Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › How often do you all have no shows for cake tastings?
New Posts  All Forums:Forum Nav:

How often do you all have no shows for cake tastings? - Page 2

post #16 of 29
thank you for the advice about charging for the no show appointments by asking for a credit card number when they book a tasting. I wish I had read it earlier though. Recently a bride and her fiance were scheduled to come by for a tasting and I went out of my way to make their flavors. Well, they were a no show. I have 2 posted phone numbers so I was mad. Later when I checked my facebook messages, low and behold the bride had typed a "sorry something came up' message and a "hope there's no inconveniece to you" and "but we're available next week". I give everyone a second chance since things really do come up and posted back "I'll bring the samples to work with me ( I also have to work full time at a hospital job) and they'll love me for it" just to let her know time and money was spent but that we would try again in the future. We picked a day and then guess what? Once again, one hour before they were due she sends a message on facebook (what is wrong with a phone call???) "our plans have changed; my Mother announced to us she's baking the 200 cupcakes for us as a gift" but we're still coming to discuss and sample your cakes for our 4 inch topper!! Seriously??? NO ONE expects a cake testing for a stupid little cake topper. I was sooooooooo mad!!! So when she typed she could still make the appointment that evening if I wanted I just typed back that a cake testing would not be conducted at all for such a small order and that if she still wanted a minicake she could send me a picture of the cake with a check to pay for it in advance. Was that wrong?
post #17 of 29
No, that was not wrong. Good for you for putting your foot down! I wouldn't have done a tasting for a 4 inch cake either. We have a minimum order of 50 servings for wedding cakes, so if they want a free tasting, they had better be planning to get at least 50 servings from us!
Before you ask- I'm licensed, inspected, insured, and all that jazz.
Reply
Before you ask- I'm licensed, inspected, insured, and all that jazz.
Reply
post #18 of 29
Nope not wrong at all. And for the future, I would have just wrapped and frozen those samples to use for their next tasting.
post #19 of 29
A tasting for a 4" top tier? That's a new low for people to ask for!
post #20 of 29
i charge for tastings and get paid ahead of time... i also go to them for the tasting, so if they cancel or are not home, i am already paid and i know it is on them that they werent available.
post #21 of 29

Reviving this thread...

 

I offer free tastings for wedding cakes of 100 servings or more and offer a paid tasting for under 100 servings.  Never had a problem, but always wonder how I would handle it if a couple says yes, they are planning a cake of at least 100 servings, do their free tasting then try to book for say, 75 servings.  Have any of you ever run into this issue?  If so, how did you handle it?  Turn down the order?  Grin and bear it?  Add a fee (can't see this working, they could just switch to another baker instead)?

post #22 of 29
Quote:
Originally Posted by FullHouse View Post

 

I offer free tastings for wedding cakes of 100 servings or more and offer a paid tasting for under 100 servings.  Never had a problem, but always wonder how I would handle it if a couple says yes, they are planning a cake of at least 100 servings, do their free tasting then try to book for say, 75 servings. 

If you charge a nominal fee (like $20) which is credited to the final cake when they place the order, then no serious customer is going to be dinged...only the shameless freebie hunters.

post #23 of 29

Thanks, Irene.  The problem with charging is that no one does in this area, me doing so will deter a lot of couples.  I am completely understanding if someone has a free tasting with me and another baker and decides the other baker better fits their needs, I'm just wondering about those that book a tasting with the expectation that they are going to order 100 servings and then wind up ordering significantly less when they get their actual RSVPs.  Do you all just go with the hope that this doesn't generally happen and if it does chalk it up to the cost of doing business, or do you add a tasting fee to their order equal to what you would have charged had they known the servings would be less ahead of time.

post #24 of 29
Quote:
Originally Posted by FullHouse View Post

Thanks, Irene.  The problem with charging is that no one does in this area, me doing so will deter a lot of couples.  I am completely understanding if someone has a free tasting with me and another baker and decides the other baker better fits their needs, I'm just wondering about those that book a tasting with the expectation that they are going to order 100 servings and then wind up ordering significantly less when they get their actual RSVPs.  Do you all just go with the hope that this doesn't generally happen and if it does chalk it up to the cost of doing business, or do you add a tasting fee to their order equal to what you would have charged had they known the servings would be less ahead of time.

