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I am staring my dream in the face....

post #1 of 10
Thread Starter 

I have been offered a spot in a "mini mall" in my town for my bakery! It has all the plumbing for a kitchen and the landlord will help me put in a commercial kitchen!!

 

I need your help, though. What are the regulations? I live in Oklahoma but have not been able to find anything out, and couldn't get ahold of the man that handles licensing. Anyone have any ideas? It will not be a restaurant. Just a kitchen, display counter and a place for customers to pick up cakes. I will have daily sales.

 

What will I need?

post #2 of 10
The first thing I would do is take a step back and put together a business plan based on the costs and overhead (including labor) involved in running this shop vs. estimated revenues based on average customer traffic, your planned marketing strategy, and market value for the goods your are selling. If the numbers don't make sense, don't be afraid to renegotiate or pass.

Who was the previous tenant? Why did they leave? Who will be paying for the commercial kitchen? A new commercial kitchen can cost anywhere in the $20K - $200K range depending on local regs and what has already been done.

Given that many people take vacation around this time of year it may be difficult to reach someone who can help you with health dept requirements until January.
post #3 of 10
Thread Starter 

Thank you=) I need to know what equipment is needed to figure start up costs. A lot of my supplies I already have so I am looking to save as much money as possible.

post #4 of 10

Lots of caution as Jason said, but it sounds exciting! :D

post #5 of 10

interesting possibility--hope it all works out great for you--

 

the rent bites hard in those places -- you definitely need to crunch some heavy duty numbers -- the guy helping you do the improvements--what does he want outa this i wonder?

 

  • you need a fridge, a small walk-in would be nice--not too pricey on ebay sometomes
  • you can get a freezer later--
  • sinks, a triple, a mop sink, hand sinks-- lots of plumbing
  • a grease trap--more high $ plumbing
  • probably a fire protection hood--maybe maybe not
  • oven
  • tables
  • mixers
  • microwave
  • speed racks
  • pos
  • bins for ingredients
  • shelving
  • dishwasher would be nice--you can get commercial ones that are the same size of under counter home ones but clean in minutes rather than an hour
  • commercial to run all this
  • plus designated electric for pos and computer/printer

 

off top of my head

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #6 of 10
Quote:
Originally Posted by -K8memphis View Post
 

interesting possibility--hope it all works out great for you--

 

the rent bites hard in those places -- you definitely need to crunch some heavy duty numbers -- the guy helping you do the improvements--what does he want outa this i wonder?

 

  • you need a fridge, a small walk-in would be nice--not too pricey on ebay sometomes
  • you can get a freezer later--
  • sinks, a triple, a mop sink, hand sinks-- lots of plumbing
  • a grease trap--more high $ plumbing
  • probably a fire protection hood--maybe maybe not
  • oven
  • tables
  • mixers
  • microwave
  • speed racks
  • pos
  • bins for ingredients
  • shelving
  • dishwasher would be nice--you can get commercial ones that are the same size of under counter home ones but clean in minutes rather than an hour
  • commercial electric to run all this
  • plus designated electric for pos and computer/printer

 

off top of my head

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #7 of 10

and a stove or stovetop if you cook your icings/fillings--

 

at least have the places for the freezer and stove roughed in even if you don't open with them--

 

in the meantime--

 

you can cook your icings on an induction burner--just need to have the right kind of pot for that --

 

hope all goes very well

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #8 of 10
Quote:
Originally Posted by CakesbyKadi View Post
What will I need?

I made a list in this thread (see post #7)...

http://cakecentral.com/t/707078/business-expenses

post #9 of 10

you couldn't find anything out about food service regulations? it's all online. 

 

i think you need to do a lot of research before you dive in. 

 

every state and county has construction regulations. you should take a food handlers' class, even if it's not required. 

 

http://www.ok.gov/health/County_Health_Departments/Cleveland_County_Health_Department/Environmental_Health/Food_Establishment_Construction_Guide.html

 

http://www.ok.gov/health/County_Health_Departments/Cleveland_County_Health_Department/Environmental_Health/index.html

post #10 of 10

depends on the mini mall--but for some of them you have to be open a certain amount of hours so you'll need employees if that's the case

 

usually 10 am to 9 pm 6 days--noon to 6 on sunday give or take

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
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