Production and delivery for a bakery-café group.
How a central bakery that bakes for eight cafés every morning stopped planning on a whiteboard, and started billing each café for what it really received.
Production · Thu 8 Oct
By stationBy itemBy caféOn screen: One production plan, delivery runs and café billing.A real project. The business isn’t named, and names and figures on the screens are changed.
- Business
- Bakery-café group, south Kedah
- Team
- About 90 staff, 22 in the bakery
- Outlets
- 8 cafés, 1 central bakery
- Works with
- SQL Account
- First version
- 4–6 weeks
- Project size
- Business system, from RM 15k
How the bakery worked before.
Four ovens lit at 3 am, one whiteboard, and café orders typed into a spreadsheet the night before.
Cafés sent orders by WhatsApp. The bakery manager typed them into a spreadsheet at night.
The plan for the morning was on a whiteboard. When a batch ran late, nobody outside the kitchen knew.
Vans were loaded from memory. Cafés found a tray missing only when the van had gone.
From the 3 am ovens to the café’s signature.
The bakers kept baking the same way. The plan, the vans and the billing moved into one system.
Every café’s order, turned into batches.
At the cut-off, the system splits all orders into oven batches with start times, and the manager prints station sheets.
Plan for Thu 8 Oct
By itemBy station| Item | Ordered | Batches | Oven | Starts |
|---|---|---|---|---|
| Butter croissant | 640 | 4 × 160 | Oven 1 | 3:00 am |
| Pain au chocolat | 320 | 2 × 160 | Oven 1 | 7:00 am |
| Kaya puff | 400 | 2 × 200 | Oven 2 | 4:00 am |
| Chicken pie | 360 | 2 × 180 | Oven 2 | 6:00 am |
| Sourdough loaf | 96 | 2 × 48 | Deck oven | 3:00 am |
| Pandan chiffon | 48 | 2 × 24 | Oven 3 | 5:00 am |
| Burnt cheesecake | 40 | 2 × 20 | Oven 3 | 7:00 am |
| Total | 1,904 | 16 |
Worked out from each café’s order and your batch sizes. Mohd Shah can move a batch before printing.
Each station marks its batches done, on a phone.
Station leads tick off each step, and if a batch runs late, packing and the bakery manager know straight away.
Chicken pie, batch 2
180 pieces · for 8 cafés
Vans leave with a checked load, in the right order.
Packing gets a list per café and van, while the office tracks deliveries and each van’s next stop.
Delivery runs · Thu 8 Oct
Today2TomorrowEach café counts what arrived, before the van leaves.
The supervisor ticks each item on a phone and signs, and shortages are reported to the bakery on the spot.
Today’s delivery
Ria Jaya · Van 1 · 12 crates
Each café is billed for what it received.
Each signed delivery becomes a charge at your transfer prices, minus shorts, and goes into SQL Account every night.
Billing · Sep
By café8Adjustments6| Café | Days | Charged | Short | Net |
|---|---|---|---|---|
| Amanjaya | 30 | 52,390 | −240 | 52,150 |
| Ria Jaya | 30 | 46,310 | −420 | 45,890 |
| Bakar Arang | 30 | 57,100 | – | 57,100 |
| Merbok | 30 | 41,110 | −130 | 40,980 |
| Kulim | 30 | 50,150 | −160 | 49,990 |
| Junjong | 30 | 40,150 | – | 40,150 |
| Lunas | 30 | 33,560 | −80 | 33,480 |
| Padang Serai | 29 | 30,280 | −60 | 30,220 |
In SQL Account every night Padang Serai was closed on Mon 14 Sep, so there was no delivery that day.
Each part is a feature with its own fixed price, agreed before we start. See how this project was priced or get a fixed quote for yours →
Five teams, one morning.
From the first oven at 3 am to the café that signs at 11.
- MSBakery manager · Mohd Shah
Checks the plan at the cut-off, and watches which batch is late.
- Station leads
See their next batch on a phone, and tick each step when it’s done.
- Packing and drivers
Load from a list for each café, in the order of the run.
- Café supervisors
Count the delivery on a phone, and sign before the van leaves.
- AQAccounts · Aqilah
Checks the shorts and sends each café its statement from signed deliveries.
- No more planning the morning on a whiteboard.
- No more arguing about a missing tray.
- No more two days of café billing.
The morning first, then the vans and the bills.
In two phases, so the bakery was planning from the system within weeks.
The morning, planned
Out the door, and billed
Want a system like this for your bakery or kitchen?
Questions about this system.
How much does it cost?
This project was a business system, from RM 15k: the production plan, delivery runs and café billing as one fixed quote. Every feature has a fixed price, agreed before we start.
Do we need tablets in the kitchen?
No. Station leads use a phone, and the plan can be printed for each station. You can add one screen on the wall, but it is not needed.
Can it work out batches from our recipes?
Yes. You tell us your batch sizes and which oven or station makes each item, and the plan is worked out from the day’s orders. The bakery manager can still change it.
Does it replace SQL Account?
No. SQL Account stays. The café charges go into it every night, so the accounts team stops building them by hand.
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