The most cost-accurate system for businesses that make their own
Most of what a patisserie sells isn't bought, it's made. Without knowing the cost of the dough, cream and syrup, you can't price the product right. Orderly accounts for production, too.
Why are we the best choice for production?
Semi-finished items at their real cost
You enter the dough as a production; its ingredients are deducted and the output becomes a stock card. That card then goes into the recipes of dozens of products. Few systems build this chain.
Price rises spread on their own
When flour goes up, the dough's cost updates; when the dough costs more, the cake's cost updates automatically. Nobody does the math by hand.
Scales and barcodes, ready to go
Sale by weight and barcodes for packaged products, on the same screen. No second program needed for a patisserie.
What makes things hard for these businesses?
The cost of semi-finished items is a guess
When cream and dough are costed “roughly”, product prices end up rough, too.
Price rises throw everything off
When flour goes up, how many products' costs changed? Updating them by hand is impossible.
Weighed sales are calculated by hand
Reading the scale and multiplying is both slow and error-prone.
Packaged products slow down the till
Without barcodes, the cashier searches through a list.
How does the system solve these problems?
Everything below is included in the annual 8,500 ₺ + VAT fee.
Production module
Production is entered, ingredients are deducted, and the output becomes a stock card used in recipes.
ProductionOverhead share
Labor and energy costs are added to the cost; a selling price is suggested based on your target margin.
ProductionAutomatic price rise propagation
A price rise on an ingredient automatically updates the cost of every production that depends on it.
ProductionSale by weight
Enter the per-kilo price and the amount is calculated from the weighed quantity.
Inventory ManagementAll of this is in the standard license
QR menu and QR ordering
Waiter, owner and courier apps
Four food delivery platform integrations
Setup, training and 24/7 support
About bakeries and patisseries
Yes. Production output becomes a stock card and can be used as an ingredient in any product's recipe.
They can be. You define non-ingredient extra items and an overhead percentage, and they're included in the unit cost.
Other solutions
Cafés
Milk alternatives, shots, sizes… Every choice is reflected correctly in stock and cost.
Restaurants
Tables, kitchen, split bills — a system built for the way service really runs.
Coffee Chains
Recipe distribution from HQ, branch transfers and the same standard at every branch.
Delivery & Couriers
Caller ID, courier tracking and your own commission-free ordering channel.
Self-Service & Takeaway
Sales without opening a table, barcodes, scales — so the line keeps moving.
Chains
Central management, documented branch transfers and consolidated reporting.
Try it first, then decide
Every feature is unlocked for 10 days. We do your setup and train your team — free during the trial as well. No credit card details required.
Prefer to talk on the phone? +90 850 840 75 14 • Sales 09:00 – 18:00, technical support 24/7