Bölümler
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In this episode I'll talk you though freezing chocolates and purchasing a large walk-in freezer unit. This includes the economics, the sizing and some of the ways that it will impact your production.
To donate a few dollars to the podcast, visit https://anchor.fm/konstantin-zsigo or use PayPal to [email protected]
Questions & Comments: [email protected]
Theme Music by Phil Denny: https://PhilDenny.com
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In this episode we look at my formula for earning $100,000 in net take-home pay. I'll show you how I did it in 2021, how I adjusted my strategy from previous years, and exactly how it impacted the bottom line. I will also line out the various business stages that most typical chocolatiers work through over a multi-year time horizon and what's happening financially at each stage.
To donate a few dollars to the podcast, visit https://anchor.fm/konstantin-zsigo
Questions & Comments: [email protected]
Theme Music by Phil Denny: https://PhilDenny.com
Production by Chris Sweeley: https://Chris-Sweeley.squarespace.com
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Eksik bölüm mü var?
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This episode is a phone conversation between myself and Dallas Southcott, the owner & chocolatier of the The Chocolate Lab in Calgary, Canada. We talk about the rapid growth of The Chocolate Lab to a production volume of over 500,000 truffles annually. We'll also go through their strategic pivot during COVID and how their investments are paying off for them.
So pull up a chair and listen in! Feel free to reach out to Dallas or myself with questions or comments.
The Chocolate Lab
https://www.chocolatelab.ca/ @the_chocolatelab @DallyWonkaPodcast Mentions
Clay Gordon: https://thechocolatelife.com/ Kriss Harvey: @KrissHARV3Y Christopher Elbow: https://www.elbowchocolates.com/To donate a few dollars to the podcast, visit https://anchor.fm/konstantin-zsigo
Questions & Comments: [email protected] @KonstantinZsigo
Theme Music by Phil Denny: https://PhilDenny.com
Production by Chris Sweeley: https://Chris-Sweeley.squarespace.com
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In this episode we'll do deep dive into the intricacies of product packaging -- not only the types of packaging but also the trade-offs and financial ramifications of competing packaging tactics. We'll talk through just-in-time packaging vs retail packaging, packaging for shipping, packaging for pop-ups and the nuances of each along the challenges you'll eventually face. I'll also try to give you some practical advice.
As ever, feel free to reach out to me on Instagram or Email if you want to expand on the conversation. I'm here for you.
Questions & comments: [email protected]
Show site at: https://anchor.fm/konstantin-zsigo
Theme Music by Phil Denny: https://PhilDenny.com
Production by Chris Sweeley: https://Chris-Sweeley.squarespace.com
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In this episode I'll walk you through the pros & cons of owning an enrober, the economics of enrobing vs shelling, and give you some of the real world issues that you might face drawing upon my own personal experience.
This is a special episode because it contains a companion YouTube video where I show you my enrober in great detail.
https://youtu.be/T6B7VY8-_Vo
or search Konstantin Zsigo on YouTube
Special thanks to Brian Donaghy of Tomric Systems, tomric.com - for showing me the Selmi enrober via Zoom.
Questions & comments: [email protected]
Show site at: https://anchor.fm/konstantin-zsigo
Theme Music by Phil Denny: https://PhilDenny.com
Production by Chris Sweeley: https://Chris-Sweeley.squarespace.com
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This is the bonus material for Episode 4, How to sell chocolates online. In this short section I walk through two different orders to illustrate the profitability of an online order. I also consider a "free shipping" policy, if you're interested in offering that to customers.
Questions & comments: [email protected]
Show site at: https://anchor.fm/konstantin-zsigo
Show production: Chris Sweeley at https://Chris-Sweeley.squarespace.com
Theme Music: Phil Denny at https://PhilDenny.com
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In this episode I consider the various options for selling chocolates online. I'll explain what resources you need to dedicate to a digital storefront and what steps are involved in processing an online order.
Questions & comments: [email protected]
Show site at: https://anchor.fm/konstantin-zsigo
Theme Music by Phil Denny: https://PhilDenny.com
Production by Chris Sweeley: https://Chris-Sweeley.squarespace.com
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In this episode I address the burning question, and the elephant in the room...Can you make ANY money doing this? And if so, how hard do you need to work for it? I'll take you through 2 examples with numbers and analysis so you understand the framework and apply it to your own business.
Email me to get a copy of the spreadsheet I used to make this analysis, but please don't share it on the Internet.
Questions & comments: [email protected]
Show site at: https://anchor.fm/konstantin-zsigo
Theme Music: https://PhilDenny.com
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In this episode we discuss time, your most precious asset -- how you spend it, how to make more / buy more / get more efficient in production, etc.
Questions & comments: [email protected]
Show site at: https://anchor.fm/konstantin-zsigo
Theme Music: https://PhilDenny.com
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In this first episode, Konstantin outlines some of the challenges of owning an artisan chocolate business and the various topics that will be addressed in the podcast. He also gives his background and story and invites you reach out and make contact.
Konstantin has been a chocolatier for over 10 years and owns a retail shop in Bath, Michigan, USA. See it at ParkLakeCreamery.com
To contact Konstantin J. Zsigo, Chocolatier, [email protected]
To directly support the podcast, visit https://anchor.fm/konstantin-zsigo
Theme Music, Brio Bounce by https://PhilDenny.com
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A brief description of The Business of Artisan Chocolate podcast.
Questions & Comments: [email protected]
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