Revenue is not profit and a full order book is not a profitable one. The three numbers that settle the question, a worked week that loses money on its best-selling product, and the owner-wage blind spot underneath all of it.
Two deliberate decisions: when a supplier price moves your costs update and your sell price does not, and when an ingredient's allergens change the published label stays frozen until a person applies it.
How a customer tag becomes a price list, how minimum order quantities work and what pay-on-invoice does to an order.
The record types that come up in inspections almost everywhere, what makes a record hold up, the corrective-action habit that matters more than the reading itself, and a workable cadence.
Which baked goods survive a parcel network, how to pack for a conveyor rather than a car seat, plus a way to decide whether shipping is worth offering before you promise it to anyone.
Why bakery stock behaves differently from retail stock, the two-unit trap that wrecks the arithmetic, how to set a par level from your own usage and the short weekly count that people actually do.
What has to change when an input price moves, which products are affected and by how much, plus why a flat percentage across the menu is the wrong answer.
Batching, make-ahead, portioning and shelf life, plus what waste actually costs once you count the labour and packaging already spent on it.
What a CSV import into ibakepro involves, what it will not take and what to do before you start.
What a Canadian winter does to a decorated cake between your kitchen and the venue, and what to change about transport and scheduling from November to March.
The questions worth asking any bakery system before you commit, from event dates and deposits to what happens to your allergen labels when a supplier reformulates.
ibakepro has a public API, and the thing worth knowing before you pay a developer is its shape - it reads and creates, the dashboard stays the single place records change, and it is on the Business plan.