Posted by Gerard on February 06, 1999 at 11:24:06:
In Reply to: wholesale pricing? posted by angelle on February 05, 1999 at 15:09:47:
: Hello!
We started out like that, in an apt , but we had many yrs experience commercially so we knew how to buy and sell...and price.
We had the money to open a store but it took a yr to find a location.
Cost has to be kept down around 30% for wholesale, around 40% you start to lose.
If you can get it down to 27% it would be great.
Figure out the cost first then see if you can multiply the food cost by 4.
Don't think about funding anything unless you have commercial bakery experience, go get it.
I bake the Olde English way, "If its not black-put it back"
Cheers, Gerard