POS System for Bakeries in Malaysia: Built for the Daily Bake

A grocery store staff checking the price of one of their products

At a Glance: StoreHub is more than a POS — it's the growth engine behind 20,000+ businesses across Southeast Asia, and behind Malaysian bakeries like Binq Dessert (4 KL outlets), Sugar And I, and Coffeeboy Club. It tracks recipes at the ingredient level (so 150 croissants reads as 4.5kg of butter, not 150 SKUs), syncs your central kitchen with every retail outlet in real time, and files LHDN e-invoices in the background — so you can run your bakery, not your POS.

It's 7am Sunday before Raya. The first bake is in. The TTDI outlet WhatsApped that they're 30 short on cookies. A pre-order for a wedding cake pickup at 11am still hasn't been confirmed. Your butter count from yesterday looks off by 2kg. And LHDN closes the consolidated-invoice window on Monday.

You're already the one holding all of this together. You started this bakery. You know which oven is faster, which apprentice is ready to scale a recipe, and which corner of the cold room hides the 25kg flour bag. The question isn't whether you can run the bake — you've been doing it for years. The question is whether the system in your hand is arming you to spot a stock gap before lunch, or quietly costing you a 15% margin every month.

That's where the right POS earns its keep. On a quiet Tuesday it stays out of the way. On a Sunday before Raya it becomes the spine of every moving piece — finished items on the shelf, raw ingredients in the back fridge, fresh stock turning over before lunch, pre-orders piling up in WhatsApp, festive weeks tripling your volume in three days. It decides whether your central kitchen and outlets stay in sync. Whether your recipe deductions match what's actually been baked. Whether your LHDN e-invoices file themselves. And whether the cake customer who ordered last June gets a reminder for her son's next birthday.

This guide is about what to look for in a bakery POS in Malaysia, and how StoreHub maps to each piece — across recipe inventory, multi-outlet, pre-orders, and compliance. Across 20,000+ Southeast Asian operators we've helped grow, the same fresh-stock failure modes show up again and again. We've designed StoreHub for those exact moments. Bakeries like Binq Dessert, Sugar And I, and Coffeeboy Club run on it. The section near the end names the moment when StoreHub isn't the right call — because being a real growth partner means telling you when it isn't.

Are these problems familiar in your bakery?

Stock drifts every day, and you only see it at month-end

Bakery inventory is two layers deep. Finished items on the shelf — 50 croissants, 30 sourdough loaves, 20 cakes. Raw ingredients in the back — flour, butter, eggs, sugar, yeast. If your POS only tracks finished items, raw inventory drifts every shift. By month-end you're staring at a 15% gap and you don't know if it's theft, miscount, a barista who undercounted yields, or a recipe that just wastes more than you logged. The day-end count never matches the bake.

Your central kitchen ships to three outlets, and one always runs out

Run a central kitchen with two or three retail outlets and stock sync becomes the single biggest operational lever. The TTDI outlet runs out of pain au chocolat at 11am. The Bangsar outlet has 20 left at 6pm. Without real-time visibility, you can't rebalance. By the time you find out, the customer has already walked into the next bakery down the street.

Pre-orders, pickup queues, and the customer asking "is my cake ready?"

Bakery customers are pre-order heavy. Birthday cakes, wedding cupcakes, Raya cookies, festive pastry boxes. The order comes in via WhatsApp, gets written on a sticky note, and the staff member who took the order is off shift on pickup day. Customers call to check. Staff shuffle paperwork. Half the friction is administrative, and it directly costs you the next order.

What to look for in a bakery POS in Malaysia

Before you pick a system, check that it covers these:

Composite recipe inventory. Tracks raw ingredients per finished item — flour, butter, eggs per croissant — so stock numbers reflect what's actually been baked, not just what's been sold.
Batch and expiry tracking. Flags items approaching their bake-by date, so you can move them via a markdown SKU instead of binning them.
Multi-outlet stock sync in real time. Central kitchen ships to retail outlets, you see who has what at any moment, and transfers are logged.
Pre-order and pickup flow integrated with the POS. Customers place pre-orders via QR Order or counter. The order sits in the bakery's queue with a pickup date. No sticky notes.
Loyalty and Engage in the same system. Cake customers come back for the next birthday. SMS reminders, cashback, and tiered membership should be one toggle.
LHDN e-invoice filed automatically. Submits daily transactions on your behalf. You shouldn't be in MyInvois at midnight.
Live phone support, including weekends and holidays. Bakeries spike around festive seasons — that's exactly when the system better not go down.

Manage your bakery with the all-in-one StoreHub POS. Get a free demo.

→ See StoreHub running in Malaysian bakeries — book a 30-min demo with the MY team

How StoreHub solves these

Composite inventory that matches your recipes

Inventory Management tracks ingredients at recipe level. Build the croissant recipe once — flour, butter, yeast, salt — and every sale auto-deducts the right pieces from raw stock. Low-stock alerts fire before you run out. Batch and expiry tracking flags items approaching their bake-by date. Your month-end gap shrinks because the numbers actually reflect what's been baked.

