December cookie orders can pile up fast: texts, comments, half-remembered pickup times. A simple system protects your time and your customers.
1. Use one order form
Collect name, contact, pickup or delivery date and time, items and quantities, allergies, colors or names to pipe, and payment method. Everyone fills in the same form, so nothing is missed.
2. Set clear policies
Order deadline, deposit amount, cancellation rules and pickup window. Put them on the form.
3. Take deposits
A deposit holds the spot and covers ingredients. Track deposit paid and balance due for each order.
4. Cap your daily output
Decide how many dozen you can bake per day and stop taking orders for that day when you reach it.
5. Make a pickup schedule and baking list
Sort orders by pickup time, then total what to bake each day. Tape a confirmation slip on each box.
Checklist
- ☐ One order form for every customer
- ☐ Order deadline and policies written
- ☐ Deposit tracked for each order
- ☐ Allergy notes recorded
- ☐ Daily baking limit set
- ☐ Pickup schedule sorted by time
- ☐ Baking list per day
- ☐ Balance collected at pickup
Check your local cottage food rules, and price with your real costs: see how to price baked goods.