ARE YOU STILL STRUGGLING WITH PRIZING

Added: 2026-05-31

[00:00:03]Where y'all been? It's your girl Rochelle in the building. If you're new to this channel, make sure y'all subscribe.

[00:00:14]I've been missing y'all for a long time. So, let's see who's going to show up and come in.

[00:00:27]It's been a minute.

[00:00:37]I know people like what?

[00:00:40]Hey y'all.

[00:00:42]Hello Tammy Hunter. Now, if you are part of my YSC group, then let me know. So, so I know who's all on here, who's not.

[00:01:01]Hello. Hello. Hello. Welcome.

[00:01:06]It's been a minute.

[00:01:15]said, "No, but you need to be."

[00:01:18]How y'all been? I miss y'all.

[00:01:23]It's been a minute. So, but if y'all have Facebook, y'all got to follow me on Facebook. Your sweet connection on Facebook. So, I said I was going to come on here and share some knowledge and information with y'all. Let y'all know what's been going on, what y'all been up to.

[00:02:01]Y'all miss me.

[00:02:04]I am coming back. Just been right now.

[00:02:08]I'm on tour. I'm doing my candy apple tour. My last hurrah.

[00:02:16]I'm in Baltimore right now. I'm in my hotel room and I got here early because the airport's been tripping lately.

[00:02:33]hotel's been I mean um the airport has been tripping lately with these big delays and I had to come like extra days early. So I know that I get here on time cuz sometimes it be out to the airport for at least a day or two and I ain't want to be stuck in airport and can't get to the class. So I'm teaching a candy apple class. I'm doing my last candy apple class tour.

[00:03:10]Um, that don't mean I'm going to stop teaching, but I'm doing my last Candy Apple class.

[00:03:17]Um, if you haven't been following me, but I've been on tour for since January.

[00:03:29]So, I didn't been already to seven, eight states.

[00:03:35]So, this Saturday, I will be teaching And then I got two more states to do.

[00:03:47]That's New York and Brooklyn. I mean Brooklyn, New York and New Orleans, Louisiana are the last two.

[00:03:57]Hello. Hello. Hello. Hello.

[00:04:00]All right.

[00:04:02]Y'all here? Y'all with me? I I I know it's been a minute and I remember y'all mainly on my YouTube channel talked about pricing, pricing, pricing, pricing.

[00:04:17]Y'all still struggling with pricing.

[00:04:21]Let me know in the comments.

[00:04:25]I notice a lot of people is struggling with pricing, but I done got y'all a solution.

[00:04:37]Tammy says, "Yes."

[00:04:44]>> Can you go back to Oh, you can't go back to comments. I like Facebook.

[00:04:50]So, let me know. So, I came on to talk about to see if y'all know it's a lot of people still struggling with pricing now. back in the day, everybody was still had issues and people still have issues. So, um I wanted to come on and just share with you to see where y'all struggling at, talk to y'all about my book that I wrote on pricing.

[00:05:19]Um but this one is centered around cinnamon roll. So, in the book, it has my cinnamon roll recipes.

[00:05:28]It has my main cinnamon roll recipe and uh four flavor variations. It got my red velvet recipe in there, too. So, that's really the fourth flavor.

[00:05:43]So, it's been a minute. I ain't been on here in a long time. So, I'm have to show up, let people know I'm here, come back on later or something, so we can talk about pricing cuz I want to do a class with y'all.

[00:06:11]So, what do you struggle with, Tammy?

[00:06:13]What What's your issue?

[00:06:17]What's your issue in pricing? Let me know.

[00:06:23]Let's take it.

[00:06:30]Let me know what y'all issue. Y'all issue is I'm have to jump on. I'mma keep showing up. I'mma talk about this on Tik Tok.

[00:06:44]Y'all been asking for this, but I know it's been a minute.

[00:06:51]It's been a minute.

[00:07:04]Nobody.

[00:07:08]How you doing?

[00:07:14]I'm doing fine. Thank you.

[00:07:20]I'm just here.

[00:07:23]I'm in Baltimore. Okay. So, Tammy said, "When I quote a customer a price, I'm always secondguessing myself when they start asking questions."

[00:07:35]Okay. So, do you have a menu to cut out all of that guessing or second guessing yourself? When they ask you, you should already have a menu already laid out ready to direct them to see your menu or um or have a QR code.

[00:08:02]Excuse me, y'all. a QR code to direct them to your menu. Um, because that's important. So, you shouldn't when a person or a potential customer asks you about pricing or a price one of your products, what they question about, you know, they have a question about you have a flyer. Okay. So on your flyer, so how do you operate as far as your business goes? Do you have like um a website stand but no prices on it? Okay, so you should have a menu with your prices on it.

[00:08:49]Flyer is cool. A flyer is marketing. You need a menu. You need a menu that um is listed with your items that you offer, whether it's cakes or whatever the product is that you offer. Um you want to nicely put it together and you want to have something for them to look at because that cuts out no website yet. Okay.

[00:09:16]That cuts out all the negotiation about um what your price is. Okay, you should already know right off hand what your price is. Um and where they need to go to to pay or um direct them to see your work. You you got to be ready. So that cuts out all the guessing, you know, second guessing yourself. When you second guess yourself, that means you're unsure about your pricing. You're not sure if you should charge this price or um or and never lower it. People always lower their price based off of that c that potential customer, their feelings. That's not that's not how you do business. So, you got to always have a menu.

[00:10:10]Um, add a Qura sticker. Sweet and salty snacks.

[00:10:18]Um, shoot. It went away y'all. I ain't been on here in a long time. Something just popped up. So, so I was like, "Oh, what is that?" Okay.

[00:10:30]So, um, that's your problem. So, that's what you got to do. You got to change that. So since you identify what the problem is, then that's something you have to change which take away the second guessing. You know what I'm saying? So that way you can feel confident when you talk to a customer and say and you can redirect them like oh just you know here check out my menu list. This is my menu. This is what I offer and this is my pricing list. And that will help customers. Customers think because they know you, you can charge them less. No, never that.

[00:11:15]Never that. That should be something you control. That I don't care if they know you or not.

[00:11:24]Business is business. So therefore, whether you know me or not, you know what I'm saying? That means that person don't respect you as a business. So therefore, they feel like they can always get something for free or for a discount. But no, we got you got a business to run. So your business don't run on feelings. Okay? You can't run a successful business because of how somebody else feels or because they know you. All right? No, it don't work like that. Now, if you want to offer a discount um to that person, then that's totally up to you. But you need to know if you're able to do that. Is that in your budget? But other than that, no.

[00:12:09]Your business don't run on nobody's feelings. Your business runs should run um your business really run off numbers.

[00:12:18]And knowing your numbers is what's important. Just like you said, you have a problem when it comes to a customer and you second guess. When you second guess, that means you you don't know.

[00:12:30]You're not sure if this is what you should charge. So that goes back to the drawing board. Sit down, make a plan, and do your menu so that when you got something to offer and someone asks about your work, you got something to give them. they see that you're serious.

[00:12:50]They see that you mean business and be like, "Okay." You know, and then you'll build, you know, that builds your confidence in your business and how you do business.

[00:13:03]And I've never had a problem turning down money. Okay. Hey, hello everybody that's joining on in.

[00:13:16]Let me know where you're from.

[00:13:19]Hey, Michelle Welch.

[00:13:23]How y'all doing?

[00:13:26]Are these my members? What do the crowns mean? I ain't been on here in a long time. Top fans, is y'all giving me hearts or something? I don't know.

[00:13:42]Feel like I'm on TikTok or something.

[00:13:47]So, we all here talking about business.

