Point of sale · Bakeries
Sell by weight,know what's wasted.
A bakery isn't a retail shop with different products — it's sold by the gram, made fresh every day, and loses money the moment something goes unsold. Table is built around that reality, not adapted to it.
The real problems
What actually goes wrong without the right system.
Weight-based pricing is an afterthought
Most POS systems are built for fixed-price items. Bolting on "sell by weight" usually means clunky workarounds instead of a real weighing-scale integration.
Nobody tracks what didn't sell
Unsold bread and pastries at the end of the day are pure loss — but without real waste tracking, you're guessing at how much you're actually losing every week.
Codes get mixed up at the counter
A dozen similar-looking pastries, all needing a fast PLU lookup during a morning rush — a slow or confusing code system means mistakes at checkout.
Built for this
What you actually get.
Real weighing-scale integration
Connect a scale at the counter and sell by weight directly — no manual price entry, no separate workaround.
PLU codes and barcodes, your choice
Set a default identifier type in Settings so every new item is barcode or PLU by default, changeable per item when it isn't.
Waste tracking that's actually used
Log unsold stock as waste in the same flow as any other stock movement, so end-of-day loss is a real number, not a shrug.
Recipes + ingredient stock
Flour, yeast, butter — every batch auto-deducts ingredients, so you know your true cost per loaf, not just per sale.
Dual currency at the counter
Price in dollars, accept lira or dollars, with the exchange rate snapshotted at the moment of sale.
Offline forever
A slow connection at 6am doesn't stop the first sale of the day. Everything syncs once you're back online.
Your bakery,down to the gram.
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