Daily operations
No production batch recorded yet.
Daily sheet and close
Not reconciledHow to keep the day simple
Use saved recipes for production and one receipt for a supplier delivery. Enter only sales not already posted elsewhere. Count leftovers and match cash and online collections at closing. Stock differences need a reason, never invented sales. Positive stock corrections are held until their origin and expiry are checked.
For genuine supplier returns use Returned in Bought stock. That records goods leaving, not replacement goods arriving. Record the replacement receipt separately using the agreed credit; do not enter a new cash payment unless money actually changed hands.
Where you stand
Taking a day₹0
Need a day to break even₹0
Last 10 days vs the 10 before—
This week vs last—
Daily takingsBreak even
Push these today
High margin items in stock
Bake today
Wastage & Leakage
This month
Value Lost
₹0
retail value of wasted goods
Cost to you
₹0
production/purchase cost
Purchase suggestions
All ingredients at or below their low-stock level.
Today
Today's sales
₹0
0 transactions
Gross Profit
₹0
0% margin
Open orders
0
0 due soon
Needs attention
0
low stock · 0 expiring
Today’s targets
Cash position
Expenses₹0
Cash inflow₹0
Net cash movement₹0
This month so far
Net profit
₹0
after all costs and bills
Stock value
₹0
retail value on the shelf
To collect
₹0
unpaid khata balances
Recent activity
Reports
Open only the section you need.
Estimated net profit this month
₹0
Sales₹0
Gross Profit₹0
Your shop in plain words
Your shop in plain words
How your shop compares
What each cost eats out of every ₹100 you take, next to the range a bakery of this kind
usually aims for. A compass, not a rulebook — a festival month or a new oven will push
these about.
Ideas that built great food businesses
One idea a day, from shops and companies that lasted.
All the ideas
Profit levers
Monthly profit opportunity
₹0
Nothing to fix right now
Fix the top item first. Figures are estimated from your last 30 days of sales, batches, wastage and purchases.
Sales rhythm
Which days carry the shop, and whether this week is ahead of last.
This week so far₹0
Last week to the same day₹0
Average takings by day
Strongest dayQuietest dayTypical day
How break-even is worked out
Step 1 · bills that come whether you sell or not
Step 2 · what ₹100 of sales really leaves
Step 3 · the division
Where you stand today
You take a day₹0
You need a day₹0
Where this is heading
Two futures from your own trading. The flat one assumes nothing improves — plan on that
one. The trend one assumes recent growth continues, damped, because no shop keeps
compounding a good fortnight forever.
If nothing changes₹0
Sales needed to break even₹0
Next 12 months if the trend holds
Projected salesBreak-even
Year of sales, flat₹0
Year of sales, trend₹0
Price check
A margin over batch cost pays for ingredients, oven wages and power. It does not pay the
rent or the manager. This shares your monthly fixed costs over what each item actually
sells and shows the price that covers the whole shop.
Not yet in your recipe costs₹0
Items below their true cost0
Margin against what the shop needs
Carries more than its shareCarried by the others
Cash tied up in stock
Stock you have made or bought that has not sold yet. Days of cover is how long it lasts at the current selling rate.
₹0
at what it cost you to make or buy
Day review
Pick any past day to see what it sold, what it earned and whether it covered its costs.
Show the figures as cards
Money received
Product-wise sales
Month review
Pick any month to see what it sold, what it cost and where the money went. Opens on the month you are in.
Total sales
₹0
takings that month
Cost of goods sold
₹0
production cost
Bills & salaries
₹0
excluding ingredients
Gross Margin
0%
after product & delivery costs
Outstanding credit
₹0
current customer balances
Daily takings
Takings that dayBreak even
Where the money goes
Payment methods
That month
Best sellers
Sales by product
What every product has actually sold. Pack sizes of the same item are added together, with the split shown underneath, so one product gives one figure.
Total sales
₹0
Products sold
0
Order by
Baked here vs bought in
Stock value & batch profit
Based on remaining finished stock and recorded batch costs.
Products in stock
0
actual products available
Production cost
₹0
cost remaining in stock
Projected retail sales
₹0
using normal retail rates
Expected retail profit
₹0
sales less production cost
Projected wholesale sales
₹0
using hotel/wholesale rates
Expected wholesale profit
₹0
sales less production cost
Product-wise stock valuation
Completed batch profit
Completed batch sales
₹0
actual sale value allocated to batches
Completed production cost
₹0
full cost of consumed batches
Gathered profit
₹0
completed sales less batch cost
Wastage cost in completed batches
₹0
production cost consumed as wastage
Gathered + projected retail
₹0
completed profit plus current stock
Gathered + projected wholesale
₹0
completed profit plus current stock
Batch-wise completed profit
Product cost breakup
What one sale size costs you to make: ingredients first, then electricity, machine and labour. The full cost is what every profit figure in the app uses.
Ingredients share
0%
of total production cost
Overhead share
0%
labour, power, rent, machine
Which products actually pay
Selling a lot is not the same as earning a lot. Every product sold this month is listed below, and you can order it by whichever figure you are judging on. Open More info on a row to see how its pack sizes compare.
Where this month's profit came from
Order by
Where each product's money went
Every batch you have ever made of a product, followed from the day it was made to the last sale. What you spent on it, what came back, and what you kept. Open More info on a row for the ingredients and the day-by-day story.
