Boring blog title, yeah? Yes. But I'm in a mood tonight; maybe I'm just "talking to hear myself speak".
It hasn't been that much of a challenge, but planning a profitable menu is pretty tedious. It took a lot of thought the first time around. This was when my initial project consisted of opening a cafe. While my venture has been simplified, I still needed to rework my menu to reflect the new business plan: to open a cake studio.
I thought long and hard about exactly what I wanted to sell, what would ship well, and what items shared the most common ingredients to keep my food costs as low as possible. I ended up splitting the menu into four categories: a) Custards, Pies & Tarts, b) Simple Cakes, c) Cupcakes, and d) Cookies, Bars, & Other Such Treats. Then of course there are the local orders (specialty snack platters, event cakes, etc.) that will sit in a different category completely.
Now I've got to set up a standardized recipe for each menu item, and eventually do a profit analysis for each. This is where the migraines begin. Lots of math, lots of consideration, lots of work. There is a tiny little pastry chef standing at the base of my brain stomping her feet and yelling "Why can't I just BAKE?" Easy there, little one. It's not that simple.
So back I go, to developing recipes (which means more pictures!) and perfecting my brand new menu. Good times, good times. ;)
Keep Snackin',
Sami
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