date:Jul 20, 2012
ing steep, it becomes difficult to have, and more importantly, sustain, a profitable retail outlet. Production units have to be expanded.
She even offered a tip to people who aspire to become self-employed bakers after gaining a few years of experience in the industry. It is important to understand costs, operations and of course, the actual work required to be done to set up a commercial kitchen/outlet, the legalities, accounting, purchasing, quality control and standardisation, and logistics.