What Rise N Slice is
A bakery management system for Rise N Slice that follows production from raw ingredients to the day's profit. It replaces the spreadsheets a small or medium-sized bakery normally runs on, giving owners, managers, bakers, cashiers and stores staff one system to work in.
Staff set up costed recipes, plan the day's baking and run each batch from queued to completed, recording planned against actual ingredient use. Finished goods are sold through a built-in till that records cash, card and M-Pesa payments. Stock, waste, transfers between stores, customer orders, expenses and a profit-and-loss view sit in the same system, with eight roles controlling who can see and do what.
How Rise N Slice works
Overview
Rise N Slice BMS manages a bakery from ingredient purchase to finished sale and the day's profit. Costed recipes, a daily baking plan, batch-by-batch production, a till, stock control and financial reporting sit behind one sign-in, replacing the spreadsheets a small or medium-sized bakery usually runs on. An audit log records changes, and deleted records go to a recycle bin so they can be restored.
Who uses it
- Owner and manager — oversee production, sales, stock and the financial figures.
- Baker — works through the baking plan and records waste.
- Cashier — sells at the till.
- Warehouse manager — looks after ingredient stock and the stores.
- Accountant — works with the sales, expense and profit figures.
- Sales agent — works with customers and their orders.
- Super admin — manages users, permissions and setup.
Main modules
- Today — the day's production plan, batches needed against batches completed, revenue, profit, transactions and low-ingredient alerts, plus month-to-date figures.
- Bake — production plans and batches moving from queued to in progress to completed, with planned and actual ingredient use checked against a tolerance.
- Sell — a till with product grid, cart, checkout, printable receipt and voiding.
- Stock — ingredient levels, supplier deliveries and manual adjustments.
- Warehouse — separate stores for raw materials, the production floor and finished goods, with movement history and transfers.
- Waste — waste capture, reuse of still-usable material, and returns.
- Customers and orders — customer records, orders with status updates, conversion of an order into a sale, and add-ons.
- Money — sales history, categorised expenses and profit and loss.
- Setup — recipes, ingredients, users, add-ons and the audit log.
How it works
- Set up ingredients with unit costs and reorder levels.
- Define each recipe with ingredient quantities and its yield per batch.
- Create the day's production plan.
- Start a batch, then enter the actual yield and the ingredients actually used.
- When the batch is completed, ingredient stock goes down and finished-product stock goes up.
- Sell at the till. Finished stock drops with each sale, and for M-Pesa payments the reference is recorded on the sale and the receipt.
- Read revenue, cost of goods sold and profit on the dashboard and in Money.
Platforms and access
- Web application.
- Staff sign in with their own accounts.
- Role-based access across eight roles, with separate permissions to view, create, edit, delete, export and void sales. A cashier reaches only the dashboard and the till; a baker reaches baking and waste.
