Getting started
Start with your bakery’s real working day.
We map your products, people and handovers before agreeing a rollout. The aim is a process your team can actually use during a busy shift.
01 · Fit
Walk through a normal day together.
Show us how shops order, where production is recorded, how deliveries are received and how you handle invoices and stock counts. We identify which workflow to start with and which integrations need checking.
02 · Setup · €490
Prepare the foundation.
Onboarding covers initial setup and training. We agree the product, recipe, ingredient and location data needed, its available format and the scope of any import before work starts. Data cleanup and custom integration work should be scoped in the quote.
03 · Equipment
Check what you already have.
The office uses a browser; stock counts use a phone. Production stations may need a tablet and compatible label printer. Hardware and label consumables are purchased separately. Confirm the exact printer, connection and label format with us before buying.
04 · First workflow
Train the people doing the work.
Agree who records batches, receives deliveries, enters waste and approves invoices. Start with an agreed workflow and check the resulting records together before expanding. Rollout dates depend on your data, equipment and team availability.
05 · Scope
Agree the details before committing.
The quote should confirm rollout scope, hardware, integrations, VAT treatment, support arrangements and contract terms. Scale-guided ingredient weighing is a pilot; automated production planning is still in development. Neither should be assumed to be a standard rollout feature.
Keep exploring