Bake to demand and waste less at closing
Cafés and bakeries lose margin at closing time. Plan production from each outlet's sales pattern, track shelf life and log what's thrown away with a reason.
How it works
Production from sales patterns
Daily bake quantities per outlet come from weekday sales history, so Tuesday isn't planned like Saturday.
- Suggested bake plan
- Outlet-level quantities
- Forecast against actual
Shelf life and batches
Batches carry production time and shelf life, with alerts before items need to be discounted or removed.
- Batch tracking
- Expiry alerts
- Transfer of near-expiry stock
Wastage with reasons
End-of-day wastage is logged on the app with photos and reasons, feeding tomorrow's plan.
- Wastage by item and reason
- Trends by outlet
- Links to the bake plan
What changes
What teams using Cafés and Bakeries should expect to see.
- Less end-of-day wastage
- Production matched to each outlet
- Fresher products on the counter
Questions
Can we handle custom cake orders?
Custom orders can be recorded with advance payments and delivery dates, and linked to production.
Do we need a central bakery?
No. It works for single-site production too; the central kitchen module adds dispatch to outlets.
See DeepRestaurantAI with your own outlets
We'll connect a sample of your POS data and walk you through sales, purchasing, food cost and DeepObserve.ai camera AI for your format.