Bakery and patisserie management software

Production runs, batch yields and a shelf life measured in hours. Recipes that cost by weight and yield, batches with expiry dates, waste recorded with a reason, and a day-end number that tells you what to bake tomorrow.

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What usually goes wrong here

Stock runs out mid-service, or quietly disappears, and you find out too late.

Ingredients are deducted automatically on every sale, with reorder alerts, stocktakes, waste logs and batch traceability.

You price dishes by feel because nobody knows what a plate really costs.

Every dish has a recipe. GoSufra computes its real cost from live ingredient prices and shows the margin.

Your accountant needs three weeks and a shoebox of receipts to close the month.

Every sale, purchase, payslip and expense posts its own balanced journal entry. Trial balance and VAT report are ready any minute you ask.

The parts that matter most for you

Recipes & Plate Costing

Build recipes with quantities, yield and waste, get a true plate cost and target price per dish, and see theoretical against actual food cost every week.

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Inventory & Purchasing

Track stock per branch with purchase orders, goods received, batches and expiry, low-stock alerts, transfers, waste, surplus and stocktake variance against recipe theory.

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Point of Sale & Orders

Restaurant point of sale with split bills, modifiers, combos, discounts, tax, cashier shifts and thermal printing. Works offline and posts to stock and accounts instantly.

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Accounting

Chart of accounts, automatic journal entries from every sale, refund, purchase and payroll run, reversing corrections, trial balance, P&L and balance sheet per branch.

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Why it works this way

Your books post themselves

Every sale, refund, purchase, payslip and expense writes its own balanced double-entry journal. Your trial balance is correct at 2 a.m. on a Friday.

Real time, genuinely

Order to kitchen to waiter to driver to your dashboard — pushed live over websockets. Nobody refreshes anything, nobody shouts across the pass.

Works in any country, any currency

You set your own tax rates, service charge, currency, working week and payroll brackets — none of it is hard-coded to one country. Cash, cards, digital wallets, bank transfer and online gateways all settle through the same till.

Questions people ask about this

Does it really do full accounting, or just sales reports?
Full double-entry accounting: chart of accounts, journals posted automatically from sales, refunds, purchases, payroll and expenses, plus trial balance, balance sheet, P&L, payables, receivables, cost centers, fiscal-period closing, fixed assets and depreciation.
How long does setup take?
Most restaurants are taking real orders the same day. The onboarding wizard walks you through menu, modifiers, recipes, tax rules, branches and user invites step by step.
Is it really free to start?
Yes. The Starter plan is free forever — one branch, up to five users, and the core POS, kitchen, inventory and recipe features. No credit card, no trial countdown. You upgrade only when you outgrow it.

Also searched as

Read more on this

Illustration of a plate divided into recipe components with a price tag

Costing8 min read

Plate costing: work it out from the recipe, not from a hunch

A practical guide to costing every dish on your menu — from unit price to yield and waste, ending in a sell price that actually protects your margin.

Read article
Illustration of a funnel narrowing from top to bottom

Inventory6 min read

Waste and yield: the gap between the kilo you buy and the kilo you serve

How to measure yield per ingredient, separate the four kinds of waste, and turn shrinkage from a vague month-end number into something you manage weekly.

Read article
Illustration of a plate drawing its ingredients out of a stock bin

Inventory7 min read

Recipes and automatic stock deduction: how selling a dish moves your inventory

How a recipe links a menu item to raw materials, what yield and waste percentages do to the cost, and why automatic deduction only tells the truth if the recipe does.

Read article

Take your first order today.

Create your account, import your menu, invite your team — most restaurants are live before the day is over.

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