Croff Bakehouse

One of the biggest mistakes I see new cafe owners make?

Skipping the soft opening.

Even on our THIRD store, we’ve spent the last few days finding things that needed fixing before Grand Opening.

Not major issues.

The little operational things that only show up when real customers start walking through the door.

That’s exactly what a soft opening is for.

To test your systems.
To train your team.
To find the problems before your customers do 😭

It got me thinking…

For those who have opened a business before:

👇 Did you do a soft opening?

👇 What went wrong on your Grand Opening?

👇 What would you do differently if you had to do it all again?

After months of planning, building, baking and preparing, we’re finally almost there 🤍

📍 Croff Bakehouse West Leederville

☕ FREE coffee for the first 50 customers
Thursday & Friday

🥐 GRAND OPENING — Saturday

The first 100 customers who make any purchase will receive our limited-edition Matcha Mochi Strawberry Shio Pan 🍓🍵

We seriously can’t wait to welcome you into our new flagship home.

Who’s coming this weekend? 👀

We’re giving away our special Mother’s Day brunch menu to TWO lucky mums this weekend 🤍

To enter just like the post, keep tagging or comment about someone who really deserves this! I will be keeping a lookout in the comments section and reading everyone message!

Available THIS SATURDAY & SUNDAY ONLY at our 131 Barrack Street, Perth store 👀

Menu:
🥐 Crispy Korean Fried Chicken Croffle
🥑 Croissant Swirl with smashed avo, tomato & sous vide egg
🍓 Shokupan French Toast with berries compote & whipped cream cheese

Limited quantities & seating available daily — once sold out, that’s it 😭

If you still haven’t organised Mother’s Day yet… this is your sign.

“We’re closing Saturdays at our Raine Square store after 2.5 years.

Saturday sales: ~$880
Wages: ~$260 (~30% before other costs)
Weekend = ~5% of weekly revenue

Biggest mistakes:
– Opening longer just because of rent
– Not understanding CBD weekend traffic
– Running junior staff → more complaints & bad reviews

More hours ≠ more profit.

Are your slow days actually worth staying open?

Splitting facts here, for those that cares. As a bakery cafe owner, this is how much we make and costs us to run a joint. Where these what you guessed or a lot less than you expected?