I'm planning on offering cake by the slice in my shop. I hope to have about 3-6 selections available each day, depending on business traffic. I was thinking about $3.00/slice....is that too little to charge? I know I need to price it all out with the matrix to be sure, but I don't have my matrix done yet & was just wondering. I know I don't want to go more than $4.00/slice...I just don't think people would pay that...what do ya'll think?
I think that $3 - 3.50 per slice is very reasonable. I know that the places around here sell them for that price.
Lazy_Susan 
Depends on what kind of cake you are offering.
I would charge more for a slice of something covered in ganache..the price of the chocolate and heavy cream would bear that out.
what price/slice will be charging for basic wedding cakes?
at least that much for sure.
and for extra special cake/filling combinations even more.
maybe a very basic yellow cake w/ boring BC frosting and no filling could go for less, say $2....but then again, is that really what you're going to make or want to sell?
now, I used to pay $6 slice for a dessert from Hoolahans.....dark chocolate cake, moca filling, dark chocolate frosting, one scoup of dark choclate ice cream and the whole shebang drizzeled w/ chocolate syrup.
and do consider being able to offer you cake slices ala mode. It's not all that hard to make homemade ice cream and then charge a premium price for it.
At the cake shop I work at they offer cakes ready to go (they call them 'cooler cakes') and then other little treats. Not too many people are interested in cake slices, they like that they can take something and go and eat it with their fingers. Cupcakes are good as are little rectangles of carrot cake, fudge and chocolate eclairs. We sell a lot of those to people who come in and just see them there, kinda like the candy at the checkout. Also, the cupcakes would let you showcase the flavours you offer and you could decorate them according to holidays/seasons.
Just an idea....
At the cake shop I work at they offer cakes ready to go (they call them 'cooler cakes') and then other little treats. Not too many people are interested in cake slices, they like that they can take something and go and eat it with their fingers. Cupcakes are good as are little rectangles of carrot cake, fudge and chocolate eclairs. We sell a lot of those to people who come in and just see them there, kinda like the candy at the checkout. Also, the cupcakes would let you showcase the flavours you offer and you could decorate them according to holidays/seasons.
Cake slices might be harder to package and keep from drying out too. How do you keep every slice tasing as good as the first one? At least with cupcakes every serving is sealed.
tripletmom - Thanks for your insight! 
I plan on offering whole cooler cakes as well, but the reason I decided to offer slices too is because for one, there's counters and stools there already so I might as well try it; plus the former owner said that people stayed and ate things there all the time. I also plan to have some bistro type chairs and tables outside too. I at least want to try it and see what happens. I'll have cupcakes too, as well as brownies, muffins, muffin tops, gourmet cookies, decorated cookies, petit fours, napoleons, etc. Lots of yummy finger-food type goodies! Plus I'll have 4 different kinds of wraps to offer for quick lunches...whole & halves.
Doug & IHATEFONDANT - I think you guys are right about charging differently for the basic type cakes and the more decadent ones. I have a cake similar to the one that you described, Doug, that I call "Chocolate Yum"...and a cupcake version called "Chocolate Yum-Yum". That one will definitely have to be more than $3 or $3.50! lol
I'm trying to find a type of container that I can put the cake slices in and has an attached/hinged lid. That would make portability a non-issue. If anyone knows of a good resource for this type of packaging, or any packaging, please do tell!
I don't know if this is a good price, but I did a quick search and found these, they're just slightly over a dime each, in a case of 500 . . .
http://www.instawares.com/Clear-Plastic-Container-Hinged-Lid.C20UT1DART.0.7.htm
I think the cake by the slice sounds great, as does everything else. I wish I lived close enough to stop by from time to time, LOL!
Laur.a
Cake slices might be harder to package and keep from drying out too. How do you keep every slice tasing as good as the first one? At least with cupcakes every serving is sealed.
I thought about that too and asked the former owner how she managed that. She said that she didn't make the cakes very large to begin with...8' rounds was the largest. And she sliced it when someone asked for one, rather than slicing up a bunch of them at one time. Then, they will be kept in cooled bakery cases and she used covered containers to put the cakes in, then they are put inside the cooled case. She said that she never had one dry out on her and never had a customer complain about it being dry or not tasting fresh. This was 1/4 to 1/3 of her daily sales...cake by the slice. I think if I do this I'll only have 3 small cakes for slicing each day....maybe 6' rounds. And then just see how it goes. But maybe have up to 6 options for whole cooler cakes...she said she sold an average of 2 of those per day...so if I made 6 different cakes, one of each 'flavor' then hopefully the longest they'd go until sold would be 3 or 4 days. 4 or more days in the cooler and it's going home with me! lol
tripletmom - how long does the bakery you work at keep the cooler cakes in the cooler before they have to be tossed? Or do they just keep them until they're sold?
