Recipes, production runs, distribution rounds and returns for bakeries
Request a demonstrationA boulangerie's margin lives inside the yield: how many baguettes actually come out of a sack of flour, and how many come back unsold from the rounds. Both figures are usually estimates, which is why a bakery can be busy from four in the morning and still not know whether it made money.
Opes Boulangerie measures what actually happens. Each production run consumes recipe ingredients and yields a counted output, each delivery round leaves with a load and returns with unsold stock, and the difference between the two is where the business either earns or leaks.
Ingredients per batch with live cost, so a rise in the price of flour reflects in the cost per baguette the same day.
Planned versus actual output per run and per baker, with waste recorded, so yield is measured rather than assumed.
Each vehicle or vendor leaves with a counted load to named points de vente, signed for on delivery.
Unsold stock returned per round and per outlet, which shows where you are consistently over-supplying.
Sales, returns and cash reconciled per outlet, whether it is your own kiosk or a shop taking bread on account.
Flour, yeast, sugar and packaging tracked against production, with reorder points based on the coming week's plan.
Bakeries and boulangeries, pastry and confectionery producers, bread distributors and depots, supermarket in-store bakeries, and vendors operating fixed rounds.
Tomorrow's quantities set from recent demand per outlet, and the ingredients required are checked against stock.
The run consumes recipe ingredients and yields a counted output. Waste is recorded, and yield per sack is calculated.
Each round leaves with a counted load, allocated per outlet, and the vendor or driver signs for what they carry.
Outlets sign for what they receive; unsold bread comes back and is counted in against the round.
Sold equals loaded minus returned. Cash and Mobile Money are reconciled per round, and margin per outlet is reported.
Yes, and it is usually the first number that surprises an owner. Output counted per run against ingredients consumed gives a real yield per sack, per baker and per shift.
Each round is loaded with a counted quantity, signed for, and reconciled on return against sales, returns and cash. Shortfalls attach to a named round rather than disappearing into the day.
Yes. Outlet accounts carry balances and statements, with ageing, so a shop that has quietly stopped settling is visible before the debt matters.
Yes. Delivery and return history per outlet shows where you consistently over- or under-supply, so the plan is built from what sells rather than from what was baked last week.
We will set it against your own workflow rather than a generic demonstration. Tell us how you operate and we will tailor it.
Book a demonstration