POS for bakeries and pastry shops
In the morning the display case is full, by evening it is empty, and you need to know what sold, what is left and what was written off. Dishment speeds up counter sales and shows the cost and stock of every item.
- Lankaran rice18.4 kg
- Lamblow2.1 kg
- Butter6.8 kg
- Saffronlow0.04 kg
№ 01Bakeries
Familiar problems
№ 01
The holiday queue
At Novruz the queue for şəkərbura and pakhlava runs out of the door. If the till is slow, guests go next door.
№ 02
Food cost from last year
Butter, walnuts and cream have gone up, but the price of pakhlava was worked out last year. Prices are set by feel.
№ 03
Unsold goods disappear without a trace
In the evening leftover qoğal and pastries are thrown away or given out, but never written down. At month-end the loss is invisible.
№ 02Bakeries
One working day
07:00
The pastry cooks have been at it for hours. The counter assistant opens the till and records the starting float.
- 07:00: The pastry cooks have been at it for hours. The counter assistant opens the till and records the starting float.
- 08:30: Morning regulars grab qoğal and coffee: in counter mode the check closes in seconds.
- 12:30: The manager checks stock: cream is below the minimum and Back Office shows it in red, so the supplier gets a call in time.
- 16:00: A guest collects a cake ordered by phone. The assistant rings it up as a normal sale and takes the card payment.
- 19:30: Closing time is near. Unsold pastries are written off with a document, so the loss shows in numbers.
- 20:30: The day is closed. The owner sees what sold, what was written off, which sweet sold best and the day’s revenue.
№ 03Bakeries
How it works with Dishment
Fast counter sales
Counter mode: big buttons, quick ordering, payment and a daily number on one screen; eat in or take away.
A tech card for every item
With the Warehouse module each slice of cake, each pakhlava and qoğal sells by its own tech card: flour, butter, walnuts and sugar are deducted, and cost and margin are visible.
Stock and write-offs
Unsold goods are recorded with a write-off document, so losses show in numbers. Back Office warns you when flour or cream runs low.
A QR menu as a display case
Guests see the whole range on their phone, with photos, prices and allergens; sold-out items are marked.
Shifts for counter staff
The Personnel module adds a shift schedule, clock-in at the till and payroll.
Reports
The reports show which sweets sell best, on which days and at which shop.
№ 04Bakeries
What you'll use
- Base planPOS and tillOne system for the floor plan, waiter tablets and the till, from order to receiptLearn more
- 19 ₼/moInventory and recipesEvery sale deducts its ingredients: stock, food cost and margin in numbersLearn more
- 15 ₼/moQR menuGuests scan a code and see the menu with today’s prices on their phoneLearn more
- 25 ₼/moStaff and payrollShift schedule, clock-in at the till, time sheets and payroll in one placeLearn more
- 19 ₼/moReports and analyticsRevenue, dishes, waiters and voids for closed days, plus today’s sales liveLearn more
№ 05Pricing
Estimated monthly bill
A base plan and only the modules you need. No fees per tablet, till or screen.
Tap a module to add it to the bill
Soon: Automation, Integrations
DISHMENT
Your bill
- Base plantill, waiter tablet, kitchen display, offline mode, menu, reports49.00
- QR menu15.00
- Inventory & recipes19.00
- Staff & payroll25.00
- Devices: unlimited · 0 ₼
~3.60 ₼ a day1 296 ₼ a year
First 30 days free
№ 06Questions
Frequently asked questions
Can I take cake orders?
There is no separate pre-order module. When the cake is collected, it is rung up at the till as a normal sale.
How do I write a tech card?
For each item you enter the ingredients with gross weight, loss percentage and net weight. Ingredients are deducted at the sale, and cost is worked out at the average purchase price.
If I have several shops, is stock kept separately?
Yes. Every venue has its own stock, and goods move between them with a transfer document.
Who it's for
Other formats
- №01RestaurantsFull dining rooms, several kitchen stations, courses and big tables
- №02CafesOne till and quick service for breakfast, business lunch and evening desserts
- №03Coffee shopsMorning queue at the till, modifiers in one tap, milk and beans on record
- №04Bars and loungesChecks open past midnight, cocktails by tech card and voids under control
Dishment
Meet your next Friday rush with Dishment
Sifariş№ 001
30 days free. We'll move your menu over together and train the team. No card needed.
or write to us WhatsApp · +994 50 563 86 36