How Kometen Brood runs a two-site bakery on Tebi, and why they came back.

Kometen Brood bakes about 600 kilos of sourdough a day across two Amsterdam sites, and almost all of it runs on Tebi. They left for a year when they expanded, then came back after realising how hard their new POS was to adapt.

How Kometen Brood runs today

Kometen Brood is open seven days a week, with a team led by Lard Breebaart, Yara Topp and Mas van Aalderen. Their main location holds the open bakery, a café, a bar and a small shop, while the Loket location focuses on counter-sales and faster service. The same ovens bake for both sites and for other restaurants, and a workshop room hosts sourdough classes for home bakers.

With Tebi, they run:

• The main location and the shop as separate profit centres, with the sister location on its own books

• QR ordering so guests can order and pay at the table

• Orders fired straight to the kitchen display

• Bookings for their sourdough workshops, taken 24/7 from their website

“We keep as much as we can in Tebi. Every new system ends up on our devices, and it's hard to teach something people don't use every day.”

The biggest effect on the team is training time.

“With Tebi, we're saving almost half the monthly cost, and time on training, too. I used to set aside an hour to explain the system to every new starter. Now I tell them to dive in, and they pick it up without any questions.”

Why they left Tebi, and what made them come back

Lard started baking sourdough at home in 2020, with no experience. Once he was introduced via a friend to Mas, a fellow home baker, they started baking together for almost two years.

“When I started baking, the neighbours smelled the bread and tasted it. It wasn’t long before 100 people were queuing at my front door.”

When they moved into their first bakery, most of the investment had gone on machines. A friend suggested a trial with Tebi.

“When we started, we'd heard Tebi was being built by a team you could trust. We were small, Tebi was small, so we gave it a try.”

When they had to move again, Kometen Brood took a large hall at NDSM and opened the sister location. At the time, Tebi couldn't keep two locations separate in one account and had no online ordering, so Lard compared systems and chose one of the bigger names in the market.

“As we opened the new location, we wanted to do everything ‘properly’. The new system looked promising, but it never worked the way we needed.”

Over time, a few things got in the way:

• Product settings that couldn't be changed once chosen

• Dated interface that was complex and unintuitive

• About an hour of training for every new starter

• A webshop on a separate system, with its own product list and settings

• Reservations were not part of the system, so required a new subscription

The turning point

Every year, Kometen Brood joins a big industry event, Broodsalon, that needs speed and ease to take orders and payments fast. All they needed was one handheld working off-site.

“I spent ages on the phone with their support trying to get one handheld working. In the end I reached out to Tebi and said: I need Tebi this Sunday. It just worked.”

That Sunday started the conversation about going back. Comparing monthly costs settled it.

The move back was organised to keep things as smooth as possible for the team. They set up products in a day, ran a test, then moved one venue first and the other after. As Yara, one of the owners, puts it:

“Switching was easy. Everything was where I remembered it, only smoother.”

Thinking about switching? Tebi moves your products over and gets you running in days, not months. Talk to us.

About Kometen Brood

Kometen Brood is a sourdough bakery and café using organic, stone-ground grains. Its open bakery and café is at NDSM, Ms. van Riemsdijkweg 2, with a takeaway counter at the Marineterrein, Kattenburgerstraat 5, Amsterdam. kometenbrood.nl