Steer every shop from a distance. Live.
See every shop as it runs: the ovens counting down, the warmer, sales as they ring up, and the same board the baker sees. When an oven runs and nobody books the bake, or an advised bake is not in the oven, it shows. One phone call puts the shop back on plan.
Built on a working shop floor. Piloting with Juici Patties in Atlanta since summer 2026.
“Start the spicy in oven 2, and book what oven 3 just baked.”
One call instead of a drive across town.Demo data · Riverside, a Northwind Bakeries shop. Every figure is invented.
The baker makes the day
Not the one who minds the oven. The one who decides whether today is a good day.
Every bake is the baker's call, and every call lands on two sides of the same business: the guests in line, and the money in the bin.
The guests
The baker decides whether the patties are there and as fresh as possible. When a guest is disappointed, it is said at the counter, but it was decided at the oven. So when a rush empties a flavor, the customer board tells the line a fresh batch is on its way. Nobody waits wondering.
The cost
Every patty baked and not sold is money in the bin. Waste and leftovers set the cost of the day, and they are the difference between a good day and a bad one. The baker controls both.
Illustration, not shop data. Bake This advises; the baker decides.
Bake This helps. The baker decides.
The baker stays in charge, and accountable
Bake This gives advice: what to bake now, per flavor. The baker sees the case and the line, and can overrule it. Both are kept, side by side: the advice as the board showed it, and the choice the baker made. Because every choice is logged, the baker is accountable: the shop owner or the franchise owner can go through the day's choices together with the baker, see where overruling the advice paid off and where it didn't, and every piece of advice is judged against the same record.
Freshness control and waste control, in balance
Bake too much and patties wait in the warmer and end up in the bin. Bake too little and a customer finds an empty case. Bake This steers every bake between the two: small and often enough to stay fresh, without leftovers at close, and never a customer turned away.
Freshness control
As short a time in the warmer as possible.
- Every patty's age is measured, from the oven to the register
- The share sold fresh, per flavor
- A freshness report for today, this week and this month
- Live freshness per flavor on the warmer, oldest tray first
Waste control
As little left at close as possible.
- Leftovers at close, store damage and factory damage, kept apart
- Cold room, baked, sold: one ring, every flavor
- Variance per day by flavor, mailed at 6 AM when the books are off
- Optional: a stock order proposed for the next truck
A planning engine that never stops re-planning
No bake schedule printed in the morning and followed blindly. The plan is rewritten all day from what the shop is actually doing, by algorithms you can explain in one sentence each.
What it listens to
A fresh plan about every 30 seconds while the shop trades
- Forecasts from your own weekdaysFrom the shop's own register on the same weekday in recent weeks, down to the half hour, so a Saturday is planned from Saturdays.
- Sizes each bake for the demand it will serveA bake is sized for the customers who will buy it once it is out of the oven, not for the ones in line now.
- Splits the mix across flavorsWithin what an oven holds, in the half-tray steps the baker actually loads.
- Lets a flavor sell out when another carries the customerIn the last stretch of the day a slow flavor may sell out, but only while another flavor in the case can serve its customers. The case itself is never planned empty.
- Learns from its own freshnessEvery night it looks back at the week and may trim how much stock the warmer holds, one small step at a time. If the case runs empty more often, it undoes the step and pauses.
- Checks every bake against the oven's own logWhere the ovens are connected, each booked bake is paired with the oven run it came from, and a run with no bake in the book stands out.
The case, promised to the customer
A screen in the shop shows customers, flavor by flavor, what is hot and ready right now, what is in the oven with the minutes until it is ready, and roughly when the next batch comes. When a rush empties a flavor, the line sees a fresh batch on its way instead of an empty tray. A sell-out becomes a promise of something fresh.
It never shows ages or leftover counts. It is hospitality, and it keeps the case honest: a board the customers read is a board the team keeps right.
From several visits a day to one a week
When the Atlanta shop started, its owner was on the floor several times a day, because that was the only way to know whether the ovens, the warmer and the books were right. Today the owner watches the day live when needed, reads the books each morning, and visits once a week.
“Daily variance report is looking great!”Kevin, owner, Atlanta · September 2026
a visit a call from the live view the morning books. An illustration of the owner's account, not a log.
Same numbers, three different questions
Nobody gets a cut-down version of someone else's screen. Each level reads the same records and asks its own question.
Shop
The baker and the shift lead
What do I bake next, and is the case going to run empty?
- What to bake, per oven, on a countdown
- The warmer by flavor, oldest first
- The daily count and the closing round
Franchisee
The owner of one or more shops
Is every shop on plan right now, and did yesterday close?
