I like your video a lot. You went straight to the point without wasting our precious time and delivered some amazing tips. I am looking forward to see more of your videos. Thank you!
One detail that should've been mentioned here regarding purchasing food in wholesale prices is that first you must have what's called a "seller's permit" or "seller's certificate" in order to connect with wholesalers. You can't just go to a wholesaler and say I want to buy 30lbs of graham crackers or cheddar cheese. You have to prove you're a valid business. So in order to buy wholesale, you must follow other (paying) requirements. I found out the hard way.
In fact it depends on the regulations in your part of the world and in some cases, is up to the discretion of the wholesaler. Keep in mind that as purveyors of consumable ingredients, wholesalers are well within their right to discriminate against unlawful food businesses. For them, it is a liability issue. While I understand your frustration over the red tape and fees associated with registering a business, I am more concerned about that fact that it sounds like you may have attempted to circumvent the law by manufacturing food products without a permit. If that is indeed the case, it means you have probably also missed out on some vitally important steps such as kitchen inspections and food safety handling certification. Those requirements exist to protect public health and safety. Dodging them is risky, not just for you. The danger gets passed onto consumers, especially those with compromised immune systems. Imagine the cost of a food poisoning incident. It would be catastrophic in comparison to those pesky registration fees. At the very least, I hope you are seeking to educate yourself on this topic. Food safety knowledge is a useful, accessible and empowering tool for anyone who cooks and bakes, whether it be for business or pleasure. A good place to start is here: www.wickedgoodies.net/2016/05/food-safety/.
A good idea is to find a Good quality company the par bakes bread. you buy it in and finish it. No baker required. Just good marketing, quality bread line, trendy store in a good location.
And one of the big problems that i always face is that when customer request so so much delicious cake where the taste is same level with the famous cake in malaysia, but they want it with low price . They want delicious but cheap.
Ya your absolutely correct!....my advice is even I'm not in a bakery buisness the most important is the brain of production meaning to say the machine big industrial oven and big dough mixer.....and a passion
Hi, i like your video. Im from malaysia. I do have bakery shop, but still new(2 years), however my bakery shop is in rural area. In village, but recently many of my customers come to my shop because they dont want go to city just to buy cake. However, my financial managemant in bakery, costing are still my big problems. I keep on searching bakery consultant and it quite hard for me to find it here. Btw, i myself have big dream in 5-20 years later about my bakery.
Great advice but I'd like to remind those who are not fully committed with their designs or those who don't have space to buy from your local Coscos. Because when you have to end up throwing out a bunch if unused expired ingredients you will have paid triple the visit but that point having to replace it all from .. yep u guessed it COSCO. So expand as you CAN AFFORD TO DO SO :)
Is there a way to get the cost calculator besides buying the book? I'm only focusing on selling sourdough bread and cookies, but I found that super interesting!
For me I found the unit price of each item. For example, a dozen eggs costs $1.08 where I live, so you divide it by 12 and that gives you $0.09 per egg. Then you add on cost at the end for your time so you make profit.
Because it's not just a book. It's a 180 page ebook + 3.5 hour audio version + 65 minutes of video tutorials + 2 costing and pricing calculators. Compared to similar items, it's a good value.
I have never worked in NY but I'm sure you've got more options than Jetro unless you are way out in the boonies. I get the sense that distributors rely mostly on word of mouth among vendors. I've had good results by asking fellow business owners for referrals in the area, usually when I'm patronizing their establishment or just met them at a function. I'll chat them up and float the question. There is no reason for them not to be forthcoming about where they shop unless you are obviously in direct competition with their business. I wouldn't cold call strangers with this type of question...I would just work it casually into a conversation. Another idea: a lot of my colleagues pose these kinds of questions in Facebook groups that are designed exactly for this sort of crowd-sourced information-sharing. It's more of a crap-shoot quality-wise but you at least you can get some data points.
Hi every one can we make a group there are people who is bakery owners.and interested in bakery and bakery worker.so that in the group we ill share tips and discuse together for more improve our bakery business
I LOVE the actual business advice! No silly advice, this is real!
