aspiring cheesecake co. owner

Joined Jan 5, 2011
Hello all, I am not a chef, although I have been baking and cooking avidly for 10 years. I have a huge passion for cheesecake and have always dreamed of owning my own Co. That being said. My time is now, affraid if i dont act now i may never. My plan is,take the four variations i have masters and put together a sample platter. I will deliver them to local businesses, deli, and restaurants. Although i do not have a licensed kitchen of my own, i do have one at my access. That is what i have for now. ANY help, ideas, or suggestions will be greatly appreciated.
Joined Feb 1, 2007
Not to be a downer, but four options isn't a whole lot. To put it in perspective, a friend of mine who specializes in cheesecake, has 250 versions she can offer.

Not saying you need that many. But four might be a bit too few.

That said, keep in mind that many variations are merely the additional flavorings and decorations, using the same basic cake recipe. For instance, other than the final aesthetics, is there a real difference between, say, blueberry, raspberry, and strawberry cheesecake? Or between one made with graham cracker crumbs and the same recipe made with a chocolate crust?

Think about that and I bet your four versions can quickly bloom into 15 or 20, which makes for a very dramatic presentation.
Joined Jan 12, 2011
I am torn with this kind of menu selection. I am kind of in in your same boat Lovecheesecake, I am a new cookie business owner and am trying to find the same kind of information. I currently offer thirteen different varieties of my cookies and am always come up with new ones but I have been warned to minimize my selections because it overwhelms people.

As a new business owner not working on a grand scale I would say up your varieties some (totally agree with KYHerloomer, go for different fruit toppings and crusts- be creative!) but 250 would be mondo intimidating to a business owner and I think even to most consumers.
Joined Jan 1, 2001
Just as there is a big difference between being a terrific home cook and owning a terrific restaurant, there is a huge leap between making a great cheesecake and owning a cheesecake wholesale business. 

You need to ask yourself some very important questions before you start trying to sell your cakes to restaurants and other retail outlets. 

1. Are you doing this to make money or just because you enjoy making cheesecake?

2. If the answer to both parts of question 1 is yes, the next question is: Will you continue to enjoy making cheesecake if you are doing it 10 hours a day, 5 days a week for the next 5 years? and

3. Do you have the skill, aptitude, operational experience and storage space to scale up to that degree?

4. Do you know how much it costs you in raw materials, packaging, rent, utilities, transportation, storage and marketing to sell your cheesecake AND pay yourself what you want?

5. Can you answer this question convincingly in one sentence-what makes YOUR cheesecake better and more desirable than any other that is available from established pastry wholesalers and why should restaurant owners buy from you?

6. Do you have the proper permits from your local and state regulatory agencies to engage in such a business?

7. What unmet need of the public are you meeting by starting your cheesecake business, how large is that market segment in your area and is there room to grow?

These are just the first questions you need to answer- there are many, many more.

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