Dale Hodgins wrote:You mentioned that it's been a 25-year journey since you decided to become a chef, so you're obviously not a spring chicken. I must ask, how old is your grandmother?
John Weiland wrote:Ryan H. Once you get the brick-oven in place, invest in a few picnic tables and a license for food prep and you will be set:
Timothy Markus wrote:It sounds to me like you've got it figured out pretty well. I think we're all fucked up in some way, I know I am, and knowing how to mitigate it is great. I think that a lot of the people here have experienced issues or know those that do, but I'm very impressed with how you can talk about it.
One thing to keep in mind with businesses is that they tend to fail, especially your first one (few). Every time you fail, you learn what to do better, so you're still moving along the path to success. Owning a business makes it a lot easier to deal with your issues, as you can run your business around them, whereas an employer generally won't. It sounds like a great plan you've got now, though. I really like focusing on one or two things like the bread and coffee to start. It keeps it simple and allows you to get a feel for the market.
I wouldn't worry about the lot size. I raised rabbits, quail and chickens and had great garden production while living in a semi-detached 2 blocks from the main street in a city of 300kish. I'd keep all the coffee grounds for compost or BFSL and trade free coffee and left-over bread for left-over produce from the other vendors. Best of luck!
Timothy Markus wrote:You've got a lot going for you.
I have to admit to having some smithing items. I think I've got 4 forges, if you include the truck drum, 2 anvils, a #400 blower and a #200 on an antique portable forge, post vice and a decent set of tongs & stuff. I can't wait to get set up again.
Dale Hodgins wrote:When you do things that involve going to a public market, the business tends to fail or succeed each day or weekend that you try it. For most people, it's not about production. They already know how to make whatever it is they're selling. So it's basically marketing failure or success. But each day is a brand new day at the market.
If there's more than one market in town, find an existing vendor who has extra room on their table and deliver to them before setting up at your chosen venue. The guy I've seen doing this in Victoria, goes around to all of the vegetable vendors, near the end of the sale and he trades them bread for whatever they have for sale. Bread doesn't keep the way that carrots, squash and cheese do. So he turns his surplus into a shopping trip.
With a bread business, I think it would be wise to set up other deliveries for the day after market day. That way, if things don't sell, you drop it off to your regular customers at some sort of discount.