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Do you give wedding cake estimates over the phone? - Page 2

post #16 of 20
6/12/12 at 9:12am
Before I get together with anyone (remember, your labor time starts the minute you start discussing their cake!), I make sure there is a clear understanding of price. How uncomfortable for everyone to get all the way to a sit down consult, and find out the price is not something they can work? Wastes everyone's time.
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post #17 of 20
6/12/12 at 9:41am
Great information. If I sold cakes regularly...I suppose I'd post the basic pricing info on my site or facebook page (or both).

I think it's a personal philosophy if you price per cake/size versus per serving. It seems, at least in my family and circle of friends that the size of a "serving" is not realistic. We EAT cake! So...if I chose to post prices...I'd probably opt for sizes.

I hope you figure it out. I think once you get your pricing down - you'll feel really great about communicating it and you'll have a weed out of people who'd prefer a grocery store price.

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post #18 of 20
6/12/12 at 9:44am
Thread Starter 
Yes thanks. Of course it seems so much easier to have a price per serving versus a price for size. I mean I will need to have so many different prices per cake size whereas I can have 2 basic starting prices. Right now I'm working out what I believe will be a good starting price per serving per buttercream and fondant cake serving.
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post #19 of 20
6/12/12 at 10:53am
Quote:
Quote:

I think it's a personal philosophy if you price per cake/size versus per serving. It seems, at least in my family and circle of friends that the size of a "serving" is not realistic. We EAT cake! So...if I chose to post prices...I'd probably opt for sizes.



Basically pricing for size or serving is the same thing. For example...according to the Wilton chart (which is the chart I go off of) a 6" round cake feeds 12 people. You can either tell someone "the cake feeds 12 and at $3/serving the total is $36" or you can say "all my 6" cakes start at $36". It really doesn't matter if they want the cake to feed 1 person or 12 - the cost is still $36. But this is where educating the customer comes into play. They are going to call you and think "I can eat a 6" cake all by myself which means a 6" cake serves 1 - so it should cost $3". If you base your pricing off sizes I would put a little pice of text next to the size saying "feeds 10 - 12" or "20-24" or whatever the servings would be so they order accordingly.

I mostly do wedding cakes or other larger orders, so people don't call me saying "I need a 10" cake"; they call saying "I need a cake to feed 150 people" and I direct them to the size of cake tiers and number of tiers they will get.

I guess it depends on the type of orders you get and type of events you go after.
"who says you can't have your cake and eat it too?"
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"who says you can't have your cake and eat it too?"
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post #20 of 20
6/12/12 at 10:16pm
When you look at how people order....that makes sense to figure on the standard price per serving. I guess what always made me uneasy is knowing what size a serving actually was. I always did include the measurements of the piece. That way, the person could decide for themselves.

Truly - I just never worked it all out. If I ever get to where I want to be skill-wise, I'll do all that pricing junk FIRST!!!

Good info here...thanks!
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