Know what came out of the oven
Plan recipe-based production, record actual ingredient use and finished yield, and keep batches, expiry dates and waste visible.
From the first batch to the last pastry, connect production, counter sales and stock so your team knows what is ready to sell.
Plan recipe-based production, record actual ingredient use and finished yield, and keep batches, expiry dates and waste visible.
Track stock by product and location. Use counts, transfers and stock history to understand what sold, moved or needs replenishing.
Compare product and location sales, review costs and estimated margins, and use the results to guide your next buying decision.
Start with your catalog and locations. Configure the relevant tools below, then test a complete sale or service visit with your team before your first trading day.
Know what came out of the oven · Know what is on the shelf · See what earns its space
Configure your catalog, staff permissions and locations around the way your team works. Check the plan, device and country requirements for the features you choose.

A production run records 46 finished croissants from a planned yield of 48.
Genuine VoVi screen shown in English. Products, people, prices and transactions are fictional demo data.
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