if you do not charge for your tas then you are not technically selling food eaten on site, they are juat eating food onsite that has not been sold, therefore you are not a restaurant. that is the easiest way round it if you want ot hold testings. either that or they take a sample box away that they purchase and they consume elsewhere, i do both, weddings are complimentary smaller cakes can purchase a sample box that can be picked up or delivered. (even express posted in one case!) It is a great sales technique though i really recomend it and it also is a good fall back for some annoying people like i had a MOB ring up once the bride had gone on her honey moon and tell me she wanted a refund because the chocolate mud was not richly chocolate enough for her (not for the bride for her who didn't even pay for the cake!) when i explained that the bride had sampled the cake and liked that it was not too rich and that that was one of the selling points she quickly changed her tune. later when the bride returned she was mortified to find what her cheapskate mother had done! where as had they never tasted my cake and been aware my cakes are not over the top rich i may have fallen for it!

I prefer that they DON'T book with me then and there. I WANT them to think about it ... reduces the buyers remorse cancellations. If I'm their first sampling, I even give them names of other bakers/bakeries they should sample ..... because I encourage comparison shopping.

I even tell them at the beginning of the appt, "I am not looking for an answer, a check or a commitment today. We're just going to enjoy some good cake, some good food, talk about your wedding, and when you leave, you will have lots of good information for when you are ready to make yuor deicsion. SOund fair?" This removes any stress or apprehension on their part, and the sampling is very comfortable for everyone.

I never try to book at the tasting either, but about 50-60% of brides do book on tasting day. I just find it much easier to talk to brides and grooms in general terms at the tastings, let them know if their wedding is in April, May or October they need to book further ahead than if it is in January... Our price average about $5 a serving but go up to about $8 a serving. They can book the date and make all of the other decisions later etc. I give them a quote if they've brought a picture, etc.

i actually encourage them to go away and get back to me i usually only discuss the deposit price etc if they promt me if not i shoot out a follow up email the next day reiterating everything in writting and telling them the next step and payment options that way. i always get comments about how easy going and easy to deal with i am! i praise myself on that (that and my very prompt return of calls and emails as these are the things my competitors do not offer and gives me the edge in the market i need and the best form of advertising -word of mouth good word of mouth!!

I don't pressure them to book on the spot either.. many do, but it's not expected. I think it makes for a nicer time.. and happier clients will book more often than those who feel the heat to book.

I don't ask them to order that day, either. I just give them the contract to look over, the samples, tell them the basic policies, go over ideas and tell them they have X amount of time to get back with me and if they have any questions in the meantime, they can let me know. I do samples for cakes other than weddings, too. Since I don't have a bakery case for them to buy from outright, I feel I should offer them something when they ask for samples specifically- but like I said, I do charge, and it's refundable when they place their order. A lot of times, they just order then and there and put their deposit down, but sometimes they want to think about it. I think it's good for them to think about it, like one of the previous posters said, it cuts down on buyer's remorse. I want them to feel good about their decision - no regrets!

OMG...okay, this "watch topic/stop watching topic thing" really burns me. I just came across this today...and noticed all of the responses. NOW I will go read them...sheesh!

I better start checking whether or not "watch topic" is selected...sorry, and thanks for the replies!

Thanks for the replies...I'm still going through them. Quickly, my issue is space...no space to store stuff!!! Soon, hopefully..possibly a new house with a detached guest house/kitchen...hoping, hoping, hoping!

I stopped giving out sketches b/c several brides wanted my sketch, and then took it to someone else that was cheaper. I don't think so!!
They only get a sketch if they book. I will sketch a few designs at the consult, but I keep them.
I charge what I charge b/c I have worked hard to build my rep as a designer and someone who is known for great tasting cakes. They like everything but my price...LOL. I'm still in business so I must be doing something right.

I only do tastings for cakes over 100 servings. I generally only do one flavor - and I will do just about any flavor they request but it is generally French Vanilla or Butterpecan. I make one batch of batter and that makes two 6" cakes and one 5" cake.

I ice one 6" and they can take the left overs with them. I would say that 95% or more of my consults book with me right then and put a deposit down. We design the cake and I generally let them stack up different styrofoam dummies to get the configuration they like.

I don't think I would book near that many if they didn't taste the cake and icings/fondant. I have only had ONE person (sister of the bride - she will one day be a semi bridezilla) say the cake was "too sweet". She explained to me in great detail that Vietnamese do not like sweet cake - LOL (then why eat cake?) I do not charge for consults

how do you make a butter pecan cake?

I am really glad I read this forum. I was in he works with a wedding coordinator about her bride wanting to book a tasting with me. I explained to the coordinator that tastings were 20$ and there would be a selection of 5 or 6 different cake and frosting flavors. However if her bride booked with me that the cost of the tasting would be deducted from the total of her wedding cake purchase...sounded fair to me.

