Originally Posted by cupncake1
Ok everyone why would you just assume Im doing this out of my home, thanks for the compliments but dang it seems like everyone is getting a little crazy on here about all that, I never said I was doing it out of my home, this DOESNT have anything to do with that and this is like the 3rd time this week I've seen people on here get all dramatic about it, give it a rest already, and thank you j92383, it's true that a lot of people do start off at home and I dont feel compelled to call the health department on them and try to investigate each person or assume if someone doesnt own a bakery that they are doing it out of their homes and if they do I dont care because I have my customers already and I'm not worried about losing any buisiness
OK first? This ALWAYS has been a hot topic - for years. If you post asking for business advice on CC then you are going to get business advice. I hope this isn't one of those threads
though where the OP is going to get all butt-sore because she doesn't like the advice she is going to get, no matter how relevant or good it is.
Business 101: Pricing is based on ingredients, time, and overhead. You clearly are only covering your ingredients, not paying yourself at all, and clearly not paying any overhead. I hope you start thinking like a business person instead of thinking like a home baker that is failing at business!
No way could I be working at a legal rental kitchen for 11 hours making a cake that I'm selling for only $75. That's $140 in rental fees alone for me. I'm simply using business logic. If I knew a cake that was going to cost me $140 just in rental fees to make then I wouldn't be wasting time posting on an internet forum on "how to charge more". I'd be charging more.
So I'm sorry, but no way in any part of California could you only be charging $2.50 per serving for cake (using Earlene so you are giving a ton of cake away for free) and actually cover your overhead unless you are working out of your house. Illegally.
So I actually though I gave you good advice on how to fix that? When you become legal, you can actually charge what you are worth
and not what you think your grandma will pay you. And we ALL gave you the complement that you do fantastic work so you should have no problems making that transition. The reality is you will loose all those customers you think you have now (that you are allowing to completely take advantage of you) and you will trade them in for a whole new customer base that will pay you what you are worth.
Now, if you happen to have some fantastic arrangement working out of a commercial kitchen for free or something (which again, by my math you would have to be doing), then I apologize, but then again, I think you would have posted that info instead of gotten all up-in-arms about us asking about the legal aspect.