A digital loyalty card for your bageri or konditori

People buy bread where it’s convenient, and in Sweden convenience usually means the supermarket’s bake-off shelf. A neighbourhood bageri or konditori wins on taste and on the person behind the counter, but tickets are small, often 40 to 150 kr, and loyalty is quiet: your regulars rarely tell you they’ve started buying their sourdough elsewhere. A wallet stamp card gives them a reason to keep coming back on the days they’re tempted to grab a loaf with the groceries.

What to reward, and after how many stamps?

Bakery rewards work best when they are something you bake anyway and when they feel generous at the counter.

• 10A free sourdough loafYour signature bread, the thing they come for.
• 10Four free kanelbullar or kardemummabullarEasy to share at home or at work.
• 8A free slice of prinsesstårta with coffeePulls bread customers into the konditori side.
• 5Free bun with any loafA short card for new customers.

Example calculation: a sourdough loaf sells for 65 kr and costs you around 15 kr in flour, salt and energy. A customer who stamps 10 visits at roughly 90 kr each has spent 900 kr, so the free loaf costs you under 2 % of that. Four buns at about 6 kr each in ingredients come to about 24 kr, still under 3 %. These are example figures; use your own costing.

Many bakeries stamp once per visit from a minimum spend, say 60 kr, so a single bun doesn’t count the same as a weekend shop. Fidelia doesn’t see the receipt, so it is a rule your staff apply. Cards can have between 3 and 30 stamps. If you change the number later, only new cards follow it.

Which card type fits a bakery?

A stamp card (Essential) suits most bakeries: one stamp per visit, the reward at the end. It’s quick for staff and easy to explain on the counter stand.

Points (Pro) make more sense if your tickets swing from a 25 kr bun to a 450 kr birthday cake. Staff type the amount on a till-style pad in the scanner, the customer earns points per krona, and you can set up to six reward levels, for example a free loaf at one level and a cake for four at a higher one.

A pack card (Pro) works if you have office customers who buy fika for the team every Friday: they prepay ten fikabröd bags, staff tap “Activate” once paid and “Use 1” each week. Prepaid packs mean you hold the customer’s money, so check with your accountant how to book it.

How does stamping work during the rush?

The Saturday and Sunday morning queue is when it matters. Place the scanner, a phone or tablet with a PIN login, right next to the card terminal. The person who takes payment scans as the card payment or Swish clears: the screen shows “+1” and the customer’s first name and progress, like “Anna · 7/10”, so you can say hello by name while you bag the bread.

• Families and couples paying once get one stamp. The cooldown, 5 minutes by default, stops the same card being stamped twice by mistake.
• Wrong scan? The owner or a manager corrects the card in the dashboard with Adjust stamps; the reason and who made the change are logged.
• Full card in a busy queue: tap “Claim + add today’s stamp” to hand over the free loaf and count today’s visit in one go.
• Weekend staff don’t need their own e-mail account: they log into the shared scanner phone with a PIN.

The scanner needs internet, so connect it to the shop’s Wi-Fi or use mobile data.

Seasonal and occasion ideas

The Swedish baking calendar is the best marketing plan a bakery could ask for:

• Fettisdagen (February): semla season. Remind card holders to pre-order for the office.
• Påsk: Easter breads and mazarins.
• Studenten and Midsommar (June): jordgubbstårta and cakes for graduation parties, pre-ordered.
• Kanelbullens dag (4 October): a free bun for everyone whose card is full that day.
• Lucia (13 December): lussekatter, and through December pepparkakor and julbröd.
• Weekly: a bake schedule, such as “cardamom buns on Thursdays”, gives regulars a reason to drop by.

What to send by push or e-mail

On Pro, a push appears on the customer’s lock screen through the pass. Examples:

• Example · title: “Semlor are back” · message: “The first semlor of the year are out of the oven. Office orders by the dozen: ask at the counter or call us.”
• Example · title: “Lussekatter from today” · message: “Saffron buns every morning until Lucia. Come early on Saturday, the first batch goes fast.”
• Example · title: “Midsommar cakes” · message: “Order your jordgubbstårta by Wednesday to collect on Midsommarafton morning.”

An e-mail works well once a season: photos of the Christmas range with collection dates, sent from your bakery’s address, with replies landing in your dashboard. Keep pushes to a handful a month and tie them to something fresh out of the oven. Only customers who opted in to news receive them.

Common objections

“My customers are older.” Many older Swedes pay with Swish and carry BankID on their phone, so a wallet card is not a big step. Staff can help add it at the counter in a few seconds, and anyone without Wallet gets a web card. You can still keep a paper card for the few who want one.

“We already have a paper card.” When a customer switches, a manager can correct their digital card to add the stamps they had on paper, with a reason recorded.

“It will slow the Sunday queue.” The scan is a two-second step at payment, by the terminal. A stand next to the till keeps it out of the way.

“I can’t track minimum spend automatically.” True: Fidelia doesn’t connect to the till. Either stamp every visit, or switch to points on Pro so staff type the amount and the maths happens for you.

What does it cost?

Essential costs 299 kr a month for one bakery with a stamp card, unlimited customers and scans, and your first counter stand included. Pro costs 599 kr a month and adds points, prepaid packs, push messages for semla and Lucia season, and e-mails. A second shop is 199 kr a month. Pro has a 14-day free trial; all prices are excl. VAT.