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    F&B segment

    A bakery is half retail, half production line. LOOP plans batches, captures pre-orders from Facebook and Zalo, tracks shelf life per SKU, and rolls up ingredient cost across outlets so a HQ can authorise a 200g flour increase and see margin impact the next day.

    POS for Bakeries — Production Batches, Pre-Order & Shelf Life

    Last updated:

    What we hear from operators

    • End-of-day unsold croissants are 8% of revenue and there's no plan to convert them to revenue.
    • Pre-orders for birthday cakes live in a Facebook inbox, get missed and lose customers.
    • Same recipe baked across 4 outlets — but one outlet uses 110g butter, another 90g, with 18% cost difference.
    • Shelf-life expiry on packaged products is tracked on stickers, not in the system.

    Why LOOP fits this segment

    • Daily production batch plan calculated from AI demand forecast plus pre-orders.
    • Pre-order intake from Facebook Inbox and Zalo OA flows straight into the kitchen schedule.
    • Central recipe authority — one butter ratio across the chain, with version history.
    • Shelf-life timer per SKU triggers automatic markdown (e.g. 30% off at T-2 hours) and inventory writedown.

    What you get

    • Custom-cake order form with photo upload, deposit collection (VNPay/Momo) and pickup slot.
    • Production sheet for the baker, printed by 04:00 each morning.
    • End-of-day waste log with photo evidence and writedown.
    • Outlet-by-outlet ingredient consumption comparison.
    • Per-SKU shelf-life rules with automatic markdown engine.

    In-depth analysis

    Production planning is your inventory system

    A retail bakery doesn't sell what it stocked — it sells what it baked that morning. Yesterday's croissants are markdown by noon, waste by close. The POS question 'how many do I have?' is the wrong question; the right question is 'how many should I bake at 4:30 AM tomorrow?' LOOP's bakery module pairs sales-by-time data with weather and day-of-week pattern detection to output a production sheet by SKU 12 hours ahead. Operators report waste dropping from 14–22% to 6–9% within 60 days.

    Cake pre-orders + Zalo order channel

    Custom cake orders (birthday, wedding, corporate) drive 18–35% of bakery revenue but live in a separate flow on most VN POS systems — typically a paper diary plus a Zalo chat thread. LOOP's pre-order module accepts orders via Zalo Mini App with deposit, slots them into the production calendar, and prints them with the daily bake sheet. Lead-time conflicts surface at order time, not at pickup.

    When LOOP isn't right for your bakery

    Single-location wholesale-only bakery (no retail counter) — LOOP's retail and pre-order layers are surplus; an inventory/ERP system fits better.

    Operator economics (2026)

    Daily waste, no production AI14–22%Retail bakery, 6 AM–8 PM, 2026.
    Daily waste, LOOP production sheet6–9%Same operators after 60 days. Cash savings ₫3–6M/month/outlet.
    Pre-order revenue share18–35%Median across LOOP bakery customers, 2026.

    Migration playbook

    1. 01

      Capture 60 days of sales-by-hour by SKU

      Bootstrap data for the production-planning AI.

    2. 02

      Define bake recipes + production windows

      Each SKU has a bake-by time, hold-life, markdown threshold.

    3. 03

      Wire Zalo Mini App pre-order channel

      Custom-cake order form with deposit. Lead-time validation per cake type.

    4. 04

      Run production sheet for 14 days, then tune

      Head baker reviews AI output daily, adjusts overrides. After 14 days, AI runs unattended.

    Which plan, by persona

    • Single-outlet retail bakery

      LOOP Growth. Production AI + Zalo pre-orders typically pay back in 5 weeks.

    • Chain bakery with central commissary

      LOOP Business. Central-bake-then-distribute model maps cleanly to commissary-as-virtual-outlet.

    Deeper questions

    Does LOOP handle wholesale + retail in one outlet?
    Yes — wholesale orders flow through a B2B channel with custom pricing, invoice generation, and net-payment terms. Retail counter sales run normally.

    Pricing built for chains

    Flat per-outlet pricing, unlimited devices per outlet. Free for a single outlet. Growth and Business tiers add multi-outlet sync, AI forecasting and central-kitchen control.

    See pricing

    Evaluating alternatives? See LOOP vs POS365 or all comparisons.

    Frequently asked

    Can I take birthday-cake orders from Facebook directly?
    Yes. Facebook Inbox integration parses orders into structured records: cake type, size, message, pickup date and customer contact.
    How does the production plan work?
    Every night the AI forecasts next-day demand by SKU, adds confirmed pre-orders, subtracts current stock, and prints a baker's sheet by 04:00.
    Can shelf-life markdowns happen automatically?
    Yes. Define rules per SKU (e.g. 30% off at T-2 hours, 50% at T-1). The till applies them automatically and tracks recovered revenue.
    What if my outlets have different oven capacity?
    Set per-outlet production capacity. The plan respects it and routes overflow to a sister outlet or central kitchen if configured.
    Does LOOP handle GrabFood and ShopeeFood for bakeries?
    Yes — same direct API as restaurants. Pre-order cakes can be excluded from delivery menus automatically.
    Can I see ingredient cost movement weekly?
    Yes. Ingredient cost trend per SKU is on the inventory dashboard, with alerts when a key ingredient (butter, flour) moves > 5% week-on-week.

    Book a 20-minute walkthrough

    We'll map your current stack to LOOP, show you the AI forecast for a real outlet, and answer pricing and migration questions on the call.

    See pricing