A bakery sells most of its goods over the counter to take away, but often has a few tables or a café where coffee and pastries are enjoyed on the premises. Add several branches, fast routines in the morning and yesterday's goods. This guide shows how to set up a bakery with a café in bessa.
The recommended setup
|
Building block |
Recommendation |
|---|---|
|
Per branch |
One location with a Main Sales Point at the sales counter |
|
Café area |
A Sub-Terminal if dedicated staff take payment or serve at the table there |
|
Consumption types |
Counter: Takeaway and In-house; café: In-house only |
|
Article master data |
Central for all branches, order screen per branch |
How to run several branches is covered in From single business to branch chain.
Fast checkout at the counter
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Order screen by product range: bread, rolls, pastries and drinks on their own pages, the breakfast classics on the start page.
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Quantities via the numpad:
6followed by "Roll" books six rolls with two taps, see Create an order. -
Change via the numpad: type in the amount handed over and take payment with Cash; the Sales Point shows the change, see Checkout and pay.
Eat-in or takeaway: prices and VAT rates
Whether coffee or pastries cost or are taxed differently for eat-in than for takeaway depends on your country and the product. Milk-based drinks are a typical case where different VAT rates can apply depending on the consumption type. How to model this:
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Companies in Germany: a pricing level for the consumption type In-house can carry its own VAT rate on the article.
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Companies in all other countries: the VAT rate follows the article group. If it differs, create two articles, e.g. "Cappuccino" and "Cappuccino to go".
The setup in detail is described in Eat in or take away.
Please check with your tax advisor which VAT rates apply to bread, pastries and drinks for eat-in and takeaway. This guide describes the setup in bessa and is not tax advice.
Café area as a Sub-Terminal
A Sub-Terminal in the café shares the number range and Sales Point closing with the branch's Main Sales Point. Assign it its own consumption types, In-house only, so nobody in the café books takeaway by mistake. If guests are served at the table, create the café tables as order groups, see Table service with handhelds.
Yesterday's goods and shrinkage
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Sell yesterday's goods: create separate articles for them, e.g. "Yesterday's bread", or a function key with an article discount that staff apply to the item, see Apply discounts.
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Record shrinkage and write-offs: if you keep stock, book unsold goods out in the evening at the Sales Point with Reduce Stock and note the reason in the Comment, see Stock levels at the Sales Point. This shows per branch how much is left over, so you can adjust order quantities.
Frequently asked questions
Do I need a separate device in the café? Only if dedicated staff take payment or serve at the table there. If café guests pay at the counter, staff there simply choose In-house.
How do I compare the branches? In the reports in the bessa Manager with the Locations filter, see From single business to branch chain.