Classroom worksheet: production planning, ingredient cost, freshness, waste, morning rush capacity, wholesale orders, reviews, and profit reflection. Open printable worksheet
Bakery Business Simulator

Run a bakery and learn how production planning, ingredient cost, freshness, waste, morning rush capacity, wholesale orders, and profit fit together.

Bakery Business Simulator

-

Cash
Net Worth
Today Revenue
Month Profit
Customer Satisfaction
Review Score
Goal Progress
Current: Paused

Operations

Morning Demand
Orders Filled
Average Order
Rush Wait
Freshness
Ingredient Stock
Waste
Lost Orders

Today's Profit Breakdown

Finance

Month Revenue
Month Costs
Month Profit
Labor Share
Rent Share
Ingredient Share
Waste Share
Marketing Share

Staff

Today Payroll Morale Turnover Risk Coverage affects production planning, oven capacity, morning rush speed, freshness, wholesale orders, and waste.

Monthly Reports

The first operating year has not ended yet.

Production & Quality

Business Advisor

Event Log

Control Panel

Challenge FAQ

Bakery business simulator challenge modes

What changes in Easy, Standard, and Hard?

Easy lowers the net-worth goal and gives demand/cost help. Standard keeps the normal model. Hard starts with less cash, higher costs, weaker demand, and a higher target.

Where is my personal best saved?

Your best result is saved only in this browser using localStorage. There are no accounts or server saves.

What decisions matter most?

Watch production planning, ingredient cost, freshness, waste, morning rush capacity, wholesale orders, customer satisfaction, and cash before adding ovens or promotions.

Can I download my bakery results?

Yes. Open the results screen and choose “Download results CSV.” The local file contains completed monthly evidence plus the current partial month, including operating settings, staffing, demand, production flow, freshness, ingredient stock, waste, costs, profit, cash, and net worth. Nothing is uploaded.

Keep learning Test your assumptions with our interactive tools: quantify margins in the Economic Production Batch Lab or model operational bottlenecks in the Ingredient Cost & Waste Lab.

Continue your bakery simulation practice

Use the Bakery Simulator strategy guide for production, freshness, stock, waste, and margin experiments. Then run a controlled test with the pricing and profit simulation guide, compare decisions with the hospitality and food-service simulation guide, trace batching, oven flow, availability, freshness, and waste with the operations and quality guide, or use the student guide and printable worksheets.