- Joined Feb 23, 2004
I am currently thinking about opening a very small wholesale/retail bakery. Pastries, pies , and some breads. I have found a location that has a very affordable lease. I was chef-owner of a 200+ seat casual fine dining restaurant for twelve years that was very successful, so I know the business end of the kitchen very well. However, I don't really know much about operating in the wholesale world. Are there any general guidelines concerning mark-up in relation to food cost or any other info that would be of value?