Free. No card, no plan.
A bakery POS system for the counter you run today
Breads, viennoiserie, slices, whole cakes and the coffee beside them, each with its own choices, its own note and its own clock. Platevio runs in a browser on a phone or tablet you already own — and it is straight with you about the Saturday pickup it does not handle.
No card needed. Nothing to install.
A bakery takes two kinds of order, and most demos only show one
The first kind is the one on the screen in every vendor’s video: two croissants, a loaf and a coffee, rung up and gone in forty seconds. The second is placed on Tuesday for Saturday at eleven, changed on Thursday, half paid now, made by two people who are not on shift at the same time, and collected by somebody who did not order it. A bakery lives on both, and they want opposite things from software. The counter wants speed and a menu that keeps up with a case that empties unevenly through the day. The advance order wants a date, a promised time, a deposit, a customer to phone, and a list sorted by when a thing is due rather than when it was rung. A café never has the second problem, which is exactly why a merged bakery-and-café page is a page that quietly stops at the first one. This page does not: Platevio handles the counter, and the advance order is the section below with a heading on it.
One bakery sale is six separate things that are not ready together
A single order across the counter is a box of six pastries, a loaf that needs slicing, a savoury going in the oven for four minutes, a whole cake with a name on it, and two coffees — bought at once, finished at five different moments, and quite possibly paid for by two people who are splitting it by what they came in for. A till that treats that as one line called *six items* is throwing away the only information anybody at the back needs. Platevio holds each physical unit separately: its own choices, its own note, its own state as it moves from ordered to preparing to ready to served, and its own settlement. So the boxed pastries can be handed over while the savoury is still warming, and the person paying only for the cake pays only for the cake.
What Platevio gives a bakery counter
Six things, all of them about a case that changes and an order that does not finish at once.
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A menu that keeps up with the case
Breads, viennoiserie, slices, whole cakes, savouries, drinks, whatever your categories are, each item with its price and a line of description. Add the seasonal thing in the morning and take it off when it goes; edit it from the same tablet you sell on, and every other device has it without anybody reloading.
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The message on the cake, on the cake
"Happy birthday, Maya." "Not sliced." "Nut allergy — separate bag." A note sits on the single unit it is about, not on the order and not in the head of whoever took it, so it is still attached when that unit reaches the person finishing it. Priced choices are extras on the same unit, and they add themselves to the bill.
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Every unit on its own clock
Each physical unit moves through ordered, preparing, ready and served by itself. A four-item order does not have to pretend everything is finished because the first box is. Mark something ready too early and you can walk it back to preparing, and a unit cancelled by mistake can be put back on the ladder.
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Two people splitting one counter order
Settle the whole order, or just the items one of them is covering, and say how — cash, card, cheque, meal voucher, or a method you named yourself. The rest of the order stays open. The card itself goes through the reader you already have, so no percentage of it comes to us.
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Today’s price stays on today’s order
The name and the price of an item and of every extra are copied onto the order at the moment it is sold. Reprice the loaf tomorrow and nothing reaches back into a sale that is still open on the counter, or into what you already handed over.
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Your own devices, and a login each
A phone, a tablet or a laptop with a current browser. Adding a screen at the back for whoever is packing costs whatever the device costs, because it is a web address rather than a station bought from us. Staff sign in as themselves under a role that matches the job, rather than sharing a counter password.
One counter order, case to bag
A Saturday at twenty past nine, with the second batch just out and a queue to the door.
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09:20
The sale goes in at the counter
Six pastries boxed, a sourdough with a note saying not sliced, a spinach roll to warm, and two flat whites. Sent as one order.
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09:21
The back reads it, notes and all
The screen by the oven picks it up as it is sent. The roll and the coffees start moving; the loaf carries its note, so nobody puts it through the slicer out of habit.
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09:22
The box is ready before the roll
The pastries and the loaf go to ready on their own while the roll is still warming, so the counter can hand over most of the order and say what is left rather than guessing.
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09:24
It is settled, and by whom
One of them pays for the coffees and the roll on a card; the other takes the box and the loaf on cash. Both are recorded against the exact items, and the order closes when the last one is settled.
Pre-orders and custom cakes: Platevio does not do them
A bakery that lives on advance work needs a future-order calendar, a required pickup date and time, a customer to call, a deposit and the balance still owing, structured options for a custom cake, and a list sorted by when the thing is due rather than when it was entered. Platevio has none of that. Every order it holds is a live one, opened now. You can put the detail of a cake in a note on the item, and that note will survive to the person decorating it — but a note is not a promised slot, it will not appear on Saturday’s list because Saturday is when it is due, and there is nowhere to record that half of it was paid on Tuesday. There is no ingredient inventory or recipe depletion either. So the test is simple, and it is worth being honest with yourself about the answer: if custom cakes, catering trays, wholesale accounts or bake-ahead planning are where the money is, keep the system that handles them. If the money is across the counter and the counter is what is slowing you down, this is the smaller thing that fits.
