My home business is going very well these past few months and it has become a real viable business in Zambia.
All the legal work of registering the company and myself with PACRA,ZRA,NAPSA and Immigration was completed and I am so thankful to have a work permit of my own now and the ability to work in Zambia. I have just hired my third full-time employee, and even with that we will still be maxing out on the work there is to do for now. I just paid my first round of taxes, to the Zambia Revenue Authority so I know it is real!
We started the business as W's Cakery but when I tried to register with the companies registration association they said they weren't allowing Initials in the name, so I needed to pick another one. Strange because everywhere you look there are small businesses with that very thing. But it made me have to think of what to change it to and "Megan's" became the next choice. So while it is a bit daunting to have your name on everything, its also pretty exciting. When my friend was working on the logo she had Megan's in big font and Cakery small. I asked her to switch it so that CAKERY is more prominent than me. But she even snuck a little M, in the scrolling at the bottom. :)
So now we have our official logo, hats, aprons, t-shirts, new business cards, facebook page, etc.
Megan's Cakery now has an "image"!
My sales have doubled since July and I have begun supplying a few more products at a few new places. A Large bank in town has been buying cakes for their employees birthdays and I have a standard bagel orders for a few individuals as well as shops, including the cafeteria at the American Embassy!
I tentatively have an order for christmas fruitcakes from one of the three major grocery stores in town. The order was kindly passed off to me from my friend Christine who has her own bakery which is for charity. Since my bakery is for profit, I have had more paperwork to fill out to become a supplier and am still waiting on the number of cakes.
Somewhere around 100 is what was the estimate. Funny thing is I do not even care for fruitcakes. I have never had a desire to make one. or liked to make one. Or liked to eat one...I think you get the idea. The recipe is from my friend and is very good (for a fruitcake!). I had a lady ask me yesterday if she could order 250, unfortunately I had to tell her no. But would she be interested in 250 red velvet cupcakes instead??
The tortilla chips are selling faster than we can make them and we are very eager to get our shipment in a few weeks so we can modernize the equipment and expedite the chip making process. Last week I started the “Breakfast On-the-Go”.
We have a cute breakfast cart, attached to a bike that we drive to outside our gate near the corner where the traffic has to stop before turning. So we park it there and sell to the cars driving by. No one has to get out of the car and its easier than a drive thru!
We are currently selling Cinnamon Rolls, Energy Bars and the mmEGG’n Bacon.
Egg,Bacon and Cheese on an English Muffin. The first week went really well and I already have plans to get another cart and expand to an even busier location.
We just serve from 6:30 to 8am. Which means we get up at 5am to prepare. And since we are waking up early, usually I am up at 4 something worried that I will wake up at 5, so lately I have been exhausted!
We try to prep as much as we can ahead of time. The English muffins are made the day before, the cheese is sliced and bacon is mostly cooked so in the morning we just toast the muffins, and cook the bacon a few extra minutes. I got some really cool muffin top pans that my dad sent and they are perfect for cooking the eggs in the morning. We line them up pour the eggs in, bake 10 minutes and 24 perfect circle eggs pop right out of the pan we don’t even have to use oil or butter and then we assemble them.
Sarah and Ian have been working part time for the business. Ian has been off school these last few months before starting at the new school in January. He has had a taste of a summer job, working in the family business. He joins one of the full-time guys selling the breakfast outside. The first day I sold with the guy and realized I have never seen a white person selling anything at the side of the road, so the smiles and honks and thumbs up were probably more for that reason than they wanted to buy something. But if nothing else, Ian standing out there with a tray in his hand alongside my other staff, draws some attention. Sarah prepares the cinnamon rolls each day for the next day and then gets up at 5 to bake them.
Jackson and Caleb wanted to get in on the “making money” aspect of the business so they help cut the foil that we use to wrap the mmEGG’n Bacon. Emma was helping out and using her crafty skills by cutting lots of fondant decorations out for the christmas cakes.
It really is a family business. My dad is consulting and helping me with the business and spreadsheets and financial reports, my mom is the one who taught me how to bake and shares all her recipes with me, my kids are the reason for the years of experience in baking and then there’s James. He gives his input and help with most things from advertising, planning, budgeting, to yes go ahead and take a risk, to especially being there when I don’t know if I can do this. Sometimes I feel like I am just waiting for someone to realize I didn’t take business in school and I don’t particularly like Math or Economics and somehow I shouldn’t be allowed to have my own business! :)
But I like to bake. And I like to eat. And I like being able to making something so yummy that people will pay me for it and tell their friends about it and be excited about it! That outweighs the business and number crunching and paperwork so that on most days, when my staff actually shows up for work and things are running smoothly, I am enjoying it. There is something very satisfying about making the “best” cupcakes or the “best” bagels in town and to see and hear people try them and say “ wow. now THIS is a Bagel. this is just like a bagel in America!”
I grew up on bagels in South Florida, quite literally cutting my teeth on them. My dad would bring them home for us on Saturday mornings, or if I was willing to wake up early enough, I could go for breakfast with him and sit in the bagel shop enjoying my sesame seed lightly toasted bagel with cream cheese. The cream cheese was so thick that even now in our overpriced cream cheese deprived country my mouth is watering. I would love to be transported back to Coral Springs just for a morning breakfast with Dad, I wake up early enough now. We could sit in the corner booth at Bagelmania, him with his black coffee and me with my orange juice and I would be happy even to discuss Math, over a bagel.