Met With Owner Of Bakery...i'm Freaking Out Here!!! (Lnog)
Business By kelleym Updated 3 Aug 2006 , 2:48am by littlemissmuffin
Hi everyone! I've been waiting to post an update until things kind of settled down.
I've worked at the restaurant every Saturday morning this month. We've settled on me making pecan pie bars for them to sell (2 pans). I use their ingredients, so my only expense is my time. I made a dummy cake for display (in my photos) and they set it out on the front counter. Last week a bride came in and loved it on the spot, took a picture of it, and wants that cake "exactly" for her wedding. I met with her and her fiance this weekend and they put down their deposit that cake and their grooms cake!
The owners of the restaurant are very nice -- they say I can use all their ingredients for the cakes I make there -- they say when the time comes for payment, they just need to recoup the ingredient expenses plus "a little" for them (we haven't discussed a specific), but the wife has told me repeatedly that they don't want very much, because it is all my work and time that goes into the cake.
It's a lot harder to work in the restaurant than at home. The only mixing options are a huge industrial mixer and a tiny handheld...oh how I miss my KA! Space is also limited, there's nowhere to sit down, and of course people are busy working, so there's a lot of bumping around. I much, much prefer to work at home.
I called the county Health Department. I will need to get a food handler's permit, and also a license for my own business, since I am not an employee of the restaurant. The food handler's permit is $10 and the license is $150/year (if I get it now, it will be pro-rated to the end of the year).
I am not allowed by law to do anything in my own kitchen, including the inedible decorations. Everything must be done at the licensed site to avoid "contamination" (can you see me rolling my eyes at the idea of things that come out of my kitchen being contaminated?).
So...this is still a work in progress, but all in all, I consider myself to be very lucky. I had truly prayed for a way to have a legal business. Although I consider my kitchen to be at least as clean as the restaurant, I understand the reason behind the law.
Thanks for all your great advice and for listening when I was freaking out! The wedding I just booked is Oct 14, so that's my next big milestone!
Oh yeah...the pecan pie bars are selling very, very well because the waitresses keep buying them before the customers have a chance to try them 
On Saturday morning they were all like, "are you making pecan pie bars?". So it's really gratifying to have people buying and loving the food that I make.
Congratulations on your success thus far! I was just thinking about you the other day and wondering how things were going. I'm glad to hear you already have an order! Of course there's no place like home, but at least you don't have to worry about the authorities knocking your door down.
Keep us updated!
That's great! Glad things are working out for you!
I found this site this evening. I too just got use of a licenced kitchen, to make my business legal! I'm excited and nervious at the same time. I have a 3yr old and a 4yr old. I used to be a clay modeler for Ford. I got laid-off when I was 3 months pregnant with my 1st and 5 months into our 1st home. I had to do something, I needed to make some money and restore my creative outlet. Let me tell you waitressing was not doing it for me. But God dose work in mystirious ways... A friend made the cake suggestion. After some apprehension I tried. To my surpize I LOVED it. Soon after the owner of the restaurant I was working at found out I was doing cakes and asked why wasn't I doing cakes for him? That started a whril wind. Sadly, he just passed away last month and in a conversation with his son this new oppertunity arose. I never asked the owner because he'd done so much form me already I thought asking for use of his kitchen would be asking too much. So thats my little story. I've been pretty steady for the past 4 years. As the years go by my word of mouth business has more than doubbled each year. You definately have to set limits and emphisize to the owner that you will not comprimise quality for quantity. My confusion with embarking on this adventure is taxes, tax ID #'s, and advertising. Do I advertise as my own entity or inconjunction with the restaurant????? UUGGGGG maybe we could share info. Best of luck to you = ) Now I'm off to check out your cakes LOL!
Hi Kellym,
I am a total newbie here and I dont want to discourage you so if you want you can just tell me to shut up but as I was reading the thread I saw twice you said something that concerned me. The first was when the owner didnt want to discuss details just "get started" then later when you actually now have an order he still isnt wanting to get anything set.
I would be nervous. What if he decides that the percentage that would be small and fair is more then you feel is right? I would want a totally legal contract signed, sealed and delivered before going any further. Tell him your lawyer is insisting if you would feel you uncomfortable pushing it. It would be for his protection as well as yours. Maybe I just watch too much Judge Judy but its always a great and friendly deal before they end up on her show.
Sorry if I brought you down just dont want to see you get disappointed!
Melanie
Dizzy94, you read my mind. He may be really kind and sincere, but you have to protect yourself. You are working for him for free, and making cakes in his kitchen for very little...but he needs to come up with what very little means to him. Maybe he doesn't know what fair is and doesn't want to underprice himself or you. You really do need to get this worked out before you have a major order and he sees how much $ you made & wants a bigger cut than you will agree to. Then there could be an episode of Judy starring you!
I said this on Page 1 of this thread:
I am going to offer a caution or two:
Be sure and get everything in writing. Think about what your time is worth, and make sure the owner does not take a larger percentage than he deserves. It IS his place, but it is your work. Also, I strongly suggest that you consult an attorney regarding this arrangement and make sure you are protected, in case the owner books you for more cakes than you can do, or some other situation beyond your control. You will be paying your "rent" by working for this man and his family in their kitchen. Make sure you are comfortable with them.
So I am in full agreement with both dizzy94 and jennianne.
Congrats KelleyM. I had to peek at your cakes and they are gorgeous so no doubt the restaurant would want you! Keep up the good work.
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