I don't think that people are going to be happy with a tasting fee tacked onto their cake contract.  

 

Does it happen frequently that the head count drops that much?  In my experience it was always the other way, customers asked what to do if there are more people.  

post #25 of 29
Quote:
Originally Posted by BakingIrene View Post

I don't think that people are going to be happy with a tasting fee tacked onto their cake contract.  

 

Does it happen frequently that the head count drops that much?  In my experience it was always the other way, customers asked what to do if there are more people.  


I offer a similar deal - there's a charge for a tasting of a cake under 100 servings.  Over 100 servings is free (as long as they show up).  If a bride tells me her number is 102 before the consultation, I always inform her that if the number drops below 100 then the tasting fee will be added to the cake.

 

@Fullhouse - Does it really bother you that you might be losing out on these smaller cakes?  Really losing out on the chance of booking a small cake, in fact.  I don't mind doing small cakes, but I can only do so much in a weekend and I would WAY rather do 1 cake for 250 instead of 3 cakes to feed 60.

post #26 of 29

I have no worries about missing out on the smaller cakes because I don't offer free tastings for them.  I guess what I'm really trying to figure out, is how you enforce the 100 serving minimum.  You, know, if someone decides they will tell you they are planning the 100 servings but then either have a smaller guest list than expected or knew that would be the case all along.  Do you add the fee or just suck it up once you have already provided a free tasting.  I've been lucky, but would rather have a plan in place just in case.

Jenniffer, have you ever wound up adding a tasting fee after the fact, and if so, how was it accepted?

post #27 of 29
Quote:
Originally Posted by FullHouse View Post

Jenniffer, have you ever wound up adding a tasting fee after the fact, and if so, how was it accepted?

 

One time I threatened it, and the bride decided it was better to make sure her cake met the minimum (100).  In her case, the price of the tasting fee was very close to what her serving reduction would have been so it was an easy sell.

 

I'll tell what I have more of an issue with:  The number of free samples I offer is dependent upon the amount of guests you are planning to feed.  100-149 = 1 sample, $150-200, 2 samples, 200+ = 3 samples.  I had more than a few say they were feeding over 200 just to get more free samples!

 

Have you considered adding wording to your contract that only allowed an X% decrease in the number of servings after the contract was signed?  I don't allow ANY changes to the cake 30 days from the wedding.  I will gladly add sheet/kitchen cakes though it you need to feed more!


Edited by cupadeecakes - 12/14/12 at 12:39pm
post #28 of 29
Quote:
Originally Posted by FullHouse View Post

I have no worries about missing out on the smaller cakes because I don't offer free tastings for them.  I guess what I'm really trying to figure out, is how you enforce the 100 serving minimum.  You, know, if someone decides they will tell you they are planning the 100 servings but then either have a smaller guest list than expected or knew that would be the case all along.  Do you add the fee or just suck it up once you have already provided a free tasting.  I've been lucky, but would rather have a plan in place just in case.

Jenniffer, have you ever wound up adding a tasting fee after the fact, and if so, how was it accepted?


I have a $35 tasting fee that is credited toward the order, no minimum necessary.  However, this fee is applied toward the final payment meaning that if they cancel or something the tasting was not free.  If you have a minimum order to get the free tasting that they don't meet, you simply don't credit it towards the final payment.

post #29 of 29

Thanks, ladies.  I do have language in my contract regarding changes.  I think I may add a statement to my tasting confirmation email, that I reserve the right to add a fee for their tasting if the 100 serving minimum is not met.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating Business
Cake Central › Cake Forums › Cake Talk › Cake Decorating Business › How often do you all have no shows for cake tastings?