[00:13:52]You a member of my Facebook group. See, I told I don't know who is and who isn't. Um, I I'm marketing on all of my platforms. That's what I'm doing right now. I ain't been on YouTube in a long time live like this. Anyway, well, hey, Michelle.

[00:14:11]Michelle is a member of the YSC Academy.

[00:14:16]She is is Did you go to the workshop day one? I'm doing a workshop in my academy.

[00:14:22]Um it's a three-day workshop. It's not in order, but that's cuz I'm traveling, but the next class session is on the 31st and we're talking strictly business.

[00:14:37]I'm in Lanch Lan Lancaster, California.

[00:14:41]Nice to meet you. Nice to meet you, too.

[00:14:43]Welcome.

[00:14:45]Um, hey, I found you here, but I belong to your Facebook group. Hey, Stacy.

[00:14:52]Thank you.

[00:14:53]Michelle said, "I've learned so many things from you." Thank you so much. I appreciate it. trying to get back get back in the swing of things and I'm gonna tell you I'm tired. Hey from Mississippi. Sophia from Mississippi.

[00:15:10]Welcome.

[00:15:13]I'm tired.

[00:15:15]So, I'm trying to get this book out here.

[00:15:20]This is something that everybody should need. Knowing your numbers is important.

[00:15:26]One thing that I noticed, hi.

[00:15:33]That I noticed when people talk about pricing and they say they have an issue with pricing, they um they talk about their confidence in pricing.

[00:15:53]Anybody felt like that? like you you weren't confident enough to change your pricing or to do the research on how to price your product or you in DC and I wish I could meet you in Baltimore but I have a vending event on Saturday. Okay, Stacy Whit Oh, hey. Hey. Hey, girl.

[00:16:26]Yes, she was in the group. How you doing?

[00:16:30]You see, I'm up here. I'm trying to get back in the swing of things. I'm trying to get back in.

[00:16:44]Oh, scary.

[00:16:54]You live in a small town. I always try to keep things affordable and profitable.

[00:17:02]Okay.

[00:17:05]Even if you stay in a small rural town, you know, um there's nothing wrong with keeping things affordable. Okay.

[00:17:15]Um but don't you know cut yourself don't cut yourself short. Um trying to be reasonable cuz the ingredients ain't reasonable.

[00:17:30]The packaging ain't reasonable.

[00:17:33]That cost the labor cost. That's not reasonable.

[00:17:39]Mm-m.

[00:17:46]Thank you so much. I truly appreciate it. Yes, I've been on tour all year.

[00:17:53]I've been traveling this year. Um, it started out good. Um, and it's been good all year. This is my final candy apple tour. I will not be traveling doing candy apple tours like this. This is it.

[00:18:14]I'm moving on to those projects that I've been wanting to do. Hey, Linda. Linda is here.

[00:18:26]Linda, I have fell asleep in the chair.

[00:18:30]I need to eat.

[00:18:32]I fell asleep in a chair cuz I ain't been asleep trying to get to Baltimore.

[00:18:40]Stacy says, "Goes to show you how evergreen your videos are. You here on YouTube. I'm still learning from these videos." A thank you. Yeah, people still be watching.

[00:18:57]What's funny is the way they update update YouTube, you know, I see it. We see the analytics, right?

[00:19:09]You can go into the system. You can't do it from your phone cuz you got to be on a desktop. Desktop or laptop. You can see who view your videos.

[00:19:21]They may not like them. They may not comment, but we can see who view the videos. And there's a lot of people that watch my videos over and over and over.

[00:19:38]There's a lot of people, a lot of people over the years. I've been in this industry for over 10 years now. This is I mean, I came out sharing a lot of stuff.

[00:19:51]So, hey Kesha, how do I find your Facebook?

[00:19:58]What city or state are you in?

[00:20:02]Well, you can go to Facebook and look up your sweet connection.

[00:20:12]Look up your sweet connection.

[00:20:18]I've given up on being affordable.

[00:20:23]Butterbugs baked goods. She said, I give up.

[00:20:29]I've given up on being affordable. I straight up go by the numbers based on the raw ingredients and labor. Yes, I swear people have done lost their minds thinking a custom cake is $50. I totally agree with you. I totally agree with you and that's why I'm here talking about pricing cuz remember I would I don't like talking about pricing on o on social media because there's a lot entailed. Okay, I will always say I don't like talking about pricing on I don't I don't like talking about pricing whether I'm live or this that and the other. I always tell sign up for my class or send me. So, um, throughout the remaining of this year, this what we're going to talk about because I've created I wrote a book. I centered it around cinnamon rolls. I'm writing some other things, but it's based on pricing because a lot of people still talk about pricing, but um, and all it's all about knowing your numbers. You have to include costs.

[00:21:43]Ingredient costs, labor costs. All right?

[00:21:49]Packaging costs should be included in there. Um, and paying yourself. All right? A lot of people think labor cost and paying yourself is the same thing.

[00:22:03]No.

[00:22:05]Coincidental. I mean not coincidental but um it plays a factor in so many ways but um labor cost is totally different from paying yourself and the reason why I say that because it don't matter if you that person in it's your business and Yes, you're a small business. You the person doing the work, but there's a labor cost. Some people say, "Oh, you can't pay yourself and charge a labor or you can't uh charge a labor cost and pay yourself."

[00:22:50]Who said that? Who told y'all that? If somebody was if you was not available to get up and go turn on your lights and get started on an order and you call somebody over there to do it, you're paying that's a labor cost.

[00:23:08]the labor that you're putting in the work to do for that said product, whether it's a cake, cupcakes, apples, a event, whatever it is, the labor, going to get the supplies, whatever it is, it's a labor cost that is included.

[00:23:30]They ain't got nothing to do with paying yourself as a business from your as a business owner. Paying yourself from the business. See, a lot of people get things concurred thinking that when you receive the money from your order that that money is all yours. That's income.

[00:23:49]No, let me say this. This this is what I said while I was been teaching. When people get paid for a order, if you had a cake and you got paid $750 for the cake, people think that's money you profited.

[00:24:05]It's not.

[00:24:08]See, in business, you should have systems. You should have a formula, which I go by formula. I go by a system.

[00:24:17]All right? Um, you should have systems in place. You should have a formula to go by. All right? You should know your numbers. If you don't know your numbers, then you don't know your business. It's important to always know how your business is running. You should know what's coming in, what's going out. You should know if you in the red or if you in the black.

[00:24:42]All right? And then a lot of people do this. They give so many discounts. How you know you're able to do a discount?

[00:24:51]You see what I'm saying? But people do discounts because they're trying to get sales, but that's not the way to get sales. You get sales by marketing yourself, putting yourself out there.

[00:25:02]Find strategies on marketing. You know what I'm saying? So, when people think the money, let's go back to this. When money is coming in, you get a order, paid for order, $750, that money is not your profit.

[00:25:19]Okay.

[00:25:22]The revenue is not profit. The revenue is what you make. So if you had 700, got my pen in in my in my notebook.

[00:25:33]Let's I always like to write down stuff.

[00:25:37]So let's go here. Okay.

[00:25:41]Say you had a order $500 for a treat order, a treat package. $750 for a cake.

[00:25:58]Okay.

[00:26:00]7 8 9 10 11 12 That's $1250 already.

[00:26:06]Say you had a event to do. setup desserts. It was $1,000.

[00:26:13]We're going to say event.

[00:26:17]Okay, that was $1,000 for the month of May.

[00:26:26]So already that's 2250, right?

[00:26:31]So you got 2250 that you received in revenue. That's what you receive. Now, what you going to do with it? What you going to do with it? How you going to pay yourself?

