Bakery Production Plan Sheet
Turn the orders book and the shop's usual sales into a list the night shift can work from, and see the next morning where the plan and the bake disagreed.
Food production and artisan makers · FP-08
A free printable cake order form — customer, date, sponge, filling, covering, colours, inscription, a squared sketch area, the money and a making checklist.
One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
Make the cake the customer described rather than the one you remember, and have the spelling of the inscription and the deposit in writing.
Home cake makers, small bakeries taking celebration orders, and anyone decorating to order.
One page, top to bottom:
Printed under the title: One celebration cake from order to collection: what it is made of, what it looks like, what it says and what was paid.
Write-on lines: Customer · Telephone · Order no. · Taken by · Taken on · Collection or delivery date · Time · Deliver to · Occasion · Servings or size · Tiers / shape · Board and box · Sponge · Filling · Covering · Colours · Customer's dietary and allergen notes · Wording / inscription
Squared grid
Write-on lines: Toppers, flowers, figures to make or buy · Ordered / made on · Reference photo kept?
Write-on lines: Price agreed · Deposit · Deposit paid on · Balance · Balance paid on · Method
Write-on lines: Received by (signature) · Print name · Date
Because your prices and how you size a cake are yours, and they change. The money section is for what you agreed with this customer, not what anyone suggests you charge.
Turn the orders book and the shop's usual sales into a list the night shift can work from, and see the next morning where the plan and the bake disagreed.
Hold everything agreed for one event on one document, so the kitchen, the staff and the invoice are all working from the same page.
Answer 'what is in this and how do you know' with a sheet rather than a memory, and notice when a supplier's change should change your label.
Work out what a dish actually costs to make as you make it, including the trimmings, so a price is set from a figure rather than a feeling.
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