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Why I Plan My Business in 90 Days
Welcome to Season 2 of Mixing Up Success 🎉
This season, we’re bringing you weekly episodes throughout 2026 — alternating between solo reflections, conversations with bakers, marketing strategy, and food science — all through the lens of building a business that supports real life.
In this opening episode, Dani pulls back the curtain on how she plans her bakery year using quarterly planning. After years of trial, error, and growth (both in business and motherhood), this 90-day approach has become the most sustainable planning system she’s ever used.
Instead of rigid year-long plans, Dani shares how working in quarters creates clarity, flexibility, and room for joy — while still supporting revenue goals and a growing team.
In This Episode, We Talk About:- Why 90-day planning works better than annual goal-setting
- How family schedules naturally shaped a more sustainable business rhythm
- Choosing just 1–2 focus areas per quarter
- Aligning launches and programs with seasons and energy
- What a successful quarter really looks like (hint: it’s not perfection)
- The systems and tools that keep the bakery running smoothly
- Where to start if you’re overwhelmed and just trying to make it work
- Holiday presale schedules and set sales dates
- Production logs with sales goals for each holiday
- Production tracking and icing calculators for accurate output
- Quarterly photoshoots with a clear creative focus
- Shared photo folders for streamlined marketing
- A clear handoff from vision to team execution
If planning a full year feels impossible, Dani encourages bakers to begin with a weekly rhythm — one that balances baking, marketing, family, and rest. Once that rhythm feels steady, looking ahead becomes far more manageable.
Ready to Go Deeper?If this episode resonated, Dani teaches these exact systems inside The Business of Baking — a six-week course designed to help bakers build structure without burnout and clarity without pressure.
It’s not about doing more.
It’s about building something sustainable that supports a life you love.
Learn more at daniskitchenshop.com
Stay ConnectedFollow along for behind-the-scenes bakery life, planning rhythms, and weekly podcast updates:
đź“Ť Instagram: @daniskitchenshop
View all episodes
By Dani AnnalaWelcome to Season 2 of Mixing Up Success 🎉
This season, we’re bringing you weekly episodes throughout 2026 — alternating between solo reflections, conversations with bakers, marketing strategy, and food science — all through the lens of building a business that supports real life.
In this opening episode, Dani pulls back the curtain on how she plans her bakery year using quarterly planning. After years of trial, error, and growth (both in business and motherhood), this 90-day approach has become the most sustainable planning system she’s ever used.
Instead of rigid year-long plans, Dani shares how working in quarters creates clarity, flexibility, and room for joy — while still supporting revenue goals and a growing team.
In This Episode, We Talk About:- Why 90-day planning works better than annual goal-setting
- How family schedules naturally shaped a more sustainable business rhythm
- Choosing just 1–2 focus areas per quarter
- Aligning launches and programs with seasons and energy
- What a successful quarter really looks like (hint: it’s not perfection)
- The systems and tools that keep the bakery running smoothly
- Where to start if you’re overwhelmed and just trying to make it work
- Holiday presale schedules and set sales dates
- Production logs with sales goals for each holiday
- Production tracking and icing calculators for accurate output
- Quarterly photoshoots with a clear creative focus
- Shared photo folders for streamlined marketing
- A clear handoff from vision to team execution
If planning a full year feels impossible, Dani encourages bakers to begin with a weekly rhythm — one that balances baking, marketing, family, and rest. Once that rhythm feels steady, looking ahead becomes far more manageable.
Ready to Go Deeper?If this episode resonated, Dani teaches these exact systems inside The Business of Baking — a six-week course designed to help bakers build structure without burnout and clarity without pressure.
It’s not about doing more.
It’s about building something sustainable that supports a life you love.
Learn more at daniskitchenshop.com
Stay ConnectedFollow along for behind-the-scenes bakery life, planning rhythms, and weekly podcast updates:
đź“Ť Instagram: @daniskitchenshop