The Business of Chocolate
Posted in:
Tech Help, Tips, Tricks, & Techniques
jeff,
i agree with brad's points re: labor and ingredient costs. i also agree that purchasing equipment can be a huge labor-saver, though the equipment itself is not cheap. yet when you consider that you don't have to pay payroll taxes, the machine can't call in sick (though it can have mechanical issues...), and you can operate the machine at any hour of the day, time-saving equipment like an enrober can reap you big benefits.
i also agree with the other posters whose ecole chocolat experience was a positive one. i was a mid-life career changer with a 2-yr-old and pregnant w/ my 2nd child at the time of taking the ecole course. there was no way i could have accumulated that kind of information on my own given my life circumstances. the ability to practice/test recipes at whatever hour of the day my life afforded, plus not having to do the research on my own, were real advantages to me. i'd already obtained a pastry certification but wanted to delve further into chocolate. and the graduate forum has been a great source of inspiration and advice, much the way this forum has. the camaraderie and support from that group has been so helpful.
one last suggestion is consider reading "the E myth" (the E standing for entrepreneur), as you develop the plan for your business. while its conclusions aren't earth shattering, they do seem to be so often overlooked by entrepreneurs when establishing a business. i have found it to be a good reminder of those things i know i should be doing but haven't yet put into place.
best of luck to you!
casey