Share your bakery operations stack: inventory, batch planning, staffing, costing & order routing — post templates/examples

Looking for practical, repeatable systems small bakeries actually use to keep ovens hot, waste down and margins sane. If you run or manage a bakery, please share the exact tools, templates and workflows you rely on for:

- Perishable inventory tracking (how you record FIFO, shelf life, spoilage, and transfers).
- Demand forecasting & batch planning (how you turn sales data into daily/weekly production schedules).
- Staff scheduling for peak windows and cross-training plans.
- Food-costing and pricing (recipe cost sheets, yield assumptions, markup rules).
- Routing online / pickup / wholesale orders into the kitchen (POS, order routing, prep tickets).
- Compliance & traceability (allergen labels, temperature logs, supplier records).

Post a real example — one of: a daily production plan, an inventory snapshot, or a recipe-cost sheet (CSV, spreadsheet screenshot or copy/paste table) — and answer: what problem that file solved, what it didn’t solve, and what you changed next. Include:

- Bakery size (weekly revenue or units/day), sales channels (walk-in, delivery, wholesale).
- Names of apps/software + integrations and approximate monthly cost.
- Any hardware (scales, label printers, tablet setups) and vendor tips.
- One big failure or lesson learned (what broke and how you fixed or mitigated it).

If you’re willing, attach reusable templates or links. Please redact customer data and pricing-sensitive contracts. Looking to collect real-world, copyable workflows to build practical templates — your experience helps others skip costly trial-and-error.