What this means for you: A typical bakery loses 10–15% of raw stock to silent shrinkage. Closing that gap to 2–3% on a RM 80,000/month F&B-cost operation is roughly RM 100,000 a year you keep — money you can put back into staff, equipment, or your next outlet.

Multi-outlet visibility, in real time

Multi-outlet management gives you real-time stock and sales sync across every retail location, centralised menu and price changes, and stock transfers from your central kitchen. The Manager App shows live sales by outlet, so you can rebalance morning bakes between branches before the second wave arrives. Lovy and Rainey of Binq Dessert (four KL outlets) put it cleanly: "Different outlets have different peak hours, and if you're not there, you wouldn't know. With StoreHub, I can track sales and stock in real time, from anywhere, which really helps a lot."

What this means for you: The freedom to step away from the central kitchen knowing every outlet is visible from your phone. The system grows with you — when the fifth outlet opens, you don't re-platform.

Pre-orders without the sticky notes

QR Order and Pay lets customers place pre-orders for celebration cakes and pastry boxes from their phone. The order arrives in your bakery's queue with the pickup date and customer details. Combine that with Engage SMS reminders and customers get a nudge the day before pickup. No paperwork. No missed handoffs.

What this means for you: No more "is my cake ready?" calls. No more sticky notes lost in a drawer. The peace of mind that the order taken on Tuesday will be remembered on Saturday.

Loyalty that brings cake customers back

StoreHub Membership and Engage handle retention in one place. Tiered membership, automatic cashback, SMS birthday campaigns that fire without anyone remembering to send them. Five ways to sign customers up — receipt QR, counter QR, QR Order, shareable URL, manual cashier entry — so a cake customer's birthday next year triggers a reminder automatically.

What this means for you: The cake order from June 2026 quietly turns into the cake order for June 2027 — without you having to remember. That's lifetime value working for you while you sleep.

Bestseller data so the next bake is the right bake

Reporting and analytics shows daily, weekly, and monthly sales by SKU. The bestseller view tells you which pastries pull weekend traffic and which are quietly costing you flour. Lovy of Binq Dessert: "StoreHub helps us identify our top three bestsellers and the least popular items. Numbers don't lie, so we remove the lowest performers and focus on what works."

What this means for you: Empowerment to make tomorrow's bake decisions on data, not gut. Your menu trims itself to the items that actually sell.

LHDN e-invoice, filed for you

StoreHub's e-invoice integration submits your transactions to LHDN in the background. Configure the merchant data once. The system handles the daily flow. No MyInvois portal logins. No 11pm batch runs.

What this means for you: Sundays are yours again. Compliance happens while the bake happens.

Built for Malaysian bakeries specifically

The StoreHub for Cafés & Bakeries hub shows the full feature set tuned for fresh-stock F&B operations. A few specifics worth calling out for the Malaysian context.

Multi-language receipts and customer-facing screens. The POS supports English, Bahasa Malaysia, and Chinese — a Penang or KL bakery running mixed-customer-base service shows menu items in the right language per customer.

Stock transfers from a central kitchen. If your operation has a central bakery and retail outlets, transfers are tracked in BackOffice. You see what shipped, what arrived, and what's still on the way. End-of-day reconciliation stops being a manual count.

Phone support open when you need it. The MY support team runs in BM, English, and Chinese (WhatsApp as backup), daily including weekends and public holidays. Bakeries spike around Raya, CNY, and Christmas — exactly when most providers are unreachable.

Voices from real Malaysian bakeries and dessert shops

Behind every counter is an operator who decided to bet on themselves. Lovy and Rainey were running Binq Dessert before StoreHub showed up — what changed is that the system in their hand started working for them, not against them. Three things keep coming up: visibility, queue compression, and bake-decision data.

On multi-outlet visibility that lets four shops run from a phone:

"Different outlets have different peak hours, and if you're not there, you wouldn't know. With StoreHub, I can track sales and stock in real time, from anywhere, which really helps a lot."

Lovy and Rainey, Directors of Binq Dessert, Kuala Lumpur

On QR ordering that compresses the queue during peak:

"With QR Order and Pay, customers can take their sweet time ordering from the table. It really eases the queue and saves our manpower."

Lovy and Rainey, Directors of Binq Dessert, Kuala Lumpur

On bestseller data driving the next-day bake:

"StoreHub helps us identify our top three bestsellers and the least popular items. Numbers don't lie, so we remove the lowest performers and focus on what works."

Lovy, Director of Binq Dessert, Kuala Lumpur

→ Watch the full Binq Dessert story on Behind The Counter

More than 20,000 businesses across Southeast Asia run on StoreHub. The MY bakery and cafe-bakery roster includes Binq Dessert (4 outlets), Coffeeboy Club, Sugar And I, Merchant's Lane, Wolf and Turtle, thursdvys (TTDI), Chef Kecik Kitchen, The Pinggan Cafe in Johor Bahru, and others. Each one switched because the system they had wasn't built for the way Malaysian bakeries actually run — through every morning bake, every festive spike, and every LHDN deadline.

