My husband and I will be opening our storefront soon in our town. We have already been operating with an inspected kitchen and have been selling pretty much everything you can that a bakery does but we do it outside on the side of the road for 4 years, so we know the needs and wants and the costs of operating a bakery type business. What I am asking is, for all you current or out of business bakery owners...what are the mistakes you have made in this business and what would you do over again if you could??
Thank you for your feedback in advance!
If you put this in the Cake Decorating Business section I'm sure you will get lots of answers.