Costing

I have canvassed most of the equipment needed. But before I purchased any of these, I had to do two things. 1) measure whether everything fits the space, and 2) check costing.

I had initially finished tallying the projected cost for the bakery. But I talked it over with my financier and the costing needed to be revised. The new costing had updated prices from the suppliers I found last week. And it also had projections on labor. Not everything is set in stone but I've found that the cost projections should always be updated because it's impossible to know all costs from the start. It's also important to overproject to make sure you don't get surprised midway through the business with a unexpected cost.

Our conservative projections showed that we need a little less than P1,000,000, to operate for 1 full year assuming that no sales are made. The next step is to check each item to see if they're necessary, not for right now, or can be removed. Then after, we can look into projections for sales and possibly assign sales goals.