Kitchen Notes: A Podcast by Bakery Business Academy

Episode Show Notes:Most bakery owners either avoid their Profit & Loss statement entirely … or they open it up a few times a year, feel terrible (or confused) about what they see, and shut it right back down. In this episode, I’m making the case for a totally different relationship with your P&L — not as a report card, but as one of the most powerful diagnostic tools in your entire business toolkit. If you dread digging in to your bakery’s numbers and are finally ready to take back control, this week’s episode is for you!Key Takeaways:Getting a grip on your bakery’s numbers is an opportunity to grow faster & easier … so don’t get wrapped up feeling like your business’s financial performance is a verdict on YOU as a business owner!Three simple questions to use every single month when you review your bakery’s numbers to get real, useful information from your financial reportsHow to quickly tell whether you have a revenue problem or a spending problem (important to understand, since they each require very different solutions!)The benchmarks for a healthy bakery cost structure — and what it means when one of your categories starts creeping out of rangeResources + Links:Bakery Finance Essentials  — If you need more help on this and want to go deeper, BFE includes a full walkthrough of how to use your P&L as a diagnostic tool, plus a QuickBooks orientation video & real bakery use caseFree Bakery Profit Audit— Start here if you're not sure where the gaps are in your business!QuickBooks Online — My #1 recommendation for a simple, affordable bookkeeping software for small business owners. Save 30% for 6 months when signing up via my link!Join our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation******************************Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify!Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Show Notes:It’s the end of the month, and you’re sitting down to review your sales reports and Profit & Loss statement…You open up Quickbooks or download the P&L that your bookkeeper or accountant sent over and see a profit. GREAT - pop the champagne, right?!Not so fast … you hop over to your bank account, log in, and (record scratch) … your stomach drops. Sound familiar? You're not bad at math, and nobody is stealing from you. What you're experiencing is a cash flow gap — and it's one of the most disorienting, least-talked-about realities of running a bakery business (or really, ANY small business). In this episode, we’re breaking down exactly why this happens and what you can do to avoid the gut-wrenching, stressful “cash flow gap” every month.Key Takeaways:Why profit and cash are not the same thing — and why that distinction matters so much in a seasonal business like yoursThe four MOST common reasons bakery owners experience cash flow gaps (including a few you might not have considered)Why a profitable year can absolutely contain unprofitable months — and how to stop panicking when this happens to youThree practical things you can start doing right now to get ahead of cash flow crunches before they become crisesResources + Links:Bakery Finance Essentials  — Ready to dig deeper? BFE includes a full cash flow planning system + spreadsheet for building  out a complete month-by-month financial picture for YOUR bakery businessFree Bakery Profit Audit— a quick financial checkup to help you identify where your bakery stands right now when it comes to cash flow + profitGot a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation******************************Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify!Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Show Notes:If you've ever felt like you're doing everything right — the baking, the orders, the hustle — and the money still isn't adding up … this episode is for you. Today, we’re introducing you to the Bakery PROFIT Framework: a six-part system to help bakery owners see and understand their full financial picture (not just one piece of it). This isn't just about menu pricing. It's about building a financial system in your business that's designed to pay you well and grow your bank account month after month.Key Takeaways:Why getting your pricing right is 100% necessary — but not wholly sufficient — for running a truly profitable bakery businessWhat the six components of the PROFIT Framework are, and why you need all of them working together to grow your businessWhy marketing more should be your LAST step (and what happens when you layer it on before the foundation is solid)How to identify which piece of the framework is your weakest link Resources + Links:Free Bakery Profit Audit — a free, 15-minute financial checkup that helps you quickly see where your gaps are across the PROFIT FrameworkBakery Finance Essentials  — When you’re ready to go further, check out our advanced bakery finance e-course built around the PROFIT Framework. Includes all the tools, templates, and support for each of the six areas we talked about on today’s episode (our Spring enrollment promo for this program is running April 6-10, 2026!)Got a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation******************************Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify!Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Show Notes:You've done the work. You've costed your recipes, built a pricing system you trust, and you're not just guessing at your margins anymore. So … why does the money still feel tight? In this episode, I’m talking about a concept called “micro vs. macro thinking” — and making the case that MOST bakery owners are only operating with half the picture. If you've ever felt like you're doing everything right and still not seeing the financial results you expected, this episode is for you.Key Takeaways:There's a critical difference between understanding what your recipes cost vs. understanding whether your business is actually working financially — and most bakery owners only have visibility through one of these lensesThree real-world examples of bakery owners who have solid pricing strategies but are still losing ground financially — and what was hiding at the bigger-picture levelLearn what it actually looks like to operate with both the micro and macro view, and why having BOTH is what separates bakers who are constantly in “survival mode” from those who build genuinely sustainable businessesFind out where to start if you're hearing this and realizing the big-picture view is the piece you've been missing!Resources + Links:Free Bakery Profit Audit — a quick financial checkup & first step toward the “macro” pictureIf you still need help with costing your recipes (the “micro” level), Recipe Costing Essentials is a great place to startGot a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation******************************Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify!Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Show Notes:It's the question everyone's secretly Googling but rarely gets a straight answer to: how much money can you ACTUALLY make running a bakery? In this episode, I’m cutting through the vague, overly optimistic answers and giving you a real, practical framework for understanding your own earning potential — grounded in actual numbers, not hope or fear. If you've ever wondered whether the math could ever really work in your favor and how much money you REALLY make running a bakery business - this one's for you.Key Takeaways:When estimating their income potential, most bakery owners are working from either way too much optimism or way too much fear. We’ll talk about how to shift this thinking, and ground your income goals in reality.The benchmark profit percentage that well-run bakeries typically hit, and what it means for your bottom lineThe 7 specific inputs that determine how much money your bakery can actually make (every single one is within your control)Why growing your revenue isn't always the answer to earning more money (and what to focus on, instead)Resources + Links:Free Bakery Profit Audit — a 15-minute financial check-in for bakery owners: [Link in show notes]Bakery Budget Helper — an interactive bakery budgeting tool that guides you through building a real working budget for your business - following the same process Meg uses with her private coaching clientsGot a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation******************************Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify!Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Show Notes:Getting your first orders is a huge deal — and you should feel genuinely proud of that. But early momentum is also one of the trickiest stages of building a bakery business, and it's where a lot of talented bakers unknowingly set themselves up for a frustrating plateau down the road. In this episode, Meg breaks down what's really happening when your business starts to move — and why being busy is not the same thing as being profitable. If you've got orders coming in and things are starting to click, this one is for you.Key Takeaways:Why the excitement of early traction can actually mask a bigger problem — and what to watch for before it catches up with youThe real reason so many bakers end up with a full order book and an empty bank account (and why it's more common than you'd think)Three specific things to focus on right now to make sure the business you're building is actually working for youHow to start looking at your numbers without fear — because your numbers aren't a verdict, they're just informationResources + Links:Recipe Costing Essentials - our beginner-friendly recipe costing system that’ll have you accurately & easily costing your recipes in an afternoonFree Bakery Profit Audit — a 15-minute financial check-in for bakery owners: [Link in show notes]Got a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation******************************Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify!Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

If you've been spending more time on your logo than on actually selling your baked goods … this episode is for you. Today, we’re getting real about the "overengineering" trap that keeps so many bakers stuck before they ever make their first sale — and I’ll be sharing exactly where your energy needs to go instead (especially in those early days).Key Takeaways:Your brand colors, website, and Instagram aesthetic aren't what's going to make your bakery profitable The story of how Spilt Milk went from a scrappy farmers market table to a seven-figure business — and what we didn't spend money on along the wayThe three things every baker should focus on before worrying about branding or polishWhy getting in front of real customers early is the most valuable market research you'll ever doResources + Links:Recipe Costing Essentials - our beginner-friendly recipe costing system that’ll have you accurately & easily costing your recipes in an afternoonFree Bakery Profit Audit — a 15-minute financial check-in for bakery owners: [Link in show notes]New York Times article on successful home baking businessesGot a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation

