From the cake ordered on Monday to the bread baked at dawn: what to make, for whom, and what is still to pay.
SageBizet is free, browser-based software for bakeries, cake makers, ice cream shops and home food makers that takes orders for a day with a deposit, works out what to bake each day from usual amounts, orders and regular customers, puts regulars’ deliveries on account and runs the counter till.
A birthday cake ordered by phone, the writing on it, the deposit taken: all on a note that is gone by Saturday.
The same amount is baked every day out of habit, and the leftovers, or the empty shelf at noon, are only noticed afterwards.
A deposit was paid weeks ago, and at collection nobody is sure how much it was, or whether it was paid at all.
The café down the road takes twenty loaves every weekday, and at the end of the month the bill is put together from memory.
05:00
Today’s bake plan adds the usual amount for this weekday, the orders and regular customers due, and any extra. The ingredients it needs are checked against stock, with what is short.
06:30
Tick each item as it is baked. The regular customers’ deliveries for the day print as delivery notes.
07:00
Sell at the till with sizes, flavours and fillings as options. Each item’s recipe takes its ingredients off stock.
10:00
A customer orders a cake for Saturday: size, flavour, what to write on it and a deposit at the usual percentage. Short notice is flagged, not refused, and the confirmation opens WhatsApp with the message written.
16:00
Mark the order ready and send “it’s ready” on WhatsApp. At collection the balance is paid at the till; handing over with money still owed needs a confirmation.
19:00
Record what was left and what was thrown away, put the regulars’ deliveries on their accounts, and see the deposits held on open orders in the day close.
The counter till sells items with sizes, flavours and fillings as options, takes split payments, and takes deposits and balances linked to orders.
Ingredients in grams, millilitres or pieces are costed from a pack price; recipes take them off stock with each sale, and the bake plan shows what is short.
Regular customers’ deliveries go on their account, never twice, with a statement per customer and payments taken against it.
Best sellers across the counter and orders, waste by item with its share and cost, and orders and money due over the next days.
A Baker role is created at setup, and everyone at the counter or the oven has their own sign-in.
Setup starts from what you make: bakery, cakes and sweets, ice cream, home kitchen or other. Each sets the wording and starter items at your own prices, with cakes by size and flavours and fillings as options. You also set the usual amount of each item on open days, how much notice orders need, the deposit percentage, delivery and its fee, and a note for the order ticket. The menu, recipes, ingredients, purchasing, waste and counts are the same as a café’s, without tables or a floor plan.
An order has the customer, the collection or delivery day and time, menu items with their options or a custom piece at its own price, what to write on the cake, notes for the team, any discount and the deposit. Each order gets a ticket number, a printable ticket and a link. Statuses follow the work: to make, being made, ready, collected or cancelled, and an order still open past its time shows as late.
The deposit and the balance are ordinary sales at the till, linked to the order, so paid and still to pay come from the sales themselves. Cancelling keeps the deposit or gives it back (a void, which needs the void permission); an order that was already made goes to waste at its cost. The customer’s link shows the order number, status, items, what is written on it and what is left to pay, with their first name only, and never their phone, address or notes.
| Part | Where it comes from |
|---|---|
| Usual amount | What you set for that weekday, suggested up or down from the last same weekdays once two have been counted |
| Orders | Orders due that day |
| Regular customers | Their items for that weekday, unless paused |
| Extra | Anything you add by hand |
Tick what was baked as it comes out. At close, record what was left and what was thrown away; waste is valued at its recipe cost. The day’s ingredients are worked out from the recipes against stock, with what is short.
A regular customer gets the same items on chosen weekdays at their own trade price or the menu price, paused for holidays. Each day’s deliveries print as delivery notes and are put on the customer’s account one at a time or all together, never twice. Each customer has a statement, and payments are taken against the account.
Free during early access: POS, inventory, booking, an online store and reports included. No credit card, no per-user fees, set up in minutes in your browser.
