Inventory and Purchasing
Batch, expiry (FEFO), par levels, and purchase orders
Explore Inventory and PurchasingIndustries
Bakery POS System
A bakery lives on perishable stock and tight margins, so the POS has to cost recipes precisely, track ingredients down to the batch, and handle both walk-in sales and pre-orders. WDPW does all of that: bill-of-materials recipes that deduct stock on every sale, batch and expiry (FEFO) tracking, and fast counter or QR checkout — on a tablet you already own.
FEFO
Batch and expiry tracking so nothing spoils unseen
Recipe cost
Every product deducts its ingredients on sale
0 hardware
Run the counter on a tablet you own
The problem
What gets in the way
A bakery is a manufacturing business with a shopfront. Flour, butter, and eggs turn into products with real recipe costs, much of your stock expires, and demand splits between the walk-in counter and pre-orders for cakes and catering. Guesswork on any of those quietly eats the margin.
WDPW ties the counter to the kitchen and the stockroom. Recipes cost every product and deduct ingredients as you sell, batch and expiry tracking keeps the oldest stock moving first, and pre-orders come in through QR or WhatsApp — all in one system.
Perishable stock spoils margin
Ingredients and finished goods expire; without batch and expiry visibility, waste is invisible until it's counted.
Recipe cost is hard to pin down
When flour and butter prices move, the true cost of each product moves with them — and manual costing can't keep up.
Pre-orders and custom cakes
Cakes and catering are booked ahead, and juggling them on paper leads to missed or wrong orders.
Counter speed at peak
Morning and holiday rushes need fast, accurate ringing at the counter.
Why WDPW fits
Built for how you actually work
Recipes that cost and deduct
Each product carries a bill of materials, so selling it deducts the exact ingredients and keeps food cost honest.
Batch and expiry (FEFO)
Track perishable ingredients by batch and expiry so the oldest stock is used first and waste is visible early.
Pre-orders through QR and WhatsApp
Take cake and catering pre-orders via a QR code or WhatsApp, so bookings land in the same system as walk-in sales.
Purchasing that keeps shelves full
Par levels flag low ingredients, and purchase orders replenish them with an approve-and-receive flow.
Fast counter checkout
A touch-first POS keeps the counter moving at peak, on a tablet you already own.
How it works
How a bakery runs on WDPW
1
Build recipes (bills of materials) for each product so costs and stock are exact.
2
Sell at the counter or take pre-orders through QR and WhatsApp.
3
Stock deducts by recipe, tracked by batch and expiry (FEFO).
4
Low-stock alerts trigger a purchase order to a supplier.
5
Analytics shows waste, food cost, and your best-selling products.
The suite
The modules that matter here
Point of Sale
Fast counter checkout with recipe deduction
Explore Point of SaleWaiter and QR Ordering
Take cake and catering pre-orders
Explore Waiter and QR OrderingAnalytics and Reporting
See waste, food cost, and best-sellers
Explore Analytics and ReportingFAQ
Bakery POS System — questions & answers
What is the best POS for a bakery?
The best bakery POS costs recipes, tracks batches and expiry, and handles pre-orders. WDPW does all three with bill-of-materials recipes, FEFO tracking, and QR/WhatsApp pre-orders, on a tablet you own from EGP 15,000/year.
Can WDPW track ingredient batches and expiry?
Yes. WDPW tracks perishable ingredients by batch and expiry using FEFO (first-expired, first-out), so the oldest stock is used first and waste is visible early.
Does WDPW cost my recipes?
Yes. Each product's bill of materials links it to its ingredients, so WDPW deducts stock on every sale and keeps your food cost accurate as prices change.
Can I take cake and catering pre-orders?
Yes. Pre-orders can come in through a QR code or WhatsApp and land in the same order flow as your walk-in counter sales.
Next step
Book a demo