Episode Show Notes:Are you actually profitable in your bakery business — or just busy?In this episode, I’m walking you through a simple 15-minute Bakery Profit Audit designed to help you stop guessing about your numbers. If you’ve ever felt exhausted, fully booked, and somehow still unsure whether you’re truly making money… this one’s for you.We’ll talk about why “busy” doesn’t automatically mean “profitable,” the hard lessons I learned scaling wholesale, and the four financial checks every bakery owner should be able to answer with confidence.And yes — I’m sharing the exact framework you can use to run the numbers yourself in about 15 minutes!Key Takeaways:Why being busy is not the same thing as being profitable (and how that mistake nearly cost us big)The 4 simple financial checks that reveal what’s really going on in your businessSubsidizing your bakery’s bottom line with your own unpaid labor makes your bakery look more profitable on paper than it truly isAvoiding your numbers prevents progress in your bakery businessHow to stop treating tax season like the only time you look at your P&LA free 15-minute tool you can use to audit your profitability todayResources + Links:Download the free Bakery Profit Audit and work through the framework yourself. It’s a quick financial checkup designed to help you answer one powerful question:Got a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation******************************Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify!Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

You’ve dialed in your pricing.You’ve built your budget.You understand your labor and food costs.Now what?If you’re trying to grow your bakery this year — more weddings, more catering, more foot traffic, more wholesale — your online presence can’t afford to be a brick.In this episode, we're breaking down one of the most overlooked revenue leaks in small bakery businesses - and it's not an ugly website, haphazard social media strategy, or even rude customer service...It's a broken or unclear customer journey. In 2026, having an online presence is no longer optional — it’s the center of your sales engine. And if customers can’t figure out what to do in the first few seconds of landing on your page…they’re gone. And someone else gets the sale.Stop "bricking" your customers this year!Key Takeaways:Why pouring gasoline on your marketing efforts should come after your bakery’s financial foundation is solidWhat “Bricking Your Customers” really is — and how it’s quietly costing your bakery thousands of dollarsWhy your online presence should be the center of your customer journey in 2026The simple 3-second rule that determines whether customers stay or bounceHow to do a super lightweight, no-cost online audit of your bakery business (no tech skills required!)Where to look first if business feels slow or inconsistentResources + Links:Use AI tools like ChatGPT or Claude to help audit your website copy and customer journeyNeed help dialing in your financial foundation first? Check out Bakery Finance EssentialsWant help walking through your customer journey together? Email me about scheduling a personalized marketing audit for your bakery business before I go on mat leave! You can reach Meg directly at: [email protected] a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation******************************Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify!Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Description:In today’s episode, I’m sitting down with someone very near and dear to my heart — Amy Gorski, owner of Poppy Bakery in Milwaukee, WI, and a former kitchen manager and head baker at Spilt Milk. Amy has had one of the most intentional, inspiring, hard-won journeys to bakery ownership I’ve ever seen, and in this conversation she opens up about the decisions, discipline, and deep commitment to quality that have shaped her business.From her years of working in some of the Midwest’s most respected kitchens, to her methodical plan for gaining the skills she needed, to the realities of farmers’ market life, to launching Poppy Bakery and earning Best Bakery in Milwaukee within months — Amy shares it all. This is an episode full of honesty, heart, and so many takeaways for any baker dreaming of their next step.Key Takeaways:The mindset shift that allowed Amy to confidently move from “someday” to opening her own bakeryWhy she chose not to pursue wholesale — and how that decision transformed the consistency, quality, and guest experience at PoppyHow 14 years of working for other chefs became her greatest asset (and why she believes young bakers should avoid management too early)The surprising tough-love realities of farmers’ market life — and how those long, grueling weekends prepared her for brick-and-mortar successWhat helped Poppy Bakery grow a loyal community fast and earn city-wide recognition within months of openingResources + Links:Poppy Bakery - Check out Milwaukee’s best new bakery!Follow Amy on InstagramGot a question you'd like me to answer on the podcast? Email me! [email protected] Bakery Business Academy's website for more information about our courses, programs, and private coaching with MegJoin our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation

If your bakery is feeling the post-holiday sales slump right now—you’re not alone. In this episode of Kitchen Notes, Meg walks through a calm, strategic 5-step plan to help you assess the dip, figure out where it's coming from, and create a realistic game plan to recover revenue without panic or burnout.Whether January is slow for you, or your dip hits in July or October, this episode will give you a framework you can return to any time the numbers feel off.Key Takeaways:Why seasonal dips are normal (and even predictable) in bakery businesses—and how to plan for themThe first number you must know before you can rebound from a sales dipHow to analyze which parts of your business are underperforming so you can stop guessingCreative, low-effort promo ideas that can help you quickly fill the revenue gapThe one action step that most bakery owners skip when they’re feeling stressed or discouraged—but that can make or break your momentumResources + Links:Bakery Finance Essentials – our self-paced online e-course course designed for bakery owners who want to get more confident with their numbersGot a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation******************************Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify!Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Description:In today’s episode, we’re answering a listener question that came up during one of our recent live workshops — and it’s one I hears all the time: What’s your top cost-saving tip for bakery owners?If you’ve ever felt overwhelmed trying to make your bakery more profitable, this episode is for you. I'm shares the real, often overlooked secret to improving your margins — and it’s not about cutting labor, finding cheaper ingredients, or slashing your rent!Whether you’re just getting your bakery off the ground or you’ve been in business for years, I hope this simple & powerful reminder helps improve the way you manage your bakery’s finances this year and beyond.Key Takeaways:Why profitability isn't about one magic fix — and what it is about insteadThe slow, sneaky “leaks” that drain your profits (and how to catch them early)A simple routine that can help you make better, faster, and easier financial decisionsHow staying close to your numbers reduces stress and increases confidenceMy practical recommendation for checking in on your finances — even if you “hate numbers”Resources Mentioned:Bakery Finance Essentials – our self-paced online e-course course designed for bakery owners who want to get more confident with their numbers🗣️ Got a question you'd like me to answer on the podcast? Email me! [email protected]

Episode Description:It’s that quiet, cozy week between the holidays and the New Year—a natural time to pause and reflect. In this episode, let's walk through a gentle (non-hustle-y!) approach to year-end reflection and business planning. Instead of racing into 2026 at full speed, I invites you to slow down, look back with honesty, and begin the new year with grounded clarity about what’s working—and what’s not.Whether 2025 was your best year ever or a bit of a blur, this episode offers a calmer, step-by-step framework to assess your numbers, your energy, and your goals—so you can move into the new year with confidence and intention.Key Takeaways:Rushing into New Year planning can backfire—here's what to do insteadThe three simple numbers to look at before setting any 2026 goalsWhy “how the year felt” is just as important as analyzing your profit margins!A practical framework to reflect on 2025 without the overwhelmAvoiding “hope and pray” planning in 2026Resources + Links:➡️ Register for the Free 2026 Planning Workshop on January 12th➡️ Join our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation

