Your regulars are known at the counter, and your cakes are ordered with a name and the time wanted. The day's products and seasonal items stay up to date in your online menu.
No credit card. Free access to start.
Or start with a free tool, no account needed: the menu price calculator
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Without a connected register, you enter the day's closing. If you have Clover or Square, we check with you during setup whether your account can be connected, with your permission. The Lightspeed Retail (X-Series) connection awaits Lightspeed's validation. Online payment with Stripe is coming soon.
See the register connectionsFrom the counter to the cake
The Saturday morning line on one side, the orders placed ahead on the other, in the same tool.
The Saturday line
In the line, the customer scans the QR code or gives their phone number. The visit is added, and you see who comes back every week, and who no longer comes.
Cakes and orders placed ahead
The cake appears in your online menu with its price, next to the daily breads and the seasonal items you add or change. The customer gives their name and the time they want, and the order arrives in Flow, in the modes you choose. Payment is made when the order is received.
A reward from the counter
A free baguette or pastry, taken from what you bake. You set the threshold and the reward, and the customer sees what they can get.
On Saturday the line is long and time is short. A stamp and a note on paper are not a way to follow your regulars.
How it works and our terms, with no invented figure.
Terms
Daily breads, pastries, cakes, seasonal items and prices.
For example, a free pastry.
At the counter, where the Saturday line waits, and in the window.
Cakes arrive in Flow with the name and the time, in your modes.
Answers to the questions people ask us before they start.
Another question? Contact usGuides from the blog and a free tool on the same subject.
Customer Loyalty & Retention
Move paper loyalty cards to digital with a practical stamp-transfer plan. Check opening balances, duplicate claims and customer communication choices.
Read the guideProfitability & Cost Control
Learn how to calculate the ingredient cost of a dish and compare it with its menu price. Includes a formula and worked examples.
Read the guideProfitability & Cost Control
Build two food cost worksheets: recipe yield and monthly inventory. Copy simple spreadsheet formulas and check the numbers with worked examples.
Read the guideFree tool, in French
From the cost of a portion to the menu price, based on the food cost you aim for.
Open the tool