[00:26:45]Did you include your ingredient cost, your packaging costs, you know, but that's a whole lot of breakdown, but what I'm saying is the revenue is not profit. And a lot of people think it is.

[00:27:04]You have to separate that money that's coming in for your business.

[00:27:11]It has to go to a place. It has to go up for your business.

[00:27:17]You save for profit and then you you you pay yourself.

[00:27:23]Okay? A lot of people don't understand that. A lot of people don't think that that's how that works. But that's when you get to know your numbers. When you start incorporating the cost of ingredients and your packaging cost, your labor cost, and coming up with what it costs to make that said item, that what it costs per item, per roll, per candy apple, per cupcake. What do it actually cost? so that you can divide that cost per item to come up with your actual price. Well, when you come up with what it cost you to make that item, then you are able to scale the price of the product. You'll have room to be and you don't want to go backwards. You always want to go up. So, wherever you you it gives you that room.

[00:28:26]It gives you that leverage to be like, okay, if it cost me $467 to make one cinnamon roll, then now I can charge $8 or $9, right? So then that's way you can see your profit. And I'm just, you know, just putting it out there because the people in the academy know I break it down way more than what I'm saying right now. Like, and this is why I don't like to talk about pricing.

[00:28:57]on social media because I like to break it down. This something I like to teach. But people think revenue is profit.

[00:29:06]It no that's what your business is bringing. That's what's coming in. You got to sit down and div and and divide all of that. It it got to it goes to a place, right?

[00:29:20]Uh let's see. Tammy said, "I know I do.

[00:29:24]I appreciate you dearly. Thank you. I'm guilty of that. Oh, Linda. She said, "Okay." Hello. I have um Red Bone World. She says, "Hello.

[00:29:37]Hello. I have 50 candy apples to make today. Would you recommend 411 method or something else?"

[00:29:49]um at Red Bone World. Yeah, I would recommend my recipe. Absolutely. But um I would double the recipe or use a larger batch.

[00:30:05]You use a larger batch so that you can cover your apples. And I would do them by the dozen.

[00:30:11]You got 50. You dip 12 and 12 more. two more, you know, but if you do a larger batch, but it's up to you if you want to double the mixture.

[00:30:28]I don't know what colors you're doing, but yeah, absolutely. Just be careful about how much food coloring you add because if you add too much food coloring, your mixture will become thick. But yes, I would recommend you use the 411 recipe. That's my recipe. I that's a recipe I created.

[00:30:47]10 years ago.

[00:30:50]Over 10 years ago now.

[00:30:53]Um, let's see. Next question. I've been following you for over six years. Thank you. Everything's been fantastic. Well, that is great to hear. Hi, Angel Ford 6769.

[00:31:10]Um, butterbugs baked good say I wish.

[00:31:13]Listen to her, guys. Miss Roelle is a wealth of knowledge, information, and wisdom. Thank you. Overhead cost. Yeah, we ain't even got on the overhead cost.

[00:31:23]Got to include all of that. Um, exactly.

[00:31:26]Revenue is not profit. I was making my husband dinner. Okay.

[00:31:32]Um, you learn from me. Thank you. I appreciate it.

[00:31:38]Um, Angel said, "I am struggling with pro with with pricing." So, Angel 4, tell me what you're struggling with.

[00:31:47]Let's let me help you out.

[00:31:51]What are you struggling with?

[00:32:05]Like what is your issue? What is your struggle?

[00:32:22]Thank y'all for the hearts. I see little hearts going up. Come on, YouTube.

[00:32:30]How to price package.

[00:32:33]How to price your package or are you saying how to price each package?

[00:32:49]Oh, how to price packages.

[00:32:59]So when you say how to price packages, you mean dessert packages.

[00:33:23]Rebone says she charge 65. Hold on. I like to take notes. 65 for a dozen.

[00:33:34]And people act like that's too much. I start off with just basic apples. $95 a dozen. And going up the scale is 125 a dozen.

[00:33:54]And we ain't even went into custom orders. Act like that's too much. They have no idea the work of the candy apples. Absolutely.

[00:34:10]I do dessert packages and also dinner packages as well. So I just So I just So just say for a half a pound of spaghetti I would say $50 for a half pound. So when you say just so you would just say a half pound of spaghetti is $50. So you don't include your ingredients or anything like that.

[00:34:43]Um where did you come up with this number? $50 and it's a half a pan.

[00:34:57]Half a pan.

[00:35:02]So, one thing you will have to do is always include your cost. Always include the cost, your labor. Um, oh, off the top of your head. That's why it's important. That's why I say it's important to know your numbers. How you come up with your price is is going to blow your mind.

[00:35:23]Um because when it comes to that amount of product, you have to price accordingly because you may be losing in the long run. You know what I'm saying? It may cost you shoot hamburger meat nowadays.

[00:35:51]I'm in my hotel room, y'all. I'm in Baltimore getting ready to teach a class. So, you heard vacuum. They out there vacuuming.

[00:36:00]Um, you meat is expensive now. Ground beef is expensive. So, you know, so it's all about itemizing each ingredient.

[00:36:17]You said a pan of spaghetti. So therefore, you going to break down how many noodles you had to buy, the sauce, the spices, the package. That's the silver pan. You said a half a pan.

[00:36:35]um all the ingredients that is included in making that pan up and the amount of what you're using should be itemized. It should be broke down. And that is a system that you have to learn to come up with the cost um so that you know how you come up with your price and when you learn the system which is something that I teach um and also that's why I wanted to come on here and talk about my book. I wrote a book breaking down the cost and talk about the packaging because um a lot of people you have to see it in order to to understand it. They stuff is loud if you you understand what I'm saying because I can't just tell you, oh yeah, you should be charging $50 or um y'all hear that? That is so loud.

[00:37:47]Anyway, um, so you can understand it. I'm always stressing and I can't stress it enough to know your numbers. Know what it costs to make your product. When you know what what it costs to make your product, then you can scale up to what you need to charge to come up with your price.

[00:38:15]Okay?

[00:38:17]And in my book, it breaks down all of that piece by piece. It breaks down itemize down divide is is super beginner friendly. I had to come up with something like this for y'all because I get this question all the time. So, here I am letting y'all know.

[00:38:37]It's a downloadable version. I haven't got it published yet. But, um, so many people has been asking me about it. So, I'm coming to let y'all know if you want to get the book, it's definitely worth it. Okay? You just have to visit my business page on Facebook and we'll send it to you because I don't have it on the website. The only people that really that has my book is the people in my academy and it's well over 200 people that has it right now. Um the downloadable downloadable version I want to say was it's well over 200 people that has it and they can tell you what's included in this book. It breaks down the cost. It shows you how to co come up with your cost. But right now, I'm doing a workshop in my academy um going over everything in detail. And I scheduled to come on here on the 7th, if Linda's still on here, I think the 7th to do a private class going over that information because I'll be finished with the workshop in there. If you're not a part of the academy, I'm going to do like a private class on YouTube.

[00:40:04]Ain't gonna do it publicly and do it private.

[00:40:08]Okay. You just got to buy the book.

[00:40:11]That's it.

[00:40:16]That's it. Red Bone says, "How would you charge for edible images add to an order?" So that another thing that's a item that's that's a itemized that's that's part of your I would consider that part of the ingredient.

[00:40:37]That's what it if for whatever. So it's candy apples. All right. So, let's say let's go. Let's do this. So, she said, "How would you charge for edible images added to an order?" So, what you're going to do, so say for instance, you have a dozen of apples.

[00:40:58]Right? So, you got 12 apples.

