Roster · Time clock · HACCP · Best-before
Roster, time clock and HACCP records for bakeries
Two teams, one plan: the bakehouse starts hours before the shop opens, the shop takes over from 6 — and both are in the same weekly grid, clock in on the same phone and keep the same records. Built for owner-run bakeries in Austria and Germany, not for large operations with their own production planning.
Try Premium for 30 days, no payment details. After that your business carries on free on the Start plan; records stay readable and exportable.
The sign-up form is in German for now. Inside the app, everyone picks their own language — nine languages, English included.
Venheim plans bakehouse and shop in one weekly grid: shifts from 2 a.m., a time clock on each person's phone — it pairs clocking in and out correctly across midnight too. Plus HACCP recording with temperatures, cleaning lists and best-before dates including a monthly Excel file, one price per branch. For one site with up to 5 active people it is free for good.
A quarter past two in the bakehouse
The oven is heating up, the first team clocks in — four hours before the first customer knocks at the front. At half past five the shop staff arrive and want to know who is on the second counter today. At noon a temp asks about their hours, the temperature list at the cold room is full, and somewhere lies the slip with yesterday's frozen dough pieces. None of it is dramatic. But all of it lands with the same person. Venheim collects exactly these cases in one place — with proof of who did what and when.
From the first batch to the pre-dough: what gets recorded along the way
- 03:40 · BakehouseThe first batch goes into the ovenWhoever bakes tonight is on the roster and clocks in on the same phone that shows the roster.
06:00 · ShopThe branch opensThe display case has its morning reading, measured and stored with name and time.
15:00 · Pre-doughThe next night is being preparedThe bakehouse clean is ticked off with name and time, ready for the next inspection.
Bakehouse from 2, shop from 6 — one weekly grid for both
Shifts at any time
Shift times are free to choose — the bakehouse shift from 2 a.m. is a row in the grid just like the shop from 6. Bakehouse and shop are in the same weekly plan, by drag and drop, with a template roster for weeks A/B.
Time clock before opening
Clocking in and out with one tap on your own phone — at 2 a.m. just as at 6. If a shift runs past midnight, the time clock pairs the two entries correctly and counts the shift towards the day of clocking in. The location check runs in the background; only the distance is stored, never the coordinates.
Requests and swaps
The team enters availability and preferred shifts on their own phones and makes swap requests — the manager approves them centrally in the approvals centre instead of reading back through chats at half past six.
Hours and leave balance
Planned shift and clocked time stand side by side; every person sees their own balance and remaining leave. The question “how many hours have I done?” no longer reaches the manager at four in the morning.
And because bakehouse teams are rarely monolingual: besides German, the team view speaks eight more languages — English, Turkish, Polish, Romanian, Hungarian, Bosnian, Croatian and Serbian. Everyone chooses for themselves; records stay in German.
HACCP in the bakery: recorded where the work happens
A bakery is a food business — own-checks have to be documented, right where they happen: at the cold room, the freezer, the counter. In Venheim every entry is a tap on the phone and carries person and time.
Temperatures with a target per appliance
Cold room, chilled-dough store, freezer — a stored target per appliance, entered by the business from its own-check concept. If a value deviates, the app asks for the corrective action before it moves on: the gap shows up at once, not at the inspection.
Cleaning lists for bakehouse and shop
Each shift its own list — kneading machine, proving room, work surfaces, shop counter, as the business sets it up. What is done carries person and time; the manager sees the day's state without standing in the bakehouse.
Best-before for raw materials and goods
Batches are created at goods receipt with their date — frozen dough pieces, dairy, seeds. Stock is taken on the principle “first expiring, first out”, and waste is always booked with reason and quantity, never as a silent correction.
Allergens and training
Whoever gives allergen information at the counter needs to be instructed. The training tracker records who was trained when — and when the next instruction is due, if the business keeps an interval. We do not invent an interval.
All of that becomes the monthly HACCP record as an Excel file — at the push of a button or automatically by email. Which limits are usual for chilling and freezing appliances is set out with sources in the temperature list guide (German) — this page deliberately pre-fills no figures.
Several branches, one overview
Every branch has its own team, its own weekly plan and its own records — the shop assistant in the second branch only sees their own shop, the owner sees all of them. One price per site — everyone included. Taking on a branch means adding a site; closing one means no longer paying for it.
€69.90per site per month on the Premium planOne-off €199.00 setup fee with monthly payment — waived with annual payment.
Several sites belong to Premium — every branch with the full scope, the whole team without a per-head count.
Made in a food business — honest about the bakehouse
Venheim was built in a real hospitality business — food, HACCP, early and late shifts — and is used there every day. As of August 2026 it is not yet running in a bakery, and we would rather say so than invent a reference.
The figures for it — people and records — are on the “in real operation” page (German) and come live from the database.
Why it fits anyway
What a bakery needs is in daily use there: shifts at flexible times, the time clock even for shifts past midnight, temperature recording at the cold store, best-before batches with traffic lights. What is new is the cut for the bakehouse — not the mechanics behind it.
One price per site, unlimited team
€39.90 Pro·€69.90 Premiumper site per month. Prices shown are final prices — as a small business under § 6 (1) no. 27 of the Austrian VAT Act (UStG), we do not charge VAT. The Start plan is free for good — with roster, time clock, chat and HACCP recording including Excel download.One-off €199.00 setup fee with monthly payment — waived with annual payment. All prices
Roster, time clock, HACCP and best-before dates are building blocks of the digital operations logbook — the same tool for bakeries, hospitality and retail. To the operations logbook.
No signal in the cold room? No problem.
Clocking in and out, temperatures, cleaning and maintenance ticks, stocktake counts and inspection dates work without a connection — the app can even be restarted with no signal. Every entry keeps the time it was tapped and is sent automatically later: time-clock entries for up to 3 days, everything else for up to 7 days. Nothing is thrown away. Approvals, orders, reports and chat need a connection — they depend on data only the server knows at the moment of the decision.
Frequently asked questions
Can shifts be planned before the shop opens?
What about night work past midnight?
We run several branches — does that work?
Does Venheim cover a bakery's HACCP own-checks?
Does Venheim replace our till or bakehouse software?
What does Venheim cost for a small bakery?
Is Venheim already running in a bakery?
What happens to our data if we stop?
The business behind the counter, in one place
Set up the business, invite the team, add appliances and lists — the first weekly plan with bakehouse and shop is ready the same day.
Try Premium for 30 days, no payment details. After that your business carries on free on the Start plan; records stay readable and exportable.
The sign-up form is in German for now. Inside the app, everyone picks their own language — nine languages, English included.