Am I overcharging?? - Page 3

Originally Posted by ellepal

I told the owner of the cafe via email that I am in the business to make money, and I am done doing free cakes for people and ready to start doing business. (in a polite, tactful way, of course!)I haven't heard back from her, so I may have lost a customer, but we'll see.


**Ellepal, your prices are still low enough that after she thinks it over she will still call you. She's probably in shock that you actually stuck to your guns, she will come around, but don't kill yourself for a couple of dollars unless you have your heart on making a particular cake with a particular technique**

Everyone's advice is very appreciated....Pastry Diva, I like the idea of doing cakes and tortes for her on a regular basis, but I am only licensed to take custom orders and not really allowed to do wholesale from my house.

**I didn't meant for you to "wholesale" on a grand scale, just to provide her with her basic cakes...that's the arrangement I had with restaurant in my area...I'd go down to the restaurant and make them their "signature" desserts...and I had access to the kitchen during the day.....it just felt through when the couple divorced and the restaurant owner couldn't make up his mind what he wanted to do with the place..eventually it closed**


The cafe owner wants to subcontract me for custom wedding cake orders, so that would be allowed. If she finds a customer for me, she does get a commission and takes her cut. I don't mind as long as I get the prices on my website. I just need to make her understand that I won't work for peanuts. The other people who do fondant in the area charge 4-7 bucks a cut, so she is really getting a good deal with me at 2.00 a cut.

** I think that giving her a percentage would be the honorable thing to do...if your prices are low she can have 10%...if you're prices were high to start with...you could've shaken out 25%. Next time you get an offer to do this...Tell them that you work on "REFERRALS ONLY" and that only "kickback" a certain percentage...believe me...This is a common practice in the catering world. Act like you're cakes are good enough...(and from what I've seen they are) and that they are lucky to have you and pretty soon, you will be a "CAKE DIVA"..lol

You little CAKE DIVA IN TRAINING!..rotfl**
Ellen

Originally Posted by ellepal

Lol...thanks!! At least I know I'm not the one losing the freaking mind!! I do appreciate all of your advice. I think people go into sticker shock when they find out how much a real cake costs. They've been suckered by the Sam's club and Costco prices, and many people don't see the difference. I appreciate the feedback!!