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How can i protect my business recipe from my trained baker? - Page 4

post #46 of 48
You've gotten really good advice. I just wanted to comment from the other side.

I have my own business now & I used to work in a bakery. Of course she's a store front and I'm not, and she's also about an hour away from me.

What I really want to say is this. The workers who did not want to have their own business one day and were content with making an hourly wage forever were not the most productive. Its been my experience that those who one day want to own their own business are the best workers, and they will move on. You don't want to make it a habit to start hiring people who have no ambition or desire to do more. That's mediocrity and I don't think you want that on your team.

As some other ppl said the paper work and the shifting of the business to the decorating side will really help with keeping you more protected
post #47 of 48
Quote:
Originally Posted by liz at sugar View Post

First regarding firing.  When you first start your business, you really don't want to have to fire anyone.  You are afraid of the repercussions, you are uncomfortable with the confrontation, who will you find to replace the person?  The list goes on and on.

But when you have worked in the kitchen (or out front) with someone who is sloppy, dysfunctional, doesn't care, is a thief - just fill in the blank with your own problem - it wears on you.  It makes you miserable.  Once you get up the courage and just fire this person, a weight is lifted off of your shoulders.

I absolutely agree with you on this and the other two themes you brought up. Hopefully once OP finds out more information about what is going on she won't hesitate in firing this person as long as it is warranted. Based on what she has shared so far though it would be jumping the gun (unless there is more she didn't tell us).
post #48 of 48

Well said, Liz.

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