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Re: wholesale pricing

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Posted by DeniseNH on July 29, 2007 at 11:04:21:

In Reply to: wholesale pricing posted by Joyce on July 29, 2007 at 08:39:17:

The phrase "keep on hand" raises a red flag. I would first ask how often (on average) this happens. Once a week, once a month, once in a blue moon? The reason I'm concerned is because the cake would have to be frozen to assure freshness and how can they defrost a cake in the time it takes a diner to order and eat (1 to 1-1/2 hours??). If the cakes are not frozen and their birthday rate is low then you'll be doing a lot of cakes for nothing and if it gets returned to you after a week without being consumed, do they pay you anyway - bet not - so you've done all the work for little return. Just something to ask them before you commit. I'd charge them my regular rate per serving plus a delivery fee - do they expect you to deliver a cake at the last minute when they learn about the birthday? Not trying to discourage you but there's a lot to consider and to ask them about THEN get in writing with a signature. Restaurants have a high rate of turnover so what one chef says now might not apply to the next chef. I think it's a wonderful opprortunity and you can put your business card on the bottom of the cake plate for future referrals.

: A local restaurant has asked me to do a few small individual cakes to have on hand for when a customer mentions it's their birthday.
I'm thinking of a 6" cake. What would you charge?

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Re: wholesale pricing - Jeanne PA 12:23:29 07/30/07 (0)

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Comments:
: The phrase "keep on hand" raises a red flag.  I would first ask how often (on average) this happens.  Once a week, once a month, once in a blue moon?  The reason I'm concerned is because the cake would have to be frozen to assure freshness and how can they defrost a cake in the time it takes a diner to order and eat (1 to 1-1/2 hours??).  If the cakes are not frozen and their birthday rate is low then you'll be doing a lot of cakes for nothing and if it gets returned to you after a week without being consumed, do they pay you anyway - bet not - so you've done all the work for little return.  Just something to ask them before you commit.  I'd charge them my regular rate per serving plus a delivery fee - do they expect you to deliver a cake at the last minute when they learn about the birthday?  Not trying to discourage you but there's a lot to consider and to ask them about THEN get in writing with a signature.  Restaurants have a high rate of turnover so what one chef says now might not apply to the next chef.  I think it's a wonderful opprortunity and you can put your business card on the bottom of the cake plate for future referrals.

: A local restaurant has asked me to do a few small individual cakes to have on hand for when a customer mentions it's their birthday. 
I'm thinking of a 6" cake.  What would you charge?



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