Productivity reports by employee and overall
Essential, Advanced and Integral plans
What the productivity reports measure, how to filter them by date and employee, and how to read finished orders, time logged and cost.
What it is for
The productivity reports answer two questions every bakery owner asks: how much does each person produce? and how much does production cost me each day? Recipok works them out automatically from the finished production orders: how many orders, how much time and how much cost.
They help you plan shifts better, spot days with lots of time and little output, and compare periods. They’re used by the administrator and the manager.
Before you start
- You need finished production orders, with their person in charge and their times (see Production orders).
- For the cost to include staff and overheads, set up your fixed and staff costs.
- Access: administrator and manager.
Where to find them
In the Production orders menu, reports section:
| Menu | What it shows |
|---|---|
| Productivity by employee | The Production report by employee tab: for each person and day, No. of finished orders, Time logged and Total production cost, with a chart by day. |
| Global productivity | The Global Production Report tab: the same, adding up the whole bakery by day. |
You can switch tabs without leaving the screen.
| Employee | Date | No. of finished orders | Time logged | Total production cost (€) |
|---|---|---|---|---|
| Lucía | 05/10/2026 | 4 | 5 h 20 min | 186.40 |
| Marcos | 05/10/2026 | 2 | 3 h 10 min | 142.75 |
| Lucía | 04/10/2026 | 3 | 4 h 05 min | 121.30 |
- 1Dates: quick ranges (today, yesterday, last 7 or 30 days) or start and end dates entered by hand.
- 2Totals for the filtered period: cost and time logged.
How to read them
Choose the period
In Dates, choose Total today, Total yesterday, Total last 7 days or Total last 30 days, or enter a Start date and End date.
Filter by employee
In the by-employee tab, choose one person or leave All. Below the chart you have each employee’s summary.
Compare
Look at cost and time logged against finished orders. A lot of time with few orders usually points to waiting around, missing materials or recipes with a badly estimated handling time.
Tips
Assign each order to whoever actually makes it. If every order is in the manager’s name, the by-employee report won’t tell you anything. At a shared workstation, the operator QR badge helps you know who does what, and the weighing deviations report completes the picture.