Does LineNow work with my bakery POS?

LineNow connects to Square, Toast, Clover, and Shopify to read your products and sales. Your POS keeps ringing sales; LineNow handles what you buy.

Each location is $100 a month after a 90-day free trial. No credit card to start and no long-term contract.

Is there a setup fee?

No. Our team helps connect your POS, bring in your suppliers, and set bag and case sizes, starting with one supplier order.

My bakery rep takes my order in person. Does that work?

Yes. Give the rep your order as usual and log it in LineNow, so it is still tracked through delivery. Suppliers who take email or WhatsApp get the order sent directly.

Can I bring in my suppliers from my POS?

Yes, from Square and Shopify, or from QuickBooks. Add what they don’t store, like each supplier’s order day and cutoff.

Can I order ahead for Thanksgiving pies?

Yes. Raise par for November and order butter, pie tins, and boxes before the rush. The next order builds from the new par.

Does LineNow take custom cake orders?

No. Your POS or order form keeps taking custom cake and special orders. LineNow handles what you buy from suppliers and what each bake costs.

My POS can already make purchase orders. Why LineNow?

Your POS can create a PO. LineNow builds it from sales in each supplier’s packs, sends it the way that supplier takes orders, keeps their replies on it, and checks the delivery against it.

Bakery inventory software

Have the flour and butter in before tomorrow’s bake.

LineNow orders flour by the 50lb bag and eggs by the case from what you counted, and shows what each loaf and croissant costs.

Book a demo Follow the workflow ↓

Baker pulling fresh loaves from the oven onto the bench

At close, count dry storage and the walk-in.

After the last bake, count by the bag, the pound, or the case on a phone. LineNow shows what is under par, from 50lb bags of flour to 30-dozen cases of eggs.

Wooden bakery shelves of sourdough loaves and rolls, no signage

LineNow mobile ingredient count with supplier packs and counted quantities

Order flour by the bag, eggs by the case.

Bread, all-purpose, and rye flour from the mill or bakery distributor, eggs and butter from the dairy, boxes from the packaging supplier. Each order comes out in the unit they sell, for you to review.

Stacked 30-egg flats of brown and white eggs

Email the dairy, log the rep’s order.

LineNow emails or WhatsApps each order before the cutoff. If your bakery rep takes it in person, or you order on the distributor’s portal or the mill’s wholesale site, log it so delivery is tracked.

Full LineNow supplier list with contacts, payment terms and how each supplier is ordered from

Catch the flour price before the invoice.

When bread flour goes from $26 to $28 a bag, delivery moves two days, or extra-large eggs show up for large, the change sits on the order for you to accept.

Pastry baker holding a phone and writing in a notebook on the bench, boxed cherry desserts behind

Check the truck when it comes in.

Receive flour and dairy against the order on a phone, packing slip in hand. See which cases came short or were swapped, stock updates, and the next count starts from what is on the shelf.

Driver unloading a crate of produce from a supplier van

LineNow receiving survey with choices for a full delivery, partial delivery, missing item, or damaged and incorrect goods

A food business already ordering with LineNow.

Verve Bowls

About 6 hours → 40 minutes per location, per week

Verve Bowls, a multi-location food business, reports this drop in weekly ordering time with LineNow.

Read the Verve Bowls story

Verve Bowls owner, on Capterra

5.0 review from the restaurant owner

“Straightforward enough for store employees to use without extensive training.”

Read the review

Start with the ingredients you order every week.

Book a demo

Flour and dry goods: Buy by the 50lb bag or the pallet, use by the pound in your recipes.
Butter, eggs, and dairy: Eggs by the 15- or 30-dozen case or liquid egg by the pail, butter by the case.
Boxes and packaging: Cake boxes, bread bags, and pastry boxes by the case, on the same list.
Kitchen and shops: Each shop keeps its own stock. Send bread from the main kitchen with a transfer.

Questions about bakery inventory software

Built around the POS you already run.

Recipe and food cost

What each bake costs to make.

Square for restaurants

Ingredient orders from Square sales.

Toast

Order to par from Toast sales.

Know what a croissant costs when eggs or chocolate go up.

Every flour, butter, egg, and box has its supplier and price. Your recipes use them, so when eggs or chocolate go up you see what each loaf, croissant, and dozen cookies costs now.

See recipe costing →

LineNow ingredient catalog with each item’s supplier, pack, price and cost history

See tomorrow’s flour and butter order before close.

A 20-minute call, shown with a bakery’s suppliers and ingredients.

Book a demo

Bakery inventory software

Have the flour and butter in before tomorrow’s bake.

LineNow orders flour by the 50lb bag and eggs by the case from what you counted, and shows what each loaf and croissant costs.

Book a demo Follow the workflow ↓

At close, count dry storage and the walk-in.

After the last bake, count by the bag, the pound, or the case on a phone. LineNow shows what is under par, from 50lb bags of flour to 30-dozen cases of eggs.

Order flour by the bag, eggs by the case.

Email the dairy, log the rep’s order.

Catch the flour price before the invoice.

When bread flour goes from $26 to $28 a bag, delivery moves two days, or extra-large eggs show up for large, the change sits on the order for you to accept.

Check the truck when it comes in.

Receive flour and dairy against the order on a phone, packing slip in hand. See which cases came short or were swapped, stock updates, and the next count starts from what is on the shelf.

A food business already ordering with LineNow.

Verve Bowls

About 6 hours → 40 minutes per location, per week

Verve Bowls, a multi-location food business, reports this drop in weekly ordering time with LineNow.

Read the Verve Bowls story

Verve Bowls owner, on Capterra

5.0 review from the restaurant owner

“Straightforward enough for store employees to use without extensive training.”

Read the review

Start with the ingredients you order every week.

Book a demo

Flour and dry goods: Buy by the 50lb bag or the pallet, use by the pound in your recipes.
Butter, eggs, and dairy: Eggs by the 15- or 30-dozen case or liquid egg by the pail, butter by the case.
Boxes and packaging: Cake boxes, bread bags, and pastry boxes by the case, on the same list.
Kitchen and shops: Each shop keeps its own stock. Send bread from the main kitchen with a transfer.

Questions about bakery inventory software

Built around the POS you already run.

Recipe and food cost

What each bake costs to make.

Square for restaurants

Ingredient orders from Square sales.

Toast

Order to par from Toast sales.

Know what a croissant costs when eggs or chocolate go up.

Every flour, butter, egg, and box has its supplier and price. Your recipes use them, so when eggs or chocolate go up you see what each loaf, croissant, and dozen cookies costs now.

See recipe costing →

See tomorrow’s flour and butter order before close.

A 20-minute call, shown with a bakery’s suppliers and ingredients.

Book a demo