Night production, morning rush, B2B orders by Viber.
A bakery runs backwards from everyone else. The decisions that matter are taken at ten at night, by someone who has to guess how much the town will eat tomorrow — and the orders that decide it arrive as voice messages, screenshots and a phone call at 21:50.
These sit on top of the core. Nobody else needs them, and that is exactly why nobody else builds them.
Every café, shop and hotel that buys from you gets its own ordering page, open until whatever hour you set. At 22:05 the cut-off closes and one summed production list comes out for the night shift — not eleven messages, one list. In the morning the same orders come back as delivery notes and invoices, without anyone retyping them.
Each batch carries when it was mixed, at what hydration and at what room temperature — so the person coming in at four in the morning reads it instead of guessing. When two batches would come due at the same moment, it says so while there is still time to move one.
This is the bakery form of Zero-Waste Clearance: what is still on the shelf at closing goes out as a sealed price, to people who already asked to be told. Bread that was going to be thrown away pays for part of the day instead of costing you twice — once to make, once to dispose of.
Tell us how your place actually runs — covers, staff, what eats the evening — and we will name the two things worth starting with.