I have been waiting and waiting for over 5 years for the opportunity to open a cake shop....this past week, the opportunity had come and I'm supposed to sign a 1 year contract today....and I'm not ready to open...help..

Why are you not ready? What do you need? Supplies.. business plan... budget... moral support?

Can we help?

I really wouldn't expect you to be ready to open on the day you sign a lease.

OP, why aren't you ready? It's a little hard to give you guidance if we don't know what's hanging you up.

If it's just baldfaced fear of failure, well that's natural. Don't let a great opportunity pass you by because of fear.

If it is not already an approved kitchen and it needs construction and health dept approval, plan at least four months and at least $25,000 to $50,000 for construction alone. Some spaces need upwards of $100,000 if you need a storefront. Then you need equipment... displays, seating, decor also if it is a storefront. Make sure you have the cash before you sign the lease and those construction months can drag on, so be prepared to have those months of rent money on hand.

It's ready to go...I'm not sure what to do now...I will get my licence and tax id...register my business name...and then what...not. sure how to do my grand opening...

Have YOU gotten health dept approval? Many times established businesses are grandfathered under old requirements and the next business must update it to the new code. The health dept application will start the ball rolling and they will guide you from there as to what to do next.

rosita 6882... I just saw your gallery, and your wedding cakes and quinceaneras cakes are beautiful!!, therefore you are ready with knowledge , skills and tools... I know that you are feeling butterflies in your stomach , that is only natural . I wished you the very best, and if you ever feel overwhelm just come to our CC friends, they are very generous and have allready been through that road.
Good luck
CIAO

The building I am renting has only been there for no more than 6 months...it was a restaurant that didn't make it because there were at least 5 others within blocks...u will be paying 1500 a month and it everything is new...9 ft hood, grease traps, 3 compartment sinks, register, credit card machine...everything. at least 15 parking spaces....its perfect. Not sure if I,need to bake a bunch of cakes ready to go for grand opening or just take orders? I have my clients already...just need to get more.

Personally, I'd have cakes ready and on display for people to buy. You'll get people who are curious to check out the "new place", and if you don't have something for them to try, you'll probably have lost them for good. I don't think people would understand right from the beginning having a place that only takes orders, they'll think you aren't ready for business. JMO

At the very least, have samples for the grand opening. Give everyone a chance to taste your product, have a list ready for email sign-up for specials, and maybe even have a drawing for a free 6 inch cake (simple design). You could also pass out 10% off your first order coupons (just make sure your pricing can handle it). Have your cake dummies on display and your portfolio and business cards visible.

rosita6882... how about some mini cakes? Whenever I go to my area Publix store I love to see their mini cakes, the only problem is they sell very fast and sometimes I do not get to see them. Over here they go for $9.99 @ and they look very pretty. Why not have some for sale and this will give them a chance to see your work and buy some to taste and not be so expensive ? You could also do a mini tier cake ! Anyway I just wanted to mention it. Good luck!
CIAO

I absolutely agree with having product and dummies on the grand opening. And maybe cupcakes, if you do them. A drawing sounds awesome too. I am generous, so I would do an 8", even fondant covered with gumpaste ornaments, whatever they wanted. Looks like you are getting great advice, definately start with the health dept. And get cracking on the dummies!

I wouldn't invest too much in consumable supplies before you get orders. That is how I am keeping my costs down for opening. I will only have a home-based commercial kitchen in my garage for custom orders, so I am only going to buy when I have orders, but you could buy ingredients on a weekly basis and not worry about stocking up. I say this because I went to a bakery sale where they bought too much, too fast, and when they went out of business, they had 50lb bags of sugar and flour and powdered sugar and huge boxes of shortening, and jugs of oil and crates of eggs and butter and margarine, and boxes of milk IN THE DUMPSTER!!!! I am a recycler, and composter, and re-user and penny pincher, so I was about to cry and throw up when I saw it

I bought huge bags of DecoPac and boxes and cake pads for pennies on the dollar. I got an Ateco mat for $3. If I had the money at the time, I coud have gotten 100 6" and 100 8" pans and 100 10" pans and 40 24 cup muffin tins for $1000!

I don't want to discourage you, I heard from a lady at the sale that they went out of business because they had bad quality. They would sell old product next to the new, so you never knew what you would get, and the workers were slovenly. Greasy, stained aprons and the store was filthy. Everyone was so happy to have a bakery open, and then it got dirtier and dirtier, and the bakers smoked in there, you could smell it I'm sure that is not how you will run things!

Congratulations Rosita! How exciting. I agree with others. For a grand opening you need to have products that people can see and taste. Since you do custom cakes, a few dummies will work. But customers will expect to see products available for purchase. Fill your display case with fancy decorated cupcakes, small cakes, decorated cookies, anything small that will show off your specialty work.

Congratulations! And good-luck. Mimi

Thanks for all the advise...I will defiantly be using some of these ideas. I'm sooo nervous. I dull have so much to do.