Episode Show Notes:This week on Kitchen Notes, we’re doing something a little different — and very exciting. For the first time in years, we’re bringing our biggest sale of the year back to Black Friday Week… and today, you’re getting a behind-the-scenes preview of everything coming your way.After selling our bakery this fall, I’ve finally had the headspace to revamp, rebuild, and expand many of the tools, templates, and programs inside Bakery Business Academy. And next week, we’re rolling out a curated lineup of offers designed to help you:✨ streamline your production✨ understand your numbers✨ start a bakery with clarity✨ price for profit✨ build stronger systems✨ and make 2026 your most profitable, organized, sustainable bakery year yetIn this episode, I walk you through how the 5 Days of Deals will work, what you can expect each day, and how to plan your week so you don’t miss the offers that support your goals.Whether you’re dreaming of opening a bakery, knee-deep in production chaos, or ready to level-up your systems and profitability — there’s something coming for you.On this week’s episode, we’re talking…What “5 Days of Deals” looks like and how to plan for itThe types of problems each daily offer is designed to solveWhat to expect in terms of pricing, timing, and availabilityWhy some offers are extremely limited (👋 maternity leave!)How to decide which deal is right for your goals, stage of business, and budgetMORE INFO:Our Black Friday Week sale starts:🗓 Monday, Nov 24 – Friday, Nov 28⏰ New deal goes LIVE each morning at 6:00am CST⏳ Each offer is available THAT DAY ONLY from 6am-midnight!💸 Biggest discounts of the year🎯 Tools + trainings designed for bakery owners at all stagesNone of the purchase links activate until the morning of each deal — but you can preview the entire week right now!👉 Preview the full Black Friday catalog and daily schedule here:https://www.bakerybusinessacademy.com/black-friday-2025Not sure which offer fits your goals?If you’re torn between two programs or want help choosing based on your stage of business, send me an email! I’m happy to help you pick the best fit.******************************Did you enjoy this episode? If so, I’d be very grateful if you'd leave us a rating or review on Apple Podcasts or Spotify!Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Show Notes:In this follow-up episode, Molly and I are back to talk about what happened after we sold Spilt Milk. From the nitty-gritty of the transition process to the emotional side of letting go—we’re walking you through what it really looks like to step away from a business & successfully transition it to new ownership.We also share what’s next for both of us, and what the future holds for Bakery Business Academy. Spoiler: we're not going anywhere! In fact, we’re just getting started.Key Takeaways:What a business transition period actually looks like (and how it’s nothing like selling a house)How we structured our handoff and training plan with the new ownerWhat tools, checklists, and systems helped make the transition smootherThe emotional side of letting go (and how to stay grounded through it)What’s next for both of us—and for Bakery Business AcademyIf you’ve ever wondered what it’s really like to sell a bakery—or maybe thought about selling yours someday—this one’s for you!Resources Mentioned:Scribe is the tool we use for creating step-by-step PDF guidessFollow Molly’s next chapter (and new fitness & wellness biz!) → Whole Her FitnessLooking for personalized, 1-on-1 support launching & scaling your bakery business? Read more about private coaching on the Bakery Business Academy website, ➡️ Linked HereHave other questions we can answer about the business sale? Email us: [email protected]******************************Did you enjoy this episode? If so, I’d be very grateful if you'd leave us a rating or review on Apple Podcasts or Spotify!Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Description:Big news—after more than a decade running Spilt Milk, we’ve sold the bakery. In this special two-part series, I’m joined by my sister and co-founder Molly to talk about the journey that led us to this huge decision. This first part dives into the why behind our decision, how the idea came about, and what the early steps looked like.If you’ve ever wondered what it really takes to sell a business—or if you’ve thought about your own “what’s next?”—you’ll want to listen in.Key Takeaways:Why we decided to sell Spilt Milk—even after our most profitable year everWhat personal and professional shifts made this the right timeHow we got from “maybe someday” to “let’s do it”What we looked for in a buyer (and why it felt so personal)The mindset shifts that came with such a major transitionWe’re breaking this story into two episodes, so be sure to tune in to Part 2 for more details about the business sale - including how we transitioned the business to the new owners, and what's next for Bakery Business Academy!Resources MentionedOur amazing bookkeeper, Daliah Fritz, recorded an episode with us on Kitchen Notes! Be sure to listen in for more tips from Daliah about how to manage your business finances ➡️ Listen HereLooking for personalized, 1-on-1 support launching & scaling your bakery business? Read more about private coaching on the Bakery Business Academy website, ➡️ Linked Here

The holidays are coming (fast), and your Q4 revenue goals won’t hit themselves.So let me ask you this: 👉 Have you actually started planning? 👉 Or are you telling yourself you'll figure it out "next week"?This week on Kitchen Notes, I’m breaking down the 6 core things every bakery needs to think through before the holiday season hits. We’re talking:✅ The 6 critical areas of holiday planning that every bakery should be thinking about ✅ Why simplifying your holiday menu will make you more money ✅ How to avoid the classic production and inventory headaches ✅ Why your cash flow plan and labor schedule must go hand in hand ✅ What happens when you don’t plan—and how to avoid burnout ✅ Why your packaging, promotions, and contingency plan deserve more attention now (not later)🔗 Resources Mentioned:🎯 Register for Holiday Planning Bootcamp (Live Workshop on Sept 29)

The holiday season may still feel far away, but if you run a bakery, now is the time to get your game plan in place.In this episode, Meg is giving you a friendly (but firm!) reality check and helping you kickstart your holiday planning before it's too late. Whether you’re a seasoned bakery owner or heading into your very first holiday season this episode is packed with practical strategies, hard-won lessons, and behind-the-scenes insights that will help you turn the busiest time of year into your most profitable — and least chaotic — season yet.On today's episode, you'll hear:✅ Why Q4 is the Super Bowl for bakeries — and what happens when you don’t plan ahead✅ The costly mistake we used to make every year (and the mindset shift that changed everything)✅ How a streamlined menu can actually boost your sales and your sanity✅ Real revenue numbers from our bakery’s holiday seasons (yes, we share actual stats!)✅ What to start planning now — including same-day sales, staffing, gift cards, corporate orders, and more ✅ How to stop scrambling and build a repeatable, profitable sales system for every holidayIf you've ever ended a holiday season thinking “never again,” this episode will help you rewrite that story — and create a sales strategy that works year-round.🔗 Links & Resources:🎓 Register for Holiday Planning Bootcamp  — Our most popular live workshop of the year! Learn the system we use to generate multiple 6-figures in Q4 sales without burning out. Registration opens September 15th ... get on the waitlist or sign up here > https://bakerybusinessacademy.com/holiday

Starting or running a bakery can be thrilling—but it’s also easy to get lost in the daily grind and miss some of the big-picture moves that set you up for success. In this episode, I’m looking back at my own journey and sharing the 9 lessons learned & things I would do differently if I were starting my bakery today.We're talking about three phases of business growth—Getting Started Right, Laying a Strong Foundation, and Creating Sustainability—so you can take what’s most relevant to where you are now and put it into action.What You’ll Learn in This Episode:Why testing your concept before opening your doors can save you money (and stress)How building a local network early can lead to bigger opportunitiesAnother love letter to email marketing - and how it can transform your businessesWhy setting your weekly revenue goals from Day 1 is a game-changerHow protecting yourself as the owner is just as important as protecting the business🎧 Grab a notebook or take me along on your next walk—we’re diving deep into the lessons I learned the hard way so you don’t have to.🔗 Resources & Links Mentioned in This Episode📊 Bakery Finance Essentials – Our signature ecourse for bakery owners & managers who want to build profitable bakery businesses with less stress & overwhelm📧 Email Marketing Masterclass – Join the waitlist for our September workshop!📈 KPI Tracking Episode – Listen to my episode on tracking your bakery’s key performance indicators📚 The Checklist Manifesto by Atul Gawande – A must-read on why processes matter👩‍🍳 Private Coaching with Meg – Work 1:1 to create a bakery growth plan tailored to you

