This guide provides checklists and templates to help manage key areas of your bakery business, including daily operations, inventory, production, quality control, and customer management. These tools ensure smooth workflows, reduce waste, and improve profitability.
Opening Tasks:
Inspect and clean all baking equipment (mixers, ovens, proofers).
Restock ingredients at workstations (flour, sugar, butter, etc.).
Preheat ovens and prepare proofing cabinets.
Verify production schedules and prioritize special orders.
Ensure storefront displays are clean and stocked.
Production Activities:
Prepare doughs, batters, and fillings according to recipes.
Monitor baking times and temperatures for all products.
Perform quality checks for texture, taste, and appearance.
Maintain cleanliness and orderliness in the kitchen throughout the day.
Customer Service:
Restock shelves with fresh products regularly.
Process customer orders, including special requests or custom cakes.
Promote specials or seasonal items to customers.
End-of-Day Tasks:
Record daily sales and track leftover inventory.
Clean and sanitize all equipment and surfaces.
Discard unsellable items and store leftovers properly.
Check ingredient inventory and note low-stock items.
Set up workstations for the next day.
Production Review:
Analyze sales trends and adjust production quantities accordingly.
Plan for upcoming seasonal items or promotions.
Inventory Management:
Perform a physical inventory check of all ingredients and packaging.
Reorder materials that have reached reorder levels.
Check the freshness of perishable ingredients.
Equipment Maintenance:
Inspect ovens, mixers, and proofers for wear and tear.
Perform preventive maintenance tasks (e.g., cleaning filters, checking belts).
Marketing and Customer Engagement:
Post updates on social media about new products or events.
Collect customer feedback and reviews.
Launch a loyalty program or promotional discounts.
Financial Review:
Assess monthly revenue, expenses, and profit margins.
Compare sales data to seasonal trends to plan inventory and staffing.
Staff Training and Updates:
Provide training on new recipes, customer service, or safety protocols.
Recognize top-performing employees or address performance issues.
Menu Updates:
Introduce new items or rotate out underperforming products.
Plan for seasonal specialties (e.g., gingerbread for Christmas, pumpkin pies for fall).
Health and Safety Compliance:
Conduct an internal audit to ensure health and safety compliance.
Update food safety certifications if necessary.
| Date | Product | Quantity Planned | Quantity Produced | Quantity Sold | Leftover Stock | Notes |
|----------------|---------------------|----------------------|-----------------------|-------------------|--------------------|-----------------------------|
| 01/20/2025 | Croissants | 100 | 95 | 90 | 5 | Add extra chocolate variety |
| 01/20/2025 | Baguettes | 80 | 80 | 70 | 10 | Discounted unsold stock |
| Ingredient | Current Stock (kg) | Reorder Level (kg) | Reorder Quantity (kg) | Supplier | Last Ordered | Next Order Due |
|--------------------|-----------------------|------------------------|--------------------------|---------------------|------------------|--------------------|
| All-Purpose Flour | 100 | 50 | 200 | FlourCo Ltd. | 01/10/2025 | 01/25/2025 |
| Butter | 30 | 10 | 50 | DairyFresh Supplies | 01/15/2025 | 01/20/2025 |
| Sugar | 50 | 20 | 100 | Sweeteners Inc. | 01/12/2025 | 01/22/2025 |
| Order ID | Customer Name | Product | Quantity | Delivery Date | Status | Notes |
|-----------------|-------------------|--------------------|--------------|-------------------|-----------------|------------------------|
| O001 | Sarah Johnson | Chocolate Cake | 1 | 01/25/2025 | In Progress | Birthday customization |
| O002 | Cafe Delight | Muffins (Assorted) | 100 | 01/22/2025 | Delivered | Repeat wholesale order |
| Date | Product | Quantity Wasted | Reason | Action Taken |
|----------------|---------------------|---------------------|------------------------------|-----------------------------|
| 01/20/2025 | Croissants | 5 units | Stale | Adjust daily production |
| 01/20/2025 | Cream Puffs | 10 units | Overfilled, collapsed | Retrain on portion control |
| Date | Product | Quantity Sold | Unit Price ($) | Total Revenue ($) | Notes |
|----------------|---------------------|-------------------|--------------------|-----------------------|------------------------------|
| 01/20/2025 | Croissants | 90 | 2.50 | 225 | Popular during breakfast rush |
| 01/20/2025 | Baguettes | 70 | 3.00 | 210 | Leftovers sold at a discount |
| Date | Equipment | Issue | Action Taken | Next Maintenance Due | Technician |
|----------------|-----------------------|----------------------------|-----------------------------|--------------------------|-----------------------|
| 01/15/2025 | Convection Oven 1 | Uneven heating | Recalibrated thermostat | 02/15/2025 | John Smith |
| 01/18/2025 | Planetary Mixer | Loud noise during mixing | Lubricated moving parts | 03/18/2025 | Sarah Lee |
| Customer Name | Event Type | Date Required | Flavor | Design Details | Quantity | Price |
|-------------------|------------------|-------------------|---------------|----------------------------|--------------|-----------|
| John Smith | Wedding | 02/10/2025 | Vanilla | White fondant, floral theme | 1 large | $250 |
| Jane Doe | Birthday | 01/30/2025 | Chocolate | Cartoon character design | 2 medium | $100 |
Sortly, Craftybase, Zoho Inventory.
Point-of-Sale (POS) Systems:
Square, ShopKeep, Toast.
Order Management:
BakerSoft, CakeBoss, HoneyBook.
Marketing Tools:
Canva (for social media), Hootsuite (for scheduling posts), Mailchimp (for email campaigns).
Financial Management: