The Making of Bogart Doughnut Co. Pt. 2
Photo by Anne Rucker
TC Taste periodically asks local restaurateurs to give us a preview of their new business. This week, Anne Rucker gives us a taste of her forthcoming south Minneapolis donut shop, Bogart Doughnut Co.
Part II: Blood, Sweat, and Tears
I’ve learned very quickly that opening a doughnut shop isn’t for the faint of heart. Depending on the location, there are renovations to make, pieces of equipment to buy and hours of plans to produce. When it comes to opening a food business, giving your blood, sweat, and tears is an understatement.
Navigating this process has forced me to do and understand things that were not long ago foreign concepts. I’ve learned far more about business licensing, inspections, plumbing work and tiling than I ever thought possible. Not to mention tackling wholesale accounts, employee payroll, hiring a contractor, and picking the perfect cash register point of sale system. And don’t let me fool you, all this new knowledge certainly hasn’t kept me from committing my fair share of blunders. Like the time I too quickly and excitedly purchased a beautiful 60-quart Hobart mixer at auction, only to learn that the machine’s engine somehow wasn’t built for the type of electricity available in my space. And that was after I paid to have the 800-pound beast moved into my basement kitchen.
Despite the mistakes and the hard work and the blood, sweat, and tears, it’s all been worth it and will be more than worth it when I open my doors.