Why Calculating your Hourly Rate as a Business Owner is a Trap

What's Good Dough? Pizza

English - January 12, 2024 23:29 - 9 minutes - 12.7 MB - ★★★★★ - 71 ratings
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Previous Episode: The CHALLENGES Opening A Pizzeria With Gracey’s Pizza

Next Episode: The One Thing You Must Do Before Marketing w/ Will Grant of Sourdough Willy’s Pizzeria

In this episode, I reflect on the realization I had while working on catering events and tracking my time. I initially calculated my hourly pay after receiving the final payment but realized it might be the wrong approach.Read more here: https://www.whatsgooddough.com/blog/navigating-business-success-beyond-the-hourly-rate-in-catering-events/ Thank you to our show sponsors:
Ooni Pizza Ovens Affiliate⁠
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⁠Corto Olive Affiliate⁠
https://corto-olive.com/?sscid=51k7_g9fhj&
Bacio Cheese
https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio
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