Description
How does a dessert stall making up to A$7,000 a day still end up losing money?
At Sydney’s Chatswood Market, two sisters run a Thai dessert business with more than 30 items, where daily revenue can swing sharply depending on demand, weather, and event costs.
From rent and ingredients to wages and stock planning, every decision affects whether they break even, as they balance expansion, staff salaries, and an unpredictable income stream.
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