Bakery Management Software
The heart of our wholesale bakery software is POMeSYS-Host, a group of modules outlined below. These related modules work together to form the ordering cycle from purchased goods to inventory, through production to sales orders, and finally as invoices. All of our other modules works best when paired with POMeSYS-Host.
Of course, our software can work for many food manufacturing and distribution purposes as well as bakeries. Ask us how we can help you do business better.
Sales Orders (Wholesale)
This portion of the bakery software deals with wholesale orders vs. retail sales.
Sales Order Wholesale module of POMeSYS-Host allows your staff to enter all customer orders received by phone, fax, or email. Other orders may also be imported via EDI, POMeSYS-Remote, MyRouteManager, or in-house server based Z-Bake bakery management software. Once all orders are in, they are grouped and numerous production reports are printed. The groupings include customers, routes, production departments, product categories, miscellaneous codes, and production shifts. This process is facilitated and made more efficient through the use of concepts such as recurring (standing) orders, customized order templates, and special pricing tables. Furthermore, once orders are aggregated, a production list similar to a spreadsheet is created which is then exported to production staff via the inventory control and costing module for analysis, batching, processing, and recipe printing. As part of the module, delivery tickets (sales orders/ invoices) are printed by route and in the order of delivery. After delivery, adjustments are made and orders are then converted to invoices.
Looking for automated or web-based order entry for your customers or outlets? Check out POMeSYS Remote!
Customer orders, once adjusted in the Sales Order Wholesale module of POMeSYS-Host, are then posted to the Accounts Receivable module. In other words, orders are converted to invoices. In addition, the Accounts Receivable module allows user to create ‘after-the-fact’ invoices and credit memos. Customer payments are entered and applied to open invoices. Statements are printed and sales are analyzed by products, routes, and customers. That done, the system maintains receivables for each customer. Its reports include open receivables aging, invoice and payments received registers. Stale product returns are tabulated and analyzed by customer and product. Finance charges are calculated and statements are printed for customers with open balances. Inventory of goods is adjusted by entering wastage, purchases, and bake lists. To facilitate such adjustments, the system allows the use of six (1 main and 5 alternate) units of measure for each product.
Inventory Costing and Control
The Costing part of this module maintains files on ingredients, packaging materials, labor, finished, and unfinished products. Multi-level recipes are entered for Unfinished and Finished products. In addition to the makeup of each recipe, for each dough user enters preparation instructions, default mixer name, and other pertinent information such as tub size, temperature, divider info, press weight, and starter identification. Production lists are defined or imported from the Sales Order Wholesale module for analysis and materials requirement planning purposes. Detailed costs, including overhead and profit margin considerations are calculated. Changes in costs of ingredients are automatically reflected in updated product costs.
The inventory control component of the module allows entry of a daily list of goods purchased or received as returns. Quantities of each item wasted or produced are also entered. Sales information from the Accounts Receivable module seamlessly reaches and updates the on-hand value of inventory items. Based on recipes already defined, the system maintains a running inventory of ingredients, packaging materials, and finished products. Adjustments to inventory are made easily. Reports include physical inventory sheets, inventory on hand, inventory movements, and recommended reorders.
This module is a complete Purchase Order processing system that fully integrates with the Inventory Control and Product Costing module. It memorizes latest prices paid for each item purchased. It recommends what ingredients and packaging materials to order, from whom, and in what quantities. Better yet, the program automatically creates purchase orders for the user. This module also lets the user print purchase orders that can then be mailed to vendors. Some Purchase Orders can be directly faxed or e-mailed to vendors without having to print them. Reports include inventory re-ordering, back-orders, and purchase order status by item, vendor, and buyer.
The Cycle in Action
So, how do all the modules of our bakery software work together?
Create a purchase order for ingredients (or items). This information is then stored in the Inventory Costing and Control portion of the software to keep on-hand stock up-to-date. As orders are made and production done, your inventory—both ingredient and items—is automatically changed. Because the program keeps track of everything, it can recommend when you need to re-order supplies to keep production running. Money coming in through Accounts Receivable keeps you growing!
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