What are the profits and risks of cake shops?

The profit and risk of cake shop are actually related to the geographical location chosen by the owner, as well as factors such as price and service attitude. More popular with students. The cake shop should be based on parity, not too expensive. In terms of sales volume, that size is more profitable.

Because students and residents pay more attention to affordable prices, the pricing of cake shops is also based on parity. The average price of bread is in 2 yuan -3 yuan, and the price of birthday cake is in 20 yuan-100 yuan, which is divided into different grades such as fresh milk, fruit and Mu Si. If it is done well and the price is not expensive, it is difficult to make money.

Extended data:

Solve the contradiction between profit and cost

1, buy less raw materials and buy more frequently.

Buy as many raw materials as you need, and buy more times in the peak season of cake sales. Don't buy a lot at a time to save trouble, thinking that it will sell quickly in the peak season. Once the shelf life has passed, it will cause waste. Even if the shelf life has not passed, we should try to use up the goods in stock before entering, so as to avoid deterioration over time and affect the quality of the cake.

2. Adjust business strategy

Purchasing personnel should keep abreast of the changes in market information and raw materials, and inform the cake maker in time, so that the cake maker can adjust our products in time according to the changes in market information and raw materials. When the price of raw materials changes and the corresponding products sell well, you can purchase more products with low price and good storage resistance. For expensive raw materials, a slight fluctuation in the market will cause a substantial increase in costs, so we should always pay attention to adjusting the price of cakes.

3. Ensure the quality of purchased raw materials.

If there is inferior quality or short weight, the inspector will not accept it, the primary processor will not process it, and the western pastry chef has the right not to make cakes; The waiter has the right not to sell. Only interlocking can guarantee the quality and credibility of the bakery. We should make the best use of the purchased good raw materials and use the good steel on the cutting edge.