When StoreHub is not the right choice

A growth partner tells you the truth, even when the truth costs the sale. So here it is:

If you run a single-outlet bakery in Cheras with 25 finished SKUs that don't change much — same bread, pastries, and birthday cakes week after week, a regular crowd that already knows what they want, no online channel, no pre-orders beyond a Whatsapp-and-notebook handoff — your POS doesn't need to do much. A Loyverse setup runs the basics for free. Stock counts happen on a clipboard. The cake customer who orders for her son every June calls you directly. That setup works, for that bakery.

But the moment something shifts — you start taking pre-orders at scale, your central kitchen begins shipping to two retail outlets, you hit the LHDN e-invoice deadline, or you want recipe-level inventory tracking — the calculation flips. That's where a system built to grow with you starts to matter. Bookmark this page. The day one of those things happens, come back.

StoreHub pricing for Malaysian bakeries

Three plans cover most bakeries.

Plan	Annual	Best for	Includes
Starter	RM 1,456/yr	First-outlet bakeries on a budget	POS, basic inventory, customer database, basic reports, supplier management
Advanced	RM 2,811/yr	Multi-outlet bakeries with central kitchen + recipe inventory	Everything in Starter + multi-outlet, advanced inventory, deeper reporting, stock movement and alerts
Pro	RM 5,645/yr	Established bakery groups with API + automation needs	Everything in Advanced + dedicated business consultant, API integrations, base customisation, workflow automation

See StoreHub Pricing for add-ons (Membership, Engage, SuperBundle), payment processing rates, and multi-year savings. 45-day free trial available for Advanced and Pro plans.

Frequently asked questions

How does StoreHub handle bakery inventory with hundreds of fresh items?
Composite recipe inventory deducts ingredients per item baked. Build the croissant recipe once (flour, butter, yeast, salt) and every sale auto-deducts the right pieces from raw stock. Low-stock alerts fire before you run out. Batch tracking flags items approaching their bake-by date.
Does StoreHub handle LHDN e-invoicing for Malaysian bakeries?
Yes. StoreHub files your LHDN e-invoice submissions in the background, so you can focus on the bake instead of clicking through MyInvois. The integration covers daily transaction submissions and the consolidated invoice flows bakery operators are required to handle.
Can StoreHub run a bakery with multiple outlets and a central kitchen?
Yes, from the Advanced plan onwards. Real-time stock and sales sync across outlets, centralised menu and price changes, and stock transfers from a central kitchen to retail branches. Binq Dessert runs four KL outlets on StoreHub from a single BackOffice dashboard.
What about pre-orders for celebration cakes and pastry boxes?
StoreHub's QR Order and Pay flow handles pre-orders cleanly. Customers scan, order, and pay from anywhere — the order lands in the bakery's queue with the pickup date. Combined with Engage SMS reminders, customers get a nudge the day before pickup.

See StoreHub in action

See how StoreHub runs across 20,000+ Southeast Asian businesses, from single-outlet bakeries to multi-branch dessert chains, in this short product walk-through.

→ Let's get StoreHub set up for your bakery — book a 30-min demo with the MY team

At a Glance: StoreHub is more than a POS — it's the growth engine behind 20,000+ businesses across Southeast Asia, and behind Malaysian bakeries like Binq Dessert (4 KL outlets), Sugar And I, and Coffeeboy Club. It tracks recipes at the ingredient level (so 150 croissants reads as 4.5kg of butter, not 150 SKUs), syncs your central kitchen with every retail outlet in real time, and files LHDN e-invoices in the background — so you can run your bakery, not your POS.

It's 7am Sunday before Raya. The first bake is in. The TTDI outlet WhatsApped that they're 30 short on cookies. A pre-order for a wedding cake pickup at 11am still hasn't been confirmed. Your butter count from yesterday looks off by 2kg. And LHDN closes the consolidated-invoice window on Monday.

You're already the one holding all of this together. You started this bakery. You know which oven is faster, which apprentice is ready to scale a recipe, and which corner of the cold room hides the 25kg flour bag. The question isn't whether you can run the bake — you've been doing it for years. The question is whether the system in your hand is arming you to spot a stock gap before lunch, or quietly costing you a 15% margin every month.

That's where the right POS earns its keep. On a quiet Tuesday it stays out of the way. On a Sunday before Raya it becomes the spine of every moving piece — finished items on the shelf, raw ingredients in the back fridge, fresh stock turning over before lunch, pre-orders piling up in WhatsApp, festive weeks tripling your volume in three days. It decides whether your central kitchen and outlets stay in sync. Whether your recipe deductions match what's actually been baked. Whether your LHDN e-invoices file themselves. And whether the cake customer who ordered last June gets a reminder for her son's next birthday.

