New Posts  All Forums:

Posts by jenmat

Ah, I see. I can't definitively say that the new changes versus the old system have been a success with only a month's evidence, but my gut tells me I am on the right track. The issue is not really my system, but the mind-reading required (anecdotal adverse effects). My crystal ball has become a little foggy lately. As Costume said, I am sensing a quickly changing tide as the new crop of brides pop up every year. She may have been observing it for years, but only in the...
I'm due in March, but my daughter was born at 34 weeks and spent some time in the NICU. Not super early, but early enough that I'm considered high risk. So the unknown of when this new baby will actually make her appearance is super fun to this Type OCD personality! So I will have a large chunk of tasting season that I can't book people. Which means that the flaky brides mean more than they usually do. Does that make sense? I offer pretty much everything you mentioned at...
 And that would be why I love you..... That's exactly how I feel. I don't suck up to anyone. And unless I'm on stage, I don't like the song-and-dance.  But everyone has a part of a job that they hate so they can get to the good part, right? 
This is not a popular option around here. I tried it for a little while, but the booking rate was not very high. Again, markets vary and I do not offer allergy-friendly options so I am not in a niche market. 5 years ago half the bakers didn't offer tastings. Now all of them do, mostly free of charge. The Bakeries offer a "pick whatever you want out of the case" option and I simply can't compete with that given my menu.  My marketing "pull" is a completely custom...
Yep, that is the big fat wall I am running into. "I want it now, but I shouldn't have to actually work at it." And some bakeries can oblige. I cannot nor will I. For the past year I have been doing a tasting evening open house type thing at a local hotel. Free of charge, a buttload of flavors, come and go as you please, I am there to answer questions and book. If they can't make it, they could do a paid private tasting. Again, I want to make sure there is a free option. 1....
Thanks everyone. You're right, I'm probably just being oversensitive right now and they've always been like this!    I've vacillated between all sorts of kinds of tastings in the years I've been in business and I really like the idea of just pulling samples from the freezer for these Baker's Choice tastings. So far I am surprised they aren't more popular and brides are still wanting to pay for custom. I always try to offer a free option so if they decide to pay for it...
Ok, first, I am 8 months pregnant. I'm not on bedrest, but more like "take it easy" orders from the doctor.    It is tasting season and I am trying something new (for me).    I am offering 2 choices- Baker's Choice (free) and Custom ($ per flavor).    So WHY is it so flippin hard for brides to get back to me with their Custom flavor requests? I am booking them weeks out, sending them a Tasting Guide with orders to get their requests to me. I am reminding them at...
Yes, when delivering they look a lot better than any constructed box, and are more memorable too. I wouldn't expect it to be a solution that would appeal to someone producing general celebration cakes, but those who do high-end custom tiered cakes on a reg basis would probably benefit from the image and security a CS provides. 
I was going to mention that (I have 3), but figured I'd be made fun of and it wasn't really helpful to the question. 
we always put it in a box, unless for some reason it's just too big. Even when we are delivering a 3 tier cake that won't fit in a standard box height for a celebration we cut off the top and at least put it in the box. A lot of decorators will build their own boxes around the cake, buy them from Office Max, or custom order the ones with windows, even if delivering. We usually don't go that far, but it is a good idea. It may not make sense to you, but a box is kind of a...
New Posts  All Forums: