Worksheet

Daily bake and closing count sheet

One sheet per day with each product down the left and columns for planned, confirmed orders, actually made, sold, sellable tomorrow and thrown away. Keep it for a fortnight. The over-made items then stand out.

Name: ______________________   Business: ______________________   Date: ______________

Scroll the table sideways to see every column.

Cross out or rewrite any heading that does not fit your business. From the guide “Bakery Production Planning: Baking to Demand and Cutting Wastage”, www.gullysystem.com/blog/bakery-production-planning-and-wastage-control