Bakeries do not lose margin because the formula is hard. They lose it because yield, waste, and supplier changes stack quietly across dozens of products.
Track yield assumptions next to each batch recipe.
Include packaging and garnish without extra spreadsheets.
Spot which products move first when butter, chocolate, or flour prices change.
Example
Example: butter rises and a laminated dough batch drifts. Karu connects the invoice line to croissants, palmiers, and filled pastries that share the same sub-recipe before the counter price is wrong for a week.
Checklist
Cost one high-volume batch with real yield, not theoretical weight.
Attach boxes and labels to takeaway and celebration products.
Approve the butter or chocolate invoice change first.
Review the exposed finished goods before reprinting price tags.