Foodie Coaches Facebook ad: “Why More Customers Nearly Broke This Regional Bakery”

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Jewelry & Watches

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How this regional Australian cake shop went from nearly breaking under too many customers to running one of the most successful bakeries outside a capital city — 1,000+ customers a week and still growing. For every restaurant owner, café owner or bakery owner who thinks more customers is the answer. Sometimes it's the problem. Carmen Connell built Dash Cakes from her kitchen bench. She started decorating cakes at home when her daughter was three. Twenty years later — and after some of the hardest chapters of her life — Dash Cakes is the coffee, cake and matcha bar that has genuine cult status in Albury. 1,123 customers in a single week. A second store opening in Wodonga. And a rebuilt operation that runs on the kind of systems most operators would kill for. But it wasn't always this good. Two years ago, Dash Cakes almost broke Carmen. Coffee volume tripled to 36 kilos a week. Customers went up. Revenue went up. And every single expense went up faster. That's the story most operators don't get told: more customers doesn't fix a broken business. It multiplies whatever's already there. In this Coach the Coach, I head to Albury to decorate a cake with Carmen — and get a masterclass in the exact systems, standards and culture that turned Dash Cakes from chaotic-and-growing into cult-and-profitable. The four-gram rule that controls food cost. The line about the new competitor down the laneway that I reckon should be printed on every operator's wall. The pricing psychology that has customers happily paying $20 for six maraschino cherries. And the deposits-and-withdrawals leadership style that lets Carmen live in the back room while her team runs the floor. If you're growing fast and it hurts — or you're stuck in a regional town and everyone tells you the market is too small — this one's for you. What you'll see: → I get behind the bench and decorate a cake — from the buttercream and layering right through to the scrape and finish. → The four-gram rule: how staff weighing every ingredient controls food cost invisibly → Why nothing gets binned in Carmen's kitchen (waste designed out, not talked about) → The competitor down the laneway: Carmen's masterclass on knowing your ideal customer → Pricing strategy with icing on it — why customers pay $20 for six cherries → How Carmen went from a home baker to Albury's cult cake shop → The growth mistake that nearly broke the business (and how she rebuilt it on purpose) → Deposits and withdrawals: the leadership style that keeps her team wanting more → How she landed a $30K Vitasoy national campaign as one of three chosen brands → Building a second store in Wodonga — and why she's about to have a third whether she plans for it or not =================================== After watching... Are you a venue owner making over $10k a week but working crazy hours, have high COGS, high labour costs, & too much chaos in your venue?... This is for you. Click the link for more info https://inf.foodiecoaches.com.au/profit-roadmap-call Talk soon, Tim.

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Why More Customers Nearly Broke This Regional Bakery

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