We’ve been both busy working. Alot. Trying to fend off getting sick, but you know the scary thing about being a sole business owner? Who covers for you when you get sick? Luckily, we’ve not had to find out as the whole family rarely ever gets sick, but with Mark the only one baking, we naturally get a little nervous if there’s even a tickle of a sore throat. Remember last year when I was knocked-out-in-bed sick for a good 2 weeks? That was rare, but it can happen and it’s scary stuff when you’re in business. With orders steadily coming in every day and picking up steam as we head towards the holidays, even one day off would really back us up. During the busy months, every day is a constant race to play catch up. And when all orders are out and you’ve gone all the way back down to zero again, you breathe a sigh of relief and maybe get a glass of wine, but then the orders start coming right back at you again.
I’ve noticed that some of our small food business peers have much longer turnaround times – some as long as 7-12 days during busy times. Since the beginning, we’ve kept a strict turnaround time of 3 days or less and miraculously, Mark has been able to keep up with it single-handedly as he’s able to bake up to 2000 cookies himself in a day if needed, but I’ve been wondering if we can relax that policy especially when we’re hit with press that results in a lot of orders. I think mentally we like to push them out out as soon as we can so they don’t build up, snowball and hang over us, but this never ending cycle of playing catch up is really tiring.
What do you think is an acceptable turnaround time for hand-made baked goods? What is too long (keeping in mind that shipping takes 2-3 days)?