Episode Description:It’s easy to look at the bakeries with long lines and viral reels and wonder if you're falling behind. But here’s the truth: slow, steady, consistent growth is the real magic in most bakery businesses. In this episode, I’m diving into the unglamorous (but wildly effective) habits that actually move the needle—and why you don’t need to chase every trend or constantly reinvent the wheel to build a business that lasts.In this episode, we’re covering:The story of a new Chicago bakery that's buzzing—and what we can really learn from their successWhy comparison is normal—but can be toxicWhat consistent, unsexy habits actually lead to bakery growthThe importance of sticking with what’s already working (instead of always launching something new)A simple fitness metaphor that will change the way you think about tracking progress in your bakeryPractical ways to start seeing the real results hiding in your weekly numbersWhether you’re in a slow season, questioning your growth, or feeling tempted to blow everything up and start over—this episode is your reminder that the quiet work counts.Resources Mentioned:📊 Break Even Number Episode🔁 Leading Indicators Episode💌 Join Our Private Facebook Group******************************Did you enjoy this episode? If so, I’d be very grateful if you'd leave us a rating or review on Apple Podcasts or Spotify!Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Slow sales week? We’ve all been there! In this episode, Meg shares the story of how one simple email helped sell out an entire weekend’s worth of pies—in under an hour.If you’ve been pouring time into social media with little to show for it, this episode will get your wheels turning on a marketing strategy that’s simple, repeatable, and actually works. Whether you’re brand new to email or just need a nudge to use it more consistently, this one’s for you!📝 Show Notes + Takeaways:In this episode of Kitchen Notes, we cover:What happened when we needed a quick sales boost (and had just 15 minutes to spare)Why email marketing outperforms social media by a mileThe low-lift marketing mindset that guides how we operateThe tools and systems we use to make email marketing easy and effectiveHow to start building your email list this week—without overwhelm or perfection👀 Spoiler: If you’ve been spinning your wheels on Instagram, this episode might change your marketing game completely.📌 Resources & Links Mentioned:💌 Join the waitlist for our upcoming Email Marketing Mini Program💬 Email Meg to Inquire About 1:1 Coaching: [email protected] 📱 Chat with other bakery owners in our free Facebook Group: 

Episode Description:Thank you to Margaret for submitting a question for this week's episode!In today’s episode, Meg tackles one of the biggest (and scariest) growth decisions bakery owners face—how do you know when it’s time to hire? If you’ve ever found yourself stretched thin but nervous to bring on staff before the revenue follows, this episode is for you.Key Takeaways:How to spot the signs that you're outgrowing your current role—and what that means for your business.Why it's sometimes normal to take a short-term financial hit when you're scaling—but how to do it wisely.How your break-even number can be your best friend when making hiring decisions.Simple ways to start systematizing your bakery now, so you're not scrambling when you do hire.Real talk from Meg and Molly’s own hiring journey—including what worked, what didn’t, and what they learned the hard way.Resources Mentioned:🎧 Break-Even Number Episode – Learn how to calculate your break-even point and use it to guide smart financial decisions.📓 Tech Stack Episode – Learn about tools that help scale your business and support your team.📝 Delegating To Your Team Episode - Setting up your new employees for success & getting comfortable delegating important tasks as a small business owner📘 Bakery Finance Essentials Course – Our flagship program to help you run a financially strong bakery (includes hiring calculators and templates).Join the Conversation:Got a question you’d like Meg to answer on the show? Send it in or join our free Facebook group to connect with other bakery owners and get support.

We're halfway through 2025—and wow, what a year it's been! In this episode, I'm pulling back the curtain on the trends and patterns I'm noticing in the baking industry. From price sensitivity to labor market challenges, catering wins to AI tools—we're covering what's shifting and, more importantly, what’s actually working right now. Whether you're "feeling the pressure" or simply want to stay ahead of the curve, this one’s for you!🔑 What You’ll Learn in This Episode:Why customer price sensitivity is rising—and how to adapt without racing to the bottomWhat’s helping us navigate high turnover, especially in entry-level rolesHow catering is boosting revenue (it’s easier than you think to get started)Creative ways to bring people into your shop through events and promosThe power of holiday planning and systemizationQuick-hit trends in subscriptions, co-packed goods, and low-lift, bakery-friendly AI tools📌 Resources & Mentions:Learn More about Bakery Business AcademyEpisode: Prepping For The Holidays: The Most Wonderful Time Of The Year!Episode: How Chickadee Bakeshop Built A Sustainable & Profitable Subscription-Based Bakery BusinessJoin our Facebook Group to keep the conversation going

Ever wonder how a small bakery team can consistently generate over $1 million a year in revenue—without burning out? In this behind-the-scenes episode, Meg shares the exact tech tools that help her and co-owner Molly run a lean, efficient, and profitable bakery operation. From point-of-sale systems to payroll, email marketing to order automation, you’ll get a peek into the tools that power their bakery’s success—and learn how to start streamlining your own business, one smart upgrade at a time!Key Takeaways:The full tech stack we use to run our bakery on part-time hoursHow automation helps us reduce admin work and increase efficiencySpecific tools for POS, accounting, marketing, payroll, timekeeping, and moreWhere to start if you’re overwhelmed and want to implement just one changeWhy choosing the right tools (not the most expensive ones) can be a game-changerResources Mentioned in This Episode:ShopifyZapietSeal SubscriptionsOrder PrinterA2X for ShopifyMailchimpQuickBooks OnlineBill.comGusto7ShiftsGoogle WorkspaceZapierAsanaZoomLastPassLinktreeJoin the Conversation: Got a favorite tool of your own? Want help figuring out what systems to implement first? Join our free Bakery Business Academy Facebook Group or reach out via email—I'd love to hear from you!

If you've ever pulled your sales report and thought, "We did okay this week... I guess?" — this episode is for you.In today’s solo episode, Meg walks you through a simple but powerful tool to help you track what’s really going on in your bakery — without fancy software or a finance degree.We’re talking about the Leading Indicator Scorecard — a weekly habit that gives you more clarity, more control, and fewer surprises at the end of the month. You’ll learn how to identify the metrics that matter most (beyond just sales), so you can catch issues early, spot new opportunities, and build toward your goals with more confidence.Whether you’re just starting out or looking to get more strategic with your numbers, this episode offers an easy first step.In this episode, you'll learn:The difference between leading indicators and lagging indicators, and why it matters for your bakerySimple weekly data points that can tell you whether you’re trending in the right directionMeg’s step-by-step advice for building your own scorecard using tools you probably already haveHow to use your numbers to make more informed decisions around staffing, production, marketing, and moreInfo on how to start a repeatable, low-lift habit that helps you stay focused and in control of your business performanceEpisode Resources:KPI Tracking Episode (Throwback!) Book Mentioned: Traction by Gino Wickman POS Systems Mentioned:Square for RetailShopify Hotplate (I kept calling this tool "Hotjar" in the episode ... Hotjar is a different software tool ... the POS system is called Hotplate!)

Episode Summary:In this episode, we’re breaking down one of the most important—yet overlooked—numbers in bakery business success: your break-even point. Whether you’re feeling stuck, wondering if you can keep your doors open, or just want to make smarter decisions for your bakery’s future, understanding your break-even number is the first step. On this episode, Meg shares why “busy” doesn’t always mean “profitable” and a simple, actionable method to calculate your break-even—even if you’re not a “numbers person.” She also shares real-life stories from Spilt Milk and other bakeries, and practical tips you can use right away to start running your business with clarity and confidence.In this episode, you’ll learn:Why so many bakery owners struggle with making ends meet, even when sales seem strongThe difference between “busy” and “profitable”—and why it mattersWhat the break-even number is, and why it should be your business’s North StarHow to quickly calculate your own break-even (with simple examples)Common pitfalls to avoid when doing these important calculationsTips for estimating monthly sales if you’re brand new or have seasonal swings in your revenue numbersHow your break-even number can guide decisions on hiring, pricing, and growthWhy monitoring your numbers regularly is absolutely key to staying profitable******************************Did you enjoy this episode? If so, we'd be very grateful if you'd leave us a rating or review on Apple Podcasts or Spotify!Have a question or topic you want covered on a future episode? Send me a message—I loves hearing from you!

