Bakery & Sweets POS
Per-kilo billing, mixed boxes, and tomorrow's production plan based on what actually sold today.
A bakery and sweet shop sells weight, not units. A customer asks for a kilo and a half of mixed mithai out of six trays, wants it boxed, and the box has its own weight and its own cost. On top of that, most of what is on display has a shelf life measured in hours, which means the real decision of the day is not what to sell but what to make.
What gets built is scoped around your counter and your production. A bakery doing bread, cakes and savouries is a different shape from a mithai shop whose year is defined by Eid and the wedding season, and the order book is where that difference matters most.
What it fixes
- Weight-based items priced by hand, so the same mixed box costs differently depending on who served it
- Mixed boxes holding several varieties at different rates per kilo, totalled mentally while the queue builds
- Tomorrow's production decided from memory rather than from what sold and what was thrown away today
- Unsold fresh stock written off with no record, so true daily wastage is never a number anyone sees
- Advance orders for weddings and Eid taken in a diary, with the advance payment noted on the same page
- Cake and custom orders with a delivery date and specific instructions that only the person who took them understands
What gets built
A starting point, not a fixed list. The build is scoped to your own process before anything is written.
Weight-based billing
Rate per kilo with the weight taken at the counter, including box weight handled the way your shop handles it. Scoped to the scale you already own.
Mixed box billing
Several varieties in one box, each weighed and rated separately, then totalled on one line the customer can see and check.
Advance order book
Orders with a delivery date and time, advance received, balance due and instructions captured in writing, including the ones booked three weeks before a wedding.
Production planning
Recent sales and wastage per item turned into a suggested quantity for tomorrow, which the karigar side can adjust rather than start from nothing.
Wastage recording
End-of-day unsold stock entered as wastage against the item, so the cost of over-production becomes visible instead of vanishing quietly.
Seasonal rates
Rate revisions and festival pricing applied as a set rather than item by item, because the week before Eid is not the week to be editing records one at a time.
Who this is for
Bakeries, sweet shops and combined counters with a production kitchen behind them, where weight billing and daily wastage are both genuine costs, typically one to several counters with a karigar team working to a plan. It is not worth it for a counter reselling packaged bakery items from a distributor — that is ordinary retail and the mart page fits better. The production planning also assumes somebody will enter wastage honestly every evening; without that it is only a sales report.
Questions
Can it connect to our weighing scale?
Usually yes. Most counter scales in use here either output a weight over a serial or USB connection or print a label. Tell us the make and model and we will confirm before it goes into scope, because the ones that cannot be read leave your staff keying weights by hand.
Will it tell us exactly how much to produce tomorrow?
It will give a figure from your own recent sales, wastage and the day of the week, which is better than memory. It is not a forecast to follow blindly — a wedding in the neighbourhood or a wet afternoon beats any calculation, and your karigar knows things the data does not.
We are busiest for about ten days a year. Is software worth it?
Be sceptical. If the shop is calm most of the year and the pain is only the festival rush, the honest answer may be a smaller build covering the order book and weight billing rather than a full system. Buying for your peak week and using it for one week a year is how software ends up resented.
Tell us how your bakery runs.
We scope it first — what it takes, how long, what it costs. No obligation.