If you have a relationship with various Venue's where you are THE EXCLUSIVE wedding cake provider... What kind of packages do you offer? Pricing? Delivery? Certain cake flavors only? Any flavor on the menu? etc.
I'd like to be more aggressive about going after some local venue's. I know my taste and look are superior to many of the local bakeries that provide to some of the venue's but I'm also more expensive. When looking at the bottom line, they'll choose their profit margin over quality every time.
So I need to determine what kind of packages I can put together to help meet them in the middle and make my package memorable.
I am the exclusive vendor for one venue but want MORE... don't we all? ha ha ha
I am in the suburbs of Philadelphia. My current package is basically ANY shape of pan, round, hex, square, petal... any cake/filling combo on my menu... multiple flavors per cake, 4 layers of cake and 3 layers of filling per tier, buttercream iced, ribbon if wanted is included at the base of the tier, moderate piping included. $4.00/serving and I offer them discounted delivery fee.
For the standard customers.... this may be fine. But when being an exclusive for a venue... I think I can simplify that package, lower the price, and have a happy relationship. So.... What do you guys do?
I'd also like to have a package (also simple) that allows them fondant...
Lovely cakes! I don't have any answers, but would like to see what you find out. I am also in Philly and would like to see about becoming the dessert vendor to a few of the local venues.
How did you go about becoming their exclusive cake person?
My only advice, and this is what I offer to restaurants, is to give a wholesale price package. Say, instead of $4 per serving, ask for 3 or 3.50. It is a slight discount, but it makes a different, at least I have found that it does.
Hold on to your dentures..........I sell wholesale wedding cakes at $2.50 per serving.
I have 3 tier pricing system.
Type 2 and 3 progressively have more flavor options and design choices.
A tiered cost system would also be good- I cannot open yours stitches :(, but I have seen other ones that start at a lower price for simpler cakes and go up for the more elaborate piping and decoration. I generally charge a base price and then for the additional decorations (so much for bows, flowers or figures or additional piping).
Also, the $3-4 (retail) range for a basic wedding cake (smooth sides, ribbon and some piping) is the base price in the Philadelphia metro area, so she is not off base. At $2.50, she may be severely undercutting other bakeries, which (as evidenced by other threads) is not so good. Also, at least for me, $2.50 would be really low and would barely cover ingredients and operating costs, so that may not be an option for her. But I also am renting space, so my operating costs are slightly higher, plus I am in the Philly city limits, and they are a b*tch about fees and charges, so that also ups my cost. The suburbs are a little more relaxed. I would have loved to have moved right to the other side of the city line, but hubby works for the city, so there are restrictions on where we can live. :(
Those are the only options I offer at that price. The designs are all extremely basic like with a bead border or a ribbon around the base. Cakes are only all white. I deliver to the kitchen (when it's convenient for me) and I don't set up or put any flowers on the cake, etc...
The next tier level I offer includes a couple more cake flavors, filling and designs, etc... I go up in $.50 per serving per price level.
Fresh berries in the filling start at $3.50 per person in my 3 tier level. If a bride wants a plain bead border cake and fresh strawberry filling the price automatically is the $3.50 pp 3rd tier level, regardless of the design. Same way, if a bride wants a vanilla cake with vanilla frosting but a 3rd tier level design the cake again goes to the 3rd level pricing.
That is helpful for me, anyway! I love the layout of your page, do you mind if I steal/borrow and make some modifications for my business? I do something similar, there are basic cake flavors and fillings available at the base price (which includes the bead or ribbon border) and then additional cost for fancier cake and filling, plus additional cost for fondant or buttercream work. Yours is much more simple though, offering standard sizes (3, 4 or 5 tier cake). I have been trying to do it based on the number of people and then working backward to find a cake size to match. I like your idea better!
I don't mind if you use my sheet as a template as long as your willing to share what you did. Maybe you'll do something that I might want to use in my sheet too. Deal?