When you run a bakery, there are various places where money that you may have planned as part of your profits ends up going out the door. 

In this episode, we’re discussing how discounts, waste, refunds and more can all have an impact on our bottom line. We talk about:

• Which parts of your profit and loss statements should be monitored most closely every month when tracking waste
• Why your food budget is a good indicator of the health of your bakery finances
• Why costing your recipes is imperative to help keep track of where money is going
• And more!

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