Originally Posted by cookiemonster025
Just jumping in here and I could be way off, but I thought the only purpose of pricing "per serving" was to be able to quickly and easily come up with a total price?
If that's the case... then anyone using that method should technically have TWO "per serving" prices -- one for wedding serving size, and one for party serving size. No?
I just have trouble understanding the whole "of course a wedding cake is going to cost more... it serves more!" mentality. Your labour and ingredient cost is the same regardless of how many people actually eat it.
Just my two cents though. I dont price per serving, so I'll readily admit I dont fully understand the reasoning that goes into how those cakes are priced out.
That's exactly the issue. I take the two main serving charts that people use and give the brides a range. They can decide whether to get a cake that will serve this range of guests or that range of guests, and I charge a flat amount per tier based on the average. nobody really knows how many a cake will serve, because when it gets to the reception site and gets cut, you have no control over how that's done. A range of servings will give you the best guess.