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.
The common deposit ranges, the floor your deposit has to clear, when the balance should land and what to keep when a customer cancels at each stage.
The real cost of one delivery, including the return leg, the waiting and the failed attempts, plus how to turn that into a fee customers accept.
Serving counts for round and square tins from 6 to 12 inches, at both party and finger portion sizes, with the geometry they come from and the assumptions that break them.
How demand moves through the year for a US baking business, and how much the shape of that year changes depending on where in the country you are.
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.
The one division a cake pricing calculator performs, the five inputs it needs, how to get a defensible number for each and a full worked example from ingredients to final price.
How to sell a fixed quantity to a queue of people without taking money for stock you do not have.
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.
In Australia and New Zealand your busiest season is also your hottest month, which changes what you make, how you move it and what you should be steering customers toward.
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 UK customers expect to be included in a cake price and what they expect to be charged for, across weddings, christenings and birthdays.
The costs most bakers forget when quoting a custom order.
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.