 The last mistake that a lot of food owners make, myself included, is not looking at numbers. Now imagine this for a second. You're starting your cookie business, every month money's coming in, you're happy, but six months down the road, you only see a few hundred dollars in your bank account. What happened? This is a very common scenario that happens, that people work for hours and months and years later to realize that they're actually not making money. They don't know where the money goes. They don't know why they are bleeding out money, because they don't take into account of the high ingredient costs. They do not program the profits into their operations. They do not account for their own labor costs later to find out that they're actually sucking out all the money from their business.