Cake slips, bake lists, flour stock and counter bills in one record.
Take counter sales, custom cake orders and standing café and hotel orders in one list, and turn them into tomorrow’s bake plan. The head baker gets trays per item. Flour, butter and cream are checked against that plan, and closing records what sold, what is left and what was binned. The counter bills from the same item list.
- Recipes with yield per tray, item list and outlets entered for your kitchen
- Wholesale customers moved over with the dues they already owe
- Set up, and later changed, by the same team
Bakery Management System is software GullySystem sets up for a bakery that bakes and sells its own goods. It holds bake batches, counter bills, cake slips, standing café orders and ingredient stock in one record. Owners see what came out of the ovens, what sold and what is left. Set-up follows your recipes and outlets.
What goes wrong before the software.
How the work flows through it, step by step.
- 1
Orders are booked
Record custom cake orders with flavour, weight, inscription, design notes, advance paid and pickup time at the counter, while café and hotel orders sit in the same list.
- 2
The production plan is built
Confirmed orders, standing wholesale orders and the usual counter quantities are added together into one list, and the head baker reads trays per item before loading the ovens.
- 3
Ingredients are checked
The plan is matched against store stock for flour, sugar, butter and cream, and any shortfall raises a purchase order to the flour or dairy supplier the same evening. Nothing is ordered twice.
- 4
Batches are logged
Each batch is recorded with product, quantity, make date and the baker’s name, which leaves a record that survives the end of the day. The board can stay clean.
- 5
Selling and delivery
The counter bills from the same item list. Every wholesale round leaves the van with a bill for each café on it, and collected cake orders are ticked as handed over.
- 6
The closing count
Unsold stock and wastage are entered at closing, item by item, and these figures sit beside the day’s sales so that tomorrow’s plan starts from what actually happened.
What is inside.
Every module can be switched on, left out or changed to match how your team already works.
Bakery order management
Counter orders, custom cake orders and standing wholesale orders each carry a due time and a status, so the counter can say whether the black forest is boxed.
Learn moreBakery production planning
Confirmed orders and your regular weekday counter quantities become a daily bake plan listing trays per item, so the head baker stops working from last night’s guess.
Learn moreBakery inventory management
Flour, sugar, butter, cream and cake boxes are reduced as batches are logged, each with a reorder level, and spoiled or dropped stock is recorded as wastage.
Learn moreCounter billing and tax invoices
Counter sales and standing café orders are billed from one item list with tax invoices, and the balance each wholesale customer owes is shown before the next bill.
Learn moreSuppliers and purchase orders
Purchase orders go to flour mill, dairy and box suppliers, and each is tracked for what arrived, what came short and what is still due.
Learn moreCustomers and order history
Regular customers and wholesale buyers are kept with their past orders and preferences, so a repeat order for the same eggless pineapple cake is quick to book from the last one.
Learn moreLoyalty points
Points or discounts are recorded at the counter for regular customers, and the owner sees who bought a birthday cake last year and has not been back since.
Learn moreFeedback
Complaints and comments attach to the order, so a recurring remark about dry sponge or a sunken centre on one product becomes visible.
Learn moreShifts and rosters
Early dough shifts and late counter shifts are planned on a roster, and the hours each person actually worked are recorded beside the plan.
Learn moreStaff and payroll
Staff records, leave requests and salaries are held together, with pay calculated from the roster including pre-dawn shifts, part-timers and overtime.
Learn moreSales and wastage reports
Sales are shown by product, outlet and hour of day alongside leftovers and wastage, so the owner sees which items earn their tray space and which come back unsold.
Learn moreThe business modules it is built from.
Each one is also available on its own, or inside a system built for you.
- Order Management
Each cake slip, counter order and standing café order carries a due time and a status the counter can read out to a caller.
- Production Planning
Confirmed orders and regular counter quantities become a daily bake list, so the ovens are loaded with the right trays.
- Stock Tracking and Alerts
Flour, sugar, butter, cream and cake boxes fall as batches are logged, with reorder levels and a wastage record for spoiled or dropped stock.
- Point of Sale Billing
Counter sales and standing café orders are billed from one item list, with tax invoices and the balance each wholesale customer owes.
- Purchase Order Management
Purchase orders to flour mill, dairy and box suppliers show what arrived, what came short and what is still due on each delivery.