Episode Summary:Meg returns to the Kitchen Notes podcast after a six-month break to share what’s been happening behind the scenes at Spilt Milk Pastry and Bakery Business Academy. In this quick catch-up episode, Meg opens up about why she paused the show, exciting new projects underway, and what listeners can expect from Kitchen Notes moving forward—including more frequent episodes, updated resources, and a special invitation to help beta test a brand new bakery recipe costing app.Whether you’re a longtime listener or new to the podcast, tune in to get up to speed and find out what’s coming next!Episode Highlights:Why the podcast took a pause (and the power of supportive listeners!)What’s new at Spilt Milk Pastry:Relaunch of the catering menuNew Spilt Milk branded jams, jellies, and frozen productsLaunch of a new subscription programChanges and pivots in the bakery business—letting go of the liquor license and focusing on core strengthsBehind the scenes at Bakery Business Academy:Curriculum updates for the Bakery Finance Essentials e-courseMini-courses in development: subscription programs, online ordering, and leveraging AI for bakeriesProgress on the long-awaited Recipe Costing App for bakery owners (and how you can become a beta tester!)What to expect from upcoming episodes:Regular new episodesMore interviews, practical tips, and community storiesFresh resources for running a more profitable, efficient bakeryResources or Links Mentioned:Bakery Business Academy – bakerybusinessacademy.comBakery Finance Essentials E-CourseBeta Tester Sign-Up: Interested in testing the new Recipe Costing App? Email Meg at [email protected] to get in touch!Have a question or topic you want covered on a future episode? Send me a message—I loves hearing from you!******************************Did you enjoy this episode? If so, we'd be very grateful if you'd leave us a rating or review on Apple Podcasts or Spotify!

Episode Summary: Join us on this inspiring episode of Kitchen Notes as we sit down with Amy Smith, the dynamic owner of The Evergreen Southern Kitchen & Gathering Place, a multifaceted Bakery/Cafe & event venue in Bridgeport, Kentucky. Transitioning from a corporate career to entrepreneurship, Amy shares her journey of creating a thriving business that not only serves delectable treats but also stands as a pillar in the community. Discover how Amy's blend of passion, creativity, and strategic business acumen has transformed The Evergreen into a beloved local destination.This episode was originally recorded in November, 2022Episode Highlights:Amy's Transition from Corporate America: Hear about Amy's shift from a corporate job to running a thriving home bakery, and eventually founding The Evergreen with her familyThe Evergreen's Unique Business Model: Learn about the multifunctional approach of The Evergreen, incorporating a bakery, cafe, gift shop, thriving catering business, and emerging event space that supports local artists. Amy's smart approach to diversifying her business model sets them up for success, despite their "off the beaten path" locationCommunity Engagement and Support: Amy discusses the importance of community in the growth and success of her business, especially in a rural setting where "everyone knows everyone"!Challenges and Triumphs: Explore the challenges of maintaining a business in a rural area, and how Amy and her team have overcome them to create a thriving community hub at The EvergreenStrategic Business Practices: Gain insights into Amy's strategies for diversification and sustainability, particularly through catering & events - smart!Seasonal Business Strategy: Understand Amy's approach to seasonal business operation, including taking a break during the slower months to optimize operational efficiency & care for her teamMarketing and Outreach: Discover how The Evergreen leverages social media & email marketing to reach new customers and engage the communityResources or Links Mentioned:The Evergreen's Website: Visit The Evergreen's website to learn more about their offerings and community events.MailChimp: Amy mentioned using MailChimp for email marketing; find more information at MailChimp.

On today's episode, I'm excited to announce a new program we are running starting the week of August 5, 2024 - Bakery Finance Essentials LIVE!I've been teaching my flagship bakery finance e-course in one form or another since 2019 ... it's gone through many iterations and revisions, and I'm confident it is the most comprehensive & approachable bakery finance e-course out there today. We re-lauched the latest version of the program last month, and now I'm excited to announce that for the first time EVER, we are running a LIVE cohort of the class!I’ve never run a Live cohort of this course before,  and I'm looking forward to the chance to connect with you all on a deeper level, and to be able to give some more hands-on instruction and work with folks more directly than I’m typically able to do in the self-paced, DIY-version of this course.I recognize that some folks want a bit more guidance, and an additional component of accountability, that comes with signing up for a Live program. So - if you know that you work better with that added accountability of a guided, group program - then please consider joining us for this live cohort!To learn more about Bakery Finance Essentials and sign up today, visit:https://www.bakerybusinessacademy.com/finance**We discovered while editing this podcast that the episode mentioned with Amy Smith from The Evergreen has actually NOT yet been published! We are working on getting this "legacy" interview episode from November 2022 published - hopefully with an update from Amy - very soon. We will update this page with more info when that episode goes Live!**

Order Up! On today's episode of Kitchen Notes, we're diving deep into your bakery’s ordering process - with a specific focus on reducing friction in the ordering process so you can increase sales. From crafting a user-friendly menu to leveraging modern technology for 24/7 ordering capabilities, we explore strategies & techniques to make buying from your bakery as effortless as possible. Join us as we discuss practical tips and share stories of real-world implementations that have helped us streamline our customer service process and grow sales.Resources and Links Mentioned:Shopify - An e-commerce platform that can help streamline your online ordering systemZapiet - Set up advanced rules and workflows for customer pickup, shipping, or delivery - this is a Shopify app that you'll install on top of your Shopify storeHot Plate - A simple & cost-effective online ordering app that's ideal for cottage bakers or those frequently working pop-up eventsSquare - A cost-effective POS tool with a robust online ordering platform.Listen to More on KPIs: Check out our previous episode focused on tracking key performance indicators, vital for monitoring the effectiveness of your ordering process improvements. Join the Discussion: Join our free Facebook Group for bakery owners to continue the conversation about improving your bakery’s ordering process and share your own experiences or questions!Rate and Review: If you enjoyed this episode, please head over to Apple Podcasts or Spotify and leave a rating or review! Your feedback helps us reach more bakery owners like you 🎉Visit Us: For more resources on running a profitable bakery, visit Bakery Business Academy.

On today's episode, we dive into a detailed financial review of the first half of 2024. We'll discusses investments, revenue growth, budget considerations, and specific financial metrics that we're keeping on eye on as we grow our bakery. This financial check-up aims to provide listeners with insights on managing their bakery's finances and adapting strategies for continued growth in the second half of the year.If you run a bakery business, this episode is packed with practical tips and "lessons learned" from our bakery to yours.Key Points Discussed:Revenue Growth: Our total gross revenue increased by 12.5% with a notable rise in both the number of customers and total ordersOnline and In-Store Sales: Online orders grew by 8.25%, while in-store orders saw a significant rise of 16.5%. We discussed how we're using this information to further refine our sales strategy for online & in-store sales, so we can continue to grow and improveAverage Cart Value: A drop in average cart value from $23.77 to $22.15, with a dip noted more significantly in-store than online - we discussed what these trends mean in the broader hospitality industry, and adjustments we're making to ensure continued revenue growth, despite customer spending behavior dipping.Preorder Revenue: Preorders saw an overall increase of 9.3%. We discussed why this was, and what we're doing to continue to grow this revenue stream and continue to maximize pre-order and holiday sales at our shopBudget Management: We reviewed a detailed breakdown of budget allocations for cost of goods, labor, and overhead, along with the our bakery's strategic financial management approaches.To take a peek at the spreadsheet mentioned in the episode, please visit the podcast episode page on the Bakery Business Academy website, linked here:https://www.bakerybusinessacademy.com/podcast/mid-year-recap-part-2-finance-deep-dive-from-our-bakery-to-yours

On today's episode, we're digging into "Part 1" of a new two-episode series where we look back at the first six months of 2024 - sharing key business updates, financial insights, and unique investments that have shaped the success of our year so far! Join us as we discuss the projects we've worked on, investments we've made this year, and trends that have influenced not just our bakery but could inspire your own culinary ventures as well. This episode is packed with valuable takeaways for any bakery owner - especially those of you in the retail space or selling DTC!On Today's Episode, We're Talking About...Investments and Updates: The major investments we made in improving & growing our bakery this year, including the hiring of a local muralist to update our interior, new equipment purchases, and moreFinancial Insights: A high-level overview of our financial performance for Q1 & Q2 - more to come in "Part 2" of this series!Seasonal Trends and Adjustments: Insights into how seasonal trends affect our business and the strategic adjustments we're makingExpansion and Equipment: We're looking forward to adding new revenue streams to the business - we made some strategic equipment investments as we prepare for this growthFuture Plans: A sneak peek into what we expect for the second half of the year and how we’re planning to tackle upcoming challengesLinks & Resources:Bakery Business Academy Facebook Group - Connect, Network, & Grow!Our biggest sale of the year is happening this month - it's Christmas In July! Click here to learn about the products, resources, online courses, and more that will be available for this 5-day sale event 🎉Looking Forward: Don't miss out on Part 2 where we'll break down the numbers and delve deeper into the financial aspects of running a successful bakery!

