SK 
EN for made-to-order cake shops and bakeries
An ordering system for a cake shop that keeps weekend capacity under control
A made-to-order cake shop has one hard limit: how many cakes can be made by Saturday. Taking two more means no sleep and losing the customer anyway.
A custom ordering system for a cake shop starts at 1,400 €, with web ordering from 470 €. It takes orders for a specific date with a daily capacity cap, works out the price from the recipe and size, records the deposit, and shows how much work already sits on the weekend.
What hurts most in a shop like this
Orders come in as messages with photos
Three platforms at once, a picture off the internet, and a question of whether it can be done by Saturday. You answer between bakes.
The price gets guessed from the size
A tiered cake with sugar flowers and a simple cream cake are not comparable, yet you price them about the same.
Too much gets taken for the weekend
Nobody sees the total. On Wednesday it looks manageable and on Friday you bake until dawn.
The deposit never gets asked for
And then the customer never picks the cake up. You paid for the ingredients and a night of work.
What a system like this includes
A web order form with the date, type, size and the option to upload a reference picture. That moves half of the back and forth out of messages and into a structured order you see in one place.
A daily capacity cap, meaning how many cakes and of what difficulty can be accepted. This is the most important part: the system turns a date down before you accept it and regret it later.
Pricing from the recipe and size, so the price matches the actual work and consumption. A tiered cake takes a different number of hours and that has to show in the price, otherwise you subsidise the hardest jobs.
A deposit by payment QR when the order is confirmed. In a shop like this an unclaimed cake is a direct loss, and a deposit removes it almost entirely.
A week-ahead view with a shopping list of ingredients that follows from the accepted orders. It saves one trip to the wholesaler a week, which is more time than it seems.
- Order on the web Date, type, size and reference, not three messages on three platforms.
- Capacity check The system shows how much already sits on that day and refuses overbooking.
- Deposit By payment QR at confirmation, so a no-show stops being a problem.
- Baking and handover The ingredient shopping list follows from the accepted orders.
What stands behind it
I have not built for a cake shop yet. The closest is a bike service with date-based ordering and a daily capacity cap, which is the same logic. What is extra here is pricing from the recipe and the ingredient shopping list, and we would go through that based on exactly how you price today.
Date-based ordering with a capacity cap is something I built for a bike service, where the job is the same: how much work can be taken on a given day and what happens when more comes in.
That same site got the business to an average position of 5.9 on Google and 3,125 impressions in the first month, with 76 % of visits from mobile. Cakes are searched from a phone even more often.
Common questions
I work alone at home. Is it not too much for me?
With one person the capacity cap is the most valuable thing the system does, because you have nobody to hand the work to. The one-person version is smaller and cheaper.
We also sell over the counter, not only to order.
That can run separately. Counter sales are stock movement, an order is work for a date; the system should not mix them, because they are two different ways of planning.
We have to record allergens.
If allergens are part of the recipe, they follow from it on their own and get printed on the order. It is one of the few places where keeping recipes on file also makes legal sense.
How much does it cost?
Web ordering from 470 €, a system with pricing from 1,400 €. No commission per order.
How many cakes did you take over capacity this month?
Tell me how many orders you have for the weekend and how you collect them today. After that the weekend capacity sits in front of you and you stop doing sums on Friday night. The first call is free.
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