Wholesale accounts
Wholesale bakery order management for the cafés you bake for at 5 a.m.
Each account gets its own price list, a credit limit, pay terms and a standing order that lands on the right day’s bake list. Invoices go out on terms, and you can see who owes what without opening a spreadsheet.
- Corner caféPaid
40 croissants, 24 muffins
- M
- T
- W
- T
- F
- S
- S
- Bánh mì counterDue Friday
60 baguette rolls
- M
- T
- W
- T
- F
- S
- S
- Hotel breakfastPaid
Mixed pastry trays ×3
- M
- T
- W
- T
- F
- S
- S
- Office canteenOver limit
Rusks & buns, 10 kg
- M
- T
- W
- T
- F
- S
- S
How do you set up a wholesale account?
Four steps per customer. Most bakeries do their regular accounts in one sitting.
- 1
Create the account
Add the café or restaurant as a customer with a credit limit and pay terms (7, 15 or 30 days).
3 min - 2
Give it a price list
Assign a customer group or selling-price group so wholesale prices apply automatically.
2 min - 3
Set the standing order
Record the regular order for its delivery days; it lands on the production list for each day.
5 min - 4
Invoice on terms
Deliveries become invoices with a due date; the account shows what is owed and what is overdue.
per delivery
How should a bakery price wholesale?
Start from cost, not from retail. Your recipe costing gives cost per piece; wholesale is usually cost plus a smaller margin than the shop, in exchange for volume and a fixed schedule. Many bakeries set wholesale 20–40% below retail, with minimum order quantities and a delivery fee for small drops.
Keep the rules in a customer group so every invoice applies them the same way. Review the list each quarter against ingredient prices.
Recipe costingStanding orders, on terms
These are sample reviews, written to show how bakeries use each feature. Real, named reviews replace them as customers share them.
“Three restaurants take baguettes every morning on a standing order. The invoices go out on terms and I can see who still owes for last week.”
Wholesale account questions
What is wholesale order management for a bakery?
It is how a bakery handles the cafés, restaurants, hotels and shops it supplies: each one gets its own prices, a credit limit and payment terms, a regular (standing) order, and invoices that are paid later. GetBakeryPOS keeps all of that in the same system as the shop counter.
Can wholesale customers have their own prices?
Yes. Put them in a customer group with a percentage off, or give them a separate selling-price group with fixed wholesale prices per product. The right price appears when you choose the customer.
Can I set a credit limit and payment terms?
Yes, per account: a credit limit, and pay terms in days or months. Invoices show their due date and the account shows its balance.
How do standing orders work?
Record the regular order for each delivery day. It appears on the production list for that day alongside your shop’s pre-orders, so the kitchen bakes for both at once.
Can a café order online?
Wholesale customers can message or call; for self-service ordering, give them their own login to the online store with their price group. Ask on your demo for the setup that suits your accounts.
How do I see who owes me money?
The customer report shows each account’s balance, overdue invoices and payment history. You can also print a statement for an account.
Can I take partial payments on account?
Yes. Record any payment against the account and allocate it to invoices; advance payments can sit as a balance and be used later.
Which plan includes wholesale accounts?
Commissary. Bakehouse can sell to account customers too, but price lists, terms and multi-location delivery are designed around Commissary.
No question matches that. Try another word, or ask us on the demo.
Works together with
- Pre-orders & depositsPickup dates, deposits and balances on every order.
Custom cake ordersSize, flavour, inscription and reference photos on one order.
Weighing scalesScale labels scan straight into the sale, priced by weight.
Daily production listsTomorrow's bake list from pre-orders plus par levels.
Expiry & lot trackingBatch lots, sell-by dates, first-expiring sold first.- Recipe costingTrue cost per piece, wastage included.
Put every standing order on the bake list.