Episode Summary:In this episode of Kitchen Notes, Meg dives into a crucial topic for bakery owners struggling with profitability: the myth that more sales always lead to more profit. Drawing from personal experiences and lessons learned with her bakery, Spilt Milk, Meg emphasizes the need to deeply understand your costs, price your products correctly with healthy profit margins, create a profit-first budget, and have a plan for monitoring numbers/taking corrective action. She outlines practical steps for understanding and managing your bakery's finances effectively before ramping up marketing efforts.Key Topics Discussed:More sales does NOT inherently mean more profits, if your financial foundation is not solidKey signs you are ready to ramp up your marketing efforts, including:You have a deep understanding of your costs, and have priced your products correctly,You have a profit-first budget dialed in, and (ideally) some cash reserves built up,Your business is consistently & predictably hitting profitability targets month-over-monthWhen marketing, the importance of being strategic and data-driven to maximize ROIPrioritizing investment into key growth areas vs excessive paid marketingBuilding strong financial habits Resources and Links Mentioned:Bakery Finance Essentials E-Course: An online course designed for food entrepreneurs who want to build a profitable and sustainable food business. Learn more about the course, and sign up here >Free Facebook Group: An online community for bakery owners to discuss strategies and share insights. Join the group Actionable Takeaways from This Episode:Perform a thorough cost analysis of your products before planning any major marketing initiativesEstablish clear, profit-oriented pricing and a robust budgeting systemRegularly review your financial performance and adjust your strategies as neededOnly ramp up marketing efforts when you have a clear understanding of your financial health and potential ROI Continued Learning:Visit Bakery Business Academy for more resources on managing a financially healthy bakery.Join us next time on Kitchen Notes for more insightful discussions aimed at helping you run a successful and profitable bakery.Did you enjoy this episode? If so, we'd be very grateful if you'd leave us a rating or review on Apple Podcasts or Spotify!

Episode Summary:In this episode of Kitchen Notes, join us as we explore the power of business collaborations to boost bakery sales, expand customer reach, and enhance brand exposure. Discover how partnerships with complementary businesses - whether with taco joints or local florists - can lead to fun and fruitful outcomes. Host Meg Svec shares real-life examples from recent successful collaborations, offers practical tips on setting up your own partnerships, and discusses how to ensure these ventures benefit all parties involved.Key Topics Covered:The benefits of business collaborations for bakeriesReal-world examples of successful partnerships that we've implemented in our bakery to boost revenue and increase brand exposurePractical tips on how to choose the right partners and structure collaborations for maximum impactMarketing strategies for promoting collaborative events & how to measure success (you know I love to talk numbers!!)Resources and Links Mentioned:Facebook Group for Bakery Owners: A free online community where bakery owners can share experiences, seek advice, and discuss collaboration ideas. Join the group here.Join us next time on Kitchen Notes for more strategies on enhancing your bakery's profitability and customer engagement. Don't forget to subscribe on Apple Podcasts or Spotify, and share your thoughts in our free Bakery Business Academy Facebook group!

Episode Summary:In today's episode of Kitchen Notes, we're diving deep into effective strategies for increasing your bakery's revenue, without the need to expand your menu or invest in new product development. Focusing on practical, low-effort techniques, we'll explore how things like minor packaging adjustments, "low-fi" subscription models, and regular sales promotions can significantly boost your bakery revenue. Whether you're operating with limited time or looking for creative ways to engage customers, these bakery sales strategies will help you enhance profitability while keeping your operations manageable.Resources and Links Mentioned:Chickadee Bake Shop Interview: Gain further insights from Katie and Dory on how they successfully implemented a subscription model in their bakery. Listen to the episode here >>Revenue, or Pricing Issue?: In this episode of Kitchen Notes from Fall, 2023, we talk about how to identify weather your bakery's profitability issues stem from a revenue / sales issue, or a pricing or spending issue. Listen to the episode here >>Facebook Group: Join our free community to share your experiences and learn from fellow bakery owners - Join hereJoin us next time on Kitchen Notes for more practical strategies & tips for refining your bakery business strategy to maximum profitability, with minimal hassle. Like what you heard on today's episode? Don't forget to subscribe on your favorite podcast platform, and leave a rating or review! It only takes a second, but really helps us reach more listeners and get the word out about our little home-grown podcast :-)

Episode Summary:In this episode, we're diving into a detailed post-Mother's Day debrief that reveals how to leverage holiday sales to sustain and grow your bakery business. Join us as we explore practical strategies for maximizing revenue during key sales periods, with real-life examples from our recent successful Mother's Day holiday baker promo! Whether you're running a bustling retail bakery, are in the thick of online sales, or operate as a "popup" business ... this episode will provide you with actionable tips you can apply to your own business operations, and change the way you think about your finances.In This Episode, You Will Learn:How to analyze sales data effectively to understand your bakery's performanceHow looking at "the numbers" can help you glean valuable insights about market trends, bakery operations, and customer preferencesStrategies for increasing sales through pre-orders, and the importance of leveraging effective marketing strategies that work for YOUR businessA reflection on how we can better manage product inventory to meet customer demand (without overproduction)The impact of pricing adjustments & marketing on holiday revenue growthTips for using for major sales events to maximize profitabilityResources and Links Mentioned:Shopify: A comprehensive platform for managing online sales and point-of-sale transactions. Shopify transformed the way we operate our business, and made it easier than ever to access valuable sales + customer data that we use to run our business smarter. Click here to learn more (use my affiliate link if you'd like to take advantage of Shopify's $1 trial, and get $50 to use in their app store!)MailChimp: A tool for enhancing your email marketing campaigns and integrating with your sales systems. Bakery Business Academy's websiteScreenshot of Sales Data: Refer to the show notes on our website (link here) for a visual breakdown of the discussed sales data (note: specific dollar amounts are redacted, percentages are included).Attend our FREE bakery finance workshop on June 4, 2024 >>Connect With Us:Facebook Group: Join our FREE Facebook community for bakery owners to share your experiences and learn from your peers! Join hereDon’t forget to subscribe to our podcast on Spotify or Apple Podcasts to stay updated with the latest insights and tips for bakery owners. And, please consider leaving us a rating or review if you like what you hear - thank you!

Episode Summary: In this comeback episode of Kitchen Notes, we delve deep into the personal and professional challenges of running a bakery amidst life's unpredictable swings. Host Meg Svec shares her heartfelt experiences balancing personal challenges & family life with bakery management, and offers insights into navigating the financial and emotional ups and downs of the bakery business. Join us as we explore the importance of "knowing your numbers" and how this knowledge can be a lifeline during turbulent times. Whether you're a seasoned baker or just starting out, this episode is packed with actionable advice to keep your business thriving.In This Episode, You’ll Learn:How personal life events can impact and necessitate pauses or changes in your professional lifeInsights into the hospitality industry’s evolution post-COVID and the associated challengesThe critical role of financial knowledge and healthy business management routines in navigating business and personal crisesPractical financial strategies to maintain resilience through economic ups and downs.Resources Mentioned:Bakery Business Academy: For courses and community support for bakery owners. Visit Bakery Business AcademyEmail List: Join our email list for exclusive resources and updates. Sign up here!Key Performance Indicators + Tracking Template: Check out this episode for more information about what numbers we track in our business to keep things humming along, and access our useful KPI tracker template!Links:Bakery Business AcademySign up for our Email ListAttend our FREE Bakery Finance Workshop on June 4, 2024 Connect With Us:Website: Visit Bakery Business AcademySubscribe: Ensure you're subscribed on your favorite podcast platform to keep up with new episodes!Review: Loved this episode? Head over to Apple Podcasts and leave us a rating or review to help spread the word about Kitchen Notes! Thank you for tuning in to Kitchen Notes. Join us next time for another insightful episode designed to help you elevate your bakery business.