This guide is about what to look for in a bakery POS in Malaysia, and how StoreHub maps to each piece — across recipe inventory, multi-outlet, pre-orders, and compliance. Across 20,000+ Southeast Asian operators we've helped grow, the same fresh-stock failure modes show up again and again. We've designed StoreHub for those exact moments. Bakeries like Binq Dessert, Sugar And I, and Coffeeboy Club run on it. The section near the end names the moment when StoreHub isn't the right call — because being a real growth partner means telling you when it isn't.

Are these problems familiar in your bakery?

Stock drifts every day, and you only see it at month-end

Bakery inventory is two layers deep. Finished items on the shelf — 50 croissants, 30 sourdough loaves, 20 cakes. Raw ingredients in the back — flour, butter, eggs, sugar, yeast. If your POS only tracks finished items, raw inventory drifts every shift. By month-end you're staring at a 15% gap and you don't know if it's theft, miscount, a barista who undercounted yields, or a recipe that just wastes more than you logged. The day-end count never matches the bake.

Your central kitchen ships to three outlets, and one always runs out

Run a central kitchen with two or three retail outlets and stock sync becomes the single biggest operational lever. The TTDI outlet runs out of pain au chocolat at 11am. The Bangsar outlet has 20 left at 6pm. Without real-time visibility, you can't rebalance. By the time you find out, the customer has already walked into the next bakery down the street.

Pre-orders, pickup queues, and the customer asking "is my cake ready?"

Bakery customers are pre-order heavy. Birthday cakes, wedding cupcakes, Raya cookies, festive pastry boxes. The order comes in via WhatsApp, gets written on a sticky note, and the staff member who took the order is off shift on pickup day. Customers call to check. Staff shuffle paperwork. Half the friction is administrative, and it directly costs you the next order.

What to look for in a bakery POS in Malaysia

Before you pick a system, check that it covers these:

Composite recipe inventory. Tracks raw ingredients per finished item — flour, butter, eggs per croissant — so stock numbers reflect what's actually been baked, not just what's been sold.
Batch and expiry tracking. Flags items approaching their bake-by date, so you can move them via a markdown SKU instead of binning them.
Multi-outlet stock sync in real time. Central kitchen ships to retail outlets, you see who has what at any moment, and transfers are logged.
Pre-order and pickup flow integrated with the POS. Customers place pre-orders via QR Order or counter. The order sits in the bakery's queue with a pickup date. No sticky notes.
Loyalty and Engage in the same system. Cake customers come back for the next birthday. SMS reminders, cashback, and tiered membership should be one toggle.
LHDN e-invoice filed automatically. Submits daily transactions on your behalf. You shouldn't be in MyInvois at midnight.
Live phone support, including weekends and holidays. Bakeries spike around festive seasons — that's exactly when the system better not go down.

→ See StoreHub running in Malaysian bakeries — book a 30-min demo with the MY team

How StoreHub solves these

Composite inventory that matches your recipes

Inventory Management tracks ingredients at recipe level. Build the croissant recipe once — flour, butter, yeast, salt — and every sale auto-deducts the right pieces from raw stock. Low-stock alerts fire before you run out. Batch and expiry tracking flags items approaching their bake-by date. Your month-end gap shrinks because the numbers actually reflect what's been baked.

What this means for you: A typical bakery loses 10–15% of raw stock to silent shrinkage. Closing that gap to 2–3% on a RM 80,000/month F&B-cost operation is roughly RM 100,000 a year you keep — money you can put back into staff, equipment, or your next outlet.

Multi-outlet visibility, in real time

Multi-outlet management gives you real-time stock and sales sync across every retail location, centralised menu and price changes, and stock transfers from your central kitchen. The Manager App shows live sales by outlet, so you can rebalance morning bakes between branches before the second wave arrives. Lovy and Rainey of Binq Dessert (four KL outlets) put it cleanly: "Different outlets have different peak hours, and if you're not there, you wouldn't know. With StoreHub, I can track sales and stock in real time, from anywhere, which really helps a lot."

What this means for you: The freedom to step away from the central kitchen knowing every outlet is visible from your phone. The system grows with you — when the fifth outlet opens, you don't re-platform.

Pre-orders without the sticky notes

QR Order and Pay lets customers place pre-orders for celebration cakes and pastry boxes from their phone. The order arrives in your bakery's queue with the pickup date and customer details. Combine that with Engage SMS reminders and customers get a nudge the day before pickup. No paperwork. No missed handoffs.

What this means for you: No more "is my cake ready?" calls. No more sticky notes lost in a drawer. The peace of mind that the order taken on Tuesday will be remembered on Saturday.

