Bakery.
Counter-speed POS for bakeries — modifiers, pre-orders, and early-morning reliability.
Built For You, Configured By Us.
Ring up a dozen mixed donuts in seconds, take cake pre-orders with deposits, and track what sells out by 9 a.m.
Simple screens your morning crew learns in minutes.
- ★Tableside & counter orderingHandheld and counter POS fire orders straight to the kitchen, split checks six ways without turning your server into an accountant, and speed up every turn.
- ★Kitchen display integrationOrders route to a kitchen display system the moment they're rung, cutting ticket errors and keeping throughput up when you're short-staffed on a Friday night.
- ★Tip management & payroll exportsTips, tip pooling, and hours flow cleanly into payroll — accurate, compliant, and far less end-of-shift math for your managers.
- ★Online ordering & QR payNative online ordering and scan-to-pay QR codes feed the same system as your dining room, so digital and in-house sales settle together with one report.
What It’s Really Like To Run A Bakery.
Your day started at 3 a.m. with the ovens, and by 6:30 there is a line for kolaches and coffee that has to move in seconds per customer. Mornings are hundreds of small tickets; afternoons are consultations for a quinceañera cake that takes three weeks and a deposit. Add the wholesale side — the two coffee shops and the restaurant you deliver to on net-15 — and you are running three different businesses off one register, on bakery margins, on four hours of sleep.
Each of those businesses breaks payments differently. Flat-rate processing quietly eats a painful share of a $4.50 croissant-and-coffee ticket. Cake deposits get taken over the phone on a sticky note, and when a bride cancels, the dispute is your word against hers. Wholesale invoices go out by email and get paid whenever, and you are the one chasing them between batches of sourdough.
Typical result: small-ticket processing costs stop eating the croissant margin once dual pricing and the right rate structure are in place.
Where Payments Hurt
- ★Flat-rate pricing on a $4.50 pastry ticket takes a bite your margins cannot absorb.
- ★Custom cake deposits taken by phone leave you defenseless when an order is disputed.
- ★Wholesale accounts pay net-whenever, and chasing invoices happens between oven timers.
- ★The 6:30 rush stalls every time the terminal takes five seconds too long.
How Lone Star Fixes It
- ★Dual pricing rebuilt for small tickets — start with a free statement review to see the real number.
- ★Clover with fast tap-to-pay keeps the morning line moving at grab-and-go speed.
- ★Biller Genie automates wholesale invoices and reminders, so net-15 actually means 15.
- ★Card-on-file deposits through Authorize.net give every custom order a paper trail that survives a dispute.
Bakery Owners Ask Us
How should a bakery take deposits for custom cake orders?
Use a gateway like Authorize.net to store the card securely and charge a documented deposit with emailed terms, instead of writing numbers on an order form. That record is what wins if the order is disputed later. We set this up alongside your counter POS from our Dallas office.
Is dual pricing worth it for a business with small tickets?
Small-ticket businesses often benefit most, because fixed per-transaction fees are a bigger share of a $5 sale than a $50 one. Texas dual pricing shows a cash and card price so the choice is the customer’s — here is how it works in Texas.
Can I invoice my wholesale accounts through my POS?
Yes — we pair your counter system with Biller Genie so wholesale invoices, reminders, and payments run automatically and settle to the same account. You see retail and wholesale in one place instead of a shoebox of emailed invoices.
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Ready To See It In Action?
Call (214) 838-1818 and a specialist will walk you through the right setup for your business — and ask about up to $5,000 to upgrade your POS.
