[cheftracy40]

I'm about to start baking desserts for a restaurant who loves my pies and cakes. My question is: Should they pay me upfront for the desserts or should I ask for a 50% deposit , then get the balance upon delivery? I would rather have all the money upfront 1 week prior to delivery. What do you all think?

[jbd]

I used to provide, fresh & delivered daily, doughnuts and various breakfast pastries to a couple of places. The arrangement was for me to be paid upon delivery. As a one man show this helped me with the paper work as I took a receipt with me, collected the money and was done. No billing to worry with.

My customers also didn't have to worry about having paid for something they didn't get if I couldn't deliver for some reason i.e. being too sick to work at all or a car wreck, both of which happened once.

[cheflayne]

Upon delivery, which is the way the rest of a restaurant's purveyors are paid.

[tommybza]

I would have to say cash and carry , give them a freebe once in a while in good faith if they can sell it they will and it could draw more business for you too ,if they want to give you 50% up front great , be carefull they could ask for discounts later or claim it is not the same as lastime and try to play games with you . i know from experience on both .