How Unapasa Tracks a Kitchen Account From Bread Tasting to Standing Order
Unapasa is a bakery manufacturer in Istanbul making burger buns, sandwich and toast bread, bagels, and kumru and döner bread in a 2,500-square-meter plant, per its website. This story shows how its sales team uses Senitix CRM to hold one kitchen’s tasting, trial delivery, bun spec and per-piece pricing on one deal, through to a standing order.
About Unapasa
Unapasa’s corporate page traces the family’s baking history back about a century to the Balkans, and describes a 2,500-square-meter production plant in Çekmeköy, Istanbul, run under an ISO 22000:2018 food safety management system with deliveries made in the company’s own vehicles. Its product pages list burger buns in three weights with several toppings, sandwich, toast, kumru and döner bread, bagels, baguettes and panini, and its retail bakery outlet sells sourdough breads, pastries, snacks and coffee to walk-in customers. Baking, food safety, delivery routing and invoicing stay in the company’s own systems; Senitix CRM holds the sale to each kitchen.
The challenge
Which kitchen actually gets a call back after the tasting?
A wholesale bakery selling into restaurants and cafés often works through a short sequence of small approvals: a tasting, a trial delivery timed to a real service shift, a check that the bun holds up under a broiler or in a delivery box, then the weight, the topping, the daily count and the delivery days a kitchen wants to commit to.
Requests can arrive by phone, by message and through referrals from other kitchens, and more than one account may be waiting on the same rep at once. When a tasting result lives in a notebook and a trial delivery lives in a driver’s memory, the kitchen that liked the sample is often the one that never gets a follow-up call.
Companies using Senitix CRM
The solution
One deal per kitchen, tasting through standing order
The setup mirrors how a kitchen buys: taste, trial, then terms.
- Every inquiry becomes a tracked account: A request is logged as a lead with its source and owner, then becomes an account and a deal once a tasting is booked; a restaurant group’s branches sit under one parent account. Custom fields hold the business type, weight, topping, daily quantity and delivery days.
- Per-piece pricing from the catalog: Each bun variant is a product with a price book by customer type. The per-piece quote is built from those lines and saved as a version, and the standing agreement is kept as a contract with its start and end dates.
- No tasted kitchen left without a follow-up: Marking a trial delivery done triggers an automation that opens a dated feedback task for the rep, and a report surfaces kitchens that tasted the bread but have no quote yet.
Discover other Senitix case studies
Does the kitchen that liked the sample ever get a call back?
A short walk through the product: the pipeline, a quote, the document checklist and the handoff that follows.