Loyalty that brings cake customers back

StoreHub Membership and Engage handle retention in one place. Tiered membership, automatic cashback, SMS birthday campaigns that fire without anyone remembering to send them. Five ways to sign customers up — receipt QR, counter QR, QR Order, shareable URL, manual cashier entry — so a cake customer's birthday next year triggers a reminder automatically.

What this means for you: The cake order from June 2026 quietly turns into the cake order for June 2027 — without you having to remember. That's lifetime value working for you while you sleep.

Bestseller data so the next bake is the right bake

Reporting and analytics shows daily, weekly, and monthly sales by SKU. The bestseller view tells you which pastries pull weekend traffic and which are quietly costing you flour. Lovy of Binq Dessert: "StoreHub helps us identify our top three bestsellers and the least popular items. Numbers don't lie, so we remove the lowest performers and focus on what works."

What this means for you: Empowerment to make tomorrow's bake decisions on data, not gut. Your menu trims itself to the items that actually sell.

LHDN e-invoice, filed for you

StoreHub's e-invoice integration submits your transactions to LHDN in the background. Configure the merchant data once. The system handles the daily flow. No MyInvois portal logins. No 11pm batch runs.

What this means for you: Sundays are yours again. Compliance happens while the bake happens.

Built for Malaysian bakeries specifically

The StoreHub for Cafés & Bakeries hub shows the full feature set tuned for fresh-stock F&B operations. A few specifics worth calling out for the Malaysian context.

Multi-language receipts and customer-facing screens. The POS supports English, Bahasa Malaysia, and Chinese — a Penang or KL bakery running mixed-customer-base service shows menu items in the right language per customer.

Stock transfers from a central kitchen. If your operation has a central bakery and retail outlets, transfers are tracked in BackOffice. You see what shipped, what arrived, and what's still on the way. End-of-day reconciliation stops being a manual count.

Phone support open when you need it. The MY support team runs in BM, English, and Chinese (WhatsApp as backup), daily including weekends and public holidays. Bakeries spike around Raya, CNY, and Christmas — exactly when most providers are unreachable.

Voices from real Malaysian bakeries and dessert shops

Behind every counter is an operator who decided to bet on themselves. Lovy and Rainey were running Binq Dessert before StoreHub showed up — what changed is that the system in their hand started working for them, not against them. Three things keep coming up: visibility, queue compression, and bake-decision data.

On multi-outlet visibility that lets four shops run from a phone:

"Different outlets have different peak hours, and if you're not there, you wouldn't know. With StoreHub, I can track sales and stock in real time, from anywhere, which really helps a lot."

Lovy and Rainey, Directors of Binq Dessert, Kuala Lumpur

On QR ordering that compresses the queue during peak:

"With QR Order and Pay, customers can take their sweet time ordering from the table. It really eases the queue and saves our manpower."

Lovy and Rainey, Directors of Binq Dessert, Kuala Lumpur

On bestseller data driving the next-day bake:

"StoreHub helps us identify our top three bestsellers and the least popular items. Numbers don't lie, so we remove the lowest performers and focus on what works."

Lovy, Director of Binq Dessert, Kuala Lumpur

→ Watch the full Binq Dessert story on Behind The Counter

More than 20,000 businesses across Southeast Asia run on StoreHub. The MY bakery and cafe-bakery roster includes Binq Dessert (4 outlets), Coffeeboy Club, Sugar And I, Merchant's Lane, Wolf and Turtle, thursdvys (TTDI), Chef Kecik Kitchen, The Pinggan Cafe in Johor Bahru, and others. Each one switched because the system they had wasn't built for the way Malaysian bakeries actually run — through every morning bake, every festive spike, and every LHDN deadline.

When StoreHub is not the right choice

A growth partner tells you the truth, even when the truth costs the sale. So here it is:

If you run a single-outlet bakery in Cheras with 25 finished SKUs that don't change much — same bread, pastries, and birthday cakes week after week, a regular crowd that already knows what they want, no online channel, no pre-orders beyond a Whatsapp-and-notebook handoff — your POS doesn't need to do much. A Loyverse setup runs the basics for free. Stock counts happen on a clipboard. The cake customer who orders for her son every June calls you directly. That setup works, for that bakery.

But the moment something shifts — you start taking pre-orders at scale, your central kitchen begins shipping to two retail outlets, you hit the LHDN e-invoice deadline, or you want recipe-level inventory tracking — the calculation flips. That's where a system built to grow with you starts to matter. Bookmark this page. The day one of those things happens, come back.

StoreHub pricing for Malaysian bakeries

Three plans cover most bakeries.

Plan	Annual	Best for	Includes
Starter	RM 1,456/yr	First-outlet bakeries on a budget	POS, basic inventory, customer database, basic reports, supplier management
Advanced	RM 2,811/yr	Multi-outlet bakeries with central kitchen + recipe inventory	Everything in Starter + multi-outlet, advanced inventory, deeper reporting, stock movement and alerts
Pro	RM 5,645/yr	Established bakery groups with API + automation needs	Everything in Advanced + dedicated business consultant, API integrations, base customisation, workflow automation

See StoreHub Pricing for add-ons (Membership, Engage, SuperBundle), payment processing rates, and multi-year savings. 45-day free trial available for Advanced and Pro plans.

