I haven't forgotten Cake Central. This has been a place I've come to many times when I needed help or to just get inspired. I have to admit It's been a long while since I've visited, I've been really busy with the cake business, and now I'm ready to make my next move. So I'm back for help! This time I've decided to grow my home business, my kids are in full day school and my orders are getting larger and my space small.
Currently I'm searching for a store front and I have an appointment next week with the bank. At the same time I'm gathering together a list of items I will be needing to start my very own bakery. I wanted to share this with you in hopes someone who has already been through this process could share their list with me just in case I've missed out on something.
Thank you Cake Central.
my only thought is make sure you crunched numbers to be sure you will make enough profit to make the jump successful/worthwhile
you have already considered raising prices to trim things up where you are
the new overhead will be offset by so much business that it's worth it?
you're gonna have payroll?
home baking with no overhead is an apple and a storefront is an orange
opening a storefront is having a mean insatiable baby that never grows up--not that you don't know that
but if you're successful where you're at and you kids are young you can manipulate your schedule for the soccer games and teachers meetings and etc--but the storefront has never ending diapers and is always hungry
what's your break even on the new space???
how much do you need to toss out the window monthly to keep the lights on and pay the rent???
edited to say--those are just rhetorical questions don't gotta answer questions
just didja crunch any numbers? more business is not necessarily good business
AIf you just need to increase throughput you may want to consider a rented commercial kitchen (with hours by appt only) instead of a storefront.