POS for bakeries
A bakery makes most of what it sells before the doors open, so the real questions are what each loaf costs to make, how much flour and butter is left, and what has to go before it is stale. SeroPOS answers them with recipes, production batches and expiry dates, alongside a fast counter till.
Bakeries in SeroPOS
Recipe costing
List each recipe's ingredients, waste and extra costs, and see the cost per loaf from your purchase prices. Pro plan.
Production batches
Finalize a morning bake to use flour, butter and sugar from stock and add finished croissants at cost.
Expiry dates
Track expiry on ingredients and products, and choose to stop selling a set number of days before.
Price from cost
Update selling prices from recipe cost, one product at a time or in bulk.
Custom cake orders
Take a deposit as a partial payment on a cake order and collect the balance at pickup.
Counter by the dozen
Quantity First checkout lets staff key 12 then tap the product for a dozen rolls.
What each loaf really costs
Recipes and production are part of the Pro plan. Choose the finished product, such as Sourdough Loaf, then add each ingredient with its quantity and unit: 500 g flour, 350 g water, 10 g salt, 100 g starter. Group ingredients into steps like levain, dough and shaping if that matches how your team works, and add a waste percentage and any extra cost such as packaging as a percentage of ingredient cost.
SeroPOS prices the recipe from the purchase cost of each ingredient and shows the cost per unit of output. When butter goes up, the recipe cost moves with your next purchase. Update product price recalculates the selling price from recipe cost, singly or in bulk, so a price increase across the pastry case takes minutes rather than an afternoon with a calculator.
Morning production, counted
Each bake is a production entry. Pick the location, the product and the quantity made, and SeroPOS pulls the ingredients from the recipe. Adjust a quantity if today's batch used more flour, record any wasted quantity, and Finalize. Ingredient stock goes down, finished stock goes up, and the production cost per unit is recorded against the batch.
The Manufacturing Report totals production and its cost over any date range and shows the current stock of everything you make. Production cost also feeds the Profit and Loss report. If you prefer, a setting locks ingredient quantities so staff cannot edit them during production, which keeps the recipe as the single source of truth.
Expiry and the day-old shelf
Turn on product expiry in Business Settings and give products an expiry period. Expiry dates are recorded per lot when you receive ingredients or add opening stock, and the dashboard shows a stock expiry alert for anything coming up. A business-wide setting decides whether expired stock keeps selling or stops selling a set number of days before the date.
The Stock Expiry Report lists what is left in each lot with its manufacturing and expiry date, and expired units are written off with a stock adjustment. For day-old bread at a reduced price, an automatic discount rule on that product or category with a start and end date keeps the till price right without manual overrides.
Cake orders and the counter
Custom cakes are usually ordered days ahead with a deposit. Ring the cake as an open-price item so the price can be set for the design, add the customer, and take the deposit as a partial payment; SeroPOS warns that the amount is less than the total and records the balance due. When the customer collects, Receive Payment finds the open sale by name or invoice number.
At the counter, Quantity First checkout lets staff key the number, then tap the product, which suits a dozen bagels or six cupcakes. Cookies sold by weight can use a connected scale or a typed weight. The Daily Sales Report and the Product Sell Report with a time range show what sold before noon, which helps you plan tomorrow's bake.
Frequently asked questions
How does recipe costing work in a bakery POS?
On the Pro plan, each recipe lists ingredients with quantities and units, a waste percentage and extra costs. SeroPOS calculates the cost per unit of output from ingredient purchase prices and can update the product's selling price from that cost, for one product or in bulk.
Does production reduce my ingredient stock?
Yes. When you finalize a production entry, the ingredients in the recipe are taken out of stock and the finished product is added at the production cost. You can edit ingredient quantities for a batch and record waste before finalizing, unless you lock editing in Manufacturing Settings.
Can I track expiry dates on baked goods and ingredients?
Yes. Enable product expiry, set an expiry period on products and record dates when stock comes in. The dashboard alerts you to stock nearing expiry, the Stock Expiry Report lists each lot, and you can choose to stop selling a product a set number of days before it expires.
Can I take deposits on custom cake orders?
Yes. Record the deposit as a partial payment on the sale, and SeroPOS keeps the balance due on the customer's account. Collect the balance at pickup through Receive Payment in the back office, which lists open invoices by customer with their age and balance. For larger orders, send a quotation first.
Which plan does a bakery need?
Recipes and production batches are on Pro at $50 a month, which also adds CRM, QuickBooks and advanced reports. A bakery-café that only needs the counter, kitchen tickets and stock can start on Standard at $30. Both come with a 14-day free trial and no card.