- Every shop live, with missing bakes flagged
- Variance by flavor, every morning
- Freshness per flavor, today to last month
Franchisor
The brand
Which shop is slipping: sales down, waste up, or books that do not close?
- Every shop on one page
- Patties received against patties sold
- From a brand total down to the day in the shop that made it
Home / How it works
Small and often enough. Never empty.
Every bake is a trade between freshness and waste, with one rule above both: nobody gets turned away. Try the trade on an invented day, then follow a real day from the forecast to the customer and back.
Illustration with invented demand and one fixed bake size all day. The real engine sizes each bake separately, per flavor, from the shop's own register. Bars are relative; no shop's figures are shown.
One day, from the forecast to the customer
Each step leaves a record the next one checks. That is why the day can be steered live and trusted the next morning without walking the floor.
Forecast
Every half hour, from the shop's own register on the same weekdays.
Record: the advice the board showed
Bake
The board says what to bake and when. The baker follows it or overrules it.
Record: the bake log, the baker's choice, the oven's own run
Warmer
Every tray tracked from the oven, oldest first, with its age on the clock.
Record: the warmer, tray by tray
Customer
The customer board shows what is ready now, what is in the oven, and when the next batch comes.
Reads: the ovens and the warmer
Sold
Every sale arrives from the register as it happens, with the age of the patty it took.
Record: the register, ticket by ticket
Count
The cold room is counted at opening and at closing, by flavor, with the delivery in between.
Record: the daily count sheet
Close
The books close by flavor: what left the cold room against what was sold and wasted.
Record: the variance report, 6 AM
Tomorrow's forecast starts from today's register, and the engine learns from today's freshness.
Watch it live, from anywhere
The live view shows the ovens with their countdowns, the warmer ticking up on bakes and down on sales, and the register's last minutes. When an oven runs and nobody books it, the live view says so; when an advised bake is not in the oven, the baker's board says so, and you can open that board too.
Demo data. Every figure is invented.
The baker makes the day
Guests on one side, cost on the other. The engine advises and the live view shows the day; the baker decides, and every call tips the balance.
Illustration, not shop data. Bake This advises; the baker decides.
Every choice is kept. The engine learns from the day.
The baker can always overrule the board. Bake This keeps the advice as it was shown and the choice as it was made, with the time. Next to them sits what followed: how fresh the patties sold, who waited, what was left.
Today the engine adjusts one thing on its own: how much stock the warmer holds. It moves one small step a week at most, never past the owner's own setting, and it steps back and pauses if the case starts running empty more often.
You can say every number out loud
Ask the board why it wants twenty spicy now and it tells you in patties and minutes: which days it planned from, what is in the warmer, what is in the ovens, and when the next bake is due. Every setting it uses is one the owner can change.
Home / For franchisors
Tell a bad week from a bad shop
Every shop on one page: what it sold, what it took in from the distributor, how fresh it served and whether its books closed. Any figure opens down to the day in the shop that produced it, and any shop opens live.
| Shop | Sold | Books |
|---|---|---|
| Riverside | 3,410 | +4 |
| Harbor Point | 2,730 | −3 |
| Midtown | 1,720 | +9 · look |
Is the brand selling more?
Net sales and patties sold per shop, week on week, straight from each shop's register. A shop that is not reading its register is named, never averaged in silently.
Is every patty accounted for?
Patties received from the distributor against patties sold and wasted. The daily variance per flavor is the shop's own proof that the books close.
Is the brand served fresh?
Every patty's age at sale and the share sold fresh, per flavor and per shop, for today, this week and this month.
Can the paperwork go?
The daily count, the closing round and the variance report live in one place, so the forms a franchisee fills in by hand today can come from the record itself.
Any shop, live, from your desk
Open a shop and see its kitchen right now: the ovens, the warmer, the sales, and any oven run with no bake in the book. A franchisee can put it right with one call, before the lunch rush finds an empty tray.
Demo data. Every figure is invented.
Freshness and waste, on every shop
Every shop runs on the same planning engine and the same two controls. A shop that bakes too big shows up in its freshness; a shop that bakes too much shows up in its leftovers and its variance. You see both, side by side, without visiting.
Home / For franchisees and shop owners
Run your shops live. Read them every morning.
You can't stand in every shop. With Bake This you don't have to: watch any shop live when it matters, pick up the phone when something is off, and read the books per flavor every morning. Visit because you want to, not because you have to.