I then get an email from her today stating that "I know my client is not going to be willing to pay for a taste testing, so I guess we will not need to meet on Nov 11 08".

umm....does she not understand that cake tastings take my time and effort. I also have to make all this cake for a couple that could possibly not even book with me! It would be a waist of my time if they didnt book with me.

should I change my mindset or am I right?...Its just 20$!

I could only dream of offering a sampler like this!!! Though I would make my pieces alil bigger but how pretty

rocketgirl, what a beautiful display!

gr8cakemaker, some of it, again, comes back to your local market. If "everyone" in your area is giving free samples (or even if "most everyone" in your area is giving freebies) and you're charging $20 ... regardless of whether it's refundable as part of the purchase price or not ... then you're going to miss out on the opportunity to sell you and your product to potential clients.

I do catering also, and many of my samplings include not only cake, but also 2-3 meats, hot veggie, rice and more. I do not charge and I do not ever plan to. It's just the cost of advertising.

As a bride, if I have 3 or 4 cake/food people to visit, and one of them charges while the rest of them don't ... then I'm not going to the one who charges. If everyone charges, then I, as a customer, will come to understand that it's just how it works. As an event planner, I will probably steer my clients toward the no-charge samplers.

Do some research in your area and find out what's the norm .... that may help you decide what you need to do.

Thanks indydebi... though it is not mine, just found it while perusing the world wide web!

Thanks indydebi... though it is not mine, just found it while perusing the world wide web!

I offer testings but I charge $25 for them. I'm a small company and can't afford to hand out free cake.

If they book with me I deduct the fee, if they don't it covers my expenses.

So far no one has complained about the fee and everyone that has set up a tasting has booked with me.

I do try to book my tastings together but what I do is freeze my cakes or if I don't have frozen ones I'll half a recipe and use that. I offer 3 cake flavors in 3" rounds placed on a plate for each guest. I limit the bride to 2 guests. I have different flavors of BC so that they can mix and match. We go over cake design and colors.

I give each person a sheet that lists the flavors they are tasting and they can write down notes on which flavors they like. I also give them a copy of my contract to take with them.

I usually have some dummy cakes (undecorated and decorated) so that they can have a visual of how big their cake will look. The brides seem to like this.

I do try to get the nonrefundable deposit while they are there. I'm not into hard sales but I know if they leave and go else where I may loose them so if they are not ready to place a deposit I give them an incentive of 10% off if they place the deposit with me during the tasting. I only offer the discount if it looks as though they're not ready to put a deposit down.

I do not charge for my tastings. The other speicalty bakers don't so it would be hard for me to. I just figure it into my costs.

My butterpecan cake is made with BC butterpecan mix and I use 3 xlarge eggs, 1 stick butter, 1.25 cups buttermilk and 1/4 cup oil.

As for the tastings, I had a bride call me Friday and ask for a consult. She asked me if I charged and I said no. She said most cake decorators she called did and she had cancelled a consult with one. She told me who it was and I do know them. I didn't know they charged but to each his own.

I do look at my tastings as marketing. I never thought about it till right now but I am sure you can write off not only the ingredients but the time for conducting a tasting. I make one single layer 6" cake for tastings and it is a small amount of $ for a large return. I have had them ask (bless their hearts) to taste 5 and 6 flavors. I decline so sweetly and provide one flavor.

95% of my consults book with me. This year I did lose a few that booked due to

1. death of a groom 3 weeks before the wedding
2. break up of couple 10 days before huge wedding
3. break up 2 months out
4. Storm destroyed house of couple and they postponed wedding.

So I lost 4 weddings along the way but none were due to choosing another decorator or being unhappy with my services (thank God!)

Something you could do if you don't want to offer tastings is to keep any letters/cards that you receive from past customers to include in your portfolio to show your experience and how happy customers have been with you. You could also get references from cake decorating teachers, restaurants or event planners you've worked with to vouch that what you make is quality and delicious work.

I don't technically charge for my tastings. My brides get two 6inch cakes with their choice of cake and filling flavors. Because I am not zoned commercially I can not have them come to my home. I either go to their home or we meet at a public place. If they want more than the two flavors I charge $20 per 6 inch cake.

I do charge a $100 deposit when they book with me. $50 is to hold the date and is not refundable nor is it applied to the cost of the cake. The second $50 is returned to them once both payments of the cake are received on time. If the 2nd payment is more than 7 days late the second $50 is kept.

That way the $50 covers my gas for the tasting appointment and the cakes. I have booked 90% of my tasting appointments. Those that didn't I just wrote off at the expenses and mileage at the end of the year.