Opening My Own Business In A Few Short Weeks, Help!
Business By Gavriela Updated 29 Jan 2010 , 9:22pm by cakesweetiecake
Hello My CakeCentral GURU's and seasoned decorators....
I have taken the plunge, as I am in CA and CANNOT legally bake or decorate from my home, I have found a certified kitchen. I am on a very LIMITED start up budget. The kitchen is complete except pans utensils etc. It contains, cabinets, oven, 3 refers, a freezer, 3 sink system, sanitizer, hand sink microwave and is at our fairgrounds. My rent includes electricity and water.
I am nervous, worried, excited, driven, motivated and scared.
Can I do this? I think I can, yet wonder am I ready. I know I need more experience with cakes, yet I cannot keep making cakes and throw them away. Our area does not have a quality bakery the local Sav Mor Grocery store sell pre made and basic cakes. There are a few home bakers, yet no actual bakery. My teacher is excited for me and said "you can do this and I'm happy for you". That helps yet WOW....
OK, so questions?
Can I wear a ball cap and my hair in a ponytail and be legal in CA? I'm thinking no, and am shopping chefs hats (I hate, hate, hate hair nets)
I'm trying to generate a list of items I need other than the basics and I KNOW My list in incomplete, so please help. I have very little time and have to drive 1.5 hours or order online.
Help me with the abstract things we take for granted that I NEED.... PLEASE!
Oh yes, I also will continue working to pay for my business until such a time as I can work my shop full time.
Thank you,
Nutty, wacked out ME
lol....Congratulations to you!
I have long hair and wear it all completely up and under a kerchief when I'm in my business kitchen.
I'm not sure what CA requires, so you may want to contact them for some more info on your business.
Do you need to get your rental kitchen licensed and inspected through the state HD?
Also don't forget business insurance, and THE most important thing you'll need to do is to sit down and write a business plan.
Get all of your costs calculated, set a budget for yourself as far as purchasing equipment and ingredients and set your prices for your products. Then you'll want to get a website up and running and start marketing your business.
It's a lot to think about, make lists for yourself and cross all your "t's" and dot all your "i's" before you open for business.
Good luck!
PM Indydebi..she is a "God" at this stuff..Although she lives in a different state she can sure help you with what you will need for start up equipment and give you VALUABLE advice that no one can give!!!
Hello all;
My ducks are lining up like they were trained. LOL
Permit - Done
Serv Safe- Scheduled
Inspection- Scheduling- 1/11/10
Insurance- 1/11/10
HACCP- Done
Forms - done
Supplies- 90% done
DBA - done
DBA filing 1/11/10
Rent set aside for 6 mos.... Done!
Sign contract for building 1/11/10 (No I do not share my kitchen)
Marketing, in the works
Opening Date March 1st
Accounting, set up
Orders are arriving
Familiar with CA Food Codes, most and working on the rest
If I have missed something please let me know.
Gavi
I think she is asking for those little things that you never think of that you find indispensible. Or those little (or big) things that pop up. Sounds like the ducks are sitting patiently.
Good luck!!! I know it must be scary... but with orders lined up... I wish you much prosperity.
Jeanne;
Thank you, you hit the nail on the head. That is exactly what I was asking.
Business Plan is coming along as well.
Yes, nervous and scared.....
Gavi
Here's a little "after thought" smoke and carbon monoxide detectors, although if you're renting it's probably the responsibility of the landlord to provide these. It doesn't hurt to ask.
Wow, I think my heart skipped a beat reading through all these posts, with nervous excitement for you.
I wish you very well in your business, it will be a success.
I'm sure it is very exciting, I can only imagine what you must be feeling. It looks like you have it all covered, anything that comes up now should be easy to handle.
In a few years time I'm hoping to be in the same shoes that you are right now!
Sending positive vibes/auras across the globe --> ~~> to you....
Cheers!
Cindy
It sounds like you're getting there!!
From your first post, however, it seemed like it was going to be one of those *I'm-opening-a-bakery-'cause-everyone-says-I-should-they-love-my-cakes-how-hard-can-it-be?* thread!
My dreams are filled nightly with all the twists and turns that may come my way....
