<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Cafe Accounts on bizOpsPlaybook — Practical Business Plans for Solo Entrepreneurs</title><link>https://bizopsplaybook.com/tags/cafe-accounts/</link><description>Recent content in Cafe Accounts on bizOpsPlaybook — Practical Business Plans for Solo Entrepreneurs</description><generator>Hugo</generator><language>en-us</language><lastBuildDate>Wed, 15 Jul 2026 00:00:00 +0000</lastBuildDate><atom:link href="https://bizopsplaybook.com/tags/cafe-accounts/index.xml" rel="self" type="application/rss+xml"/><item><title>Bakery Wholesale in 2026: Landing Your First 10 Cafe Accounts</title><link>https://bizopsplaybook.com/blog/bakery-wholesale-first-10-accounts/</link><pubDate>Wed, 15 Jul 2026 00:00:00 +0000</pubDate><guid>https://bizopsplaybook.com/blog/bakery-wholesale-first-10-accounts/</guid><description>&lt;p&gt;&lt;img src="https://bizopsplaybook.com/img/blog/bakery-wholesale.jpg" alt="Fresh baked goods including cinnamon rolls and pastries arranged on a wooden serving board"&gt;&lt;/p&gt;
&lt;p&gt;Retail bakery is where the brand gets built. Wholesale is where the revenue actually stabilizes. A retail-only bakery hits a ceiling defined by walk-in traffic and Saturday morning weather. A bakery with 10 solid cafe wholesale accounts has $3K–$8K of predictable recurring revenue every week regardless of weather — before a single walk-in customer arrives.&lt;/p&gt;
&lt;p&gt;But wholesale is a different sales motion, a different pricing model, and a different set of logistics than retail. Most home bakers who try to &amp;ldquo;pivot to wholesale&amp;rdquo; without understanding the differences either underprice themselves into unprofitable accounts or overprice themselves out of every cafe conversation.&lt;/p&gt;</description></item></channel></rss>