Yield watch
See which batches miss the recipe, decide whether the recipe standard or the process needs fixing, and keep a few good lines as your benchmark.
Batch close
0
recent batch checks
Weekly review
0
repeat under-yield lines
Daily close
₹0
wastage and stock still open
Benchmark lines
0
good lines to copy
Recent batch closes
Weekly under-yield review
Benchmark lines
Cash flow
Profit is what you earned. Cash is what is actually left. They are almost never the same number, and knowing why is what stops a shop running out of money while the report still looks healthy.
Money in
₹0
all payment methods
Money out
₹0
including salaries
Left in the business
₹0
Why this differs from your profit
More info
Where the money came in
Where the money went out
Should I change my prices or my staff?
Try a change here before you make it for real. Everything below is worked out from your own recorded sales and bills, never from a rule of thumb.
Where you stand today
—
Change my selling rates by
What that would mean
The numbers behind it
Overhead recovery
Your salaries, power and rent are charged into each batch and paid as monthly bills. This card matches the two so nothing is counted twice, and shows whether your selling rates actually recovered your fixed costs this month.
Overheads recovered
—
through goods actually sold
Still to recover
₹0
this month's shortfall
Growth dashboard
Average transaction
₹0
this month
Repeat customer rate
0%
identified customers
Discounts given
₹0
this month
Net cash movement
₹0
every payment method, less salaries and bills
Product Gross Profit
Tag performance
Channel profitability
Products bought together
Customer retention
Supplier price comparison
Business insights
Production recommendations
Based on the last 7 days of sales, current stock and target cover.
Festival & seasonal plans
Plan local events before demand rises.
Sales
Fast counter sale
Only products currently in stock are shown. Choose a weight or pack, then enter how many you need. Part packs are fine — type 3.5 against a pack of 12 for three and a half dozen.
Payment details
Channel: RetailPayment: Cash
Notebook entry
Channel: RetailPayment: Cash
Day tally · whole day in one entry
Enter how much of each product went out that day. Wholesale uses your hotel-supply rate, counter uses the retail rate. Part packs are fine — 3.5 against a dozen pack means 42 pieces.
Sales Transaction History
All completed counter, delivery, hotel-supply, pickup, credit, and paid sales. Use filters only when needed.
Customer & hotel accounts
Orders
Stock
Sale sizes that can never be sold
These are sizes on your price list, not your stock. The other sizes of the same item still sell normally, so nothing on the shelf is stuck.
Production batches
Active output, remaining stock, and batch cost.
Completed batch history (0)
Bought stock
Goods you buy in ready-made and sell on as they are. No wages or power are added to these.
Due back to the supplier
Stock the supplier replaces free of charge if it has not sold. Returning it here takes it off the shelf without booking a loss.
Sold-out lots (0)
Ingredients & supplies
Ingredient quantities and reorder levels.
Finished product stock
One row per actual product. Sale sizes are selected only in Sales.
Wastage
Catalogue & setup
Master data you change rarely: recipes, categories, and suppliers.
Products
Every price row you sell, whether you bake it or buy it in.
Production recipes
Reusable material and costing standards.
Product categories
Catalogue organization.
Suppliers & purchases
Update Rate Card
New rates apply to unsold available stock and future production. Recorded sales and completed-batch profit remain unchanged.
Hotel-specific prices
Pricing & profit
How much you must sell to break even, and what every product should cost.
Pricing health
Below cost0
Needs a look0
Healthy0
How much to make each month
Batches needed to cover wages and bills, split across your products by what sells and what earns.
Break-even planner
Sales needed to cover every cost. Figures come from your own expenses, payroll and sales.
Break-even daily sales
₹0
per selling day
Daily sales for your goal
₹0
covers costs plus profit
Your daily average now
₹0
last 30 days
Gap to break even
₹0
per day
What margins should a bakery expect?
| Measure | Healthy range | What it means |
|---|---|---|
| Retail gross margin | 50–65% | Counter price less ingredient and production cost |
| Wholesale gross margin | 15–25% | Thinner per unit, earned back through volume |
| Retailer margin you leave | 20–30% | Below 20% and shops stop pushing your brand |
| Operating costs | 25–35% of sales | Rent, salaries, power, fuel, packaging |
| Net profit | 10–20% of sales | What you actually keep |
| Wastage | Under 3% of sales | Above this, cut batch sizes before cutting price |
Wholesale rate summary
| Product | Pack | Cost | Wholesale | Retail | Your profit | Retailer profit | Suggested MOQ |
|---|
Pricing controls & detailed comparison
Standard products
0
1 kg, 12 pieces, or Sadha Butter bulk pack
Missing cost
0
add recipe or batch cost
Retailer price scenarios
| Choose | Wholesale price | Per piece / 100 g | Bakery gross profit | Bakery net profit | Retailer profit at A | Retailer profit at B | MOQ order value | Bakery MOQ net |
|---|
All standard products comparison
| Product | Basis | Production cost | Cost + allowance | Retail | Wholesale | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Suggested | Proposed | Gross profit | Net profit | Net margin | Suggested | Proposed | Gross profit | Net profit | Net margin | ||||
Expenses
Active employees
0
team members
Monthly payroll
₹0
salary commitment
Spent this month
₹0
bills plus salary
Staff refreshments
₹0
this month
These expenses are counted nowhere
Where the money went
Monthly bills
Expense entries
Employees & payroll
Daily cash reconciliation
More
Owner reports, costs, pricing, and data controls.