Can recipes be costed by weight and yield?

Yes. Set ingredient cost per kg/g and batch yield; Vaansa derives cost per unit and gross margin automatically.

Does it support both retail and wholesale?

Yes — counter sales and bulk/wholesale orders draw from one inventory and report into the same P&L.

Demand forecasting suggests production quantities, and waste tracking shows where you're over-producing.

For bakeries & patisseries

Baking is recipe and yield. If you don't cost ingredients by weight and plan production, waste eats the margin. Vaansa does both.

Flour, butter and sugar by weight, scaled to batch yield — Vaansa computes cost per loaf, tray and slice so pricing isn't a guess.

Unsold product is pure loss. Demand forecasting and waste tracking cut over-production.

Counter sales and bulk orders need different pricing and the same inventory. Vaansa handles both with one stock pool.

Can recipes be costed by weight and yield?: Yes. Set ingredient cost per kg/g and batch yield; Vaansa derives cost per unit and gross margin automatically.
Does it support both retail and wholesale?: Yes — counter sales and bulk/wholesale orders draw from one inventory and report into the same P&L.
Can it help reduce over-baking?: Demand forecasting suggests production quantities, and waste tracking shows where you're over-producing.

Restaurant management software built for the person who signs the checks. Free 14-day trial, no card required.