Create a budget for your business. Be realistic with your numbers. You’re doing yourself the best favor by being detailed with your expenses and realistic with your revenue. Anticipate all the details/roadblocks before you run into them. Don’t simply go to the most popular cupcake chain and think, “oh, they are charging this and making this much a month — I’ll be doing the same.” Remember you are just starting.
Think about what a realistic amount of money you can make in a month. What’s your best-case scenario? What’s your worst-case scenario? What’s your contingency plan (extra money squirreled away if things get rough)? If your budget and numbers work and you can be profitable in your worst-case scenario, it’s a good indication that you’ll be able to be successful. Think about what you will need down to every detail.
Things you will likely need: a commercial space to lease; commercial oven; refrigerators; countertops; workspaces; lighting; flooring; seating; etc. You may need to hire contractors and people to help install equipment, plumbing and lighting. You’ll need a logo for your business, signage for your shop, you’ll need a cake Web site and you may need to hire staff. You’ll need cake boxes, cupcake liners, cake boards and all the perishable supplies needed to create cakes such as butter, cream and eggs. Before you sign the lease, figure out what your monthly costs will be and ensure you’ll be able to make all of that back!
call me albert zuniga 09353853058