Cost fixed at the moment of write-off
When a record is saved, BakeryMS stores the product’s cost at that moment: the recipe cost for things you bake, the purchase cost for things you buy. A later price rise does not rewrite last month’s waste.
Waste tracking
See what you throw away and what it costs.
With BakeryMS, bakery waste tracking takes a few seconds at the counter. Staff in the shops and in production enter the product, how many pieces or kilograms, and why, on a tablet or phone. Each write-off is valued at what the product cost that day and taken off stock, and you see which products, reasons and locations lose the most money.
Used daily at Bazaar Bakery in Riga: 6 shops and a central bakery.
- active users across shops and production
- 45
- production batches recorded in a month
- 1,059
Bazaar Bakery, August 2026. BakeryMS was built there; the founder co-owns Bazaar.
Waste on paper is counted, but never priced.
Most bakeries know they throw bread away. Few know whether last month’s waste cost €300 or €3,000, or which product is behind it.
Waste in a notebook
- A list at the till that someone types up later — or doesn’t
- Reasons written differently by every person
- No price next to the quantity, so nobody knows what it cost
- Stock figures that ignore what went in the bin
- Production keeps baking the same amount because nobody sees the leftovers
Waste in BakeryMS
- Recorded on the spot, in the shop or in production, with a name against it
- Reasons from your own list, with a note required where you want one
- Each record valued at the product’s cost on the day it was written off
- Written-off quantities come off stock automatically
- One report for the whole business: by product, reason, location and week
How a write-off is recorded
The same screen in every shop and in production, built for a tablet at the counter.
- 01
Find the product
Search or filter by category. Shops can write off anything active in your catalogue: products, ingredients and packaging.
- 02
Enter the amount
Each product is set up as counted in pieces or weighed in kilograms. Weights take gram precision and accept a comma or a dot.
- 03
Choose a reason
Pick from your own reasons — expired, damaged, burnt, staff meal, whatever you use. Reasons you mark as needing a note cannot be saved without one.
- 04
Submit the list
Stage several items, choose who recorded them, and send them together. Shop staff never see costs; managers see the euro value in the report.
What bakery waste tracking gives you
A waste report that points at the money
Summary, waste, cost, trends and the individual records, filtered by location, reason and category.
- Products ranked by waste cost, with the reason behind each
- Patterns by week, day of the week, hour and recipe
- Compare with the previous period, previous month or the same period last year
- Export the records to CSV for your accountant
Waste in your margins and stock
Written-off quantities come off calculated stock. The product margin report includes waste at its write-off cost, so a product that sells well but is often thrown away shows its real margin.
Waste on the dashboard and by email
The dashboard shows waste cost by location, and the weekly and monthly summary emails include a waste section.
Leftovers inform order suggestions (pilot)
In the order-suggestion pilot, recorded leftovers tell BakeryMS that a product did not sell out that day, so a quiet day is not mistaken for a sell-out. Reasons such as staff meals or samples can be marked as not counting as leftovers.
Good to know before you start
The figures are only as good as the habit of recording.
Someone has to record it
Waste that goes in the bin without a record does not exist for the system. Most bakeries make it part of closing the shop.
Costs need recipes and prices
A write-off is valued from the recipe cost or purchase price. Products without either are recorded, but show no euro value.
One unit per product
Each product is written off either in pieces or in kilograms, as set on the product. A mixed tray has to be entered per product.
Suggestions are still a pilot
Using leftovers in order suggestions is part of our forecasting pilot. Waste recording and reports do not depend on it.
Waste tracking questions
Who records waste — the shop or production?
Both. Shops and production use the same recording screen; each record carries its location and the person who recorded it. Managers see everything together in one report.
Can we use our own waste reasons?
Yes. You keep your own list of write-off reasons in the settings. For each reason you decide whether a note is required, and whether it counts as leftover stock for order suggestions.
How is the cost of waste calculated?
At the moment of write-off, using the recipe cost for products you make and the purchase cost for ingredients and bought-in items. That value is stored with the record, so later price changes do not alter past waste.
Do shop staff see costs?
No. The shop recording screen shows products, quantities and reasons only. Euro values are in the manager’s waste report.
Can a mistake be corrected?
Yes. Managers can edit or delete records from the waste report. In production, the factory manager can correct records from the last 24 hours.
What does it cost?
Waste tracking is part of the full system: €149 per month for the first 12 months, €249 per month from month 13, and €490 one-time onboarding. No per-user or per-location fees. Hardware is separate.
Related
Find out what your waste really costs.
Tell us how your shops and production handle leftovers today, and we will show you how waste tracking would work for your bakery. Or open the demo bakery and look around — it resets every hour.
€149/month for 12 months · €490 onboarding · all features included