For anything that didn't come through the website checkout — a WhatsApp message, a Facebook or X DM, a phone call, a walk-in customer.
Assign whoever's working a cake at any stage — baking through decorating — and hand it off or keep the same person on it the whole way through.
| Name | Selling price | Cost | Margin |
|---|
Add each ingredient this cake actually uses and how much — cost updates live as you edit inventory prices.
Add any other named cost this cake carries — labor, packaging, delivery boxes, anything — one line per cost.
Every cake gets its own ready-to-post graphic, generated on the spot — tap any tile to grab it for the bakery's WhatsApp, Instagram, or Facebook. Any tagged link shared from here still gets credited to that channel if it leads to an order.
Everyone who can be assigned to a cake on the production board, from baking through to decorating.
| Name | Role |
|---|
Every tracked ingredient in one place — its cost per unit (drives recipe costing) and exactly how much is on hand, in real units. Ordering a cake with a costed recipe deducts the exact quantities it uses; logging a purchase records what came in, when, and at what price.
| Name | Unit | Cost per unit (UGX) | Stock on hand |
|---|
Who you buy ingredients from and how to reach them — pick a supplier when you log a purchase in Inventory to keep a record of where each delivery came from.
| Name | Contact | Phone | Address |
|---|
Sales are exact, pulled straight from every order. Cost, profit, and margin are estimated using today's ingredient prices and recipe — not what things cost on the day each cake was actually sold — so treat them as "what this would cost now," not a historical ledger. Only cakes with a costed recipe (set one up in Cake Catalog) get a real cost estimate.
| Cake | Units sold | Revenue | Est. cost | Est. profit | Margin |
|---|