Can I sell the same product by weight and by the piece?

Yes. A product can be charged per unit or per pound, and the system works out the price from the quantity. It covers loose bread, pastries by the portion and large orders.

Can flour come off stock when I sell the bread?

Yes, if you load the product's recipe. Selling the finished product draws its ingredients off stock in the quantities you specified.

How do I record bread that did not sell?

As waste, by product and by day. It is recorded rather than vanishing from stock, and the history tells you how much to bake.

Can I handle made-to-order cakes?

Yes. An order is recorded with a deposit and a collection date; on handover the balance is charged and the corresponding document is issued.

Does FlowPOS issue FEL invoices for my bakery?

Yes. FlowPOS issues FEL documents through SAT-authorised certifiers. The certifier is contracted separately and its credentials are configured once.

Does it work if I have two branches?

Yes. Each branch keeps its own stock and its own till under the same account, and reports can be read per branch or consolidated.

What happens if the internet drops mid-sale?

The sale is recorded and the electronic document is certified when the connection returns. What you cannot hand over at that moment is the authorisation number, because it does not exist yet.

Can I import my products from Excel?

Yes. The catalogue can be imported from a spreadsheet, which is the quickest route when you already have your product and price list together.

Bakeries

Bakery POS software in Guatemala

Serve the counter quickly, know how much flour is left, and issue a FEL invoice without holding up the morning queue.

Sell by weight or by the piece, with the price already worked out
Ingredients come off stock when the finished product sells
FEL invoices issued through SAT-authorised certifiers

Message us on WhatsApp Book a demo

From GTQ 670.00 per branch per month

Part of our POS for restaurants and cafés

What a bakery needs from the till

Sold by weight or by the piece

The same product is charged per unit or per pound depending on how the customer asks for it, with no mental arithmetic at the counter.

Recipes that draw down ingredients

Every finished product knows what goes into it. Sell a hundred rolls and the flour, sugar and yeast come off stock on their own.

A fast counter at peak hour

The day's products sit one tap away, with no catalogue search. The half-past-six queue does not wait for someone to type a code.

Waste recorded, not guessed

Bread that did not sell is recorded as waste rather than vanishing from stock unexplained, so you know what to bake tomorrow.

The three problems that cost a bakery most

Nobody knows how much flour is left until it runs out

Ingredient stock lives in someone's memory or in a notebook updated when there is time. The shortfall shows up mid-bake, by which point it is too late to buy.

Ingredients come off when the product sells

Load a recipe per product and each sale draws down what it uses. Flour stock stops being a recollection and becomes a number.

A recipe per product, with the quantities you actually use
Low-stock alerts before an ingredient runs out
Cost per piece worked out from what you paid for the ingredient

Ask about ingredient tracking

Yesterday's bread gets given away or binned

With no record of what was left, how much to bake is decided on yesterday's impression. You overbake one day and underbake the next.

What was left over is written down

Recording waste and markdown prices turns the surplus into information about what to bake, instead of a loss nobody measures.

Waste by product and by day
Markdown pricing without breaking the list price
Production compared against what actually sold

See how waste is recorded

The morning till does not match what was baked

Between bread given away, bread charged wrongly and bread taken by staff, the shift's cash and the day's production do not line up, and nobody can reconstruct why.

Every product that leaves has a name against it

Comps, staff consumption and markdowns are recorded as what they are, so the discrepancy stops being a mystery and becomes a list.

Comps and staff consumption recorded separately from sales
Cash close per shift, not only at the end of the day
The difference recorded even when it is zero

Ask about the cash close

Clear plans, priced in quetzales

For a single-location bakery, the Annual plan usually works out better than Monthly.

Monthly

No contract, cancel whenever you like

Ask about the Monthly plan for bakeries

Annual

Save GTQ 1,560.00 per branch in the first year

Ask about the Annual plan for bakeries

Variable

Pay 1% of sales

Ask about the Variable plan for bakeries

See all plans

Bakery questions

The ones that come up most when a bakery moves off the notebook and onto a till.

Get your bakery in order before the next bake

We will show you the counter, the recipes and the FEL invoice using the products you already sell.

Talk to someone at FlowPOS