I know how hard this is going to be
how many hours it is going to take away from my family
The possibility of immense struggle
The possibility of success (yet we learn from failure)
I have the support of my family and community.
I appreciate everyone's input and look forward to more of it.
Thank you
Gavi
Oh Gavi, what a breath of fresh air! I am so happy for you and I hope you make millions!
Good Luck!!!!!!!!!!!! Sounds like a very exciting new chapter in your life. Because you said you are working I'm wondering who will be running your shop during the times you work? Just curious because I hope to be in the same position in a year.
Hello There,
I believe we met at the courthouse when I processed your FBN. This is Deborah from Cakes Unleashed!! Congrats on the new business. I, too, had to jump through all the hoops and it truly is rewarding once all that paperwork stuff is done. Sooooo, hang in there, Girly.
I noted that you stated in your forum post that our area doesn't have a "real" bakery and that's true. Perhaps we should open one!?!?! I have been doing this for three or so years now, starting out as gifts for friends and family and I just recently kicked it up a notch.
I lease two kitchens (paying as I go - per hour), and had to get the Serv Safe, etc. One of the kitchens had to have a new stove-top vent put in and I even stated that I wouldn't be using that and they still insisted it had to be in. But, after the owner agreed - it passed the inspection. That's the hard part.
Where are you getting yours Serv Safe cert, does it still have to be done in Sacramento? If there is closer place I'd like to know because I have someone that I want to start doing my baking for me and need to get them certified, as well.
Well, it looks like you've got matters in order. Good luck to you. I am anxious to have someone to refer business to when I get swamped and hope that you will do the same.
Best wishes,
what kind of mixer do you have?...just having a lil kitchenaid will REALLY slow you down....for me that's the most important piece of equipment.....and a good freezer.
i'm guessing you already got a nice oven.
good luck!...if you weren't a bit nervous, i'd be concerned about you.
I have a signed contract and have keys
I start cleaning on Sunday
Insurance is being quoted through four companies
Deb,
I'll take my servsafe here in Quincy at Environmental Health.
Having a storefront bakery is my dream, and I do hope it can happen. Let's do lunch one day and chat a bit.
Mixer I have two kitchen aids, I have my eye on a 20 quart yet I cannot spend the 1,500.00.
It's time to get fliers, and some advertising done. I'm also baking samples to deliver to the locals. I hope to have them delivered by Feb 1st in hopes of Valentines orders.
I get to fill out insurance forms tomorrow, yipppeeee.
Well, I'm off to hopefully sleep tonight, I'll have a drink and take a melatonin.
Gavi
Gavi,
start searching for restaurant auctions. you'll find killer deals on stuff that you will need if you decide to go the storefront route. I rented a storage unit for a year and a half before opening so that I could scour the auctions for deals. I managed to get all of my big kitchen stuff (20qt mixer, 3 double door commercial refrigerators,3 bay sink and double stack oven) for $1400.
Gavi,
start searching for restaurant auctions. you'll find killer deals on stuff that you will need if you decide to go the storefront route. I rented a storage unit for a year and a half before opening so that I could scour the auctions for deals. I managed to get all of my big kitchen stuff (20qt mixer, 3 double door commercial refrigerators,3 bay sink and double stack oven) for $1400.
i was going to suggest the same thing, a few months back i saw a 20 quart on craigslist for 500.00
i'd get a big food grade bucket....and make a bunch of icing ahead of time, or you'll be spending all day saturday just making little batches of icing....it'll drive you to madness.
rubbermaid makes one that will fit more that 30 qts of icing....on saturday i have to make at least 2 batches in my 30 qt...so you could imagine what that will be like.
This is slightly off topic, but I'm curious (if you don't mind sharing) how much you are paying for the rent? I am looking (in TX) for a rental space and am just curious what other folks out there are paying. I know it won't translate directly but I am curious. thanks!
IT'S OFFICIAL, I PASSED MY INSPECTION AND I'M OPEN FOR BUSINESS>
WHHOOOHHHOOO!
The orders are beginning to arrive!
Thank you Cake Central!
Congratulations! Acutally, this thread was very helpful. I am in a similar position. Just found a space and looking to move forward. Like you, I still plan to work my full-time gig. Baby steps for now!!
Best wishes!
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