To Cafe Owner who is looking for a cake display fridge, Whisk and Fold is now consigning its display fridge for free. Talk to me for more information.

Before the opening, I had to:
1. Ding-dong the rental and takeover terms with both the landlord and the previous tenant.
2. Settle the terms with the landlord.
3. Visit the lawyer to sign the official papers.
4. Apply for food shop licence.
5. File all necessary documents for submission.
6. Shop for furniture and equipments.
7. Installation of furniture.
8. Massive cleaning.
9. Ordering food supplies.
10. Planning working standard of procedures for myself and my staff.
11. Menu planning.
12. Shop name planning and design.
13. Liaise with printers.
14. Budget planning.
15. etc.

The above list is just an outline of what was done before the opening, not mentioning the pain, sleepless nights and brainstorming that went behind each step. But if I can do them all within 2 weeks of lead time all by myself, I don’t see why anyone who wants to set up their own business can’t. Think about it if you seriously want to set up your own business.

Oh I must not forget to thank both Kannan and Robin for helping me with the errands and at the stall almost everyday after the opening. Can’t do it without you both.

Also, thanks Matt for suggesting coming up with a customer management program.
Thank you Adelene for always being here for me, not mentioning being the guinea pig with me and for all the links to my POS system.
Thank you John for helping me with the online payment gateway.
Thank you Jenny for the shop layout drawing.
And to the rest of you who came by on last Saturday for our shop warming session. Thank you all!

It was never a one-woman effort at all. This was everyone‘s effort that helped to pull this whole jigsaw together. There will be more missing pieces to be put together in the near future. And together with the help of everyone who has been supporting our desserts over the past months and in the time to come, I will definitely work harder to complete this whole picture.

Comes what may.

Now, I’m opened everyday from 11am to 10pm, working hard at the stall and making friends with the Bishan neighbors. Trust me, it’s extremely fun and fulfilling. BUT of coz, the day never ends for any business owner. After 10pm, I will be thinking and working from home to settle the bills, plan for the next day and finished up the necessary marketing collaterals for both the Magic Oven and Delcie’s Desserts. I reckoned it would take another few more weeks before everything can settle properly for me to have an official off day.

Anyway, here are some of the photos taken when the contractor came down to piece my little baking corner before the opening.

Till next time,
Delcie