Due to a great increase in price of ingredients have many of you increase your prices on your sheet and tier cakes
We increase our prices about 5% a year to account for inflation in ingredients, labor, and overhead costs.
I raise my prices every year or so regardless of food prices. My skills improve every year and if I worked at the grocery store bakery I would get a raise every year. How is this any different?
* I will admit that the first time I had a price increase I was scared to death; scared that all my customers would run screaming that I raised my per serving price by 10 cents! Nobody even noticed!