Your cash register data contains a goldmine of information about when which products sell best. Many bakers only look at total daily revenue, but miss opportunities to better align their assortment and production. In this article, you'll learn how to extract from your cash register data which products are most popular when.
Why analyze cash register data as a baker?
Your cash register system records not only what you earn, but also what you sell and when. This information helps you:
- Plan production better (less waste)
- Deploy staff more efficiently
- Have popular products available at the right time
- Identify slow-movers that take up space
What data do you need from your cash register?
Most cash register systems can generate reports with this information:
- Quantities sold per product (not just revenue)
- Timestamp of each sale
- Date of sale
- Product categories (bread, pastries, lunch, etc.)
⚠️ Note:
Many cash register systems only count revenue, not quantities. Check if your system tracks units per product. Otherwise you'll only see that you sold €50 in croissants, but not whether that was 10 or 15 pieces.
Analyze by time of day
Divide your sales day into blocks to see patterns:
- Morning (7:00-10:00): Breakfast, fresh bread
- Midday (10:00-14:00): Lunch, snacks
- Afternoon/evening (14:00-18:00): Pastries, bread for dinner
💡 Example analysis:
A week of cash register data shows:
- Croissants: 80% sold before 10:00
- Lunch rolls: 70% sold between 11:30-13:30
- Cakes: 60% sold after 15:00
- Fresh bread: two peaks (8:00 and 17:00)
Conclusion: Bake more croissants for the morning rush, set out lunch items starting at 11:00.
Look at weekly patterns
Different days have different sales patterns:
- Monday: Often a slower start, fewer impulse purchases
- Friday: More pastries for the weekend
- Saturday: Slower start, more luxury products
- Sunday: Often focused on fresh bread and breakfast
💡 Real-world example:
Bakery De Korenwolf saw in their cash register data:
- Friday: 40% more apple turnovers than on weekdays
- Saturday: Luxury rolls 60% more popular
- Monday: 30% less pastries, but lots of regular bread
Action: Bake more apple turnovers on Friday, fewer sweet pastries on Monday, more focus on bread.
Identify your absolute top sellers
Create a top 10 of your best-selling products per time of day. Focus on:
- Quantity sold (not revenue - an expensive pastry can generate high revenue with low quantities)
- Consistency (does it sell well every day?)
- Seasonal patterns (summer vs. winter products)
Use data for purchasing and production
With your sales patterns you can:
- Create production schedules per day and time of day
- Purchase ingredients more efficiently
- Reduce waste by making fewer slow-movers
- Plan staff better for busy times
💡 Real-world results:
Bakery Van der Berg reduced waste by 25% by:
- Making fewer eclairs on Monday/Tuesday
- Croissants in two batches: large batch at 7:00, small batch at 9:00
- Lunch assortment fully displayed only from 11:00
Savings: €180 per week less wasted product.
Combine cash register data with KitchenNmbrs
Your cash register data tells you what is popular. A system like KitchenNmbrs tells you what it generates. By combining both you see:
- Which popular products are also profitable
- Whether your bestsellers have enough margin
- Where you can optimize production and profitability
This way you focus not only on volume, but also on profit per product sold.
How do you analyze your cash register data? (step by step)
Export sales data from your cash register system
Go to the reporting function of your cash register and download sales figures from at least 4 weeks. Make sure you have both quantities and timestamps per product, not just revenue figures.
Group sales by time of day and weekday
Divide your data into time blocks (morning/midday/evening) and look at patterns by weekday. Use Excel or Google Sheets to create clear tables of quantities per product per time slot.
Identify your top 10 per category and time slot
Create lists of your best-selling breads, pastries and lunch items per time of day. Pay attention to consistency: a product that sells really well once is less reliable than something that performs steadily every day.
Adjust your production and purchasing
Use your findings to adjust production schedules. Make more of what consistently sells well at specific times, and less of products that often remain unsold.
✨ Pro tip
Combine your cash register data with the weather: on rainy days you sell more hot drinks and savory snacks, on sunny days more ice cream and cold drinks. This way you can anticipate demand patterns even better.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
My cash register system only shows revenue, not quantities. What now?
Divide the revenue per product by your selling price to get an estimate of quantities. It's less accurate, but gives an indication of popularity. Consider upgrading your cash register system for better data.
How many weeks of data do I need for reliable patterns?
At least 4 weeks for daily patterns, but 8-12 weeks gives more reliable insights. Watch out for seasonal effects: summer data can be different from winter data.
Should I remove slow-movers completely from my assortment?
Not necessarily. Some products sell little but have high margins or attract specific customers. Also analyze profitability, not just popularity.
How often should I analyze my cash register data?
Start with a thorough analysis, then do a quick check monthly. With major changes (new product, season, promotion) you can check more often to measure the impact.
Can I use this method for my lunch corner too?
Absolutely. Lunch often has even clearer time patterns than bakery products. Pay special attention to the peak between 12:00-13:30 and adjust your preparations accordingly.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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