A bakery POS that knows what each croissant costs

Why a bakery is not quite a café

A bakery has a morning queue for bread and takeaway coffee, a display case that empties through the day, and questions at closing time: how much flour and butter went out, what sold, what will be thrown away, and what one croissant really costs. A bakery POS has to ring up sales quickly and keep the records most bakers still keep in a notebook or a spreadsheet.

• Fast selling: large buttons with product photos, for takeaway and eat-in orders.
• Batch recipes with a yield in pieces, and the cost of a single item.
• Stock of finished goods, with low-stock and out-of-stock badges right on the till buttons.
• Reports: revenue, best sellers and average ticket for the day or month.

Batch recipes and cost per item

Dough is made by the batch, not by the bun. In an Ordo recipe you enter the ingredients for the whole batch and its yield, for example 3 kg of flour plus butter and yeast for 40 croissants. Ordo works out the cost of one croissant from your ingredient prices, and each sale deducts the matching share of flour, butter and filling.

Units are the ones you already use: grams, kilograms, millilitres, litres and pieces. If a cake sells whole and by the slice, set those up as variants of one product, and each variant deducts its own share of the recipe.

Display stock and purchasing

Finished goods can be counted in pieces. When buns run low, a badge appears on the till button, and once they are gone the cashier sees out of stock and does not sell what is no longer in the case.

For raw ingredients, Ordo shows what is running low and prints a shopping list. Deliveries are received into stock in the app, and low-stock warnings reach the owner in Telegram.

Coffee with the pastries

Most bakeries sell coffee now. Drinks in Ordo have sizes and add-ons such as milk, syrups and an extra shot, and a large latte deducts more milk than a small one. If a separate barista makes the coffee, the order goes to the bar display as soon as it is paid.

Find a regular customer by phone number, give them cashback and see their order history. That matters in a bakery, where many people buy bread every day and a small cashback keeps them coming back.

Shifts, cash and working offline

Counter staff, bakers and the manager each have their own sign-in and permissions, discounts are capped by the limit in the settings, and a refund needs a manager or owner PIN. When a shift closes you see how much cash should be in the drawer and how much went through on card, with a PDF report for every shift.

Ordo runs on a Windows or Linux computer and keeps your data on site, so the till keeps selling without internet. It works with 58 mm and 80 mm USB thermal receipt printers, a cash drawer and any bank card terminal: the customer pays on the terminal and the payment is marked as card in Ordo.

FAQ

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