Solutions / Confectionery
Inventory software for patisseries
Crumble is an inventory system for small food businesses. You set up recipe cards, track stock and sales, and cost per portion is calculated automatically. Let's look at the problems a patisserie runs into and how to solve them.
Problems and solutions
Problems every patisserie runs into
Almost all of them come down to one thing: money leaking out unnoticed. Here's what happens and what to do about it.
It's unclear how much a custom cake costs
Every cake has its own ingredients, weight, and decoration. Price is set from experience, and cost is never calculated.
Orders that break even
An elaborate cake with pricey decoration can bring in nothing, and you only find out at month end.
A recipe card for every item
Set up a recipe for the cake or dessert — Crumble will calculate cost from the purchase prices of cream, butter, chocolate, and decoration.
Cream, mascarpone, and berries spoil
They have a short shelf life, and leftovers get thrown out after orders without being recorded.
Write-offs that skip the books
There's no visibility into how much product ends up in the trash or how much to order next time.
Expiry dates and write-offs
Crumble warns you ahead of expiry dates, and every write-off is logged with a reason.
Chocolate, butter, and cream get pricier, but menu prices stay the same
Purchase prices change several times a year, but dessert prices were set once at opening.
Margin quietly evaporates
Every price hike from a supplier eats into profit on each sale, and you only notice it at month end.
Cost based on current prices
Crumble calculates the cost of every item from its recipe card and recalculates it whenever purchase prices change.
Stocktaking in a notebook never adds up
Dozens of ingredients and packaging items are counted by hand and checked against records that only cover part of the sales.
Shortages with no explanation
It's unclear where the error is: in the count, in the records, or in the stockroom.
Stock counts itself
Stock updates after every sale and delivery. At stocktaking you just enter the actual count, and Crumble calculates the discrepancy for you.
Cost and price
How to calculate dessert cost
Cost per portion is the sum of everything that goes into one portion, per the recipe card. Price is calculated from cost and the margin you want on each sale.
Calculate it yourself
Cost = base + cream + decoration + packaging
Eclair price
140 ₽
cost 49 ₽ · 91 ₽ left from each sale
Price = cost ÷ (1 − margin)
Features
Everything a shift needs, and nothing more
Stock
Receipts, write-offs with a reason, stocktaking and expiry dates.
Recipes
The cost of every item is calculated for you, down to the kopeck.
Sales
Discounts, history and receipts nobody can quietly rewrite afterwards.
Locations
Each location has its own stock. Moving goods takes a couple of taps.
Analytics
What sells, where the losses are and which location carries the chain.
Notifications
We will tell you when the milk runs out or the cream is about to expire.
Works offline
The internet is gone.
The till is not.
Sales, write-offs and transfers are saved on the device and sent to the server once the network is back. Nothing gets lost or duplicated.
Pricing
How much Crumble costs
Right now every Crumble feature is free. The prices below are an estimate: we will let you know well in advance before paid plans appear.
Free — while we are in beta — use it for free
FAQ