Bakery management software: The 06:00 bake, baguette by baguette.
Enskel forecasts sales of every item, bake by bake, and works out the flour, butter and fillings to order, so you bake as close as possible to what will sell, and throw away less in the evening.
The first bake
from 04:00 to 06:00
Forecasting
140 croissants, 60 baguettes.
sample data
01 / THE DAY
One day, three key moments.
Before dawn, in the morning, in the evening.
The bakehouse
Quantities of every item, forecast the day before.
The first bake
As close as possible to what will sell this morning.
The day measured
Actual sales against the forecast, for tomorrow’s bake.
02 / THE MODULES
Where to start.
The modules, in the order a bakery works.
Forecasting
Items forecast product by product, to set each bake.
Recipe costing
The cost of every item, from baguettes to pastries.
Stock
Flour, butter and fillings, in step with the bakes.
Scheduling
The bakehouse and the counter, at the times customers come in.
Profitability
What each item earns.
HACCP
The bakehouse and the display counter, checked at the same times.
03 / THE OBJECTION
‘It’s made for restaurants.’
Enskel speaks bakery.
Items and bakes, not covers; bakehouse hours, not service hours.
04 / HEAD OFFICE
Several shops?
Each one sees its day; you see everyone’s.
Each shop has its own forecast; the central bakery sees the total to produce and the ingredients to order. The cost of each item can be read across the whole group.
Head office
What is bakery management software?
Bakery management software helps you decide how much of each item to produce, which ingredients to order and what each product costs. Enskel forecasts sales item by item for the morning bake and the ones that follow, works out the flour, butter and fillings to order, and costs every item, from baguettes to pastries.
How does Enskel forecast production, item by item?
It forecasts sales product by product and by time slot: its sales forecasting starts from your POS history, the weather, local events and the calendar. The day before, the quantities of each item are forecast for the bakehouse at 04:00 and the bakes that follow; each forecast shows its margin of error, and your team keeps the final say.
How can a bakery reduce unsold items?
By setting each bake on an item-by-item forecast rather than on habit. Unsold items are measured by matching the items produced against the items sold through the till. Every evening, Enskel compares actual sales with the forecast, product by product, to adjust the next day’s bake. The full method is in the guide to unsold items in bakeries. How unsold items are tracked in Enskel is worked out with you when you start.
Is Enskel only for restaurants?
No. Enskel speaks bakery: items and bakes, not covers; bakehouse hours, not service hours. Recipe cards cost every item, from baguettes to pastries, the rota covers the bakehouse and the counter at the times customers come in, and HACCP records follow the bakehouse and the display counter.
Can you manage several shops and a central bakery?
Yes. Each shop has its own forecast and sees its day; the central bakery sees the total to produce, across all shops, and the ingredients to order. You track the cost of each item across the whole group. Recipe cards can be shared, costed at each site’s purchase prices.
Which POS do I need?
Popina is connected. Your POS isn’t Popina? Tell us which one: we look at the connection with you; the timing depends on its vendor. You keep your POS: Enskel reads your sales, with the product, quantity and time of each sale. The first forecasts arrive one week after access to your POS data.