Baking is your craft.
It’s ours too.

1. Recipe managerBuild the recipe

   Set materials, sub-recipes, units and method. A recipe can target a product variant.

2. Recipe managerDefine the yield

   Set expected loss and tray capacity for cut products. The plan distinguishes ordered, produced and surplus quantities.

3. KaisuCalculate material cost

   Costs include materials and sub-recipes. Missing prices are flagged as an incomplete cost.

4. Production managerKeep recipe versions

   Review versions and components. Preparation orders reference the recipe version used.

In the endA shared basis for costing and preparation, with theoretical unit material cost.

1. Kaisu → chefPropose and adjust

   Requirements account for recipes, expected loss, packaging and allocated workshop stock. The chef adjusts with a reason and validates.

2. StorekeeperServe materials

   Record actual served quantities and make them available. Material issues are tracked.

3. ChefReceive and produce

   Confirm receipt or record a discrepancy. Production begins; additional materials can be requested.

4. ChefDeclare actual output

   Record production. Allocate surplus to workshop stock, stores or losses; record reasons for failed batches.

In the endWhen the workshop night closes, compare actual and theoretical material costs, then review ingredients consumed by chef and preparation order.

1. Customer · Kaisu GoOrder at the table

   The menu belongs to the store and table. Choose products and variants, with line or order notes.

2. Cashier · iPadValidate the request

   Accept or reject the order. Validation links it to the register; staff can set an estimated ready time.

3. Team → customerFollow service

   Validated, ready and served states track progress. Customers can call a waiter or request the bill.

4. CashierTake payment and provide a receipt

   Payment happens at the register and can be split by method, equal shares or items. The customer can retrieve the paid receipt.

In the endCustomer requests, staff validation and final receipts form one workflow.

1. SellerPrepare the request

   Select the customer, event type and date, delivery or pickup. Record declared allergens and special instructions.

2. Seller → customerIssue a quote

   Create a numbered quote with validity and PDF. Email and WhatsApp delivery depend on configuration.

3. CashierConfirm with the deposit

   Confirmation and deposit payment create a separate record, with the balance and pickup details.

4. Pickup storeRetrieve and complete

   Use the day view and calendar. Cross-store pickup is identified; completion accounts for remaining payment.

In the endTeams share the request, instructions and payment state.

1. Store teamUse the correct day

   Stock follows the open business day. An older day still open is explicitly identified.

2. Sending → receiving storeTrack movements

   Receipts add stock. Inter-store transfers have incoming tracking and recipient confirmation.

3. Sales & declarationsExplain remaining stock

   Opening + receipts − transfers − sales − losses. Untracked references are distinct from depleted products.

4. ManagerReview and compare

   Access stock, daily recaps, discrepancies, losses and product, channel or store analyses according to your role.

In the endAn explained quantity, with the reference date and movements.

1. ManagerSee what is waiting

   Identify registers to close, pending requests, held baskets and days started without an opening inventory.

2. Commercial reportingUse the right benchmark

   Cumulative sales are compared with the average of previous matching weekdays at this time. The reference is displayed.

3. Network → storeLocate the difference

   Review each store’s contribution, receipt count and average basket. Select a store and date range.

4. ManagerPut sales in context

   Review discounts, donations, declared losses and register expenses alongside revenue.

In the endKnow where to look, with an explicit time reference and a store-by-store view.

1. KaisuBreak down every sale by rate

   Each receipt carries its net amount, VAT and total, rate by rate. Nothing has to be recalculated from paper receipts.

2. ManagerRead daily VAT

   The daily VAT screen shows sales by day and payment method, delivery platforms included, with net, VAT and gross totals.

3. OwnerSet up the chart of accounts

   In each store’s record, enter the journal and the accounts per payment method and per rate. A store that is not configured is flagged at export.

4. Accounting firmExport the accounting journal

   The export produces one entry per day and payment method, with net and VAT per rate, and one sheet per store, as a spreadsheet.

In the endYour VAT figures are ready, and your accountant receives a journal to import instead of a box of receipts.