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should i close my bakery shop and reopen as a home business???? - Page 2

post #16 of 31
Quote:
Originally Posted by Annabakescakes View Post


Since I have about 700 orders in one year, and I've never had a no show, I guess it could be much worse, thanks for the example. I don't give a window, but they take one, basically. And I have many competitive advantages: gluten free, vegan, homemade fondant, over 25 cake flavors, and 25 fillings, and I make sure they are all decorated to the best of my ability, and my ability is quite extensive. I'd put some recent pictures up, but I'm lazy... Where are your cakes you've done, Jason?

 

Your signature line says your sarcasm is good-humored but the reality, especially apparent in this post, is there is not humor-just hostility.

 

You attacked Jason in another recent post and now you're trying to provoke him again, here.  Stay on topic to help the OP and leave the bad blood out of it.

post #17 of 31
Bringing this back on-topic, I think the main concern brought up by another poster is that customers may not be on time for pickups of custom orders, especially if you have a home bakery (as they assume you'll be there anyway). My main point is that this can be addressed by being firm (yet still respectful) with potential customers about when they should arrive, otherwise they will not be able to pick up their order. The threat of not being able to pick up their order is stronger if they can't find similar products elsewhere, or if they have already prepaid.

Whenever possible we would also schedule multiple customers for the same pickup window, so suggesting pickup times to customers can often work to your advantage.

Of course some customers will be late anyway (about 5-10% in my experience), but up-front communication with strong wording will definitely help.

I don't think this issue is a major one that should sway your decision as to whether or not to open a home-based business, the biggest factor will be the cost of building a commercial kitchen on your property (including labor) and how that fits in to your business plan. You may need to work with the health dept on this since regulations can vary. The owner of the commercial kitchen we rented (in California) spent about $150K getting it ready. There's also the risk of a cottage food law passing, which could make home-based bakeries legal without health dept inspections and would greatly reduce the value of your commercial kitchen investment.
Edited by jason_kraft - 12/9/12 at 12:06pm
post #18 of 31
Quote:
Originally Posted by PumpkinTart View Post

Your signature line says your sarcasm is good-humored but the reality, especially apparent in this post, is there is not humor-just hostility.

You attacked Jason in another recent post and now you're trying to provoke him again, here.  Stay on topic to help the OP and leave the bad blood out of it.
If you have been following my and Jason's posts so closely, I'm sure you realize that that Jason makes an example out of just about every post I have. It's tiresome. but both Jason and myself were on topic. Speaking of staying on topic, why don't you try to stay on topic and not single me out?
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #19 of 31
Quote:
Originally Posted by bittersweety View Post

hey ladies,

 

im on here a lot but im usually just a reader, anyways, heres my dilemma... i own a very small, adorable, bakery specializing in pastries, sweet rolls, cookies and cakes, in my small town in Nebraska.  ive been open exactly one year now and as expected, money is tight, but its a bit tighter than i thought... all my customers seem to love my products and i'm nearly sold out every day, but as one baker i can only handle so much work and can't afford to hire another baker to help out.  basically, my husband and i went over all my expenses and it just doesn't seem to be getting better. the money i bring in is just enough to pay bills and to pay myself a miniscule amount, which i really shouldnt even be paying myself right now bc i'm so broke! anyways, 

 

thanks :)

ashley

Dear Ashley, you need to do some more detailed planning right now before you do anything else.

 

PLEASE PLEASE calculate your prices starting with paying yourself AT LEAST your local minimum wage. If you can't get minimum wage then close your storefront immediately.  Move the equipment into storage so you can make plans.

 

And in future, when you advertise custom cakes out of your certified home kitchen, make sure you continue to pay yourself AT LEAST minimum wage.  When people ask about your prices, say "the law requires me to follow food sanitation and minimum wage regulations".

 

PLEASE it hurts all of us when somebody doesn't plan to pay themselves as little as the minimum wage.  


Edited by BakingIrene - 12/10/12 at 6:07pm
post #20 of 31
Quote:
Originally Posted by Annabakescakes View Post


...........Where are your cakes you've done, Jason?

 

 

And this is relevant how?

 

Lots of folks don't post any pics - me included! People don't post cake photos for many different reasons - just because there are no cake photos doesn't meant that Jason's (or whoever's) cake are crap.

post #21 of 31
It's just th
Quote:
Originally Posted by Godot View Post


And this is relevant how?

Lots of folks don't post any pics - me included! People don't post cake photos for many different reasons - just because there are no cake photos doesn't meant that Jason's (or whoever's) cake are crap.
its just that Jason has never decorated a cake. Unless that has changed, he was just the business side if his wife's bakery. Which they "sold" but it was just a rented commercial kitchen. Not sure how that works.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #22 of 31
Could we please stop making this about me? Just answer the question or tell about your life experiences? No?
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
Reply
post #23 of 31
Quote:
Originally Posted by Annabakescakes View Post

It's just th its just that Jason has never decorated a cake.
Which is why I comment on business-related threads, not threads related to cake decorating itself.
Quote:
Unless that has changed, he was just the business side if his wife's bakery. Which they "sold" but it was just a rented commercial kitchen. Not sure how that works.
If you don't understand what is involved in selling a business that was run out of a rented kitchen and what other assets such a business would have, you may want to look into taking some business classes to improve your knowledge, including entry-level accounting and marketing.

Lastly, I recommend following your own advice: "Could we please stop making this about me?"
post #24 of 31

Anna, you made it about you when you got snarky. Jason was talking about his experience running a cake business. He was addressing the OP with his knowledge and experience. You brought up something unrelated to the original post and it wasn't to make the thread more informative.

 

OP, I hope after reading some of the advice given, you can sit down and make some informed decisions. Good luck!
 

post #25 of 31

People are very quick to get on the defense on this website. I'm seeing it so often!

post #26 of 31

I worked for a bakery that closed because the owner got too successful and did not want to spend the money to expand.  She also got burned out because she was cranking out cakes and lost the creativity she loved.  If you are not wiling to invest money to grow then you should scale back.  If working from your home is feasible and you can make the money you want, then by all means do it.  It's expensive to hire good people and it's a crap-shoot as well.  If you don't want the hassle of appealing to the masses, then a custom, by appointment bakery  should be the way to go.  Keep yourself and your work visible with a facebook page and perhaps wedding shows and such and enjoy what you do.   Do you really want to sell individual cupcakes?   

 

I think you have already made up your mind anyway and just want some validation.  You should do what feels right for your situation.  It sounds like a great idea to me and I am envious!  How great to have a commercial kitchen on your property and close to the house.   I say if it's legal, go for it...and good luck.

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #27 of 31
Thread Starter 

i hear ya on that one... we have two little girls ages 2 and 1 and although i pick them up when i close i'm so tired all the time and i feel like i bore them...

post #28 of 31

Keep it civil. people.  Last and only warning.

 

Thanks,

 

Jen

post #29 of 31

Any further comments on Anna or Jason's past posts will result in the thread being locked/deleted.  Move on and contribute to the OP's question please.

post #30 of 31

Thank you Jen. Couldn't have said it better myself.

Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

Reply
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