I like your video a lot. You went straight to the point without wasting our precious time and delivered some amazing tips. I am looking forward to see more of your videos. Thank you!
“Always do art for yourself.” My favorite takeaway. So important!
One detail that should've been mentioned here regarding purchasing food in wholesale prices is that first you must have what's called a "seller's permit" or "seller's certificate" in order to connect with wholesalers. You can't just go to a wholesaler and say I want to buy 30lbs of graham crackers or cheddar cheese. You have to prove you're a valid business. So in order to buy wholesale, you must follow other (paying) requirements. I found out the hard way.
In fact it depends on the regulations in your part of the world and in some cases, is up to the discretion of the wholesaler. Keep in mind that as purveyors of consumable ingredients, wholesalers are well within their right to discriminate against unlawful food businesses. For them, it is a liability issue. While I understand your frustration over the red tape and fees associated with registering a business, I am more concerned about that fact that it sounds like you may have attempted to circumvent the law by manufacturing food products without a permit. If that is indeed the case, it means you have probably also missed out on some vitally important steps such as kitchen inspections and food safety handling certification. Those requirements exist to protect public health and safety. Dodging them is risky, not just for you. The danger gets passed onto consumers, especially those with compromised immune systems. Imagine the cost of a food poisoning incident. It would be catastrophic in comparison to those pesky registration fees. At the very least, I hope you are seeking to educate yourself on this topic. Food safety knowledge is a useful, accessible and empowering tool for anyone who cooks and bakes, whether it be for business or pleasure. A good place to start is here: www.wickedgoodies.net/2016/05/food-safety/.
Wow! It sounds unfair
A good idea is to find a Good quality company the par bakes bread. you buy it in and finish it. No baker required. Just good marketing, quality bread line, trendy store in a good location.
Do you have any tips for home bakeries?
Thank you for your tips. Everything's right. Very useful, precise and practical for business owners.
And one of the big problems that i always face is that when customer request so so much delicious cake where the taste is same level with the famous cake in malaysia, but they want it with low price . They want delicious but cheap.
Same problem I have faced with..
True,i experienced that, they want delicious, many wishes and want cheap but they don't understand, every wishes ist costly.
My only problem is capital. Why is credit hard. I cant loan according to my wage. How do i start.
Ya your absolutely correct!....my advice is even I'm not in a bakery buisness the most important is the brain of production meaning to say the machine big industrial oven and big dough mixer.....and a passion
You just providing and eye opening guide for any business. Thank You
Thank you for sharing these tips! WOOOOW!!! I really needed this. 🙏🏻 thank god I found this channel! Subscribed!!!
Very simple and straight to the point. I will definitely be thinking about this on the path to my buisness.
Great presentation
Thank You so much, im newbie bakery bussines during MCO, im still learning from other people especially in same genre. 😘😘😘
Hi, i like your video. Im from malaysia. I do have bakery shop, but still new(2 years), however my bakery shop is in rural area. In village, but recently many of my customers come to my shop because they dont want go to city just to buy cake. However, my financial managemant in bakery, costing are still my big problems. I keep on searching bakery consultant and it quite hard for me to find it here. Btw, i myself have big dream in 5-20 years later about my bakery.
good luck aimi. kedainkat mana?
@@MrLangkahKanan kelantan
Thank u. Such useful pointers
You are so right thank you for these helpful tips!! Your books will sell like hot cakes !
very insightful! thank you
These insightful comments apply to any business.
Hii..im from malaysia..i really luv baking and passionate with it..how to buy ur bussines bakery book? Sorry my english not so good😅
Hello from the U.S.! The kit you are looking for is here: www.wickedgoodies.net/bakery-business/
Hi.. saya dari kl.. nak tanye.. cik dah buka kedai ke ?
Peace… Shalom… Salam... Namaste and Thank You for All that you are doing to Heal our Mother Earth 🙏🏻 😊 🌈 ✌ 🌷 ☮️❤️
Thank you,this has been very helpful
Great channel and very informative. I am still weighing my options,
but you provide very constructive criticisms. Thank you.
Thank you - great tips indeed.
Great information!! I’m looking for someone to advise me on where to begin the business side of things.
