Production first
Your margin is decided at 5am, not at the till.
For bakery and patisserie operators
The ovens start at 5. The counter opens at 7.
A fast counter queue, inventory that thinks in flour and butter, QR for the corner tables. Built for a production business with a shopfront, because that's what a bakery is.
Why this page exists
A bakery is a factory with a till.
Production starts at 5am. Mixing, proofing, baking, glazing; the real work is done before the first customer walks in. Then the door opens at 7 and the business flips: a fast retail counter, a queue that moves in seconds, no tables to serve. Most POS software is built for the second half and ignores the first.
dojofood treats the bakery as what it is: a production business with a retail counter bolted on. The counter gets speed. The back gets ingredient-level inventory. Both read from the same catalog.
A queue, not tables
Ten seconds per customer, not ten minutes per table.
Ingredients, not just items
A croissant is butter, flour and time. The system should know that.
The counter at 7:40
A POS built for the person third in line.
Two simits, one sourdough, a slice of San Sebastián. The person behind the counter should never dive through menus while the queue watches. One-tap bestsellers on the first screen, card and cash on the same flow, next customer.
One-tap bestsellers
Simit, sourdough, croissant, today's cake slice; front and center.
Weighed and varied items
Whole cake, half, slice; 500g or a kilo of cookies. Set them up as variants of one catalog item, tap the size, done.
Card and cash, one flow
No switching screens between payment types while the line grows.
Real-time sync
Two tills at the counter on a Saturday morning, one order queue, no drift.
Where the money actually goes
Inventory that counts in kilos of flour, not trays of croissants.
A restaurant tracks portions. A bakery burns through flour, butter, chocolate, yeast and sugar, and the cost of a croissant moves every time the butter price does. dojofood's inventory is recipe-based: every sale at the counter deducts the ingredients behind it.
Sell 40 croissants and the system knows how much butter left the building. When the flour delivery arrives, photograph the supplier invoice; AI invoice reading turns it into stock entries instead of an hour of typing at the end of a long shift.
Recipe-based deduction
Each item sold pulls its ingredients from stock automatically.
AI invoice reading
Snap the delivery invoice, stock updates. No manual entry.
Low-stock alerts
Know Thursday that you'll run out of butter Saturday. You decide what to do about it.
The four tables by the window
A cafe corner without hiring a waiter.
Most bakeries have a few tables: coffee, a pastry, twenty minutes. Not enough seats to justify a waiter, too many to ignore. QR on the table lets those customers order a second coffee from their phone; the order lands in the same queue as the counter.
QR at the table
Customers order from their phone. Nobody waves for service.
Same queue, same catalog
A QR latte looks identical to a counter latte behind the register.
Printable table QRs
Generate the PDFs, tape them down, done by lunch.
For bakeries that became two, then three
Second oven, second shop, same catalog.
A good bakery gets asked to open a second shop. By the third, the menu has forked, the neighborhood pricing is different, and nobody is sure what a slice of carrot cake costs where. dojofood keeps one central catalog; each branch gets its own prices and its own live channels.
One catalog
Change the sourdough description once, it's right everywhere.
Per-branch prices
The high-street shop and the neighborhood shop don't have to charge the same.
Per-branch channels
One branch does delivery, another is counter-only. Set it per shop.
Delivery, without a second system
Cookie boxes and cake slices on the marketplaces you sell on.
Boxed cookies, brownie packs, whole cakes; bakery products travel well, and marketplace orders arrive all day, not just at mealtimes. dojofood pulls those orders into the same queue as the counter, from the same catalog. One place to keep prices and photos current, every channel stays consistent.
One order queue
Marketplace, QR and counter orders land in the same line.
One catalog, every channel
No separate delivery menu drifting out of date.
Channel mix reports
See what share of revenue the delivery boxes actually bring.
Two operators, two counters
Real bakeries. Real mornings.
Patisserie owner, on the counter queue
"The queue moves. That's the whole review."
Bakery operator with three shops, on inventory
"For the first time I know where the butter goes."
20 minutes with our team
Tell us about your mornings. We'll show you the screen.
Bring your bestseller list, your supplier invoices, your branch count. We'll walk through what dojofood replaces, what it leaves alone, and what it costs.