I'm working on renting out a commercial kitchen from a reception hall. My question is how do you decide on a reasonable price? Do you pay a percentage of each cake or do you simply pay per hour you're there? I've been working out of my house and want to get my official bakery license (required in AZ) and I honestly just barely make a profit now. I know more wedding cakes will bring a higher profit margin, but I'm afraid of agreeing to something that will not make getting "licensed" worth it. What do you do? How do you reach a rental agreement? Any help would be GREATLY appreciated!
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9/3/06 at 11:55pm