Hi All,

I just want to know a fair price for a dozen of bite size mini-cheesecake would cost? Everything is made from scratch. I'm giving people the option to choose from different toppings, cheesecakes, and crust.

Toppings:  Blueberries, Strawberries, Raspberries, Kiwi, Oreo's, Chocolate Chip Cookies, Cream Cheese Whip, Nuts (Variety), etc..

Cheesecake: Plain, Red Velvet, Banana, Pumpkin, Key Lime, Chocolate at the moment.

Crust: Graham Crackers (GF optional), Oreo's, Chocolate Chip Cookies, for the moment.

This is my first time doing this, and I've already passed out some samples and I already have a few people interested in buying. I've already gotten my food handlers card, so I got that out of the way.

Here are samples of what I will be selling.

Thanks,

Rhenjay

http://www.swisscolony.com/premium-cheesecake-assortment.pro?omSource=SLI&

http://www.thefreshmarket.com/dessert-platter

Oh yeah, I forgot to mention that the size of the cheesecake minis are 1 1/4".

.

I wouldn't turn my oven on for 1 dozen of anything.  You need a minimum order of 3 or 4 dozen to make this profitable, no matter what price you settle on.  If your pricing is too cheap, you'll get people wanting 1 dozen consisting of this: 2 gluten free, 1 of those with nuts, 1 with strawberries, 3 oreo, 2 banana with raspberries, etc., etc, etc.  And that just isn't a good thing.

Liz

How about if I make it a 2 dozens minimum? Also I am charging an extra .25c for non-stantard crust per cake and non standard cheesecake flavors. I've been getting request for a minimum of 2 dozens with a whole pie. Is $16 good for a original flavor for a 9" cake? 

Is that for a cheesecake with cream cheese? It would help if you gave us the amount of ingredients in the 9" cake.

3 - Philadelphia Cream Cheese

1- Cup Sugar

3 - Eggs

3 - Tbsp Flour

1 - Tsp Salt

1 - Tsp Vanilla

1 - Cup Our Cream

Here's what I'm thinking so far:

* $16 FOR REGULAR 9" CHEESECAKE W/WHIP.
* $18 FOR REGULAR W/TOPPINGS  AND FLAVORED 9"  CHEESECAKES .
* $10 PER DOZEN FOR MINI-CHEESECAKES (PRICE SUBJECT TO CHANGE).
* MINIMUM  OF 2 DOZENS PER ORDER FOR MINI'S.
* .15C EXTRA PER CAKE  FOR NONE-STANDARD CRUST AND TOPPINGS (MINI'S ).
* .10C EXTRA PER  CAKE  FOR CHOCOLATE OR CARAMEL DRIZZLE (MINI'S)

a 6" cheesecake in my neighborhood goes for 20 bucks cash & carry and you are about 1/3 to like 20% of the following prices

one link is 18 minis for about 60 bucks and the other is an 8" cheesecake over $40

link  >>>>http://www.qvc.com/Best-of-Juniors-Sampler.product.M105274.html?refType=IOFFER&refNumber=M22737&sc=M105274-DTLR&cm_sp=UPSELL-_-IOFFER-_-2&relType=IOFFER&refLocation=2

link >>>> http://www.qvc.com/Juniors-(18)-Holiday-Mini-Cheesecake-Assortment-Search-Results.product.M42202.html?sc=M42202-SRCH&cm_sp=VIEWPOSITION-_-2-_-M42202&catentryImage=http://images-p.qvc.com/is/image/m/02/m42202.001?$uslarge$

this one gets a good review and it's $45 for an 8" two pound cheesecake

link >>>> http://www.hsn.com/products/davids-cookies-8-new-york-style-cheesecake/7316749?query=7316749&isSuggested=True&

i would recommend re-evaluating your prices and consider eliminating the fifteen cents here and the ten cents there--consider using  more rounded pricing without haivng to stop and do all the math-- a gourmet price and a classic price or something like that--if you get this rolling the nickel & dime thing will begin  to annoy you and  it's confusing imo--

you are extremely low on the pricing

(i boldened this post to make it easier to read and the long links i edited into a small font)

you offer gluten free? are you sure it is gluten free? it's quite involved to do gf especially when some people's health is at stake--your gf should be pricier due to the extra work involved--

i would reduce the variety and concentrate on volume of a few great cheesecakes that cost enough to make it worth your while and that support the industry--

Yes, I do offer gluten free crust and g/f cheesecake. I buy the Gluten Free Graham crackers crumbs and G/F Flour from Sprouts and the packaging that I use are quite reasonable from my local restaurant supply store. Most of the ingredients that I use for the cheesecake is usually stocked in my house already and the only thing that I usually need to purchase is the crust and fruits. I just need a good starting price until I get myself more established.