[00:41:03]On those 12 apples, you're going to list what you have, what you need to make those apples. The sticks, the straws, bowls, twist ties, um the sugar, the flavor, the color, the package, and the edible image is part of that. So that goes into your ingredients when it comes to making um that item whether it's find it you're going to include that too. So when you list all those things, right? So you're using a edible image. So you need 12 of those, right? So 12 of those. You're going to divide that.

[00:41:58]I mean, you're going to break it down because you're gonna find out how much um the the paper cost, um what it costs for you to print. I know this seems like a lot, but all of this is necessary. This is how you come up with your cost. So, when you itemize all those things, you're going to break down how much Where is my book at? how much um it cost per item and it's going to come out into like cents. So say it was I'm just going to say 12 cent.

[00:42:41]Okay, for all of just this is just an example 12 cents, right?

[00:42:49]Say the sticks 10 cent sugar 110 um food coloring 50 cent. I'm just you I'm just throwing out numbers as example. So when you break down the whole cost of it and of the amount that you use for those apples, what you're doing is getting the cost of that product. So you're going to total that, which I said 12 cents. So, we got 12. We got 24.

[00:43:26]I mean, I'm sorry, 22.

[00:43:29]32. A$132.

[00:43:33]Dollar 32. Five. Six. 77.

[00:43:37]So, $1.73. I'm $1.72 with the 50 cent 60 70. Did I do that wrong? 110 50. That's 160 70 82. I was right the first time. $182. So that's totaling your cost, right? So when you total your cost, then you got to go over and you got 12. So multiply $182 one time 12 times. Okay.

[00:44:20]Four.

[00:44:22]See, 2 4 6 8 10 12 14 and 16.

[00:44:28]Three, two, eight, six, eight, eight.

[00:44:50]So it cost do. So what I did was calculated 12 182 * 12 apples which you come up with what it's going to cost you to make these 12 apples. So I came up with with just the numbers that I had. This ain't the real amount.

[00:45:15]$21.84.

[00:45:18]So basically, it cost me $21.84 to make 12 apples. That's one dozen, right? And I'm just showing y'all an example. So therefore, if it cost me $21.84 84 cents to make 12 apples. Then I need to scale up so that I can make a profit, right? Make a profit, pay myself. I got to scale up to come up with the cost of that those 12 apples. So therefore, I can scale up to say you want to scale up to $50, $60, $70 7 8 91. So I scaled up to $70. So you got $9184.

[00:46:23]All right. This is just a number I made up. So, basically what I did was scale my number up. It gave me room to whether I can do and plus you got to know your market, but I'm just showing you how I break down the numbers when it comes to the ingredients. I ain't even talked about including the labor cost, um the packaging or and then paying yourself.

[00:46:46]So if I wanted to pay myself to, you know, uh from my business from the business, you go by a percentage or how many hours did you do? If you're going to charge yourself $20 an hour, $25 an hour, you multiply that by you multiply your rate by the hours you worked on that order. If it took you four hours, $20 times four hours, right? Two, four, six, that's $80.

[00:47:28]So, you you'll include that $80 to your order, right? But don't be making extra hours trying to get more money. But that's just the example.

[00:47:42]So, that's how I would include um the image. It's part of your ingredients.

[00:47:48]Hope that makes sense.

[00:47:51]Um I know it's expensive and thank you so much for doing this live. You're welcome.

[00:47:59]What is the title of your book? Also, congratulations. Thank you. So, the book that I started, well, that I wrote is is the Cinema Roll business. It's the Cinema Roll business book. It's the business guide. So, what I did was did a Cinema Roll class, right? And I created a guide and I went way beyond what I was supposed to do. But when I was giving them information, I was like, "Well, they need this, too. They need this, too. Well, if they don't know this, then they need this, too." And it ended up being 69 pages. And then after the class, I had to give it to my academy. And then I had added more pages. And I'm like, well, they need they cost sheets and how to break down the cost of the ingredients. And it came out to be 77 pages.

[00:48:56]So, but the academy has more of the book. Um, than anything, but the book has 77 pages. Um, it talks about marketing. It talks about branding. Um, it talks about uh package, how to, you know, your menu.

[00:49:16]Uh, it talks about paying yourself as a business. It talk about percentages. I mean, everything that you can imagine that you need for figuring out how to price your product is in this book. And when I say I broke it down, it's it's broke down to its simplest form. It's beginner friendly.

[00:49:39]Um, but I centered it around uh, cinnamon rolls because that's what I was teaching at the time. And I'm like, okay, I'm stuck with it. So now I'm in the process of writing a whole another book because in the book it's not a bunch of words. Well, it is, but it's in picture form.

[00:50:02]It's like a pictionary book.

[00:50:05]That's what makes it even better. So you can see and understand what you're looking at and how it all comes together.

[00:50:15]All right.

[00:50:18]And so far, yes, it is a ebook. You can download it, print off the pages. It is. And it's ready if you want it.

[00:50:32]Um, yeah. Let me go. Let me let me get you.

[00:50:39]So, my candy So, in my candy apple classes, I've gave out packets. I always give out package, you know, literature.

[00:50:49]Um, and I did include some pages in there. I just centered it around the candy apples. Um, but let me show you what it look like.

[00:51:02]Hold on. Give me a minute now.

[00:51:14]I had to I'm getting my I got my Oh, they went. They all They win. Oh, I tell you. Look at this. Oh, they just always go through these bags and just It never fails, man. My That's why this is my last tour. I be tired of the TSA.

[00:51:58]I do. I really do.

[00:52:38]TSA go through my bag and they just demolish the whole bag cuz they check it. And when I got my bag, it was halfway open.

[00:52:52]Can't put a lock on it. I can tell they threw this back up in here.

[00:53:15]This is the class packet that I got to put together that I normally have Linda and Kim doing when they travel with me.

[00:53:36]It froze me. Somebody was trying to call me.

[00:53:42]I thought I had I could have swore I had it on do not disturb. I got to check this setting cuz I shouldn't get no interruptions.

[00:53:53]So, this is This is the packet. So, I'mma show you what Oh, that's not even So, I'mma show you this one.

[00:54:34]This is I got them numbered cuz I got to put them together. So, I'm going to show you how the the book looks, how some of the pages, show you just how it's broke down. See how I break it down?

[00:54:52]You you can't get no simpler than this.

[00:54:55]But this is uh the set how to set your selling price. Okay.

[00:55:02]To add your profit margin.

[00:55:07]Can I flip this?

[00:55:09]Just so you can can see.

[00:55:17]Y'all see that?

[00:55:25]Okay. See how I give an example.

[00:55:29]Add your profit margin which is a simple, you know, it's a simple beginner.

[00:55:43]I tell you, hold on.

[00:55:48]I could have swore my phone is on do not disturb. How is people still calling me?

[00:56:01]Okay, can y'all still see me? We good?

[00:56:05]We going on an hour. I'mma have to get off here in a few minutes.

[00:56:14]Show hearts if we good because then I'mma go back to showing you the page.

[00:56:29]Okay.

[00:56:36]All right.

[00:56:40]So, basically this is what my book consists of. is just centered around cinnamon rolls and I centered it around apples for the apple class but um it's broke down. It's I mean when I say broke all the way down I'm giving examples. So here it's like giving you a option for profit options but this page is connected with the next page through the whole book. It explains how you get here, how you get here, get here. Cuz if you look at this, you're just going to say, "Okay, well, I see how this is, but where did it come from?" You know what I'm saying? So, it's broke down to where the formula that I have taught in my academy for years, I recreated it and broke it down so that people can see how these numbers work and they're in picture form.

[00:57:43]Okay.