Frequently asked questions

How does StoreHub handle bakery inventory with hundreds of fresh items?
Composite recipe inventory deducts ingredients per item baked. Build the croissant recipe once (flour, butter, yeast, salt) and every sale auto-deducts the right pieces from raw stock. Low-stock alerts fire before you run out. Batch tracking flags items approaching their bake-by date.
Does StoreHub handle LHDN e-invoicing for Malaysian bakeries?
Yes. StoreHub files your LHDN e-invoice submissions in the background, so you can focus on the bake instead of clicking through MyInvois. The integration covers daily transaction submissions and the consolidated invoice flows bakery operators are required to handle.
Can StoreHub run a bakery with multiple outlets and a central kitchen?
Yes, from the Advanced plan onwards. Real-time stock and sales sync across outlets, centralised menu and price changes, and stock transfers from a central kitchen to retail branches. Binq Dessert runs four KL outlets on StoreHub from a single BackOffice dashboard.
What about pre-orders for celebration cakes and pastry boxes?
StoreHub's QR Order and Pay flow handles pre-orders cleanly. Customers scan, order, and pay from anywhere — the order lands in the bakery's queue with the pickup date. Combined with Engage SMS reminders, customers get a nudge the day before pickup.

See StoreHub in action

See how StoreHub runs across 20,000+ Southeast Asian businesses, from single-outlet bakeries to multi-branch dessert chains, in this short product walk-through.

→ Let's get StoreHub set up for your bakery — book a 30-min demo with the MY team

At a Glance: StoreHub is more than a POS — it's the growth engine behind 20,000+ businesses across Southeast Asia, and behind Malaysian bakeries like Binq Dessert (4 KL outlets), Sugar And I, and Coffeeboy Club. It tracks recipes at the ingredient level (so 150 croissants reads as 4.5kg of butter, not 150 SKUs), syncs your central kitchen with every retail outlet in real time, and files LHDN e-invoices in the background — so you can run your bakery, not your POS.

It's 7am Sunday before Raya. The first bake is in. The TTDI outlet WhatsApped that they're 30 short on cookies. A pre-order for a wedding cake pickup at 11am still hasn't been confirmed. Your butter count from yesterday looks off by 2kg. And LHDN closes the consolidated-invoice window on Monday.

You're already the one holding all of this together. You started this bakery. You know which oven is faster, which apprentice is ready to scale a recipe, and which corner of the cold room hides the 25kg flour bag. The question isn't whether you can run the bake — you've been doing it for years. The question is whether the system in your hand is arming you to spot a stock gap before lunch, or quietly costing you a 15% margin every month.

That's where the right POS earns its keep. On a quiet Tuesday it stays out of the way. On a Sunday before Raya it becomes the spine of every moving piece — finished items on the shelf, raw ingredients in the back fridge, fresh stock turning over before lunch, pre-orders piling up in WhatsApp, festive weeks tripling your volume in three days. It decides whether your central kitchen and outlets stay in sync. Whether your recipe deductions match what's actually been baked. Whether your LHDN e-invoices file themselves. And whether the cake customer who ordered last June gets a reminder for her son's next birthday.

This guide is about what to look for in a bakery POS in Malaysia, and how StoreHub maps to each piece — across recipe inventory, multi-outlet, pre-orders, and compliance. Across 20,000+ Southeast Asian operators we've helped grow, the same fresh-stock failure modes show up again and again. We've designed StoreHub for those exact moments. Bakeries like Binq Dessert, Sugar And I, and Coffeeboy Club run on it. The section near the end names the moment when StoreHub isn't the right call — because being a real growth partner means telling you when it isn't.

Are these problems familiar in your bakery?

Stock drifts every day, and you only see it at month-end

Bakery inventory is two layers deep. Finished items on the shelf — 50 croissants, 30 sourdough loaves, 20 cakes. Raw ingredients in the back — flour, butter, eggs, sugar, yeast. If your POS only tracks finished items, raw inventory drifts every shift. By month-end you're staring at a 15% gap and you don't know if it's theft, miscount, a barista who undercounted yields, or a recipe that just wastes more than you logged. The day-end count never matches the bake.

Your central kitchen ships to three outlets, and one always runs out

Run a central kitchen with two or three retail outlets and stock sync becomes the single biggest operational lever. The TTDI outlet runs out of pain au chocolat at 11am. The Bangsar outlet has 20 left at 6pm. Without real-time visibility, you can't rebalance. By the time you find out, the customer has already walked into the next bakery down the street.

Pre-orders, pickup queues, and the customer asking "is my cake ready?"

