Hi everyone -
I'm a new poster on ChefTalk, and @Nicko suggested I introduce myself here (thanks Nicko!). I own a confections and desserts company, and we're about to add a retail location. I've already learned a bunch by reading the pastry chef forum (@foodpump is a straight-talking well of good information). I've just asked my first question in the forum, and I'll start chiming in with answers - the areas I can be most helpful with are costing, pricing, and other business / numbers topics.
Thanks everyone - glad to be here!