Bakery
Wholesale bakery ordering software for cafés, restaurants and stores
Cafés want their croissants by 6 am and decide what they need the afternoon before. Supligo takes those orders by your cut-off, shows you how much of each product to bake and pack, and tells each café when its order is on the way.
- 2Roma Tomatoes
- 3Romaine Hearts
- +Spanish Onions
From tomorrow’s orders to tonight’s bake
Know how much to bake before you start
When the cut-off passes, every order for the next morning is in. The list by product adds up each item across all your customers — how many baguettes, how many trays of croissants — before the ovens go on.
- A cut-off the day before delivery, at the time you choose for each customer
- Totals by product across every order
- Early delivery windows and key-drop notes for closed cafés
What you get
The usual order, one tap
Most cafés order the same thing most days. Their usual order is ready to send, then adjusted.
Cut-offs that protect your bake
Orders close at your cut-off. Customers can change their order until then — never after you start.
Pieces, dozens and trays
Each product sold in its own unit and pack size.
Each café’s prices
A price per product for a customer, or their percentage off your list.
Closed days and holidays
Days you do not deliver are never offered, and public holidays on a delivery day are flagged for you.
Told before the doors open
Each café is emailed when its order leaves and when it is delivered.
Questions we hear
Can cafés set up a standing order?
Not yet. Their usual order is one tap on your ordering page, and your Today screen shows the regulars who have not ordered for the next delivery, with a message ready to send them.
Can I take same-day orders?
No. The cut-off is the day before delivery, at the time you choose. Your team can still add an order for a customer by hand.
Keep reading
Put your next order online
Set up your ordering page this afternoon. 30 days free, no setup fee, cancel any time.