Baking business growth guides, page 2
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Growing a baking business: guides
Written by Michal Mujgoš -
How to successfully run a baking business: the numbers decide it, not the cakes
How to run a bakery profitably day to day: control food cost to 28-35%, cap labor at 30%, kill waste, use a real POS, and plan production so nothing dies on the shelf.
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When to hire and train staff for a baking business: your first hire isn't a baker
When to make your first bakery hire, whether to hire a baker or counter help first, real wages ($14-$25/hr), and a training system that survives 3am shifts.