Where Platevio fits, and where it runs out
It fits a neighbourhood bakery, pastry counter, small cake shop or bakery café whose day is mostly walk-in trade, wants each unit tracked separately and settled separately, and would rather use the phones and tablets it already owns. It is not a bakery management system, and these are the things it does not do today. None of them are on a promised date, so weigh them as they are.
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Future-dated orders and a pickup calendar
There is no promised date or time on an order, and no view sorted by when something is due. Every order in Platevio is a live one.
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Deposits, balances and customer records
Settlement is recorded against items that have been served. There is no deposit taken now against a balance owed later, and no customer file holding a phone number and an order history.
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Production planning and ingredient inventory
Platevio counts nothing and plans nothing. It does not deduct flour from a recipe, count batches, record waste, or tell anyone what tomorrow needs proving tonight.
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Wholesale accounts and standing orders
No account customers, no invoices, no repeating weekly order for the café down the road. Every sale is entered when it happens.
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Every order is labeled Dine-in
An order genuinely does not need a table, so a counter never has to invent a floor plan — and a bakery café can attach one to a table when guests sit down. But takeaway is not yet a kind of order Platevio creates, so the board prints Dine-in on all of them.
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Printed receipts and labels, and offline service
Thermal printing is being built and is not usable yet, so there is nothing to hand a guest and nothing to stick on a box. And Platevio needs a working connection for the whole service; there is no queue that syncs when the wifi returns.
How to choose a bakery POS system
Demo the hardest order, not the loaf. Make the vendor take a custom cake for a week on Saturday: capture the flavour, size, message and the allergy, take a deposit, change the design on Thursday, show it to whoever is baking, and settle the balance at pickup. Then ring a real counter queue and see whether all that machinery slowed the everyday sale down.
- Can staff find an advance order by the date it is due, not the date it was taken?
- Are a deposit and the balance still owing part of the order record?
- Can a custom cake’s options be required, rather than typed into a free-text box?
- Does inventory understand recipes, batches and waste, or only counts?
- Do walk-in, phone and wholesale orders reach one production view?
- What happens to the counter when the connection drops?
- Which of the processing, hardware and online-order fees sit outside the headline price?
Bakery POS questions
- What is a bakery POS system?
- A bakery POS system is the software a bakery sells through, plus whatever it runs on. At the least it enters counter orders, handles the choices on a product, records payment and reports what sold. Fuller ones also carry pre-orders, custom cake forms, deposits, production schedules, ingredient inventory and an online shop.
- Can Platevio handle bakery counter orders?
- Yes, and that is the part it is built for. Ring each product, add its priced extras and a note where one is needed, move each unit through preparation on its own, and record how it was settled — including one guest paying for only some of the items.
- Can Platevio manage custom cake orders?
- Not as a workflow. You can attach the flavour, size, message and allergy to the item as a note on a live order, and that note reaches the person decorating it. What does not exist is the rest of it: no pickup date, no structured cake form, no deposit schedule, and no list of what is due this weekend.
- Does Platevio support bakery pre-orders?
- No. There is no future-dated order in Platevio — every order is opened now and worked now. If advance pickup is a real part of your trade, use a system built to sort and fulfil orders by the date they were promised for.
- Is Platevio a bakery management system?
- No, and the word is the whole difference. A bakery management system is sold on what happens away from the counter: recipes and batch sheets, ingredient stock and waste, a production plan for tomorrow’s bake, wholesale accounts and invoices, advance orders with a deposit against them, and labels for the boxes. Platevio has none of those. What it manages is the sale — the order across the counter, the extras and the note on the cake, each unit reaching ready on its own, and which of them each person paid for. If management is the word you are shopping under, a bakery that runs on production and pre-orders should buy the system built for that and leave this one alone.
- Does Platevio track bakery ingredients or waste?
- No. Platevio counts nothing. It does not deduct ingredients from a recipe, count a batch, or record what went in the bin at close.
- Is this the same as the café POS page?
- No, and the difference is worth knowing before you pick one. The café page is about the morning rush and drink modifiers — the milk, the shot and the syrup surviving the walk to the bar. This one is about a counter of separate physical things that finish at different times, and about the advance orders Platevio does not handle. A bakery café has both problems, and it is one Platevio account either way.
- What hardware does a bakery need for Platevio?
- A phone, a tablet or a laptop with a current browser, and a connection. That is the whole list for the POS itself. Keep the card reader you already have, because Platevio records how an order was settled and never processes the card. Receipt and label printing is still being built.
- How much does a bakery POS system cost?
- Compare the whole bill: software per station, terminals, card processing, custom-order tools, inventory modules and whatever is charged for a second location. Platevio is free to use and runs on devices you already own — and it does not replace the specialist production and pre-order features a custom-order bakery needs.
Open your restaurant tonight
It takes a minute: your restaurant, your first menu, and you are taking orders.