Here are a few ways I have cut out expenses to make my margins the best they can possibly be: • By

Here are a few ways I have cut out expenses to make my margins the best they can possibly be:

• By selling a prepacked / frozen product. I have zero waste. Anything that doesn’t get eaten at an event, goes right back in the freezer for the next.

• Keeping my menu small so that this 👆🏼 is possible. A small menu means little inventory issues.

• Since my business is seasonal, find storage solutions that significantly decreases in the off season.

• Again…keeping my menu simple so I can keep my packaging / labels simple and order in bulk. I try to order enough labels that will last 1-2+ years. Trying new flavors every week is fun but recipe testing (and labor!!) costs money.

• 👆🏼👆🏼👆🏼 circling back to this. It took me years to truly learn and make sense of this one. TIME IS MONEY. As your business gets older, your systems get better. Trust the process. Make adjustments as needed. Stay off the road. Have things delivered. Even if it may cost a little bit extra, the time you save and the gas you save (AND THE HEADACHE) is 100% worth it.

Your margins are your everything.

And lastly, comment “BBU” if you want a discount to the entire program of all of my top sammie secrets to save all the time and money and skip over the incredibly expensive mistakes I’ve learned along the way….and join BIKE BUSINESS UNIVERSITY 🩷

My initial investment was about $8,500 back in 2014 / 2015. Within my first 3 months (simply at one farmers market) I was able to almost triple that investment.

My second summer I did almost $60,000.00. I track every penny and expense obsessively and for that reason have been able to decrease my overhead each year so that my margins get better & better with each sammie season that goes by!

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