[00:57:49]All right.

[00:57:52]So, the book, the ebook is 77 pages.

[00:57:59]77 pages.

[00:58:03]And I'm telling you, it answers all your questions.

[00:58:08]You may have some, but I'm I guarantee you will see a difference.

[00:58:20]Um, and to some people it may like may seem like it's too much, but that's business. You should know your numbers.

[00:58:30]I'm trying to go to Well, see now I'm going to give y'all too much. If you purchase the book, I'm already doing a class on here privately, but if you're going to do it, you don't have to pay for the class. I'm doing it private because I want to just work with the people that really want to learn um about how to price their their product and um you just purchase the book.

[00:59:07]Okay, right now I'm just going to cuz this special was for the academy, so I might as well continue to run it for $28.

[00:59:15]Um, you just got to go to my business page to purchase it and we give you the link to the book.

[00:59:24]Just simple as that. Cuz it's not on my website. It's not on my website yet. So, I'm giving people the opportunity if you want to check it out, you can check it out. Um, but it's way more worth than what I'm charging. I know y'all may like, "Oh, that's a lot for a book." Oh, no. This is a knowledge book that you going to need that you going to have it on your hip.

[00:59:46]Okay. But that's what it consists of.

[00:59:48]That's what I mean by the picture picture form.

[00:59:54]Um, Kesha Duke said, "Thank you. I need it. I need to see it. You need to see the book. I'm so behind.

[01:00:03]Yeah, the book is definitely a game changer. Trust me, it's going to be the number one seller. I'm speaking it into existence because I ain't found nothing broke down like this.

[01:00:15]And every time I'm with my assistants, I keep sending them more pages, they be like, "What more you going to add to it?" Trust me with all the knowledge that I know and that I feel people need because I've heard it over the years. Y'all have asked me and this is what I put together. So when I put it together, I asked the questions that y'all asked. I did a I did a p a poll on my Facebook page like what do y'all struggle with in business? What are some of the things you struggle with in business? And it's always pricing. It's always how do you pay yourself? You know, how to, you know, incorporate certain cost to come up with your price is in the book.

[01:01:05]It's in the book.

[01:01:08]Knowing your numbers is important if you serious. Now, one thing that I feel some people will have a problem with is managing the money for your business. It's all a part of it's all about discipline. If you're not disciplining yourself to grow your business or to do business, because if you just want to sell stuff, you you you sell stuff. You know what I'm saying? Just selling stuff is not a business to me. You just doing something.

[01:01:45]When you're really building a business, you're you wanting you want to know how you operate. You want to see what's what's flowing, what's what's red, what's black, what's good, what's not good.

[01:01:59]You you want to know what you did in a quarter. You want to know what you did in the second, third, fourth quarter.

[01:02:05]Okay? A lot of people don't know that you have quarters um in a year in in business, right?

[01:02:16]There's three months in one quarter. You got four quarters in a year.

[01:02:23]Each quarter is three months.

[01:02:26]So your first three months is January, February, March.

[01:02:32]And then your next quarter, second quarter, March, you got April, May, June.

[01:02:39]Okay? You should know what you're you're bringing in each month.

[01:02:45]And then when you know what you bringing in each month, you should know what you bringing in each quarter, what you make in the first quarter, what you make in the second, third, fourth quarter. At the end of the year, you're able to total out what you gross for the year.

[01:03:03]When you when a person asks you, if you go to an investor, an investor and you an investor asks you um or a bank, you go to the bank, you go to the bank and try to get a loan and they want to know, well, what what's your gross in a year?

[01:03:19]And you can't give them an answer because you don't know your numbers. you you be like, "Well, I usually make between six to 7,000 a month, but you don't know your numbers."

[01:03:33]You should know what you doing every month. It don't matter how many uh orders you get in that month.

[01:03:42]Remember, them orders that come in that that you're getting paid for, your business getting paid for, is for the business. It's not for you. I know you going to be like, "Well, I did the work. That's my money." It's your business money. If you run it as a business, that's your business money.

[01:04:00]Right? You know what I'm saying? If I ask you what did your business profit in a year, do you know it's not what you brought in?

[01:04:11]If you set aside money for profit, set aside money for your business and then to pay yourself, there's a certain number that you should see where you set aside to see your business grow. That money sits in case you need it. Right? Then you got money for your business that you need to keep using to help run the business, pay the bills, the overhead, buy the ingredients, buy the supplies. And that's what a lot of people are not doing because they're used to receiving the income or from the order calling it profit thinking it's profit and it's not profit. It's what the revenue the money you're bringing in to your business. You're you're a business so you got to run it as a business.

[01:05:13]See, I feel like I'm so passionate about this because it really will help people.

[01:05:19]I'm I'm trying to help folks. So, but um I'm going to be talking about it for the rest of this year. That's that's my goal. That's my uh campaign for this year is pricing. All right. Is that's my campaign for this year.

[01:05:39]I'mma I'mma talk about it till people start talk you know Ro got a book you know Ro did yes I'm campaigning pricing this year um butter I know I'm behind in these comments butter bugs baked goods I've been so crazy I'm in academy and haven't downloaded it what the the book is not in the academy. Now, all the footnotes that I've been adding is in there, but you got to you got to buy the book.

[01:06:18]Everybody that's in the workshop going along in the workshop um and if they want to go along, they can buy the book. How can I get a copy of your book? So, it's a ebook form and I'm just letting you know it's 77 pages of great information. Visit my website.

[01:06:40]Oh, no. It's not on the website. It's not on the website yet. It's not exclus It's exclusive. It's It's not on the website yet.

[01:06:50]Um, it's you got to go to my business page on Facebook.

[01:06:57]Go to my business page. Go to your sweet connection on Facebook, send a private message letting us know you want to purchase the downloadable book. We'll send you the information on how to make your payment and then we'll send you the link and you'll have it right there.

[01:07:21]Right there. So, if you going to join me on June 7th, is it June 7, Linda? I just wrote that down.

[01:07:42]I think it's June 7th. So, on June 7th, if you purchase the book, I'm going to come back on here. So if you purchase the book, we're going to send you a link of a a YouTube link is because you can only join with the link.

[01:08:00]So, we're gonna send you a link for the private session, and that's the class that I'm going to do, and I'm going to walk you through. Um, I'm not going to walk you through the whole book, but I'm going to walk you through the important parts of the book, answer questions, um, but get your pen and your notebook ready because you're in for a treat. Now, y'all wanted pricing.

[01:08:29]Here we are. All right.

[01:08:32]Here we are.

[01:08:38]I think it's June 7th at 5:00 p.m. It should be on a Sunday.

[01:08:48]Yep. Uh yeah.

[01:08:55]June 7th.

[01:09:02]Is that June 7th?

[01:09:05]June 7th at 5:00 p.m.

[01:09:16]Yep.

[01:09:22]June 7th at 5:00 pm.

[01:09:26]So you go to the Facebook page, send us a private message. You purchase the book, we going to send you the link to um now the people in the academy, you don't you ain't got to do this because if you in the academy, you getting a three-day, you getting more than what everybody else is getting. So that's cuz you a VIP member. So but if you ain't got the book, you just let us know you ain't got the book. So if you're in the academy, I already did day one. Day one is already in the group. Day two is on the 31st of this month. And then I do the third day June 5th.

[01:10:18]I had to spread it out because I'm traveling. So, trying to give my love to the academy members cuz they've been patiently waiting for me to do some videos and I know y'all have too. So, I'm almost done. Hold on.

[01:10:37]All right, y'all got it.

[01:10:52]Um, Butterbugs Baked Goods Academy is awesome. See, you in the academy, so you get to watch the first video.

