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FoodCostOS

Your trade

Management software for bakeries and pastry shops

You make everything, every day, and throw away what is left. Your cost price rests on a chain nobody really calculates.

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What gets in the way in a bakery

  • You sell what you make, without knowing its cost

    Between flour, starter, proving and baking, the cost price of a loaf or a dessert builds up across several stages. Few bakeries calculate it as anything but a rough guess.

  • Evening unsold stock is counted nowhere

    What is left in the window at closing cost flour, labour and energy. Until that loss is measured per product, production quantities cannot be adjusted.

  • Night production, blind decisions

    Tomorrow’s quantities are usually decided from memory, the evening before. Without a sales history per product and per day, you overproduce on Tuesday and run short on Saturday.

What FoodCostOS changes

  • The real cost of every item you bake

    Recipes and sub-recipes across several levels: a starter goes into a dough that goes into a product. Cost flows through and recalculates whenever flour or butter prices move.

  • Unsold stock becomes data

    Waste is logged per product and per reason. You finally see which items are systematically overproduced — and by how much to cut back.

  • Production planned, not improvised

    Production orders, including recurring ones, based on sales history. What leaves the bakehouse enters stock at the right cost.

Frequently asked questions in bakeries

Can sub-recipes like a starter or a custard be handled?

Yes, across several levels. You cost your starter per kilo once; each dough that uses it carries only the quantity actually used, and everything recalculates when flour prices change.

Can waste be tracked per product?

Yes, with its reason: unsold, breakage, production error. That breakdown is what lets you adjust quantities instead of absorbing the loss.

What if I also sell snacks and drinks?

They are handled like the rest: bought-and-resold items on one side, manufactured products on the other, each with its own margin. The drinks ratio is tracked separately from the production ratio.

Other trades

Let us talk about your business

A thirty-minute demo on your products, your suppliers and your setup — not a generic presentation.

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