Join me as I look back & reflect on an eventful 2023! It's been a year of profound changes and learning for me, both on a personal level and as a business owner. From embracing my role as a parent, to steering our bakery towards new growth with the help of my business partner ... we're unwrapping it all on today's episode! Key Highlights:The changes we made this year to manage our team more effectively, New tools that have been game changers for giving our team more autonomy and saving time on things like creating schedules, managing shift swaps, and more,How we've overhauled our compensation strategies to keep our team motivated and happy. An update on diversifying our revenue streams through new ventures like event rentals, catering, and the growth of our (small) wine program, The personal challenges and joys of parenthood, and how it intertwines with running a thriving small business!Mentioned Resources:7Shifts for Team Management & SchedulingEnjoying the podcast? Don't forget to leave us a rating & review on Apple Podcasts or Spotify! Thanks for your support 💖

In today's episode, we're diving deep into the nitty-gritty of managing inventory, and practical strategies for deciding how much product you need to produce at your bakery.Picture this: it's December, we're knee-deep in the "holiday hustle", & sales are booming.  Slow down there, soldier! January's peeking around the corner, ready to throw us a curveball. Inevitably, this is a time of the year when sales start to dip...folks are starting new diets, wallets are zipped up tight after holiday spending sprees, and (for us, at least) snowy weather has folks cooped up indoors.Tune in to today's episode as we spill the tea on understanding your market, decoding the secret language of traffic patterns, and being the neighborhood ninja - ready to tackle any unexpected road closures or crazy weather. We're sharing our playbook on adjusting staffing, ramping up marketing, and fine-tuning your product production. We'll talk about managing the fine line between overproducing (hello, waste!) and underproducing (um, missed sales - no thanks!). It's a delicate dance, and we're giving you the moves.!Setting your pars and creating your production plan isn't a "set-it-and-forget-it" deal. We're talking real-time monitoring, keeping tabs on sales data, and adjusting those pars like a bakery boss! We'll even discuss some creative ideas for promotions, when you find yourself with surplus goodies. Grab your apron, a cup of something warm, and let's chat bakery business! Links to External Resources:Google Peak Times ToolFree Facebook Group for Bakery Owners

In this episode, we dive deep into a common challenge faced by bakery owners: distinguishing between a revenue problem and a pricing problem. Often, bakery businesses struggle to cover their expenses, pay themselves, or grow due to low sales and/or cash flow issues. Today, we explore the importance of knowing and understanding your revenue / sales numbers, and discuss some general rules of thumb when it comes to managing your bakery budget - including how much you should plan to spend on things like ingredients, labor, and overhead. We also touch on the significance of a profit and loss statement, and the role it plays in helping you identify potential revenue & pricing challenges. By analyzing the percentage of your revenue spent on ingredients and supplies, you can determine whether a pricing adjustment is necessary to maintain profitability.Resources Mentioned:Join us for our next bakery finance workshop on October 26th!To register for free, visit https://www.bakerybusinessacademy.com/workshop

In this episode of Kitchen Notes, we're taking a listener question & diving deep into an essential business finance topic: raising your prices! On today's episode, we'll talk about... The various factors that can impact your bottom-line profitability, The importance of understanding your business costs, which includes overhead costs (rent, utilities, etc.), labor costs (employee salaries), and product costs (ingredients and supplies), Regularly reviewing your profit and loss statements, and why this is absolutely crucial for gaining insights into your business's financial health. Determining your "bare minimum" number - the minimum revenue needed to cover essential expenses, and avoid losses. Evaluating demand, sales volume, and customer feedback ... and how these can help identify if it's time to adjust pricing, or focus on increasing revenue External Resources mentioned in the episode:Recipe Costing Essentials Course: This quick-hitting e-course provides guidance on how to cost your menu items properly - including a handy recipe costing template you can use to price your baked goods. More details can be found at https://www.recipecostingessentials.comFinance Fundamentals E-Course: Our flagship e-course for bakery entrepreneurs who are ready to transform their business into a profitability machine! Join the waitlist: https://bba.bakerybusinessacademy.com/waiting-list-ffSCORE: Score provides free and low-cost classes for small business owners on various topics, including finance and accounting. You can access their resources at https://www.score.org/Remember, understanding your bakery's finances and making informed decisions about pricing and revenue can lead to a more successful and sustainable business.

Moira Walker is a former deli owner who turned her passion for pie baking into a successful cottage bakery business. Moira began her business baking pies on the weekends, and selling from a charming roadside stand, using an honor box for payment.Her business grew through word of mouth, and the support of her local community.Before long, Moira expanded her business by participating in farmers' markets and networking with other vendors to find new opportunities. She discovered the game-changing cheddar pastry recipe during a course at King Arthur and started making savory hand pies, which helped her expand her menu and grow her business even more.Before long, Moira started putting processes in place around marketing, production, and operations that helped her scale - while staying committed to working from her home kitchen, with no employees. Over the years, she has optimized her production process by using smart planning, labeling, and automation - and has also upgraded her equipment to keep pace with the growing demands for her product.Her business, Pies By Moira, has a strong online presence on Facebook and Instagram, where she announces her weekly menu and takes pre-orders in advance of the markets she attends.Moira prioritizes efficiency and sustainability in her solo operation, allowing her to maintain her business from home without the need for employees or a brick-and-mortar location. Despite considering a brick-and-mortar shop before the pandemic, Moira realized that her current setup is ideal for her and allows her to focus on her passion for baking, serving her community, and spending time with her family and grandkids.Moira's dedication to quality, pricing strategy, and strong relationships with customers have helped her build a thriving business and create a close-knit community of loyal supporters.You can learn more about Moira here:Pies By Moira WebsitePies By Moira Facebook Page Pies By Moira Instagram****************************Thank you for listening – if you like what you hear, be sure to leave us a rating or review on Apple Podcasts, Spotify, or your favorite podcast platform! These reviews and listener feedback really help me know what you’re enjoying, and bring you more content that is relevant and helpful to you.Click here to continue the conversation in our Facebook group for Bakery Entrepreneurs >>

We're back!It's been a minute since we've posted a new Kitchen Notes episode, and I'm excited to be back at it. Last time I spoke with you, we were talking 2023 goals. Now that we're about half-way through the year, let's check in - shall we?I'm sharing an update on what's been happening in MY business (Spilt Milk), and some lessons learned. I'm hoping you can find some inspiration and camaraderie in today's update!Here's what we'll talk about on today's episode:Bakery Updates: What's Happening In The Business?How we're diversifying our revenue streams this yearHiring & Employee Management ... our #1 focus!Bakery Business Academy Updates ... Classes, Memberships, Workshops - yay!*****************************Thank you for listening – if you like what you hear, be sure to leave us a rating or review on Apple Podcasts, Spotify, or your favorite podcast platform! These reviews and listener feedback really help me know what you’re enjoying, and bring you more content that is relevant and helpful to you.For more episodes and to learn more about Bakery Business Academy, please visit https://bakerybusinessacademy.com

Happy New Year!In this 3-part series, we’ll be sitting down to “hit the reset button” as we start a new year. We’ll take a look back at 2022 to talk about what went well, exciting milestones we achieved as a business, lessons learned, and where we’re headed in 2023.Today, tune in for Part Three, where we're talking about some of the important pillars that our guiding our goals for the upcoming year, including commitments we are making to our team, our community, and the planet. Here’s a breakdown of what we cover in today’s episode:The Triple Bottom Line: One of my favorite articles that Molly shared with me last year was written back in 2020, but really had an impact on me when I read it. The Triple Bottom Line challenges companies to think differently about how they measure success, and we are heading into 2023 using The Triple Bottom Line as a guidepost for what we hope to achieve this year in business. And be sure to check out the article here >>Our Goals for the New Year: Some of the big milestones Molly and I are hoping to achieve (and some others we don't care about anymore!)I hope you enjoy today’s episode - thanks for listening! Click here to continue the conversation in our Facebook group for Bakery Entrepreneurs >>