[01:11:01]You get to watch the first video. If you don't have the book, get the book.

[01:11:10]Kesha said, she said, "Right now, I feel like I'm giving treats away." Well, if you need to help, I'm here. I'm o I'm trying to get everybody to, you know, join in. All you got to do is buy the book and I'm going to teach from the book.

[01:11:32]Um, yes, there is a membership fee to get into the academy is $45. It's just a onetime fee. You have access to everything that I share in the academy, recipes, videos, teaching. Right now, I I haven't did too many videos cuz I'm traveling.

[01:11:52]But after that's all done, then you'll be seeing a lot more videos.

[01:11:58]Um, but it's a $45 fee. It used to be a subscription, but it's not onetime fee.

[01:12:05]You don't pay nothing else. you in there with all that information. So, it was on my website, but I took it down.

[01:12:18]So, we're working from my business page so that we can keep track of everybody through the business page. That's how we go back and retract everybody. It's just more personal when we're doing it through the business page until I'm done with the tour.

[01:12:36]Once I'm done with the tour, everything will be on the website.

[01:12:41]Everything will be on the website. But right now, we're working from the business page. That way, Linda, myself can watch what's coming in and what people need. You just have to message us privately.

[01:12:56]And sometimes y'all always think y'all talking to me, but y'all be talking to Linda.

[01:13:06]Okay.

[01:13:10]Red Bone said, "I've been cheating myself." Oh, when you when you go through the book, you going to see how you've been how you be you're going to see.

[01:13:18]Yeah. 65. I I'm not going to say cuz once again, you got to know your market and you got to know your cost cuz everybody ingredients are different. They pay for different ingredients. So, you got to go based off of the cost of what you spent.

[01:13:35]Red bone.

[01:13:38]Bless all y'all that make apples. I have no patience for those.

[01:13:45]Hi, DJ Johnson.

[01:13:50]Um, by the way, Rochelle, this is Wendy Williams. Wendy, I wish I can. I got to see a person picture. But hey, Wendy.

[01:14:00]See, everybody name is different from the platforms.

[01:14:09]Wendy, we met at uh Sweet Fest. You know how long ago that was?

[01:14:19]I do, too. But oh no, we got something coming next year. in um Atlanta.

[01:14:28]We got something coming next year in Atlanta.

[01:14:34]And if you don't know, for those that don't know, I received my proclamation um in Atlanta, Georgia from Fton County.

[01:14:45]So, I know I put my proclamation up. I got to put it on the wall, though.

[01:14:55]in due time.

[01:14:59]I'm on a mission. I'm on a mission and I'm allowing God to lead.

[01:15:05]Okay, so DJ Johnson, thanks for all your teaching. I noticed that here in Florida heat, I had to use less water in the candy apple recipe because the candy was melting all the apples.

[01:15:29]Um, if you use less water, that mixture is super thick.

[01:15:40]DJ Johnson.

[01:15:43]Um, and in Florida, you know, if it's hot and humid, I'm going just tell you right now, if it's always hot and humid, um, I'm not going to offer candy apples cuz nine times out of 10, they're going to be sticky. And even if it's humid in your kitchen and you're making your mixture, your mixture can seize just because of the humidity in the room. It can seize right in the pot. Soon as you take it off, you be like, "What didn't happen? It got a bunch of gunk." It that that happened to DJ Kev 101 51.

[01:16:27]He said, "I agree with the pricing structure. I've been doing embroidery for years, and I also think price is based on skill set and perception that I agree with with with some of what you're saying.

[01:16:49]And yes, I agree with I I agree with what you're saying with far as the skill set um and perception. I I I totally agree but I'm you know it's the numbers um and your skill set and that skill set and the perception that comes based on how you get paid out by the hour. You know what you're going to pay yourself by the hour. Um that comes with the skill set. You know you know your skill set. You know you good. So you go based off of You pay yourself by the hours. So if you feel you need to get paid $30 an hour, 35 an hour, you go based off of that, but you got to also include your cost.

[01:17:39]Okay? The structure may be a little bit different when it comes to the material and what it is that you're doing. Um, when it comes to embroidery, you know, you your structure and your formula may be different when it comes to desserts, cakes, events, or what, but far as knowing your numbers, it's it's a no-brainer.

[01:18:03]You got to have them numbers in there.

[01:18:06]But yeah, DJ Kev, I agree with you, sir.

[01:18:18]DJ Kev said, "I'm so behind with these."

[01:18:20]DJ Kev said, "You have to build your skill set processes to reach selling goals." That is true. You definitely have to build your skill set. You can't start off at You can't be a beginner and feel like you can set these high prices um or underpriced. You you got to know like you said absolutely you got to build your g skill set. You got to know your skill set as well and you got to know the confidence. So you you got to have the confidence in what it is that you're doing. You have the confidence in what it is that you're doing and then if you don't know then search your market and see what the going price for certain items is. But absolutely, I'm doing both. I'm so happy I found you today. Well, thank you, man. We need to know how to put together that business plan and get that plan. Well, honey, you listen, you want to learn how to put a put a business plan. I'm telling you, it's everything you need.

[01:19:36]You will see.

[01:19:38]Mhm.

[01:19:43]Tell a Linda. Yep. Doing business plans is discussed in the academy when I tell you what it is that you need. Now, I'm not on here to be one of the gurus and be like, "Yep, if you do myself today or this is that, I'm giving you real knowledge. I'm giving you from the heart, from the experience, and not just from the experience knowledge base. I do have an MBA in business. I have a masters in business. I didn't go back to school just to say, "Oh, yeah. I got a masters in business." But I wanted to further my education in business so that I'll be able to teach and coach and help others um in a different area of um their business, different levels, different skill levels. You know what I'm saying? Write I was already writing proposals and grants. So, I'm I wanted to make sure that what I was teaching I knew what I was doing, which I knew what I was doing. I just needed the education. I'm like, I'm already doing it. So, um, and I was one of one of five at the top of my class. So, I graduated from Beggar College. You can go you can go on YouTube and go to 2024.

[01:21:08]You'll see me with my robe getting getting my little stash. But anyway, um that and I paid for it myself. I putting myself to school. I ain't get no loan.

[01:21:22]So the money that I set up for my business, I set aside for my business, I invested in furthering my education to be able to help others. So, so that's why I'm writing all these pages. So, and yes, I'm proud of it. You any accomplishment that you do, you It's not boasting. It's just I'm proud of it because it was at a point I was like, I don't even know what I went back to school for. I really wanted to quit because I was like, why did I do this? But I thought about all the money that I was making. I mean, I paid I was like, "Oh my god, I just, you know, I'm like, I can't I can't waste this money." And but yeah, my advisor told me like I should have been teaching the class for her. So, but you know, and that really I was really I'm like, "Okay, I'm doing something. I'm, you know, making a difference." And that's all I want to do is make a difference in somebody life to help, you know. So, um but yeah, so for those that got the book, you I'm sure you see um and um I definitely paid attention to the details the details of what I put together.

[01:22:53]Um, I mean, let me show you this one.

[01:23:04]Um, pricing for profit.

[01:23:21]That's why I said y'all got to get the book. When you see the book, you know what I'm talking about.

[01:23:25]You know what I'm talking about.

[01:23:30]Here's one that I was talking about earlier.

[01:23:34]Make sure I put it back in. This is number eight.

[01:23:38]So, if you come to the candy apple class this Saturday, you know, this is already yours. But this it's not the whole book.

[01:23:45]is just all right.

[01:23:54]So, this is what I if you was on here earlier, this is what I was talking about earlier about totaling your ingredients.

