# Bakery daily operations in SmartPOS Hub

> A bakery's day in SmartPOS Hub - plan tomorrow's bake, complete batches at dawn, send stock to shops, sell, take cake orders and record leftovers.

Source: https://docs.smartposhub.com/business-types/bakery/daily-operations/  
Last updated: 2026-10-30  
Product: SmartPOS Hub (https://smartposhub.com)

A bakery runs on an early clock. This page lists the routine, who does it, and where.

## Before dawn (bakehouse)

1. Open **Manufacturing › Dashboard**: check **In progress**, **Overdue orders** and **Material shortages**.
2. Start the day's orders (**Start production**) and print production sheets for the bakers.
3. As each batch comes out, click **Complete**, enter good and rejected output, and **Complete and update stock**.

![Manufacturing dashboard with order counters, completed batches chart, orders by status and open orders](https://docs.smartposhub.com/_astro/bakery-manufacturing-dashboard.CCh53y7w.png) (web app page: `/manufacturing`)

## Early morning (dispatch)

1. Create one stock transfer per shop from the bakehouse, status **In Transit**, and print the delivery notes ([step 5](https://docs.smartposhub.com/business-types/bakery/step-5-send-stock-to-shops/)).
2. Shop managers check the delivery and set the transfer to **Completed**.

## Shop hours

- Open the cash register with the starting cash ([Cash register and closing](https://docs.smartposhub.com/selling/cash-register-and-closing/)).
- Sell at the POS; weighed items by kg, packs by the dozen.
- Take cake orders with the cake form and a deposit ([step 6](https://docs.smartposhub.com/business-types/bakery/step-6-custom-cake-orders/)).
- Check **Sell › Personalised orders › Due today** and hand over ready cakes; mark them **Collected**.

## Afternoon (planning)

1. Check sales per product per shop ([Sales reports](https://docs.smartposhub.com/reports/sales-reports/)) and what is left.
2. Create tomorrow's production orders as **Planned** at the bakehouse.
3. Buy any materials short for tomorrow ([Purchases](https://docs.smartposhub.com/inventory/purchases/)).

## Closing (each shop)

1. Record unsold goods as a stock adjustment with a reason ([step 7](https://docs.smartposhub.com/business-types/bakery/step-7-fresh-stock-and-wastage/)).
2. Close the cash register and print the Z Report.

## Weekly

| What | Where |
|---|---|
| Waste by reason and product | Manufacturing › Reports › Wastage |
| Recipe costs after price changes | Manufacturing › Reports › Recipe costing |
| Leftovers per shop | Reports › Stock Adjustment Report |
| Profit | Reports › Profit / Loss Report |

  - [Go-live checklist](https://docs.smartposhub.com/business-types/bakery/checklist/)
  - [Manufacturing module](https://docs.smartposhub.com/modules/manufacturing/)

## Frequently asked questions

### When should I create tomorrow's production orders?

In the afternoon, after checking today's sales and leftovers per shop. Save them as Planned for the next morning.

### What if the bakehouse runs out of an ingredient?

The Manufacturing dashboard lists Material shortages for open orders. Create a purchase or a purchase order for the missing materials.

### How does a shop see what is coming?

Transfers marked In Transit to their location show in Stock Transfers. The shop completes them when the van arrives.

### Which reports matter most for a bakery?

Product sales per shop, the Wastage report, the Stock Adjustment Report for leftovers and the Profit / Loss Report.