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Well, The Monkey has been open for about eight weeks so far and the response has been very good. We’ve gotten write-ups in a couple of the major papers here in Philly as well as positive reviews and feedback on cupcake blogs and foodie websites. Things are plunking along, smooth and steady.
At this point, I would say that The Monkey is running at about 85%. There are still kinks to work out, but for the most part, things are smooth. We’ve established a sense of production volume and the specialty orders are starting to come in.
One major problem, though, that I’ve had at Reading Terminal has been the issue of how to deal with the massively high ceilings and making Flying Monkey appear more cozy and patisserie-like. Right now, while the set-up is very clean and bright, it lacks a certain warmth and gets lost in the very large foodcourt area.
So, I’ve decided to have an awning made. The awning will probably be a cabana strip, scalloped deal, around the three sides of the space. I think this will help make the shop more noticeable and more what my initial vision had been: a sweet, inviting, friendly place to buy your cake!
While a good cake and awesome buttercream will win hearts, there is something to be said for creating an environment that reflects and showcases the goods you’re selling. I can sell the most fabulous cupcakes on the planet, but if people don’t know I’m there, well…that’s definitely a problem!
As for me personally, I am holding up, but I confess, I am exhausted. When I’m not at the shop baking, I’m working on the books (my absolute least favorite task; I’d rather clean sheetpans!), on the phone, buying supplies or simply running around town like a headless chicken.
Part of the problem is that our shop is right next to the troupe of volunteer piano players who play all day long. Unfortunately, it’s starting to drive me crazy because I can’t hear people on the phone, which makes doing any sort of business-related work impossible while it might be slow at the shop.
But all in all, things are running according to schedule. I must continually remind myself that in fact, Flying Monkey has only been open eight weeks. Think of an eight week old infant! Well, I’d hope we’re a little more developed than that, but you get the idea. I guess it's because I’ve been living and breathing this project for so long that I don’t have a realistic sense of time anymore. It takes time to gather a following. It takes time to get your space set up exactly as you want it. It takes time to get a real picture of the working of a business. I’ve put my heart and soul and self-confidence on the line for The Monkey. I’m very invested in it –- emotionally, as well as financially. They say that you have to take risks in order to get returns. Well, the risks have been taken…
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The Monkey Diaries: Update
At this point, I would say that The Monkey is running at about 85%. There are still kinks to work out, but for the most part, things are smooth. We’ve established a sense of production volume and the specialty orders are starting to come in.
One major problem, though, that I’ve had at Reading Terminal has been the issue of how to deal with the massively high ceilings and making Flying Monkey appear more cozy and patisserie-like. Right now, while the set-up is very clean and bright, it lacks a certain warmth and gets lost in the very large foodcourt area.
So, I’ve decided to have an awning made. The awning will probably be a cabana strip, scalloped deal, around the three sides of the space. I think this will help make the shop more noticeable and more what my initial vision had been: a sweet, inviting, friendly place to buy your cake!
While a good cake and awesome buttercream will win hearts, there is something to be said for creating an environment that reflects and showcases the goods you’re selling. I can sell the most fabulous cupcakes on the planet, but if people don’t know I’m there, well…that’s definitely a problem!
As for me personally, I am holding up, but I confess, I am exhausted. When I’m not at the shop baking, I’m working on the books (my absolute least favorite task; I’d rather clean sheetpans!), on the phone, buying supplies or simply running around town like a headless chicken.
Part of the problem is that our shop is right next to the troupe of volunteer piano players who play all day long. Unfortunately, it’s starting to drive me crazy because I can’t hear people on the phone, which makes doing any sort of business-related work impossible while it might be slow at the shop.
But all in all, things are running according to schedule. I must continually remind myself that in fact, Flying Monkey has only been open eight weeks. Think of an eight week old infant! Well, I’d hope we’re a little more developed than that, but you get the idea. I guess it's because I’ve been living and breathing this project for so long that I don’t have a realistic sense of time anymore. It takes time to gather a following. It takes time to get your space set up exactly as you want it. It takes time to get a real picture of the working of a business. I’ve put my heart and soul and self-confidence on the line for The Monkey. I’m very invested in it –- emotionally, as well as financially. They say that you have to take risks in order to get returns. Well, the risks have been taken…
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/rebecca-michaels/336-flying-monkey-success/