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Who's your client? - Page 2

post #31 of 37
2/1/02 at 7:01pm
Wendy,
forgot to mention about sizes. Would you like a copy of our portion sizes? We have actually do some pretty accurate
measurements.measuring in and multiplying by pi and all that. Also years of judging needs.
Also, I will also ask Sophie to do your translations, I'm sure she won't mind. International advertising and translations is her bag. She still gets a little gleam when she get on her laptop to translate something. 13 yrs. of doing that and then coming to the bakery has been quite a change for her. Just e-mail with what type of market, it varies, she had markets in Chile, Mexico,Calif,NY,Tex. all hispanic but all different.
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post #32 of 37
2/2/02 at 6:37am
This may be unsolicited information.....as a consumer and wedding cake cutter, sometimes too many options is just too confusing...ie different portion sizes.....if I were a bride again I look at design, taste flavor, check cost but would not worry about size of portion<just would not come to mind>I use the diagram sent by the bakery, and trust they give adequate portions.
Don't forget bridal shower cakes and petit fours....
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post #33 of 37
2/2/02 at 4:51pm
Shroomgirl,
This is a very good point!! We toiled over this for a year .We decided to do just as you say. 1 size- 1 price. After 1000's of consultations and tastings you are right on the money. At least here.
BUT. We had to draw a distinct line in the sand between our Wedding and occassion cakes. All of our paper work,speel, etc, is completely sererate.
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post #34 of 37
2/2/02 at 5:24pm
Two of my favorite people have daughters getting married this year and I'm catching glances of it from the sideline. Both are 250 people. One Kosher, one top of the line. They are making sooo many decisions on so many other things....bands, give aways, dresses, invitations, photos etc.... my thoughts on the shower and petit four info was that girls in marrying stage are running in a pack....thought it would be a logical connection to go from shower cakes to potential wedding cake for some of the guests....hmmmmm.....just word of mouth or an incentive program....
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post #35 of 37
2/2/02 at 6:03pm
Shroomgirl,
Again my typing is not my thoughts. Our Wedding schpiel sp? would also include shower things and favors.
I just mentioned the seperate thing in reference to price. A twelve round in a stacked wedding cake might be calculated at $ 140. where as the same size is $53. for a birthday cake.
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post #36 of 37
2/3/02 at 5:26am
Thread Starter 
As a one person business I need to invest my sales efforts to the items that return the best/wisest money (ie keep me in business). Petite fours, specialty cakes and the like are too time consuming unless done in volume and I have to leave that for full service bakeries. Items I'd look to sell other then wedding cakes have to involve min. orders and volume for my survival.


I understand the confusion with sizes but I strongly believe it's a issue I want to address. I have explained this and mentioned it in my 'guide to choosing your wedding cake' that I'll mail to clients once they've made an appt and before we sit down and meet. The idea is to cover all my bases and simplify the consultation process. I cover what a standard size portion is and explain how that differs from a dessert sized portion (then give them the option). Just as I address the cake table and several other issues that the average cake decorator doesn't. Then again I'm mentioning they could have a wedding cake that's a multi layered torte, or a cheese cake and cake combo, rice crispy treats, fruit tarts, mini cakes, a tower of truffles, choux puffs, etc... hoping and praying for the brides who are more mature or educated with an eye on being unique.

One size doesn't fit all for anything anymore. Plus if they know the differences/options in size then the can compare apples to apples with me and my competitors. But if I don't charge more for a bigger portions I'll be taking a hit that my competitors aren't. So the standard portion is this much___ and a dessert portion is 15% additional.


It's a real issue for the brides I was dealing with at the club (granted they aren't you average dollar brides). The girls were asking me about size and how it would look plated. Same issues were asked over and over. "I went to a freinds wedding and the piece of cake we were served looked horrible." "I want a nicely sliced wedge with some berries on the side and lets pass some fruit sauce." We even had a bride bring in a torte from a bakery and give us specific details on plating with 2 sauces with a diagram and all.

No this really isn't an issue for the majority of brides. But then those girls are probably buying a cake based on price or it's something coming in their 'package deal' with the caterer or hotel... I'm going to 'try' to cater the very upscale client who wants every aspect of their cake/dessert to be perfect. These girls have party consultants and mothers who spend a great deal of time working on their wedding. They do cover every little detail. So I thought I would relate to them the fact that I want it perfect for them too...?
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post #37 of 37
2/3/02 at 6:20am
All very valid points. Here we don't get that much into plating. I guess up there they have a lot of cake come out of the kitchen. I'd say that 80% of the cakes we do, serve them buffet style, thats why we went to one pricing. Our portions are a little bigger compared to others and is perceived as value adde3d. We do do some weddings with plated desserts, I love those. The last one had a dummie cake,one real layer, and the rest plated at 7.50.
I provided the sheets to the kitchen sliced and they plated.1000. for the dummie and 400 pc. eeeeeasy money.
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