Give your bakery
room to grow
Connect counter sales, customer orders, stock and production, so your team can stay organised and serve customers with confidence.
View featuresFrom orders to goods ready to sell
Take orders
Products and quantities
Plan production
What needs baking
Pack goods
What’s ready to sell
Record sales
Payments and handover
Start transforming your café & bakery
Key features for cafés & bakeries
Keep the queue moving.
Take orders, record payments and keep every sale together.
Explore point of sale
1 / 9 · Point of sale
Explore your Alyeon toolkit
Orders
Keep each order and handover clear.
Customers
Keep customer details and conversations close.
Sales
Connect products, orders and payments.
Team
Keep your people and daily work in sync.
Frequently asked questions
How do customer orders connect to production?
Keep the requested products, quantities and collection details on the order. Review those requirements alongside the production plan so the counter and kitchen have the same starting point.
Can I plan batches before the shop opens?
Alyeon’s bakery workflow includes planned production and actual output. In your demo, walk through a usual bake and check how ingredient requirements, quantities and changes should be recorded.
Where do packing, damage and shortages fit?
Output and packing are separate parts of the workflow. Review produced quantities, packed goods, damage and shortages before deciding what is available for sale.
Can stock cover ingredients, packaging and finished goods?
Review these stock types together when setting up inventory. Your ingredient units, packaging sizes and finished-product quantities help determine how stock should be organised.
What if I sell by pack or use wholesale prices?
Bring your product sizes, pack quantities and price lists to a bakery demo. We can walk through the variations and customer pricing your counter and wholesale orders need.
Can I track wholesale deliveries and unpaid orders?
Show us how you supply regular customers. We’ll review order quantities, delivery details, invoices and outstanding balances as part of that workflow.
How would my online store handle pickup and delivery?
An online store gives customers a place to browse and order. During setup, review the product list, lead times, collection options and delivery arrangements available for your bakery.
What can a baker, packer or cashier access?
Review each role against the work that person does in staff management. Discuss the records and actions they need, and which prices, financial details or management tools should stay restricted.
How should I organise stock across branches?
Walk through where you produce, store and sell your goods. Review location access and stock transfers in the demo, and check your plan’s branch limits before choosing a setup.
Which Excel or CSV records should I prepare?
Start with customer details, a product list and stock records. Discuss your existing records with our team to review field mappings and any information that cannot be imported before making changes to your working records.
What should I bring to a bakery demo?
A sample order, product and pack list, and a description of your production and packing steps are useful. Include any wholesale pricing or branch handovers you want to review.
Where can I check pricing and try Alyeon?
Check plans and branch limits before choosing a setup. You can start a 1-month free trial or book a bakery demo to review your counter, production and wholesale workflows.
Can Alyeon handle counter sales as well as preorders?
Point of sale covers counter purchases, while order records keep customer requests and collection details together. Use the demo to check how both fit into your day. Payment connections depend on your country, provider and setup.
What support can we discuss before getting started?
Ask about setup help, training and the support available with your plan. Confirm the channels, availability and any import assistance before your team starts using Alyeon.
