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change my recipe and other issue

post #1 of 11
4/22/12 at 3:47pm
Thread Starter 
I had a free tasting for a bride that said she was having 120 guests. I only offer free tastings for weddings >100 servings.

I had vanilla, chocolate, and red velvet to taste, and the groom wolfed down his chocolate cake.

I got an email today indicating that they want to use me, but only want cake to serve 80, and BTW, can I make the chocolate cake more chocolately and moist?

Um....no. I won't alter my recipes! I've been told that my chocolate cake is the most chocolately cake they've ever tasted, and I tasted that cake before I served it....it was moist to spare! (It was baked a few days earlier, cut and frozen wrapped in 3 layers of ziploc bags with all the air sucked out.)


Why do they want to use me if they don't like my cake? Or am I crazy?
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post #2 of 11
4/22/12 at 4:21pm
well, that does seem a little bit of an odd request. the only thing i could say is if they want more chocolate they could do a chocolate filling! i mean, your recipes are your recipes! icon_wink.gif
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It's not "just" cake...it's my life!
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post #3 of 11
4/22/12 at 5:33pm
Weird, and no, don't change anything, obviosuly. Have you quoted them a price yet? If you haven't then I'd add them them PITA surcharge for their Pita-ness. You could still add that if you have to change the price to be for an 80-serving cake.
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post #4 of 11
4/22/12 at 5:39pm
Thread Starter 
Quote:
Originally Posted by costumeczar

Weird, and no, don't change anything, obviosuly. Have you quoted them a price yet? If you haven't then I'd add them them PITA surcharge for their Pita-ness. You could still add that if you have to change the price to be for an 80-serving cake.




Now that I've thought about it, it occurs to me that the reason they now want an 80 serving cake is that they've already had the free tasting they wouldn't have gotten had they told me 80 servings to begin with.

That annoys me.
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post #5 of 11
4/22/12 at 6:13pm
Well at least now you know not to tell anyone BEFOREHAND that the tasting must be for wedding above 100 srgvs. Just ask first how many srvgs then tell them about the tasting.
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Learning as I go . . . and lovin' every minute!
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post #6 of 11
4/22/12 at 6:16pm
You said in your original post that you only have free tastings for over 100 servings. So charge them for the tasting. And I sure wouldn't change a recipe you are happy with for one customer. They must really like your cake portfolio and prices for them to go with you if they are not absolutely happy with your recipe.
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post #7 of 11
4/22/12 at 6:30pm
Yep, they lied and said they were having 120 guests to use you and get a free tasting. AND they want you to change your recipe?!? Please. Screams PITA. Run! Or charge them the PITA fee to make it worth your while.
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Tact is telling someone where to go so nicely they can't wait to take the trip!
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post #8 of 11
4/22/12 at 6:41pm
*rubs chin thinking, "Hmmm...I must look into this PITA fee." icon_wink.gif


I charge a minimal fee for all tastings. Should they choose to go with me, the fee of the tasting goes towards the price of the cake. It keeps the hungry wolves away who just want free cake. It takes up too much of my time doing a tasting, to do it for free.

Don't change your recipes. They are yours, and that's what makes you special.
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post #9 of 11
4/22/12 at 6:43pm
Quote:
Originally Posted by costumeczar

Weird, and no, don't change anything, obviosuly. Have you quoted them a price yet? If you haven't then I'd add them them PITA surcharge for their Pita-ness. You could still add that if you have to change the price to be for an 80-serving cake.



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post #10 of 11
4/23/12 at 12:25am
I don't change recipes, but I will add recipes if they give me the time and I think it may be something I could add to the menu.
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post #11 of 11
4/23/12 at 12:36am
I agree, just add the tasting fee onto the cake fee.

But I have to wonder, how many people come in, say they're having a 120pax wedding, get a free tasting, and never come back to book with you??

I agree, minimal fee for tasting, if they book, that amount comes off the final cake price.
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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