The back-of-house platform for gelato and pastry shops
Production sheets for gelato and pastry, lab costing, prep batches with lot tracking, stock counts, purchasing and sales analytics, all in one cloud platform.
Organised production and costs you can actually see
Qubi keeps builds, variants and yields on clear production sheets, so the lab follows a standard process and the price list is updated in one place rather than in five.
Lab costing covers gelato, laminated goods and pastry with direct and indirect costs included, which gives you selling prices that match your margin targets.
Prep batches and lots stay in sync with stock: you follow movements, batches and expiry dates, log waste and run physical counts to keep the numbers honest.
A clear build for every gelato flavour and pastry line
Set quantities, yields and variants for gelato, creams, doughs and laminated goods, and organise the production sheets the lab follows batch after batch.
Reliable margins on gelato, doughs and cakes
Calculate the cost with direct and indirect costs included, set the selling price and follow the margin by product family and by format, from a single pastry to a whole cake.
Production batches and traceability that hold together
Run prep batches, link them to the lots they consume and follow expiry dates. Record movements and waste, and run physical counts to keep quantities accurate.
Carts, price comparison and orders sent by email
Compare prices and terms across the wholesalers you buy from, build a cart and send the purchase order by email with the full delivery details.
KPIs by product family and by period
Dashboards and reports show sales, margins and waste by product family, gelato, pastry and laminated goods, with trends across periods and promotions.
Why gelato and pastry shops choose Qubi
A cloud platform for the lab coordinates builds, prep and stock in one place, which removes manual steps and the mistakes that follow a long production morning.
Costing and purchasing sit next to each other, so you can plan buying and pricing on data instead of on last season's habits.
Analytics highlight what seasonality, promotions and product families are really doing to the margin, which makes both daily and strategic decisions easier.
Gelato and pastry software FAQ
Practical answers about production sheets, lab costing, prep batches and lots, purchasing and analytics.
Can I build production sheets for gelato and pastry?
Yes. Every batch, cream, dough and laminated product has its own sheet with quantities, yields and variants, so the lab works to the same build whoever is on shift that morning.
Does costing cover lab products?
Yes. Direct and indirect costs are both included, so you get a defensible selling price and a real margin on a tub of gelato, a tray of small pastries or a whole cake.
Can I track batches, lots and expiry dates?
Yes. Prep batches are linked to the lots they consume, with expiry dates, movements, waste logging and physical counts, which keeps traceability tidy and quantities accurate.
How does purchasing work?
You compare prices and terms across the wholesalers you buy from, build a cart and send the purchase order by email with the delivery details, so the lab never runs short mid-production.
Are there analytics on sales and margins?
Yes. Dashboards and reports break sales, margins and waste down by product family, gelato, pastry and laminated goods, with trends across periods and promotions.
Can I print labels with allergen information?
Yes. Labels can carry the product name, the batch, the date and the ingredient and allergen information required for prepacked food, which matters for tubs and boxes sold to take away.