Cafés & bakeries run leaner with Bionoryx
Precise batch plans, pastry sell-through visibility, and catering sync, automatically.
Keep bake windows, pastry cases, and wholesale orders aligned every day. Bionoryx connects POS, catering CRMs, and wholesale sheets so every tray has a buyer before dough hits the mixer.
8 hrs
Planning time saved weekly
Batch sheets update every morning automatically.
24%
Average waste reduction
Short-shelf-life SKUs tied to real sell-through.
3 channels
Retail · wholesale · catering synced
Every order stream shares one command center.
Trusted by cafés, bakeries, and hybrid coffee shops across North America
Sell-through accuracy
Waste reduction
Labor saved each week
The most common cafe + bakery headaches
Where teams lose product and margin each week
Batch production is built off gut feel, leading to empty pastry cases by noon.
Short-shelf-life ingredients spoil before they’re used.
Wholesale, retail, and catering channels run on separate spreadsheets.
Managers spend late nights reconciling waste logs.
How Bionoryx responds
Batch, waste, and wholesale all share the same playbook
Batch planning engine
Bionoryx-generated bake sheets that combine velocity, seasonality, and weather so every tray has a buyer.
Ingredient-level waste tracking
Real-time depletion tracking across dairy, produce, and prepared items with alerts before spoilage.
Catering + wholesale sync
Catering commitments feed straight into daily production plans so teams never scramble last minute.
Supplier-ready ordering
Automated purchasing recommendations with vendor pack sizes and lead times baked in.
Benchmarked results
What cafés typically see in the first quarter
30%
Less food waste
Prep only what demand supports.
20%
Lower labor costs
Optimized bake windows reduce overtime.
5%
Higher margins
Dynamic pricing and product mix guidance.
Benchmarked across cafés processing 200–1,200 daily transactions.
Operators stay confident
Quotes from bakers who finally trust their numbers
Julie M., Owner, Maison du Levain Bakery
“Our morning batch sheets were always a guess. Some days we sold out by 11 AM, other days we tossed trays at close. Bionoryx finally balanced everything. Our waste dropped 22% and the pastry case stays full through the afternoon.”
Andrew P., Director of Ops, Sunrise Bake Lab
"We used to scramble every time catering orders came in. Bionoryx pulls everything into one production plan, so we never overproduce or miss wholesale commitments. It saved us nearly a full shift each week."
Case study · Sunrise Bake Lab
One bake plan powering café, wholesale, and catering
Sunrise Bake Lab operates two cafés plus a wholesale pastry program. They previously burned eight hours a week adjusting batch sheets and throwing away croissants each afternoon. After connecting Toast and their catering CRM to Bionoryx, production plans now remix automatically based on pre-orders and weather. Waste dropped 24%, while wholesale orders grew because the team finally trusted the numbers enough to take on more volume.
24%
Waste reduction
Croissant + pastry spoilage cut in a month.
8 hrs/week
Labor hours saved
Batch sheets no longer rebuilt manually.
+18%
Wholesale growth
Confidence to take larger standing orders.
Quick questions operators ask
Fast answers for café, bakery, and hybrid coffee shop leaders evaluating Bionoryx.
Turn every bake window into predictable profit.
Bionoryx gives baristas, bakers, and ops leads one shared source of truth for production, sell-through, and wholesale demand.