Happy New Year!In this 3-part series, we'll be sitting down to "hit the reset button" as we start a new year. We'll take a look back at 2022 to talk about what went well, exciting milestones we achieved as a business, lessons learned, and where we're headed in 2023.Today, tune in for Part Two, where we dig into a few things that could have been better about last year, including some valuable lessons learned we will carry with us into 2023. Here's a breakdown of what we cover in today's episode:Staff Turnover ... Turnover on our team was craaaaaazy high in 2022. This resulted in spending too much money in our labor budget, poor morale on the team that plagued us throughout the year, and a TON of growth to our HR processes. I am grateful for these difficult (although expensive) lessons we learned, and am excited to make PEOPLE a core focus in 2023.Overshot the Labor Budget ... Building off our lesson learned around employee turnover, 2022 was extremely costly from a labor perspective. We overshot our labor budget, which resulted in lower profits for the business. Whenever you overspend in a certain budget category, I think it's important to dig into the "why". Even if a problem couldn't have been avoided, we can still learn from these situations and carry these lessons with as we try to do better next time. I am grateful for these lessons we learned in 2022 and again - super excited to focus more on our PEOPLE initiative in 2023.Stepping Into Leadership Roles ... As our business has grown, Molly and I have had to evolve from generalists who "do it all" in the business to leaders who are focused on execution & growth. We learned a lot in 2022 about stepping back from the day-to-day, and letting our team grow into their roles as leaders. Our team has grown in our ability to communicate effectively & execute toward big goals, while moving quickly and being able to pivot as new challenges arise. This will continue to be a priority focus as the business continues to grow. Again - PEOPLE is a huge initiative for us in 2023, and we are excited to continue growing our team and growing as leaders ourselves! I hope you enjoy today's episode, and be sure to tune in next time for Part 3 of this 3 part series, where we'll talk about where we are headed in 2023, our goals for the new year, and what we're hoping to accomplish as we realign and continue to grow our business in the New Year.________________________Do you struggle with pricing your menu items, and feel there is something holding you back from building a truly PROFITABLE food business … that you actually ENJOY running?Please join me for our next FREE bakery business workshop on February 7, 2023 -Profit Boost: The 4 Major Pricing Mistakes Food Entrepreneurs Make ... and How To Fix Them!During this hour-long workshop, we will be covering:The 4 profit-killing pricing mistakes I see food entrepreneurs make on a regular basis …WHY these mistakes are SO problematic (even if they seem like no big deal) ...AND how to start really addressing & fixing these lethal pricing mistakes in your business, so you can set yourself up for a profitable & successful year.If you’re working on your menu pricing &  increasing your business profits this year, you will want to get in on this free workshop!Space is limited, and these free workshops tend to fill up quickly…so be sure to register soon to snag your seat.For more information or to register for free, please visit BakeryBusinessAcademy.com/workshop.________________________________Thank you for listening – if you like what you hear, be sure to leave us a rating or review on Apple Podcasts! That helps us know what type of content you’re enjoying, and b

Happy New Year!Over the next 3 episodes, we'll be sitting down to "hit the reset button" as we start a new year. We'll take a look back at 2022 to talk about what went well, exciting milestones we achieved as a business, lessons learned, and where we're headed in 2023.Today, tune in for Part One of this three-part series, where we'll dive into:Our "Million Dollar Year" 🥳 ... Spilt Milk hit an exciting milestone in 2022. It was the first time in the history of our business that we exceeded one million dollars (USD) in revenue!! For whatever reason, this has LONG been a business milestone that I've wanted to hit. In my mind, it felt like a bit of a status symbol in a way (for better or worse!). On today's episode, we'll talk about HOW we achieved that milestone, and some of the lessons learned along the way. I'm also touching on why revenue numbers don't really matter as much as profit, and why comparing YOUR numbers to someone else's numbers isn't a useful exercise.Data, data, data ... You knew we were going to talk about this, right?! If you've been listening to Kitchen Notes for a while, you may already know how big into DATA I am. Molly and I use data to make decisions in our business every single day, and we're always looking for more ways to take the emotion out of business decisions so that we can be as objective and effective as possible in our decision making process. On today's episode, we talk more about why this was such a "win" for us this year, and how you can incorporate this into your business operations if you want to use data to run your business more effectively in 2023.The Team ... Our team about doubled in size in 2022, which is crazy to look back on! We have learned a TON about hiring and building a strong team in the hospitality industry, and I'm proud of all the work we did this year to build a great team. We put a strong foundation in place in 2022 to build on this success next year, and plan to make team building and PEOPLE a core focus in the new year.Our Roles As Leaders ... As our business has grown and matured, both Molly and I have had to do some serious work on ourselves as individuals & leaders in order to run our company well and serve our team most effectively. On today's episode, I talk a little bit about what that has meant to us, and why I'm excited to continue this journey in 2023. I hope you enjoy today's episode, and be sure to tune in next time for Part 2 of this 3 part series, where we'll talk about what could have been better in 2022, and lessons we'll be taking with us on our business journey as we plan for a successful 2023!________________________Our next FREE workshop is on February 7, 2023.  For more information or to register for free, please visit BakeryBusinessAcademy.com/workshop.Do you struggle with pricing your menu items, and feel there is something holding you back from building a truly PROFITABLE food business … that you actually ENJOY running?Please join me for our next FREE bakery business workshop on February 7, 2023 -Profit Boost: The 4 Major Pricing Mistakes Food Entrepreneurs Make ... and How To Fix Them!During this hour-long workshop, we will be covering:The 4 profit-killing pricing mistakes I see food entrepreneurs make on a regular basis …WHY these mistakes are SO problematic (even if they seem like no big deal) ...AND how to start really addressing & fixing these lethal pricing mistakes in your business, so you can set yourself up for a profitable & successful year.If you’re working on your menu pricing &  increasing your business profits this year, you will want to get in on this free workshop!Space is limited, and these free workshops tend to fill up quickly…

If you run a bakery, you know that the fourth quarter can be incredibly hectic. Everybody wants their pastries and treats and goodies for the holiday season. While that usually means a big boost in revenue, it also means a whole lot of work. In this episode, we’re talking all about prepping for the holiday season — like how to boost revenue without adding a ton of extra tasks to your already full to-do list. We also get into:Maximizing production without taking on too much.How offering presales can increase revenue without the extra stress of day-of sales.Leveraging e-commerce opportunities.Offering gift card promos to boost sales. And so much more!

While blindly running on instinct probably isn’t going to be the best path to a successful business, there IS something to be said about listening to what your gut is telling you. In this episode, we’re talking about why when it comes to your bakery business you should listen to that little voice in the back of your head telling you to pay attention — while still looking at the numbers to validate and guide you. We get into:Why we believe in trusting your gut and listening to your instincts. How data should be used to validate your gut check whenever possible. What questions you should ask yourself when making business decisions.And so much more!

Of all the things we do in our business each month, there’s one thing in particular we find is always worth the time we spend on it — the month end financial review.  In this episode, we’re sharing our month-end financial review process and sharing how it allows us to put together a strong game plan based on facts based on data. We get into:What exactly goes into our end-of-the-month financial review.How we prepare for the meeting.What highlights we go over when we sit down together.And so much more!

It’s time to celebrate! Spilt Milk has been in business for six years and we’ve got plenty of reasons to jump for joy. We opened our retail shop in 2016, and it’s always fun to take a look back at the journey.In this episode, we’re reflecting back on some lessons learned, friends made along the way, keeping a business running throughout a global pandemic, and our very favorite memories. Thank you to all our wonderful customers and supporters for holding our hand on this journey. We love you - and couldn’t do this without you all!