Recipe card with yield and waste
Every product has a recipe, yield, and cost — the basis for margin to stop being an estimate.
For your operation
Patisseries and pastry shops
Complex product, multiple channels — on the same base.
The challenge
In a patisserie, the product is born in production, not in the dining room: every item has a recipe, a yield, and a short shelf life. And it's sold through several channels at once — counter, custom order, delivery, and store — each with its own price and rule. Growing means multiplying that complexity by location.
What this costs
Without a reliable recipe card, the margin on each sweet is an estimate, and costly ingredients slip away unnoticed. The weekend order competes with the counter for the same production, with no one seeing the conflict before it happens. And waste — what spoiled, what was left over, what came out wrong — only becomes a number in the monthly inventory.
The recipe card is the center: each product carries yield, loss, and cost, and that's where the real margin comes from. Production is scheduled based on demand from all channels, and the same menu serves the counter, delivery, and the store with pricing by channel. What changes between one point of sale and another is configuration, not a different system.
Layer 02
Platform
It's where the recipe card, the menu, and channel pricing are defined and take effect across the entire operation. The operation layer sells at the counters; the data layer shows margin and waste by product.
What this delivers
Scheduled production and custom orders
The day's production is based on combined counter, custom order, and delivery demand, not on a separate spreadsheet.
Price by channel
The same product can have a different price at the counter, on delivery, and for custom orders, without a parallel menu.
Counter, delivery, and store on the same basis
One product record, one inventory, one report — channels change the sale, not the catalog.
Ingredient and shelf-life control
Consumption tied to the recipe card and the sale, so waste shows up the same day, not at closing.
Margin by product
Input cost and sale price in the same place, by item and by channel.
Conversation with
- Delivery and digital menu
- Certified acquirers
- Corporate ERP
- BI
Frequently asked questions
Does the recipe card account for yield and loss, not just ingredients?
Yes. The product has the recipe, the expected yield, and the loss, and the real cost comes out of that calculation — which feeds margin by item and ingredient consumption.
How do special orders interact with counter production?
Both demands are combined in the same production schedule. Custom orders come in with a date, and what needs to be produced for them shows up alongside the counter's regular flow.
Can the same product have a different price by channel?
Yes. The product record is unique, and the price is set by channel — counter, delivery, and special orders can carry different amounts without duplicating the menu.
Is it possible to operate multiple stores with the same catalog?
Yes. The catalog and the recipe card are managed centrally, and each store operates within them; the governance is the same as described on the chains and franchises page.
Talk to a specialist
Your operation has grown. Is your technology ready?
How many locations, what stack is already running, what needs to be integrated, and what the rollout would look like.