Here's what I came up with over the weekend so far:

* $18 FOR REGULAR 8" CHEESECAKE W/WHIP.        

* $18 FOR REGULAR 8" CHEESECAKE W/ WHIP.
* $20 FOR REGULAR  8" CHEESE CAKE W/ 1 FRUIT TOPPING.
* $23 FOR FLAVORED 8" CHEESECAKE W/ WHIP.
* $25 FOR FLAVORED 8" CHEESECAKE W/ 1 TOPPING.
* $30 FOR FLAVORED 8" CHEESECAKE  W/ MULTIPLE TOPPINGS.
* $2 EXTRA FOR NON- STANDARD CRUST FOR 8" CHEESECAKE.
* $12 PER DOZEN FOR MINI-CHEESECAKES (PRICE SUBJECT TO CHANGE).
* MINIMUM OF 2 DOZENS PER ORDER FOR MINI'S.
* .25C EXTRA PER CAKE  FOR NONE-STANDARD CRUST (MINI'S ).
* .25C EXTRA FOR NONE FRUIT TOPPINGS(MINI'S)

AWhat is whip?

Will you please refrain from writing everything in majuscules? It's hard to read.

It sounds like you're just throwing prices out there instead of doing your homework and costing out your ingredients/formulae.

My cheesecakes (12-16 portions) start with two pounds of cream cheese.

If you're purchasing ingredients at retail prices you're not making much money. You need to calculate the cost of your ingredients before pricing your products.

Are your cheesecakes 8" or 9"?

Kate has some good suggestions, especially eliminating the ten and fifteen cent variations. But all you did with that idea was raise it to twenty five cent variations. Seriously, you need to do some calculations instead of making minor adjustments when someone gives you feedback. If you do the math now and understand about pricing, your business will be headed in a better direction.

you getting a chuckle might be the only good outcome in this thread--and i'll take it! 

thank you, mimi

Thank you everyone for the feedback. I will recalculate my cost in a few days and just put the prices for the 2 dozen and for each type of cake and also minimize my options. I'll just get to the point with the price Also, is not that I'm not listening to everyone's suggestion, I'm just nervous and afraid of discouraging people from buying from me if I charged to high. I am new to this and I enjoy cooking and baking, this is something that I always dreamed of doing and I just would like to do this right.

My usual cost for a plain 9" vanilla cheesecake w/ blueberries:

Prep time - 10m

Cream Cheese - 3.68

Blueberry Topping - 3.50

Eggs - .75

Vanilla - .10

Sour Cream - .75

Sugar - 1 Cup - .50

Crust - 2.50

Bake time - 50M

=$11.78 

Cost for the fruits individually roughly:

Blueberry - 3.5

Raspberry - 3

Blackberry - 3

Strawberry 3.5

What should I charge for a 8' pie and for a 24 mini's? What would you guys charge if you were to start off?

Again, thank you everyone for the feedback.

I'll accept any criticism from anyone, good or bad. It's the only way I can learn from what it is I am trying to accomplish. I'll take what you ladies have suggested and will take my time to get this right rather trying to rush things.

Thank you ladies..

What about your travel time to the store to purchase the items?  Gasoline for car?  Materials for cleanup?  Time for cleanup?  How much do you want to pay yourself per hour?  Overhead (utilities such as water and electricity, insurance, licensing, etc).  Mathematically speaking, I cannot see how any of these are included in your pricing.  

Once you figure EVERYTHING into your pricing, establish a minimum order.  I do not turn my oven on for anything less than a $100 minimum order.  

AI will definitely take a look at Jason Krafts post and will take my time to get this right. I'm definitely not paying myself enough for my product and not even factoring my time and ingredient cost. I'm over here being a good neighbor and not thinking like a business person.

Sorry Ladies for not taking your suggestions, but i do appreciate your help, Kate and Mimi specially..

Thanks