Outstanding critical analysis! Thank you.
Can you or someone explain reason #5 more
Accurate ...and straight to point ....Like it more...!
Thank you soooooo much I needed your informations
Such great advice. Thank you!
Thank you for all the info ,it really help.
Great “to the point” video. I’m sure you have helped many people!! 👍😁
What is this opening sound track..I couldn't find by mentioned title above..help
Une Chance by Bertysolo 😊
@@dorgana68 thank you Amy...
Amazing video! Thank you very much! 🙈
Good speak.
Great info Thanx so much
real solid, thank you
Thank you appreciated
Hello mam, watching u video to know upcoming challenges while start up baking 😊 this will help me ,love from india ❤️
That is some quality video! Thank you :)
excellent tips
Great tips how about a couple more videos to keep us updated with the times?
Great advice but I'd like to remind those who are not fully committed with their designs or those who don't have space to buy from your local Coscos. Because when you have to end up throwing out a bunch if unused expired ingredients you will have paid triple the visit but that point having to replace it all from .. yep u guessed it COSCO.
So expand as you CAN AFFORD TO DO SO :)
thank you
Is there a way to get the cost calculator besides buying the book? I'm only focusing on selling sourdough bread and cookies, but I found that super interesting!
For me I found the unit price of each item. For example, a dozen eggs costs $1.08 where I live, so you divide it by 12 and that gives you $0.09 per egg. Then you add on cost at the end for your time so you make profit.
Thanks great ideas
Real deal and right to it. 👍
Why is the book so expensive?
Because it's not just a book. It's a 180 page ebook + 3.5 hour audio version + 65 minutes of video tutorials + 2 costing and pricing calculators. Compared to similar items, it's a good value.
@@WickedGoodies wow! okay thanks
Thank You, Know I Can Tell My Mom.
I want to open a pastry
ok I have a bakery but I got crazy where can I ever get a nice distributor for my bakery I am in new york and Jetro is not super economic at all
I have never worked in NY but I'm sure you've got more options than Jetro unless you are way out in the boonies. I get the sense that distributors rely mostly on word of mouth among vendors. I've had good results by asking fellow business owners for referrals in the area, usually when I'm patronizing their establishment or just met them at a function. I'll chat them up and float the question. There is no reason for them not to be forthcoming about where they shop unless you are obviously in direct competition with their business. I wouldn't cold call strangers with this type of question...I would just work it casually into a conversation.
Another idea: a lot of my colleagues pose these kinds of questions in Facebook groups that are designed exactly for this sort of crowd-sourced information-sharing. It's more of a crap-shoot quality-wise but you at least you can get some data points.
@@WickedGoodies what do you think about us foods?
i love the music whats the title :)
I used "Notanico Merengue" and "Chances" by Kevin MacLeod
incompetech.com/music/
Ur hair looks so soft
Amazing, appreciation
Spot on thanks for the tips
Its a good thing Im pragmatic
very well said mam,,very informative.
If the bakery fails, then shii im here ill eat it
Exceptional tips!
How can I hire a Baker 👨🍳 ?!
Public Figure go to a bakery
Public Figure how hard is it to find one? In your experience how many people in your area/town/city are good reliable experienced bakers?
Hi every one can we make a group there are people who is bakery owners.and interested in bakery and bakery worker.so that in the group we ill share tips and discuse together for more improve our bakery business
Saith Muhammad waqar I’m down
Were you able to make the group?
Can you please help me to start the backrey business
Im making it
Hard to think one could make money selling bread or little pastries.
This is great
I like your video is on point
Cogs calculation formulas.
in the process of becoming a pastry chef... I think I may have fucked up...
Emelina Bonilla if u find this hard then you’ll never amount to anything.. ugh. France needs more passionate bakers
Get out now b4 it's too late
Wow lots of views no comments
beautiful yet intelligent...go girl
Who else has a successful bakery but watching just to watch
Itz Itchy what’s the most popular item on your list ?
wicked goodies, nice :). What an oxymoron!
BIGGER
dont worry i got it
yay
Maybe people just aren't as excited about getting fat as they used to be.
Topic was good but I don't understand well English