Connecting your shop
What it takes to get you running
Bake This watches your register as the sales come in and tells whoever is at the oven what to bake next — how many sheets of each flavor, in which oven, and when to start it. It reads from across the kitchen on a wall tablet, and it plans in your products, your ovens and your opening hours, not in someone else's.
This page is the honest version of what that costs you to set up: what you have to bring, what we do, in what order, and — the part most people find out too late — what is worth trusting on day one and what is not.
Your side
What you bring
Six answers and a tablet. None of it is a project — if you know your shop, you can give us all of this in one sitting.
- Your register
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Toast. We need the id Toast uses for your restaurant and read access to your sales, and from then on the register is heard every thirty seconds.
On a different register? Tell us — it shapes what we build next.
- Your menu, as it already is
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Which items on your register are patties, and which flavor each one is. We match against your own menu and your own item codes — you do not rename anything on Toast, and you do not adopt anyone else's product numbers.
- Your ovens, if they are connected
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If you run RATIONAL ovens on ConnectedCooking, we can read each bake as the oven itself recorded it. You keep your own ConnectedCooking account and lend us a key.
If your ovens are not connected, this is simply switched off — it ships off — and everything else on this page still works.
- Your opening hours
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A week of them. Outside those hours the boards say closed, with the day's hours, rather than counting down on a shop that is shut.
- Your flavors, and your sheet
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What you bake, and how many pieces fit on one sheet. Those two facts are what turns advice into something a baker can act on: the board asks for sheets, never for a number he has to divide in his head.
- What you want ready at open
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The tray that is in the case when the doors open is a list you give us, and it stays yours to change. A shop that wants nothing standing at open says so, and gets nothing.
- A tablet for the wall
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Any tablet with a browser — the old one in the drawer will do. These are plain web pages: no app store, no install, and the baker's board needs no login at all.
You do not bring a forecast, a spreadsheet or a history export. The history it plans from is the one your register is already keeping — see day one and the week after.
Our side
What we do, in order
Connecting a shop is a working session with us, not a signup form. You are in the first step and the last one; the middle is ours.
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Together · 30 minutes
The walkthrough
Your products, your hours, your ovens — and what the board would have said last Tuesday, on your own numbers. No slide deck.
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Ours
Your shop is created
Your flavors, your sheet, your warmer, your ovens and your week of hours go in from the answers you already gave. Your shop stands on its own from the first minute — its own products, its own settings, its own numbers, not a copy of anybody else's.
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Ours
Your register is connected
We point it at your restaurant on Toast and match your menu to your flavors, item by item, until every patty on a ticket is recognized as the one it is. Then the sales feed goes on.
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Ours · only if you have them
Your ovens are connected
Your ConnectedCooking group, and the key you lent us. Skipped entirely if your ovens are not connected — no part of the rest waits on it.
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Together
The screens go up
The baker's board on the wall by the ovens. The counter's board, which talks in pieces and never in money. And the customer board, if you want one facing the line — your mark on it, not ours.
Hanging them is the one part that needs your hands and a bracket.
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Together · the first days
We watch the first days with you
Somebody from here is reading your board while your baker is. This is where the settings get tuned to your shop — the freshness target, the buffers, the closing taper — and where the advice stops being generic.
Some of the setup above is a screen someone fills in, and some of it is still one of us at a keyboard. We are moving it onto screens shop by shop. Either way it is our work and not yours, and we will tell you plainly which is which as we go.
The honest part
Day one works. The forecast needs a few days more.
Bake This plans your Tuesday from your shop's own most recent normal Tuesday — hour by hour, flavor by flavor, straight off your register. There is no industry average underneath it, and that is on purpose. It is also the catch: on your first Tuesday, there is no last Tuesday.
Working from day one
What runs immediately
- The baker's board, the counter's board and the customer board, live on the wall.
- Your sales, read off the register as they happen — so what is in the case and what has gone is right from the first ticket.
- The opening tray, from the list you gave us. That number is yours on day one, not the software's.
- Your day factor — rain coming, a game, a hunch — set from your phone the night before. Your judgment does not need any history at all.
Not yet worth trusting
What needs your history first
- The forecast itself. With nothing behind it, the first days' advice is a starting point, not a forecast.
- The shape of your day — which hours are busy, and how each flavor's share moves through them.
- The sizing of each bake. It gets sharper every time a weekday goes through your register again.
So expect to correct it in the first week, and expect us to be watching while you do. That is the shape of a new shop, not a fault in it — and we would rather tell you now than have you find it out on a Tuesday.
Talk to us
See it on your own numbers
A walkthrough is thirty minutes: your products, your hours, your ovens, and what the board would have said last Tuesday. No slide deck.
Franchise operator? Mention how many locations — the multi-location setup is a conversation of its own.
That opens the one form on this site. It fills in your own mail app with your answers — nothing leaves your machine until you press send, and it goes straight to a person. No third-party form service, no marketing lists. Prefer to write yourself? nathan@bake-this.com. Privacy.