You've Nailed Your Recipe Costs — So Why Is Your Bank Account Still Empty?

Episode Show Notes: You've done the work. You've costed your recipes, built a pricing system you trust, and you're not just guessing at your margins anymore. So … why does the money still feel tight? In this episode, I’m talking about a concept called “micro vs. macro thinking” — and making the case that MOST bakery owners are only operating with half the picture. If you've ever felt like you're doing everything right and still not seeing the financial results you expected, this episode...