Happy New Year!

Over the next 3 episodes, we'll be sitting down to "hit the reset button" as we start a new year. We'll take a look back at 2022 to talk about what went well, exciting milestones we achieved as a business, lessons learned, and where we're headed in 2023.

Today, tune in for Part One of this three-part series, where we'll dive into:

1. Our "Million Dollar Year" 🥳 ... Spilt Milk hit an exciting milestone in 2022. It was the first time in the history of our business that we exceeded one million dollars (USD) in revenue!! For whatever reason, this has LONG been a business milestone that I've wanted to hit. In my mind, it felt like a bit of a status symbol in a way (for better or worse!). On today's episode, we'll talk about HOW we achieved that milestone, and some of the lessons learned along the way. I'm also touching on why revenue numbers don't really matter as much as profit, and why comparing YOUR numbers to someone else's numbers isn't a useful exercise.
2. Data, data, data ... You knew we were going to talk about this, right?! If you've been listening to Kitchen Notes for a while, you may already know how big into DATA I am. Molly and I use data to make decisions in our business every single day, and we're always looking for more ways to take the emotion out of business decisions so that we can be as objective and effective as possible in our decision making process. On today's episode, we talk more about why this was such a "win" for us this year, and how you can incorporate this into your business operations if you want to use data to run your business more effectively in 2023.
3. The Team ... Our team about doubled in size in 2022, which is crazy to look back on! We have learned a TON about hiring and building a strong team in the hospitality industry, and I'm proud of all the work we did this year to build a great team. We put a strong foundation in place in 2022 to build on this success next year, and plan to make team building and PEOPLE a core focus in the new year.
4. Our Roles As Leaders ... As our business has grown and matured, both Molly and I have had to do some serious work on ourselves as individuals & leaders in order to run our company well and serve our team most effectively. On today's episode, I talk a little bit about what that has meant to us, and why I'm excited to continue this journey in 2023.

I hope you enjoy today's episode, and be sure to tune in next time for Part 2 of this 3 part series, where we'll talk about what could have been better in 2022, and lessons we'll be taking with us on our business journey as we plan for a successful 2023!

________________________

Our next FREE workshop is on February 7, 2023.  For more information or to register for free, please visit BakeryBusinessAcademy.com/workshop.

Do you struggle with pricing your menu items, and feel there is something holding you back from building a truly PROFITABLE food business … that you actually ENJOY running?

Please join me for our next FREE bakery business workshop on February 7, 2023 -

Profit Boost: The 4 Major Pricing Mistakes Food Entrepreneurs Make ... and How To Fix Them!

During this hour-long workshop, we will be covering:

• The 4 profit-killing pricing mistakes I see food entrepreneurs make on a regular basis …
• WHY these mistakes are SO problematic (even if they seem like no big deal) ...
• AND how to start really addressing & fixing these lethal pricing mistakes in your business, so you can set yourself up for a profitable & successful year.

If you’re working on your menu pricing &  increasing your business profits this year, you will want to get in on this free workshop!

Space is limited, and these free workshops tend to fill up quickly…