And 500 would last a really long time...and not cost me a ton of $$ either! And she sliced it when someone asked for one, rather than slicing up a bunch of them at one time. Then, they will be kept in cooled bakery cases and she used covered containers to put the cakes in, then they are put inside the cooled case. She said that she never had one dry out on her and never had a customer complain about it being dry or not tasting fresh. This was 1/4 to 1/3 of her daily sales...cake by the slice. I think if I do this I'll only have 3 small cakes for slicing each day....maybe 6' rounds. And then just see how it goes. But maybe have up to 6 options for whole cooler cakes...she said she sold an average of 2 of those per day...so if I made 6 different cakes, one of each 'flavor' then hopefully the longest they'd go until sold would be 3 or 4 days. 4 or more days in the cooler and it's going home with me! lol
and whyyyyyy is she out of business???? 
HA HA HA
I think 3 or 4 days is way too long, but maybe it depends on what kind of cake you are doing.
Thanks, Doug!!! 
Jenn123 - she had to close up shop because of her daughter (business partner) moving away and she herself has a heart condition. So would you say maybe 2 days max on keeping the whole cakes in the cooler? Why do you say 3 to 4 would be too long? (I'm not offended or put out in any way by you saying you thought that would be too long- I really want to know what you think because I want to do the best I can & other opinions will help me see things from a different point of view.) I was just thinking if they were completely iced and everything, if they were in a sealed/closed container & undisturbed that they would probably be ok. I know I've done that with cakes in my fridge at home, while we're slicing & eating them, actually, and they're still moist and fresh tasting. I hope tripletmom sees this and lets us know how long her bakery keeps cooler cakes. 
Thanks!
think of how in freezer despite tight wrapping, etc. things still dry out/get freezer burn...
now notice how same will happen to a lesser degree in fridge ..apples get wrinkley, veggies droop, etc.
so too with cakes...they will lose moisture even if well wrapped..and those plastic clamshell things aren't exactly air tight.
basic principle of refrigeration: cold air usually ends up being dry air (think of how low humidity gets in winter --oh my acheing sinuses!! --
your idea of just 3 or 4 small cakes is great, but I'd leave them as whole as possible and slice off servings as requested....a bit slower than all predone but a great time to smooze the customer and drum up business.
ever been to a diner and seen those tall glass cases with the cakes in them? they leave them as whole as possible and drag them out to cut a slice only when ordered. (love how those cases are always at the front door -- they know it'll sell the product, build anticipation; after all life is short -- DESSERT FIRST!
looking forward to following along on your new adventure -- you lucky one you!!
.....your idea of just 3 or 4 small cakes is great, but I'd leave them as whole as possible and slice off servings as requested....a bit slower than all predone but a great time to smooze the customer and drum up business.
ever been to a diner and seen those tall glass cases with the cakes in them? they leave them as whole as possible and drag them out to cut a slice only when ordered. (love how those cases are always at the front door -- they know it'll sell the product, build anticipation; after all life is short -- DESSERT FIRST!
looking forward to following along on your new adventure -- you lucky one you!!
Thanks, Doug! That's what I was planning on doing with the cake by the slice thing...just keeping them whole & slicing when someone asks for it. Then I'll put them in the clam-shell containers for the cutomer to take with them if they choose, along with cutlery/napkins,etc. If they want to eat it there, I already have a ton of the standard china white, heavy restaurant plates that I can serve them on and fancy it up a bit. As for the whole 'cooler cakes' that I'd like to offer, just in case someone wants to buy a whole cake, I'm still not sure on how long is too long to keep in the cooler, even if they're in a sealed container?
Thanks Doug...that's what I meant. Cake just doesn't hold up too well once it is sliced. The refrigerator will pull the moisture out of it. All I'm saying is that you need to keep a close eye on it and don't push it too far. If you are afraid to throw away cake and want to keep it as long as possible, you will lose the customer's trust. They don't always tell you when they are unhappy... they just don't come back. It is much cheaper to throw out half a cake than to lose a whole customer. (Not that you are going to).
I wish you lots of luck. I know how hard this business is, having grown up in a family bakery (3rd generation). Say goodbye to your holidays...I never got to see daylight during December! I got a LOT of satisfaction from the work, but a lot of exhaustion too.
Congratulations on following your dreams!