Every shop, live
The kitchen as it runs: ovens counting down, the warmer ticking up on bakes and down on sales, the register's last minutes. When an oven runs and nobody books the bake, it says so, and one call puts it right.
- On the web, from a laptop or your phone's browser
- Read-only: nothing on the floor changes from your desk
- The same board the baker sees, one tap away
The live kitchen · Demo data, Riverside (Northwind Bakeries). Every figure is invented.
The morning books, per flavor
Every morning the day closes into one ring: what left the cold room, what was baked, what was sold and what was wasted. If the books are off, the variance report is in your inbox at 6 AM.
- Cold room → baked → sold, per flavor
- Leftovers, store damage and factory damage kept apart
- A day that cannot be judged says so, in words
| Flavor | Out of cold room | Baked | Sold | Waste + left | Variance |
|---|---|---|---|---|---|
| Spicy | 180 | 180 | 168 | 11 | +1 |
| Mild | 130 | 130 | 118 | 10 | +2 |
| Chicken | 100 | 100 | 91 | 7 | +2 |
| Spinach | 70 | 70 | 60 | 8 | +2 |
| All flavors | 480 | 480 | 437 | 36 | +7 |
The variance report · Demo data, Riverside (Northwind Bakeries). Every figure is invented.
Freshness you can read
Every patty's age is measured at the register. Per flavor, for today, this week, last week, this month and last month: the average age and the share sold fresh.
- Two numbers per flavor, nothing more
- Shows which flavor waits too long, and when
- In patties, never in trays
| Flavor | Average age | Sold fresh |
|---|---|---|
| Spicy | 31 min | 82% |
| Mild | 38 min | 74% |
| Chicken | 44 min | 66% |
| Spinach | 47 min | 61% |
The freshness report · Demo data, Riverside (Northwind Bakeries). Every figure is invented.
The bake log, checked by the oven
Where the ovens are connected, every booked bake sits next to the oven run it came from. A run with no bake in the book, or a bake the oven never reported, stands out the same day.
- Matched on the clock, bake by bake
- Gaps named in words, never guessed
- The oven's program on every run: small or large load
The bake log beside the ovens · Demo data, Riverside (Northwind Bakeries). Every figure is invented.
The Daily Count, on a tablet
Opening, delivery and closing counts per flavor, and the three waste columns, typed in by the shop at the counter. It is the paper sheet, without the paper, and it is what closes the books.
- The same blocks as the paper sheet
- Opening, delivery, closing and waste, per flavor
- Feeds the variance report the next morning
Cold room · opening, delivery, closing
Waste · three columns, kept apart
The Daily Count · Demo data, Riverside (Northwind Bakeries). Every figure is invented.
An order guide to the next truck
Switch it on and Bake This proposes the stock order for the next delivery: what the cold room holds, what the shop will use until the truck, and what to order. The manager checks it and confirms.
- Sized to the days until the next truck
- Nothing is ordered without a person confirming
- Optional, per shop
| Flavor | Cold room | Use to the truck | Proposed |
|---|---|---|---|
| Spicy | 300 | 520 | 480 |
| Mild | 230 | 380 | 360 |
| Chicken | 440 | 290 | 0 |
| Spinach | 130 | 210 | 240 |
The order guide · Demo data, Riverside (Northwind Bakeries). Every figure is invented.
The customer board
A screen by the counter tells guests what is hot and ready, what is in the oven and how long until it is ready, and when the next batch comes. In a rush, the line sees a fresh batch on its way instead of an empty tray.
- No ages, no leftover counts: only what a guest needs
- An order-ahead code, if the shop wants one
- A board the guests read is a board the team keeps right
The customer board · Demo data, Riverside (Northwind Bakeries). Every figure is invented.
Your baker makes the day
Whether your guests find fresh patties without waiting, and how much ends up in the bin, is decided at the oven, call by call. Bake This gives your baker the advice, and gives you the record: every choice is logged next to the advice. Go through the day together, and see what worked.
“Daily variance report is looking great!”Kevin, owner, Atlanta · September 2026
From several visits a day to one a week: the owner in Atlanta reads the books every morning and steps in live when it matters.
Home / Mobile app
Your shops' day, on your phone. Coming soon.
A mobile app for franchise owners and managers is on its way. It reads your shops' day as it happens and never changes anything on the shop floor. Until then, the live view works in your phone's browser.
Every shop at a glance
Patties sold so far, per shop, against the same time last week.
The kitchen, live
The ovens and the warmer, flavor by flavor, as the day runs.
Yesterday, closed
Freshness and the bake log for a closed day, per flavor.
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