[01:24:11]See how I break it down?

[01:24:14]knowing your cost, your ingredients, your packaging, your labor.

[01:24:22]See how I have it all broke down in picture form. So therefore, your ingredient cost, and this is just an example breakdown, apple, candy melts, um, and it just depends on what it is that you're doing, toppings. So, I said, "What if it all came up to $12?" Right? And then you include your packaging cost.

[01:24:50]Say this all came up to $4. Your bag, your twist tie, your label come up to $4. Then you include your labor cost. That's your time.

[01:25:05]Okay? Can you see that? Oh, there we go.

[01:25:09]There. Oh, okay. You see your time it simply says example. So if you you charging your time your time that's your time that you're in the kitchen on the job creating a jacket whatever it is. If it's two hours of work $20 an hour it equals $40.

[01:25:38]So, what you're going to do is take these numbers here, okay? And you're going to total the cost, the ingredients, the packaging, the labor.

[01:25:48]Add those together. $56.

[01:25:53]Remember, this is the example. So, $56 is what cost? That's the total cost of one candy apple.

[01:26:04]That's the total cost.

[01:26:06]All right. So, you come here. The cost per apple. Let's say you your um batch makes 12 apples. So, you're going to take the total cost, which is $56.

[01:26:21]And you're going to divide that by 12.

[01:26:24]That's the apples. 12 apples, which equals $467.

[01:26:31]That's what it costs per apple to make.

[01:26:34]So, for example, it cost $4.67 to make one apple. So, what I was saying earlier about scaling your price, so now you can add profit on top of your cost because you already know if you know you it cost you $467 to make one apple. That's why I don't understand why people be charging $5 an apple. If you charge $5 an apple, subtract $467 from the $5, that's change. You making profit, the profit you making is change.

[01:27:15]But if you know you charge, it cost you $467 to make a apple, one apple, then you can scale between5 to$7 or more per apple.

[01:27:31]Y'all following me? Y'all following what I put down?

[01:27:35]So over here, the final price example.

[01:27:38]So say for instance, if I charge $6 for one apple, that's my price I'm charging minus subtract $467 from the $6. Remember remember the $6 is the price you're charging for your apple, right? So your profit is going to be $1.33.

[01:28:03]Okay.

[01:28:06]So take that $133 multiply it by 12. 12 apples.

[01:28:12]Okay.

[01:28:14]You profited $15.96.

[01:28:18]Profit per batch. That means one dozen of apples. This is just an example, y'all. It's just a simple breakdown of what I teach, how I teach, so you can understand at its simplest form. Okay, y'all get it? Simple pricing formula.

[01:28:39]Ingredients, packaging, labor, quantity, number of apples per apple.

[01:28:46]You can't get no simpler than that.

[01:28:47]That's why I say this is this is the book I create.

[01:28:52]This is the book I wrote. Oh, where my little sticker?

[01:28:57]Um, but like I said, I centered it around cinnamon rolls so you can have something to go off of.

[01:29:10]Okay, this is number eight.

[01:29:18]So, on June 7th is when I'm going to do the private class session on YouTube.

[01:29:24]So, if you purchase the book from here, if you come to if you came from here and went over to my Facebook page to purchase the book, then you're going to get a link for the YouTube class, which you don't have to pay for it. If you purchase the book, you're going to come over to the class.

[01:29:48]And the book is $28.

[01:29:50]It's 77 pages. You can print them off if you want to, however you want to look at, but we're going to go, we ain't going to go through the whole book, but we're going to go through the what's important so you can understand the process. But did that little part make sense? Cuz I'm really giving you some of what the book consists of.

[01:30:19]Did I break it down? I told y'all I that's why this is why I don't like to teach. Oh, you know when people ask me about pricing, it's a lot that entails with it is knowing your numbers. And that right there is not even part.

[01:30:36]That's just a little bit. It's so much included and so much that you need to know. We got to You talk about the taxes. You talk about percentages.

[01:30:47]Yes.

[01:30:56]When does the next academy start? The academy is always um available, but I had shut it down. Um I shut down registration um because we got over 800 people in the group. But um we still allow people to come and register and they join. But if you want to be a part of the three-day workshop and go back and review the videos and and check out the footnotes that I got in the group, then visit my Facebook page, your sweet connection, send us a private message letting us know either you want to join the academy or you want to buy the book and be a part of the YouTube class June 7th, we're going to send it to you. All right.

[01:31:46]But let us know if you already in the academy cuz you don't need to. I mean, if you buy the book, I'm going to send you the link to the YouTube page anyway.

[01:31:59]So, it don't matter if you in academy, you're just getting double portion. So, I'm like I said, I'm teaching on the same thing. It's a whole It's a pricing campaign.

[01:32:11]I'm doing a campaign for pricing.

[01:32:13]through the rest of this year.

[01:32:23]Um, Leela said, "How do I attract customers coming out the gate?"

[01:32:30]Um, how do you attract customers coming out the gate? First and foremost, marketing, branding. How do you attract customers? There's strategies. I will come up with a strategy to get the customers to know who you are. Um, being present, um, doing samples. A lot some people don't like to do samples, but it only take a little bit um to to to to will them in. You got to be convincing. You got to convince them um of what it is that you're offering, you know. So, out the gate, you've got to market yourself.

[01:33:11]Um, have clean packaging, have a menu, okay? To attract customers, you have to be noticeable. You have to show up. All right? You have to let them know what it is that you're offering. So, that is, in my opinion, how you attract customers.

[01:33:33]You say coming straight out the gate.

[01:33:35]You got to prepare yourself. And I wouldn't even say coming straight out the gate. It ain't no coming straight out the gate cuz some people come straight out the gate and then forgot what they came out to do. And the reason why I say that, some people, and I'm not saying you, some people get out that gate and be like, I'm not comfortable or I don't think it's going to work. The confidence just go shutting down. But you have to build this confidence. You have to understand that you are in business. So you have to work your business. You have to start from the ground up and you got to do any and all things that's necessary professionally to get your business out there. All right? Whether you decide to do vendors, vending events, a lot of vendors, a lot of vending events is where people notice you. When you go and do vendor events, you need to go out there and be noticeable. Be where it's be like a showstopper. And I know people don't have the money to invest in like um the branded cloth and the tents and all this, but if you do, then you know, do what you need to do to get noticeable. But other than that, start off with a table. Um set up your desserts where they're presentable and do vending events and build build on up until you can get to that next level.

[01:35:12]You know what I'm saying? but also have a menu to give them. I always say when you do vendor events, don't just sit behind the table. I cannot stand when you're at a vendor event and people just sitting behind the table and you don't greet the customers that's coming to potent your potential customers that's coming to spend money with you. You know what I'm saying? and I'm going to walk on by. Cuz if you don't have no interest in your business or trying to make money cuz the money just because it's sitting there, it ain't going to make itself.

[01:35:48]You know what I'm saying? It's it's like being a you a salesperson. Don't you know the the uh you know how when you go look for a car to go buy a car? What the salesman do? Soon as you pull up, soon as you get out in that parking lot, they coming out the office. They coming to see what you like, what you want, and they trying to convince you to get whatever it is that you need. That's you. Okay? When they come to your table, you should be like, "Hey, how are you?

[01:36:15]My name is Rochelle. This is your sweet connection. Today, we have a nice spread. We have chocolate covered strawberries, candy grapes, candy apples. Oh, and we also have something on the menu. If you choose to purchase or do a pre-order, we can do that as well if you just scan that P uh uh QVC QR code and it'll give you my menu list.

[01:36:40]And I'm also here Friday, Saturday, and Sunday. So, if you don't have an opportunity to come shop with us today, you can also come by and visit tomorrow.

