A POS for bakeries and pastry shops that keeps up with the morning queue, and recipes that know the cost of every croissant.

One person at the till, a display case to refill, and a queue that does not wait. If checkout is slow, they leave with nothing.

You know what you sold. You do not always know what a slice actually cost, or how much filling went into yesterday's production.

Counter sales, phone orders and Glovo should land in one kitchen queue, not three notebooks.

Croissants, slices and cakes by the piece; cookies and bulk pastry by weight. One receipt, mixed VAT if you sell coffee next to cake.

Flour, butter, cream and fillings on weighted-average cost. When the supplier price moves, the cost of a croissant updates — no spreadsheet.

Prep forecast from what you actually sell, so the night bake matches the morning, not a guess.

Guests scan, pick a croissant and pay on the phone, or order at a self-order kiosk while you stay at the case.

Points on the tenth pastry, stored on the phone. Regulars come back without a paper card that goes through the wash.

AMEF receipts, 11% on food and 21% on drinks on the same ticket, e-Factura to ANAF. The Z-report is automatic.