Inventory — See What You Actually Have
Restaurant A orders 200 dinner rolls. You enter the order into BakeOnyx and select the 'dinner roll' recipe. The system checks your flour inventory (you have 45 kg, this order needs 18 kg) and your yeast inventory (you have 2 kg, this order needs 0.8 kg). It shows green — you can fulfill this order. If you were low on an ingredient, it would show red and suggest you delay the order or reorder that ingredient today.
Your Production Manager Gets a Bake List — Not a Guessing Game
Tuesday morning, your head baker opens BakeOnyx on the iPad in the kitchen. She sees: 'Today you need to bake 500 croissants (for Restaurant A and B combined) and 300 dinner rolls (for Restaurant C).' The system shows her the exact quantities of every ingredient she needs. No phone calls. No ambiguity. She clocks in, sees the list, and starts prepping.
Track Inventory as You Bake — Real-Time Updates
As your team uses flour, butter, and other ingredients, you log the usage in BakeOnyx (or it syncs from your scale if you have one). Your inventory updates in real time. By Thursday, you see: 'You have 8 kg of flour left. Your orders for Friday need 12 kg. Reorder now.' You place the supplier order Wednesday instead of Friday morning, so you never run out.
See Profit by Restaurant Account — Know What's Actually Working
Friday afternoon, you run a profit report. It shows: Restaurant A: 18% margin. Restaurant B: 12% margin. Restaurant C: 3% margin. You realize Restaurant C is barely worth the delivery cost. You either raise prices with Restaurant C or stop serving them. You have data to back up the conversation. Next quarter, you renegotiate or drop the unprofitable account.
Stop Guessing on Wholesale Orders. Start Quoting in 90 Seconds.
See your exact ingredient costs, track inventory in real time, and quote restaurant orders while you're still on the phone — with a 14-day free trial.
Before & After BakeOnyx
Quoting a 500-Unit Wholesale Order from a New Restaurant
Before
Restaurant calls Friday at 2 PM asking for a quote on 500 croissants by Monday. You say 'I'll call you back.' You pull up your recipe spreadsheet and try to remember what you paid for butter last month. You call your supplier to confirm the current price. You do the math three times because you keep making mistakes. By the time you call back, it's 4:30 PM and the restaurant has already called two competitors. You lose the order.
After
Restaurant calls Friday at 2 PM. You open BakeOnyx on your phone, search 'croissant,' and click 'scale to 500 units.' The system shows: ingredient cost $254.50, your typical markup gets you to $425 (500 × $0.85 each). You check inventory — you have 28 kg of flour (need 20 kg), 8 kg of butter (need 5 kg). You quote $0.85 per croissant, delivery Monday. You win the order. Total time: 90 seconds.
Managing Inventory Across 8 Restaurant Accounts and 15 Recipes
Before
You have a spreadsheet with ingredient quantities. Every time a restaurant places an order, you manually subtract it from the spreadsheet. But you never actually weigh what's in the walk-in, so the spreadsheet is always wrong. Tuesday, two restaurants order more than usual. By Wednesday, you're out of croissant dough. You tell Restaurant C you can't deliver. Restaurant C is annoyed. You lose that account. Meanwhile, you had 6 kg of sourdough starter that expired last week because you didn't know you had it.
After
You log ingredient usage in BakeOnyx as your team bakes. Your inventory updates in real time. Thursday morning, the system alerts you: 'You have 8 kg of flour left. Friday and Saturday orders need 14 kg. Reorder now.' You place the supplier order Thursday, so it arrives Friday morning. You never run out. You also see that sourdough starter is only ordered by one restaurant, so you reduce the batch size. Less waste, more profit.
Figuring Out Which Restaurant Accounts Are Actually Profitable
Before
You have eight restaurant accounts. You think Restaurant A is your best customer because they order the most. But you don't actually know if they're profitable because you've never calculated the true cost of their orders versus what you charge them. At tax time, your accountant asks: 'What's your COGS by product?' You have no idea. You spend a weekend trying to reconstruct ingredient costs from supplier invoices and a notebook. You still can't answer the question: 'Which account should we focus on?'
After
You run a profit report in BakeOnyx. It shows: Restaurant A (18% margin, $12,400 annual profit), Restaurant B (12% margin, $8,200 annual profit), Restaurant C (3% margin, $1,100 annual profit). You realize Restaurant C isn't worth the delivery cost. You either renegotiate prices or stop serving them. You double down on Restaurant A and B. Your accountant asks for COGS by product — you export it in one click. Tax season is clean.
Scaling a Recipe for a Custom Volume Order
Before
A new restaurant wants to test your bakery with 1,000 chocolate croissants per week for 12 weeks. Your standard recipe makes 48 croissants. You need to figure out: How much flour for 1,000? How much chocolate? What's the new cost per unit? You're doing the math by hand, and it's taking 45 minutes. You're second-guessing yourself. By the time you send the quote, the restaurant has moved on.
After
You open BakeOnyx, select the chocolate croissant recipe (48 units, $18.40 cost), and scale it to 1,000 units. The system instantly shows: 50,000g flour, 12,500g chocolate, 10,000g butter, total cost $382.50. Cost per unit: $0.3825. You mark it up 2.2× and quote $0.84 per croissant. You send the quote in 3 minutes. The restaurant says yes. You win a 12-week contract.
What Changes for You
Quote Wholesale Orders in 90 Seconds Instead of 3 Hours
A restaurant buyer calls. Instead of saying 'I'll call you back,' you open BakeOnyx on your phone, enter the order, and quote a price while you're still on the call. You win the order because you're fast. Over a year, this means you close 8-12 more restaurant accounts because you can respond while competitors are still doing math.
Cut Ingredient Waste by 22% — Stop Overbaking Recipes You're Not Sure About
You know exactly which recipes are ordered this week. You bake only what's needed. Last year, you threw out 340 kg of unsold product. This year, with accurate inventory tracking, you throw out 265 kg. At an average cost of $6.80/kg, that's $5,100 back in your pocket annually.
Recover $4,200-$8,600 Per Year in Pricing Mistakes
You stop underbidding on orders because you know your exact costs. You also stop accepting orders at prices that don't cover ingredient inflation. Last year, you lost $0.14 per roll on 200 rolls because you didn't know butter prices had gone up. This year, your system flags price changes and prevents you from repeating that mistake. Across all your recipes and accounts, this adds up to $4,200-$8,600 annually depending on your volume.
Save 7 Hours Every Week on Inventory and Order Management
You stop manually entering orders into three different systems. You stop calling your production manager to confirm what's in stock. You stop spending Sunday nights trying to figure out next week's ingredient needs. Your production manager gets a bake list automatically. You spend those 7 hours on sales, product development, or actually running your bakery.
Tax Season Takes 3 Hours Instead of a Full Weekend
Your accountant asks for COGS by product and supplier spend by category. You export a report from BakeOnyx. Done. No more reconstructing data from three spreadsheets and a notebook. You save 15 hours of admin work during tax season, and your accountant actually has clean data to work with.
Frequently Asked Questions
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Stop Guessing on Wholesale Orders. Start Quoting in 90 Seconds.
See your exact ingredient costs, track inventory in real time, and quote restaurant orders while you're still on the phone — with a 14-day free trial.
Free 14-day trial. No credit card required. Plans from $29/month.