- Loyalty and Offers
Regular customers earn points or discounts recorded at the counter, and the owner sees who bought a birthday cake last year but has not returned.
- Payroll Management
Staff records, leave requests and rostered hours, including pre-dawn shifts, part-timers and overtime, feed the monthly salary calculation for bakers and counter staff.
- Attendance & Time Tracking
Supervisors plan early and late shifts on a roster and record the hours each baker or counter assistant actually worked against it.
How we would put it in.
Setup, data migration, integrations and anything built on top.
Every part of the system, by area.
Take the modules you need. Each one works on its own or inside a larger system built for you.
- Applicant Tracking (5)
- CRM (8)
- Finance & Accounting (10)
- Helpdesk (4)
- Human Resources (13)
- Inventory Management (5)
- Project Management (7)
- Manufacturing (6)
- Procurement (4)
- Sales and Distribution (6)
- Field Service (5)
- Statutory and Compliance (4)
- Retail and POS (4)
- Bookings and Appointments (3)
- Subscriptions (2)
- Assets and Fleet (4)
- Platform (6)
- Analytics (2)
- Documents (1)
- All business solutions
Tools it connects to.
Each connection is scoped for your own account, one data flow at a time.
Topics beyond the modules.
Each page covers one part of how the system is used, connected or controlled.
Bakery staff records, roster and pay basis
One record is kept for each baker, counter assistant and delivery rider, holding the pay basis, the shift pattern and the documents on file.
Learn moreLeave requests and approvals for bakery staff
Leave requests come from staff phones, the roster is shown to the approver beside the request, and each person’s balance stays visible. Clashes show before approval.
Learn moreNew hire onboarding and training checklists
A new bakery hire is taken through documents, hygiene training and a first-shift orientation with a checklist, and the signed-off list stays on the staff record.
Learn moreViews by role in a bakery
Owners, head bakers, counter staff and store keepers each open the list they act on, from the tray plan to the closing count.
Learn moreIntegrations for bakeries
The system connects to WhatsApp and SMS for cake-ready messages and to payment links and gateways for collection, and it exports a file for the accountant.
Learn moreOne system, each person sees their part.
For owners
Read daily sales, wastage, café and hotel dues and ingredient spend, and see which products sell out and which return unsold.
For head bakers
Open tomorrow’s bake plan with trays per item, the custom cakes due, any ingredient short and the batch log from this morning.
For counter staff
Bill sales, book cake orders, answer a caller who asks whether a cake is ready, and complete the closing count.
For store and purchase teams
Watch ingredient stock, items below reorder level and open purchase orders, and chase the supplier whose sacks came short.
The numbers the owner asks for.
- Sales by product, by outlet and by hour of the day
- Wastage and unsold stock by product and by day
- Custom cake orders due today and this week
- Café, hotel and canteen dues outstanding
- Ingredient use against bake quantities
- Supplier deliveries that arrived short or late
- Batch log by date, product and baker
Who this is built for.
- Neighbourhood bakeries that bake and sell from the same shop
- Cake shops taking many birthday and custom orders
- Bakeries supplying bread and buns to cafés, hotels and canteens
- Owners with a central kitchen feeding a few outlets
- Home bakers moving into a rented commercial kitchen
- Dessert brands selling through a counter and online orders
When it is not the right choice.
- If you only need a billing counter and a tax receipt, a ready billing app costs less and does the job.
- It is not a factory production system for packaged-food plants running automated lines.
Adapted to your business before it goes live.
You are not handed a login and left to it. The product is set up around your records, your people and the tools you already use.
Works alongside
- Accounting export
- SMS
- Payment links and gateways
Questions owners ask before a demo.
Can it plan tomorrow’s production from orders?
Yes. Confirmed cake orders, standing wholesale orders and the usual counter quantities are added into one list of trays to bake. Closing counts sit beside it.
How does it handle custom cake orders?
Each order records flavour, weight, inscription, design notes, advance paid and pickup time, so the counter can check status while the kitchen sees which cakes are due today.
Can we see wastage and the margin on each product?
You can see wastage by product and by day, but the system does not work out a costed margin for each item. Wastage is recorded at closing against each product and sits beside sales by product and ingredient use against production, so owners can compare them.
Does it take food-delivery app orders, or print a kitchen order ticket?
