F&BosBakery POS built for the perishable problem
Unsold stock is a bakery's biggest controllable loss. F&Bos costs every recipe and batch, logs what is binned at day end with a rupee value, and shows which products carry the bakery and which need repricing.
Margins die on the shelf
A restaurant cooks to order; a bakery bakes in advance. Whatever is unsold at closing is a loss, so the difference between a thin and a healthy bakery margin often comes down to how closely production follows what actually sells.
F&Bos gives you the two numbers that matter: the true cost of each product from recipe and batch costing, and the rupee value of what was binned at day end. Together they tell you what to bake less of and what to reprice. See our bakery profit margins guide.
What F&Bos does for a bakery
Recipe and batch costing
Cost every recipe to the gram and every batch, so you know the real cost of each product.
End-of-day waste in rupees
Log what is binned at closing; it feeds ideal vs actual variance.
By unit or by weight
Bill cakes and boxes by unit and loose items like cookies by weight on the same bill.
Recipe-linked inventory
Flour, butter and chocolate deduct as products sell, with low-stock alerts.
Customer database
Keep regulars and celebration-cake customers on file, with WhatsApp campaigns.
From oven to day end
Cost recipes and batches
Enter recipes once; batch costs follow ingredient prices.
Bake and sell
Counter sales by unit or weight; ingredients deduct as you sell.
Log waste at close
Record unsold items with a rupee value.
Adjust tomorrow's bake
Compare what sold with what was binned and bake to demand.
What to check before you choose
A bakery's margin is decided between the oven and the bin. Check these in any POS.
| Capability | Why it matters | F&Bos |
|---|---|---|
| Recipe and batch costing | Know the true cost per product | Yes |
| Waste logged with rupee value | See the cost of over-baking | Yes |
| Billing by weight and by unit | Loose and boxed items on one bill | Yes |
| Margin per product | Know what to reprice | Yes, MarginMind AI |
| Customer database and campaigns | Bring celebration-cake customers back | Yes, Pro |
| Offline billing | Busy evenings without interruption | Yes |
Basic is ₹6,000 per outlet per year for a single counter with billing, KOT and GST (up to 50 menu items). Pro (₹15,000) adds inventory, kitchen display, CRM, online ordering, payroll and MarginMind reports. Enterprise (₹15,000–24,000 per outlet, 3+ outlets) adds the multi-outlet dashboard. Prices exclude 18% GST. See pricing.
Bakeries that fit
Display counter
Waste tracking and batch costing for shelf stock.
Celebration orders
Customer records and per-cake costing.
Order-only
Recipe costing and a public ordering page.
Read more: bakery profit margins · bakery inventory · pricing cakes · starting a bakery
Common questions
Can I bill by weight as well as by unit?
Yes. F&Bos bills loose items by weight and boxed or whole items by unit on the same bill. The weight is entered at the counter; weighing-scale hardware integration is not part of F&Bos today.
Does it track waste?
Yes. Unsold and discarded items are logged with a rupee value and feed your ideal vs actual variance.
Can it cost a cake recipe?
Yes. Recipes are costed to the gram, so you see the food cost percentage of every product at current ingredient prices.
Can customers order online?
Yes. Pro includes a public ordering page where customers order with phone and OTP.
What happens if the internet goes down?
F&Bos keeps billing during internet outages and syncs your data when the connection returns, so service doesn't stop mid-rush.
How much does it cost?
Basic is ₹6,000 per outlet per year, Pro ₹15,000 and Enterprise ₹15,000–24,000 per outlet for 3 or more outlets, all excluding 18% GST. See pricing.
Bake to demand, not to habit.
See batch costing and waste tracking on your products in a free 20-minute demo.
Book Your Free Demo →Free 20-minute demo · Free self-setup, or assisted setup from ₹2,000 · WhatsApp: +91 79803 72217