Bakery customers are pre-order heavy. Birthday cakes, wedding cupcakes, Raya cookies, festive pastry boxes. The order comes in via WhatsApp, gets written on a sticky note, and the staff member who took the order is off shift on pickup day. Customers call to check. Staff shuffle paperwork. Half the friction is administrative, and it directly costs you the next order.

What to look for in a bakery POS in Malaysia

Before you pick a system, check that it covers these:

Composite recipe inventory. Tracks raw ingredients per finished item — flour, butter, eggs per croissant — so stock numbers reflect what's actually been baked, not just what's been sold.
Batch and expiry tracking. Flags items approaching their bake-by date, so you can move them via a markdown SKU instead of binning them.
Multi-outlet stock sync in real time. Central kitchen ships to retail outlets, you see who has what at any moment, and transfers are logged.
Pre-order and pickup flow integrated with the POS. Customers place pre-orders via QR Order or counter. The order sits in the bakery's queue with a pickup date. No sticky notes.
Loyalty and Engage in the same system. Cake customers come back for the next birthday. SMS reminders, cashback, and tiered membership should be one toggle.
LHDN e-invoice filed automatically. Submits daily transactions on your behalf. You shouldn't be in MyInvois at midnight.
Live phone support, including weekends and holidays. Bakeries spike around festive seasons — that's exactly when the system better not go down.

→ See StoreHub running in Malaysian bakeries — book a 30-min demo with the MY team

How StoreHub solves these

Composite inventory that matches your recipes

Inventory Management tracks ingredients at recipe level. Build the croissant recipe once — flour, butter, yeast, salt — and every sale auto-deducts the right pieces from raw stock. Low-stock alerts fire before you run out. Batch and expiry tracking flags items approaching their bake-by date. Your month-end gap shrinks because the numbers actually reflect what's been baked.

What this means for you: A typical bakery loses 10–15% of raw stock to silent shrinkage. Closing that gap to 2–3% on a RM 80,000/month F&B-cost operation is roughly RM 100,000 a year you keep — money you can put back into staff, equipment, or your next outlet.

Multi-outlet visibility, in real time

Multi-outlet management gives you real-time stock and sales sync across every retail location, centralised menu and price changes, and stock transfers from your central kitchen. The Manager App shows live sales by outlet, so you can rebalance morning bakes between branches before the second wave arrives. Lovy and Rainey of Binq Dessert (four KL outlets) put it cleanly: "Different outlets have different peak hours, and if you're not there, you wouldn't know. With StoreHub, I can track sales and stock in real time, from anywhere, which really helps a lot."

What this means for you: The freedom to step away from the central kitchen knowing every outlet is visible from your phone. The system grows with you — when the fifth outlet opens, you don't re-platform.

Pre-orders without the sticky notes

QR Order and Pay lets customers place pre-orders for celebration cakes and pastry boxes from their phone. The order arrives in your bakery's queue with the pickup date and customer details. Combine that with Engage SMS reminders and customers get a nudge the day before pickup. No paperwork. No missed handoffs.

What this means for you: No more "is my cake ready?" calls. No more sticky notes lost in a drawer. The peace of mind that the order taken on Tuesday will be remembered on Saturday.

Loyalty that brings cake customers back

StoreHub Membership and Engage handle retention in one place. Tiered membership, automatic cashback, SMS birthday campaigns that fire without anyone remembering to send them. Five ways to sign customers up — receipt QR, counter QR, QR Order, shareable URL, manual cashier entry — so a cake customer's birthday next year triggers a reminder automatically.

What this means for you: The cake order from June 2026 quietly turns into the cake order for June 2027 — without you having to remember. That's lifetime value working for you while you sleep.

Bestseller data so the next bake is the right bake

Reporting and analytics shows daily, weekly, and monthly sales by SKU. The bestseller view tells you which pastries pull weekend traffic and which are quietly costing you flour. Lovy of Binq Dessert: "StoreHub helps us identify our top three bestsellers and the least popular items. Numbers don't lie, so we remove the lowest performers and focus on what works."

What this means for you: Empowerment to make tomorrow's bake decisions on data, not gut. Your menu trims itself to the items that actually sell.

LHDN e-invoice, filed for you

StoreHub's e-invoice integration submits your transactions to LHDN in the background. Configure the merchant data once. The system handles the daily flow. No MyInvois portal logins. No 11pm batch runs.

What this means for you: Sundays are yours again. Compliance happens while the bake happens.

Built for Malaysian bakeries specifically

The StoreHub for Cafés & Bakeries hub shows the full feature set tuned for fresh-stock F&B operations. A few specifics worth calling out for the Malaysian context.

Multi-language receipts and customer-facing screens. The POS supports English, Bahasa Malaysia, and Chinese — a Penang or KL bakery running mixed-customer-base service shows menu items in the right language per customer.

Stock transfers from a central kitchen. If your operation has a central bakery and retail outlets, transfers are tracked in BackOffice. You see what shipped, what arrived, and what's still on the way. End-of-day reconciliation stops being a manual count.

