Set up a standing order

A standing order is a customer's regular weekly pattern: the same goods, on the same days, every week, until further notice. "Riverside Grocery takes 60 sourdough every Monday, Wednesday and Friday." You write it down once. From then on, every production plan you build already knows that on a Wednesday the bakery owes Riverside 60 loaves, without anyone typing an order that morning.

Most of a bakery's or caterer's daily volume is not new orders; it is the same customers taking the same thing week after week. Without standing orders, someone has to either:

A standing order puts that pattern in the system where the production plan can read it. The plan adds the standing quantities for the day to the one-off sales orders and the shelf stock you want for walk-ins, takes off what is already baked, and turns the rest into whole recipe batches. The regular customers are never missed, and nobody has to remember them.