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all4cake
Forum SuperStar!
Joined: Jul 02, 2006
Posts: 3958
Location: NC
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 Posted:
Fri Sep 26, 2008 6:08 pm |
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Is there a reason that I can't view beyond page 6? |
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all4cake
Forum SuperStar!
Joined: Jul 02, 2006
Posts: 3958
Location: NC
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Fri Sep 26, 2008 6:14 pm |
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Oh, there it is...someone must've deleted a post or something. |
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nlott425
Newbie
Joined: Oct 24, 2008
Posts: 1
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Fri Oct 24, 2008 8:12 am |
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I don't have excel on my computer. Is there another way I can use this. I have microsoft works that has a spreadsheet area. |
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all4cake
Forum SuperStar!
Joined: Jul 02, 2006
Posts: 3958
Location: NC
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Fri Oct 24, 2008 9:53 am |
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| alicegop wrote: | | bakerladybec wrote: | | I have tried to download this and my puter won't do anything with it. I have windows xp, (which is junk lol and I'd really like to see your price matrix, as I am a new bakery owner and have to quote prices all the time. and figure out the amount of mix to cake and frosting. please help me..... |
You definately need Excel. You can go to www.openoffice.com and get a generic version for free... |
She's included a link that would help those that don't have excel |
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cakeandpartygirl
Frequent Member
Joined: Sep 06, 2007
Posts: 384
Location: Dallas/Ft Worth Texas
Birthday: Jan 22
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Wed Nov 05, 2008 12:05 am |
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I just downloaded the s version and all I have to say is wow!!! I am really excited and happy that you have shared this wonderful assest to all the cake decorators. It will really make my process of having a business easier. Thanks once again!! |
Last edited by cakeandpartygirl on Wed Nov 05, 2008 2:07 am; edited 1 time in total |
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noyhoward
Frequent Member
Joined: Jun 11, 2008
Posts: 201
Birthday: Mar 16
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Wed Nov 05, 2008 1:47 am |
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Wow,thank you! Can't wait to try this out. |
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Biabeke
Newbie
Joined: May 09, 2006
Posts: 6
Location: Fort Riley
Birthday: Jun 28
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Thu Nov 06, 2008 9:35 am |
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Alicegop, thanks a million for the Cake pricing matrix. This is a priceless asset. You are very kind.  |
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anivair
Newbie
Joined: Jan 08, 2009
Posts: 6
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Tue Jan 13, 2009 5:52 am |
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| nlott425 wrote: | | I don't have excel on my computer. Is there another way I can use this. I have microsoft works that has a spreadsheet area. |
Late, I know, but yes. Openoffice will work just fine with this file and it's a free office suite. you can download it at www.openoffice.org and install fast. I use it for everything. |
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babycakes101
Newbie
Joined: Nov 06, 2007
Posts: 3
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Fri Jan 16, 2009 9:22 am |
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hey alice, I have a meeting tomarrow with a potintial client and I'm trying to use your price matrix. and I'm a little confused, can you please help me.  |
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dandelion56602
Forum Fanatic
Joined: May 09, 2006
Posts: 1959
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Sun Jan 18, 2009 12:40 pm |
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I'm not sure of the exact link babycakes, but there is a video on youtube that helps |
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MandaMama
Newbie
Joined: Apr 10, 2008
Posts: 2
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Sun Feb 22, 2009 5:07 pm |
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has anyone else had problems doing oval cakes with this matrix? any ideas how to fix this?
I'm trying to quote a 10 inch oval, single layer, covered with MMF and getting a "#DIV/0!" error in every pricing field. I tried tracing the error, but the equations are pretty advanced, and I'm not, especially in excell.
thanks,
Amanda |
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Irene65
Junior Member
Joined: Jun 21, 2006
Posts: 23
Location: Caracas, Venezuela
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Tue Feb 24, 2009 5:44 pm |
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Hi Alice, thank you for all your knowlege in this bussiness I love your program, I have a questions, I live in Venezuela how can I change the prices for a local exchange, and other thing how can I see my cost of my cake recipies because I do not use cake mix box, I have my own recipie: flour, butter, eggs, milk, etc.. Hope you understand me my english is a not pretty good. Thanks!! |
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misscoffey
Newbie
Joined: Jul 21, 2006
Posts: 15
Location: Auburn, Massachusetts
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Sun Mar 22, 2009 2:02 pm |
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Well, Alice, it seems we have quite a lot of people here who are wondering (along with myself) how to input information for those of us who do not make cakes from a boxed mix. If there is any information at all on what conversion amounts would work with the amazing matrix that you made, it would be greatly appreciated.
Thanks!! |
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DelectabilityCakes
Newbie
Joined: Apr 10, 2009
Posts: 19
Location: First Coast FL
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Tue Apr 14, 2009 5:29 pm |
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Btw, the word recipes as each column tab header are misspelled. |
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WeddingCakeEnchantress
Newbie
Joined: Jun 24, 2009
Posts: 12
Location: Sydney Australia
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Mon Jun 29, 2009 5:36 am |
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I was wondering how long it takes to run through your quote process? Do you do it in front of the customer or send them home and email it to them?
Do you do a design sketch as well to show the customer how the cake is going to look? How long does that take?
In what form do you issue the quote ie written by hand in an invoice book or by accounting software emailed/printed from computer?
I am very interested in what you have to say because it is very unusual for a cake decorator to discuss how the prices are put together. Even I am guarded about how I do this and I have only shown my method to two other people.
Just a quick run down without giving too much away (because i'm still guarded) I calculated a base rate for a square and using a spreadsheet program I linked all my prices to that base so I only ever had to make one adjustment to my base and the rest of the calculations were done. So long as I knew how many serves there were from a cake no matter the shape I could use the base rate per head. From there I put loadings or discounts on as a percentage depending upon what I was doing to decorate it. This was done in a spreadsheet like yours except mine is 3/4 of an A4 page in total with normal size font (12).
Using the prices in the spreadsheet, I put the info. into MYOB Inventory and just pulled up the prices by telling the computer what the shape and size of the cake was and the flavour. The way it was decorated had a discount or loading so MYOB can do that you tell it in the column. Then add tax and bank charges. I did it manually for 2 years, then switched to MYOB which saved me so much stress and time.
I agree that you need a really efficient system to know your charges if you don't have a system you are in the dark and not able to consistently put a price together or understand your profitability.
I had a similar system for batter weights and costing was calculated according to the weight of the batter. I knew how much batter I needed to make a week in kilograms and grams (I'm Australian) for all the wedding cakes I had to make. This made ordering the goods from the supplier much easier as they are quite far away and a mistake is a huge inconvenience. The baker could just get into the baking on Monday morning and she had everything she needed.
I took a deposit slightly higher than the cost of the stands because I got so fed up with loss or damage to my personal property. I said there is no hire fee but I want it back in good order. I made a profit on the stands and always had new ones on hand.
Thanks for putting this issue out there. |
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