Phone support open when you need it. The MY support team runs in BM, English, and Chinese (WhatsApp as backup), daily including weekends and public holidays. Bakeries spike around Raya, CNY, and Christmas — exactly when most providers are unreachable.

Voices from real Malaysian bakeries and dessert shops

Behind every counter is an operator who decided to bet on themselves. Lovy and Rainey were running Binq Dessert before StoreHub showed up — what changed is that the system in their hand started working for them, not against them. Three things keep coming up: visibility, queue compression, and bake-decision data.

On multi-outlet visibility that lets four shops run from a phone:

"Different outlets have different peak hours, and if you're not there, you wouldn't know. With StoreHub, I can track sales and stock in real time, from anywhere, which really helps a lot."

Lovy and Rainey, Directors of Binq Dessert, Kuala Lumpur

On QR ordering that compresses the queue during peak:

"With QR Order and Pay, customers can take their sweet time ordering from the table. It really eases the queue and saves our manpower."

Lovy and Rainey, Directors of Binq Dessert, Kuala Lumpur

On bestseller data driving the next-day bake:

"StoreHub helps us identify our top three bestsellers and the least popular items. Numbers don't lie, so we remove the lowest performers and focus on what works."

Lovy, Director of Binq Dessert, Kuala Lumpur

→ Watch the full Binq Dessert story on Behind The Counter

More than 20,000 businesses across Southeast Asia run on StoreHub. The MY bakery and cafe-bakery roster includes Binq Dessert (4 outlets), Coffeeboy Club, Sugar And I, Merchant's Lane, Wolf and Turtle, thursdvys (TTDI), Chef Kecik Kitchen, The Pinggan Cafe in Johor Bahru, and others. Each one switched because the system they had wasn't built for the way Malaysian bakeries actually run — through every morning bake, every festive spike, and every LHDN deadline.

When StoreHub is not the right choice

A growth partner tells you the truth, even when the truth costs the sale. So here it is:

If you run a single-outlet bakery in Cheras with 25 finished SKUs that don't change much — same bread, pastries, and birthday cakes week after week, a regular crowd that already knows what they want, no online channel, no pre-orders beyond a Whatsapp-and-notebook handoff — your POS doesn't need to do much. A Loyverse setup runs the basics for free. Stock counts happen on a clipboard. The cake customer who orders for her son every June calls you directly. That setup works, for that bakery.

But the moment something shifts — you start taking pre-orders at scale, your central kitchen begins shipping to two retail outlets, you hit the LHDN e-invoice deadline, or you want recipe-level inventory tracking — the calculation flips. That's where a system built to grow with you starts to matter. Bookmark this page. The day one of those things happens, come back.

StoreHub pricing for Malaysian bakeries

Three plans cover most bakeries.

Plan	Annual	Best for	Includes
Starter	RM 1,456/yr	First-outlet bakeries on a budget	POS, basic inventory, customer database, basic reports, supplier management
Advanced	RM 2,811/yr	Multi-outlet bakeries with central kitchen + recipe inventory	Everything in Starter + multi-outlet, advanced inventory, deeper reporting, stock movement and alerts
Pro	RM 5,645/yr	Established bakery groups with API + automation needs	Everything in Advanced + dedicated business consultant, API integrations, base customisation, workflow automation

See StoreHub Pricing for add-ons (Membership, Engage, SuperBundle), payment processing rates, and multi-year savings. 45-day free trial available for Advanced and Pro plans.

Frequently asked questions

How does StoreHub handle bakery inventory with hundreds of fresh items?
Composite recipe inventory deducts ingredients per item baked. Build the croissant recipe once (flour, butter, yeast, salt) and every sale auto-deducts the right pieces from raw stock. Low-stock alerts fire before you run out. Batch tracking flags items approaching their bake-by date.
Does StoreHub handle LHDN e-invoicing for Malaysian bakeries?
Yes. StoreHub files your LHDN e-invoice submissions in the background, so you can focus on the bake instead of clicking through MyInvois. The integration covers daily transaction submissions and the consolidated invoice flows bakery operators are required to handle.
Can StoreHub run a bakery with multiple outlets and a central kitchen?
Yes, from the Advanced plan onwards. Real-time stock and sales sync across outlets, centralised menu and price changes, and stock transfers from a central kitchen to retail branches. Binq Dessert runs four KL outlets on StoreHub from a single BackOffice dashboard.
What about pre-orders for celebration cakes and pastry boxes?
StoreHub's QR Order and Pay flow handles pre-orders cleanly. Customers scan, order, and pay from anywhere — the order lands in the bakery's queue with the pickup date. Combined with Engage SMS reminders, customers get a nudge the day before pickup.

See StoreHub in action

See how StoreHub runs across 20,000+ Southeast Asian businesses, from single-outlet bakeries to multi-branch dessert chains, in this short product walk-through.

→ Let's get StoreHub set up for your bakery — book a 30-min demo with the MY team