For bakeries
Bakery billing software with production, stock and expiry
Bread baked at five, cookies sold by weight at noon, a birthday cake promised for Saturday — and a tray of buns that has to go by tonight.
Free for 45 days · no card · we do the setup
Nivasik runs a bakery’s counter and its oven side: billing by the piece or by weight, the day’s bake recorded as production that takes its ingredients off by recipe and carries its cost, bought-in stock used first-expiring-first, and wastage written off with a reason. Advance orders for cakes are taken with the payment recorded against them.
A bakery pays for it as the POS — ₹1,499 per outlet a month — after 45 free days.
Baked today, sold by tonight
Record the morning’s bake as production and its ingredients come off by recipe — flour, butter, sugar, yeast — while the finished goods go up. A cream or a dough made in a batch can have a recipe of its own and be used in the next thing, so a pastry’s cost reaches back through the cream to the butter — the same stock ledger a kitchen or a shop uses.
Each batch is costed from what it actually used, at what each ingredient costs now, and that cost is carried on the shelf — blended with what was already there — so a tray that goes unsold is written off at its real value, not at zero. Everything bought in, from butter and cream to packed goods for the shelf, arrives as a lot with its own cost and expiry date and is used first-expiring-first.
Wastage, with a reason
The quick reasons on the wastage sheet; any other can be typed.
| Reason | What it covers |
|---|---|
| Expired | Past its date and off the shelf |
| Damaged | Crushed in the tray or the box |
| Dropped | On the floor |
| Spoiled | Gone off before its date |
| Staff meal | Eaten by the team |
| Sample | Given to taste |
Each one comes off the shelf with its reason on record, and anything used in the kitchen rather than thrown away is its own kind of movement. By the end of a month, “how much did we throw away, and why” is a figure rather than a feeling.
Cakes to order
- Advance orders for the birthday cake on Saturday, with the payment taken today recorded against it.
- A quick item for a custom cake that is not on the menu, priced on the spot by a login allowed to set prices.
- Khata for the office or the school that orders every week and settles monthly.
- Barcode labels for packed cookies and rusks, printed in-store.
By the piece, and by the kilo
Bread and buns sell by the piece; cookies, rusks and namkeen often sell by weight. The counter does both on one bill: a weight keypad in kilos or grams, or a label-scale sticker that carries the weight, beside items scanned or tapped by the piece.
A bakery day
- 05:00 — the bake is recorded as production; the flour and butter come off, the bread goes up.
- 09:00 — the counter opens with the morning count done: yesterday’s leftovers and today’s bake are both on the books.
- 13:00 — a cake order for Saturday is taken with an advance.
- 18:00 — the reorder list shows butter and eggs below their levels.
- 21:00 — unsold items are written off with reasons, and End day prints the day’s sales and wastage.
What it does not do
For a bakery, the edges are these.
Not included, said plainly
- Cookies weighed on a label scale reach the bill through its printed sticker — the scale itself is not connected by USB.
- Card machines and payment gateways are not connected; each payment is recorded by how it was paid.
- GST leaves as GSTR-1 data and a Tally file for the accountant; no e-invoice is generated and nothing is filed.
- Orders from delivery apps come in only when someone punches them in.
What it costs
₹1,499 per outlet a month for billing, production, batches and wastage, with no setup fee. A bakery with a second shop runs a second outlet. We load your menu, recipes and prices during the 45 free days.
Questions people ask
Can bakery billing software track expiry dates?
Yes, for what you buy in: each delivery is a lot with its own expiry date and cost, used first-expiring-first. What you bake is recorded as production, and what is unsold at night is written off with a reason.
How do I record wastage at the end of the day?
Take each item off with a reason — expired, damaged, dropped, spoiled, staff meal or sample — or type your own. The reasons stay on record for the month’s report.
Can I take advance orders for cakes?
Yes, with the advance recorded against the order, so the balance is known when the cake is collected.
Can I sell cookies by weight?
Yes. Weight items are sold in kilos or grams on the same bill as items sold by the piece.
How much is bakery billing software?
₹1,499 per outlet a month once the 45 free days end; setting up the menu and recipes costs nothing.
Try it on your own place, free for 45 days.
We set it up for you — your rooms, menu or stock list, your staff and your prices — and walk it end to end on your phone. No card, and we invoice only if you stay.