The verdict in three sentences
A bakery loses money on both sides: bread binned at night and the 8am sale lost to a stockout. A production management app links forecasts, ingredient costs and sales per outlet to cut waste by ~25 % and reveal each product's real margin. B2B orders (hotels, restaurants, canteens) stabilise volume and smooth production.
Steering production, not enduring it
The baker decides how many baguettes, croissants and specialty loaves to bake from history, day of week and commercial weather. The app compares baked vs. sold and refines the forecast every week.
| Module | What it does | Observed gain (2026 order of magnitude) |
|---|---|---|
| Production forecasts | Quantity per product per day | -25 % waste |
| Ingredient/recipe costing | Real flour, butter, energy cost | Margin known per product |
| Sales per outlet | Tracking by shop and by hour | Targeted restocking |
| Waste tracking | Losses quantified each night | Data decisions, not gut |
| B2B orders | Hotels, restaurants, canteens | Guaranteed volume |
| Ingredient stock alerts | Flour / yeast threshold | 0 production halt |
Cost and margin gain
A neighbourhood bakery targets entry level; a 3-4 outlet chain with B2B moves to the full plan.
| Plan | Included modules | Price (FCFA) | Timeline |
|---|---|---|---|
| Base | Forecasts + costing + waste | 500,000 - 800,000 | 3-4 weeks |
| Standard | + sales per outlet + alerts | 1,000,000 - 1,500,000 | 5-6 weeks |
| Network | + B2B orders + multi-outlet | 1,700,000 - 2,000,000 | 7-9 weeks |
| Outlets managed | from 1 to 4+ | — | — |
Mini case study
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Fatou, a bakery owner in Accra, bakes 1,000 baguettes/day and bins 120 (12 %) at 100 FCFA cost, i.e. 12,000 FCFA/day lost, about 360,000 FCFA/month. Cutting waste by 25 % saves ~90,000 FCFA/month, plus avoided morning stockouts. The Standard app at 1,200,000 FCFA pays back in a little over a year on waste alone, and far faster once local hotel B2B orders are added.
FAQ
How does the app know the right quantity to bake? It learns from sales history by day and outlet, then proposes an adjusted quantity. The baker validates or corrects; the forecast sharpens week by week.
Can it precisely calculate a croissant's margin? Yes; entering the recipe with ingredient and energy costs gives cost price and margin per unit. You spot low-margin products to reposition.
Does it handle several outlets? Yes, each shop has its own sales and waste tracking, with a consolidated view for the owner. Restocking is decided outlet by outlet.
Does B2B really change things? Yes: a fixed order of 200 loaves/day for a hotel guarantees volume and smooths production, further reducing shop waste.
Do you need special hardware? No, a tablet or smartphone at the till is enough. Sales entry can also connect to an existing POS.
Let's talk about your project. We build your production control so you stop binning bread and know your true margin. WhatsApp +221 77 596 93 33.
Mohamed Bah
Fondateur, Kolonell
Passionate about digital and entrepreneurship in Africa, Mohamed has been helping Sénégalese businesses with their digital transformation since 2020. Founder of Kolonell, he believes every SME deserves a professional and accessible online présence.
