/ck/ - Food & Cooking

Great thread so far. I don't know if you'll come back, but:

1) What was that transition from employee to owner like? Around how much did you pay for the store? What are the monthly expenses for basic upkeep (not including labor)?
2) What would be the most likely factor for a bakery to make a steady amount of revenue? (Location, price, variety, # of employees, etc.)
3) What exactly do you do on the "business" side of things, aside from hiring/training staff?
4) Did you have to go to trade school or something to get here? Do you only hire people with some experience?