Successful Bakery Cafes: More than Coffee & Donuts (Repeated)
(Room N117)
06 Mar 19
3:30 PM
-
5:00 PM
Why open a bakery café and how do you do it? How can you give your customers what they want within your production abilities? What are some surprises you might find along the way? Rachel and Solveig will talk about their experiences opening and operating their businesses, from the planning stages to daily operations. They will discuss funding, layout and equipment considerations, share some ideas about marketing and customer experience, and present sales statistics to show what has worked (and what hasn’t). Both presenters believe the bakery café model allows artisan bakers the best of many worlds – diverse revenue streams, increased flexibility in staffing and scheduling, and endless opportunities to be creative.