No. Delivery-app orders are keyed in at the counter like any other order. There is no kitchen order ticket printing and no kitchen display screen, so bakers work from the production plan and the cake list.
What happens at the counter if the internet goes down?
Billing needs a working connection, because GullySystem hosts the system, and billing offline at the counter is not part of it. Shops on a weak line keep a mobile hotspot as a second route.
What batch and food-safety records does it keep?
A batch log holds product, quantity, make date and baker, which is the kind of record an inspector may ask to see. Expiry dates against each ingredient are not held, and the system provides no licence and cannot make a bakery compliant on its own.
Does it connect to our accounting software?
Sales, purchase bills and wholesale dues export as a file for your accounting package, and a direct link is possible as extra work, priced separately.
What happens to our item list and wholesale customers?
They are imported from your current billing software or Excel sheet, including item prices, wholesale customers with their dues, and the supplier list. Your team checks the data before go-live.
Who owns the sales and customer data?
Your bakery does. The proposal sets out, before any work starts, how you take a full copy of the sales and customer data with you.
What does it cost?
The quote reflects how many shops or counters you run, how many recipes and cake rates must be set up, and whether wholesale dues and delivery rounds are in scope. Moving items, customers and suppliers from sheets adds effort, as do links to payments and messaging. You see the software first. A written proposal then lists a separate price for every module.
How soon can the ovens and counter run on it?
Order booking, the bake list and counter billing would be the usable starting point, since those touch every day. Ingredient stock, supplier purchases, loyalty and rosters follow. The proposal lists the starting contents and the dates. Orders and billing lead.
What does the bakery need to have ready first?
Have the product list with prices, the recipe sheets that drive flour and ingredient use, and the cake slips or order book now in use. Add a sample counter bill and a wholesale due list. Name the head baker, a counter lead and whoever buys stock to answer questions. Access to any payment or accounting account is needed. Keep it as is.
Wondering what it would cost? Share your requirements and an engineer will come back with a scope.
Every part, on its own page.
Each page covers one part of the system: what it records, who uses it and what it hands on.
- Bakery Billing for Counter and Wholesale Customers
- Customer Records for Bakery Orders
- Bakery Staff Records, Roster and Pay Basis
- Customer Feedback Collection for Bakeries
- Bakery Inventory and Reorder Tracking
- Leave Requests and Approvals for Bakery Staff
- Loyalty Points and Offers for Bakery Customers
- New Hire Onboarding and Training Checklists
- Order Management for Bakery Counter and Cake Orders
- Payroll for Bakery Shifts and Part-Time Staff
- Daily Production Planning for Bakeries
- Sales, Stock and Wastage Reports for Bakeries
- Shift Scheduling for Bakery Kitchen and Counter
- Supplier Rates and Purchase Orders for Bakeries
- Views by Role in a Bakery
- Integrations for Bakeries
Written for this trade.
Practical notes on running the business, not product marketing.
Bakery Inventory and Production Management Software Guide
A guide for bakeries to connect recipes, ingredient stock, production batches, wastage and counter sales into one working system.
Learn moreBakery Production Planning: Baking to Demand and Cutting Wastage
How a bakery plans tomorrow’s baking from real orders and past sales, counts what is left at closing, and cuts wastage without selling out by noon.
Learn moreBakery Loyalty Programmes: What Actually Brings Customers Back
How a bakery loyalty scheme should be designed, what to record at the counter, and why the birthday cake order is worth more than a points card.
Learn moreBuilt for.
The trades this product is set up for. Pick yours to see how the work runs there.
Related products.
Selling these goods online as well?
These e-commerce pages describe the online side: the storefront, dealer ordering and the connections to a system like this one.
See Bakery Management System set up around your records.
Tell us how you run things today. An engineer reads it and writes back with what fits as it is, what would need changing, and what we would start with.
What happens after you share your requirements
- A senior engineer reads your answers. Nobody phones first.
- Within one business day you get a written note: what we understood, what we would start with, and the questions we still have.
- If it fits, a proposal follows with the order of work, what we need from you and what you receive at each step.
- No call is booked and nothing is paid until you have read the note. Your details stay with us.
Start with your requirements
Seven short steps that tell us what you need. A senior engineer reads them before anyone gets in touch.
Share your requirements