Well at the restuarants here, they sell cakes by the slice. And they go for about $4.50 too (and thats for a generous chunk of carrot cake)! And I don't remember them ever being dry. I don't know if they have Swiss Chalet in the states, but they have them here, and they have cheesecakes and carrot cake, and they are precut, with wedges of wax or parchement paper between the slices(the slices aren't sitting individually, they are still kept together but the wax paper divides each slice..if that makes sense), and kept in the cooler cases. Same goes for the cheesecakes. At an all dessert restaurant here(which is just HEAVEN), they just cut them when people order them, and they too are kept in cooler cases and I have never found it dry.
I think its an awesome idea, especially if this was a popular idea with the former owner. Congrats btw on your new place!
lol....I've got the leave-the-cake-whole & slice-when-serving thing...was planning on doing that. I think I've confused ya'll somehow...lol. 
What I'm unsure about is how long can I leave the whole cakes in the cooler? They will be in the standard cake containers (plastic, black bottom with a clear plastic dome over the cake) and then shrink wrapped...sealed. That's the ones I was thinking would be ok in the cooler for 3-4 days max...not keeping slices that long.
Tripletmom...help! How long does the bakery you work at keep the whole 'cooler cakes' in the cooler??
I sell cake squares at my bakery for 3.00 to 5.50, depending on the type of cake it is. I use clear clamshell hinged containers and keep them in display case. Time in the case has never been an issue, because they sell quite well. I rarely have any left at the end of the day, and on days that I do, I take them home to my DH and he gets his dessert for the day. If more than one, he takes them to work to share with friends. Then his friends come in to buy more to take to work and I'm back to not having leftovers...
Will these cakes be in just a cooler or will they be frozen? If frozen......I thought there were all kinds of folks on here that froze cakes and would be able to help you out?
You have some fantastick ideas - I find myself saying.....ohhh that is a good idea, yeah, do that!! You are going to do just fine!
I have seen some of those cake stands with the clear covers that revolve, that would be a cute addition to your shop!
Quadcrew - thanks so much! I am pretty full of ideas 
I've just got to figure out which ones will work and streamline them...lol. These cakes will be stored in an upright cooler, not frozen, so that people can buy a whole cake on the spot just for dessert or for unexpected or last minute dinners/get-togethers, etc. They'll be flavors like carrot, red velvet, my 'Chocolate Yum', etc. and will only have some quick decorative piping on them, not really be 'decorated'. I'll also have some pies in the cooler, as well as by the slice.
I'm looking to find one of those tall cake cases that has 3 or 4 revolving levels or shelves? know what I'm talking about? I'd like to put it near the big window in the front so that people can see it from the street....gotta make 'em drool!! And I know just the type of cake stand you're referring too...they're kind of retro feeling, which will fit in with the style of my bakery. I want a 'hip/retro' style that reminds people of the bakeries they went to as a child that just aren't that commonplace anymore.
Thanks for the compliments!
I just had a thought...tell me if you think this is wayyy smart or wayyy stupid...lol. If I did slice up & package slices of cake in the morning, if I had leftovers at the end of the day maybe I could go 'donate' them somewhere? There's a retirement/nursing home just down the street a couple of blocks....I wonder if they would like to get some cake on those days I have left-overs that didn't sell?? And the elementary school is only 2 blocks over from the bakery, so maybe I could take them to the teacher's lounge? What do ya'll think??
re: donating
Is the organization "Second Harvest" operational near you? they handle exactly this, picking up leftover food from all kinds of resturants, bakeries, etc. and distributing it to all kinds of shelters.
and if not, you could contact shelters (for homeless, abused women, etc.) directly. Their clients would greatly appreciate such a touch of beauty in their lives.
not sure nursing/retirement home would take due to controled diets, liability issues, etc.
and speaking on behalf of the teachers....we'll take all the cake we can get!!!! need the sugar to keep up with the students!!!!
here's two links for those retro diner style cake displays (the ones that always get me to save room for cake!!!!)
http://www.igloorefrigeration.com/en/catalogue/cat_page6.html
http://cafeproducts.com/merchandising-serving/large_display_cases/cool_display_cases/tall_refrigerated_cases/index-merchandisers_serving_tools.html
and here's a link to second harvest info page on donating perishable foods
http://www.secondharvest.org/how_to_help/donate_food/perishable_food.html
and a link to the nearest second harvest partner:
http://www.bayareafoodbank.org/
and on another page, they explain how such donations are now covered by a "Good Samaritan" law so as to obsolve the doner of liability issues.
You can more than likely "write off" those that you may have to donate too - don't forget that angle.(keep track of the stuff you do donate just in case!) I know the Sr. citizens center here in our town are always thankful for leftover cakes and goodies too.
Too bad you're not here in Ohio, I know where there is one of those revolving stands you are talking about that isn't being used right now - I'd bet they would sell it! I am sooo excited for you!!!
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