[01:36:50]You You see, I'm relationable. I'm I'm I have a I'm trying to get a relation with my customers, you know, making them feel comfortable to buy with me. You know what I'm saying? It don't matter if they give you an attitude or be like, "No, not today." That's that's fine. I hope I see you tomorrow. Have a good day.

[01:37:15]Make sense. So, like I said, show up at some vendors events. find some, sign up for some, um, and get noticed. Get your name out there. That's how you come out the gate.

[01:37:31]You come out the gate being prepared, having structure, so when they're ready to buy, you know what to do. You already have a menu in place. You already have a place for them to come pay, right?

[01:37:46]So, like I said, people come out the gate and don't be ready and be like, "Oh, man. I got to get my menu, you know." Well, you want me to buy something? What what what you got? You know, so and then when they ask you, "Well, well, how much it cost to do me a a um a 8 inch round cake?"

[01:38:06]Um well, soon as you do that, you already open the door for negotiation.

[01:38:14]now they ready to negotiate with you.

[01:38:17]Well, I only want to spend $200.

[01:38:20]And then that just blow your mind because you be like, well, I don't do $200 cakes. You see what I'm saying? So, always have a menu ready so you so they'll know what you're offering.

[01:38:32]Be seen. Be heard. Be visual.

[01:38:49]You see, I'm trying to work and pay attention.

[01:38:55]Okay.

[01:38:57]Hey, how you doing, Shenita? How are you?

[01:39:01]That's my longtime member. My longtime YouTube member. Thank you. Hey, girl.

[01:39:11]She said, "Can I just jump in the academy?" In the academy, I want privilege.

[01:39:17]You said, "I need the book." Yes, you can get the book. Just come over to my YouTube page. I mean, my Facebook page and send us a private message. It's not on the website right now. I'm just putting this book out here. Just word of mouth. It's the ebook version, but it's 77 pages.

[01:39:37]is 77 pages. I am um working on getting this publisher. Um I have the publisher, but the publisher it cost money to publish books and order a lot of them so that y'all know. So, and plus I got 77 pages.

[01:39:56]77 pages.

[01:39:58]I know I can go to Amazon this time. I ain't listen. I want to publish my books and put them on my website.

[01:40:06]People think you make money on Amazon.

[01:40:08]You don't make no money on Amazon.

[01:40:14]You don't you making pennies. You you um you don't make that much money on Amazon when it comes to putting your product on there. Now, if you selling product, that's something different. But when you're you got them publishing and they get a percentage, too. So, The book is $28. That's the sale right now. So, you get the opportunity to get the download version. Um, but the original price is $35 when it go on the website. So, I'm going to be marketing this for the rest of the year.

[01:41:00]um and doing classes on it because it's needed. People ask here we are here I am.

[01:41:11]So visit my Facebook page your sweet connection just like the your sweet connection send a private message letting us know you inquiring about the book you can p Oh that's Linda if If they are in your favorites, they can still call you or if they call back to back within a certain amount of it'll still go through.

[01:41:47]I'm What? I'm not sure what you're talking about.

[01:41:54]Oh, you trying to talk text.

[01:42:11]Okay.

[01:42:16]Leela Lester, how do you sell to people come? Oh, I think I answer your question. I'm going over. It's not on the Oh, to the website to resume. So, look. So, while I was down, meaning y'all, some of y'all don't know I had a stroke and that's where I was off the radar, right? So, I slowly started back and I started to I just started this year to get back out there. So, I've been doing good. I still have my little moments.

[01:42:58]Yeah. Just like if I get up like it takes me like my left side still has some. But, you know, I'm getting better.

[01:43:07]I just thank God that I am not how I used to be. All right. But um the website I shut it down. I had shut it down. Uh I did I even shut it down doing some of some part of the tour, but I pulled it back up. So it's nothing on there. I just took all the everything out of the store part. Um, but it just the website is on there. So, the book is not on the website yet.

[01:43:42]I don't have it on there. I want Excuse me. I want to have everyone that is close and that I want we want to communicate with people through the business page right now while I'm touring. So, after that, then everything will go on to the website.

[01:44:06]Hello. Hello, JD DC Creations.

[01:44:13]I'm doing well. How are you?

[01:44:17]You're welcome.

[01:44:20]I'm so behind. Hi here.

[01:44:25]Uh yes, this live stream will be up.

[01:44:28]I've been watching you for about four years.

[01:44:32]Now, pleasure to meet you. Thank you.

[01:44:34]Pleasure to meet you as well.

[01:44:38]You're welcome, Miss Manny. This is an awesome breakdown. Thank you, JDC Creations. That's what I want to hear.

[01:44:48]Like, and it's more it's more in there. You will see.

[01:44:56]You will see for yourself.

[01:45:05]Thank you.

[01:45:11]I learned the hard way and not adding overhead when I worked out of my house. I wasn't and should have been. We all been there. I I mean I did you know in my other book that I wrote that I had already wrote that's been written probably two years now Linda is it been two it's called um your financial breakthrough in that book I'm talking about how I used to make 300,000 between 300 to 350,000 a year 300 300 to 400,000 a year in my group home business and when I paid I had eight homes. But then when I paid the bills, the mortgage, the rent, cuz some of them was rental property and some of them I own. But I would have three $2 to $3,000 in my bank account for myself because I was spending money buying stuff. Stuff that I didn't even need. I was spending it because I had it until I had to figure out like what?

[01:46:34]And I had regrets cuz I was like I should have did this, I should have did that, you know, should have did this.

[01:46:42]Oh, it's time for me to get another car, you know. But yeah, but it's called your financial breakthrough. It breaks down everything about finances, building your finances.

[01:46:57]But yeah, forward I look forward to purchasing the book because this old dog can always brush up. All right, you got to do it before the seventh now.

[01:47:09]Now, we ain't gonna be a I'm be today.

[01:47:13]Today, today. Get your book today.

[01:47:18]All right. I'm trying to catch up. What is the best item to sell in Florida? Hot weather. Hey, I don't know what you make.

[01:47:29]I don't know what you're good at. It's hot in Florida.

[01:47:41]me, I would be selling some of everything in Florida. I wouldn't be doing candy apples. If I do, I would put them in a in a box um and not in the cellophane bag, but I will still be making apples in Florida.

[01:48:02]It's just how you It's It's just It's all about how to make them, take care of them, package them.

[01:48:18]What is the best flavor for metallic blue apples?

[01:48:23]M I don't know what would be a best flavor, but I would flavor it anything that I, you know, feel is is good. Uh cake batter, raspberry is is good.

[01:48:40]I'll do cotton candy.

[01:48:49]There's a lot of good flavors, but you know, if you want to pair with color, that's what I would do.

[01:48:58]You're welcome.

[01:49:01]Glad you're feeling better. Thank you.

[01:49:03]I'm so thankful you for your recovery and blessings to have you back. Thank you. I can't wait to come back to do YouTube videos cuz I do miss that. Thank you, J. Um JD JCD Creations. JCD Creations.

[01:49:23]Tammy Hunter.

[01:49:26]That's what they asked for.

[01:49:29]I don't I be so scared to make them thinking they're going to break down from the heat. Yes.

[01:49:39]All right, y'all. It's been real. Going over to your sweet connection. I'mma go get me something to eat before I go on TikTok.

[01:49:48]Get your book, $28.

[01:49:52]Send us a message on Send us a private message on the page.

[01:49:58]Go to my page. Follow my page if you ain't following it. Your sweet connection on Facebook.

[01:50:06]You're welcome. Love y'all and I'll see y'all soon.