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How Roggenart Gained
Full Cost Visibility

Preparing for multi-location expansion

# Case study

Looking for a better way to manage production and ingredient usage?

See how this Maryland-based Bakery Bistro & Café optimized operations, streamlined costing, reduced waste, and scaled efficiently with FlexiBake.

1 day/week
SAVED
$60+ waste per batch
AVOIDED
100% of recipes
FULLY COSTED

Contents

THE CHALLENGE

THEIR REQUIREMENTS

THE SOLUTION

THE RESULTS

THE CHALLENGE

When Roggenart’s Production Manager joined the team, the company had just two locations and no system in place for calculating product cost and ingredient usage.

Their Situation


Had two retail locations and
a small central commissary.
Relied entirely on Excel
for recipe and cost tracking.
Didn’t include labor in cost calculations.

Besides that:

  • Struggled with uncontrolled ingredient usage.
  • Lacked visibility into actual per-unit product cost.
  • Didn’t have a consistent method for daily inventory closing.
  • Couldn’t scale operations using manual processes.
  • Missed out on potential profit.
Client

Roggenart

Industry

Bakery

Production Type

Make to Order  Make to Stock  Combined Production

Their Products

Sandwiches  Custom cakes  Breads

Location

Maryland, USA

Size

9
retail
locations
12
production
staff
51-100
SKUs
Client Since

2024

The question was, how much does one croissant cost?
And the answer was—we didn’t know.

Alcides Lopez,
Production Manager

THEIR REQUIREMENTS

Roggenart needed a system that could provide:

  • Accurate recipe costing
    across multiple formats (batch, tray, unit).
  • Inventory transparency
    tied to daily operations.
  • Visibility into all production inputs:
    raw materials, labor, and packaging.
  • A simple, user-friendly interface
    built for small production teams.

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THE SOLUTION

FlexiBake enabled cost breakdowns, inventory-linked recipes and custom reports tailored to Roggenart’s operations.

PRODUCT FIT

FlexiBake digitized recipe management, standardized costing, and ingredient tracking.

  • Added cost breakdowns for raw materials, labor, and packaging.
  • Uploaded recipes into the system and linked them to real-time inventory.
  • Generated reports to show exactly what was used—and where overuse occurred.

IMPLEMENTATION EXPERIENCE

Implementation began just two weeks after Roggenart chose FlexiBake.
  • Leadership had prior ERP experience.
  • Prepared recipes, production data, and key documentation ahead of time.
  • This made the rollout very efficient.
  • Most setup time was spent ensuring recipe accuracy and aligning actual vs. theoretical usage.
  • While balancing day-to-day production, the team built new habits around the system.

COLLABORATION & SUPPORT

FlexiBake guided training and aligned implementation with Roggenart’s daily operations.
  • FlexiBake’s responsiveness is better than that of typical industry software.
  • Ongoing training helped staff become confident users.
  • Even during production pressure, the collaboration stayed on track.

The support is outstanding. You get answers the same day—and that’s not something you find often in this industry.

Alcides Lopez,
Production Manager

THE RESULTS

OPERATIONAL
IMPROVEMENTS

Introduced
ingredient pre-scaling to prevent overuse and waste.

Added
labor and packaging costs into pricing logic.

Improved
process control without expanding facility size.

Transitioned
from Excel to automated digital recipe costing.

Started
closing inventory daily to catch and resolve discrepancies.

Gained
per-unit cost reports by batch, tray, and finished item.

BUSINESS RESULTS

After 3 months using FlexiBake:

1 day/week
SAVED
by automating recipe costing.

100% of recipes
FULLY COSTED
including labor and packaging.

$60+ per batch in
WASTE AVOIDED
due to improved portioning.

Inventory visibility
ACROSS 9 LOCATIONS
and clear oversight of production inputs.

Now we have full control.
We know what each recipe costs, what we’re using, and what we need to fix. This is the right time to build the structure. Not when we’re at 30 locations—now.

Alcides Lopez,
Production Manager

ADVICE FOR OTHER COMPANIES



Organize
your internal data first, especially recipes and production steps.



Prepare
your team for a mindset shift and new habits.



Implement
FlexiBake before you have many locations.

WHAT’S NEXT?

Roggenart plans to continue expanding its retail footprint in the coming years. With nine locations already open and more on the way, FlexiBake will serve as the system of record for costing, production, and inventory control as the business scales to 20+ locations and beyond.

Need better control over costing and production?
 See how FlexiBake can help.

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