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Really... help... how many ways can you calculate servings? - Page 2

post #16 of 21
Thread Starter 
Agreed! I love cake, so I would get 8 1950's Wilton servings out of a 8" cake. icon_biggrin.gif BUT, it appears that the "standards" may not be so broad as I initially thought. Yes, I can the variations are all over the place, and you are at the mercy of the person manning the knife at the cake table...<sigh>.... at least to some extent.
post #17 of 21
I've found that venues tend to cut the pieces thinner than 1" and longer than 2" so that they fit on the dessert plates better. They ignore the cutting charts completely.
post #18 of 21

Concerning cake servings, a customer requested a cake for 85 people.  One version of my 3 tier cake serves only 76 and the other version (11-9-7) serves 94.  I did not charge for 94 but 85 as requested although the customer received more.  What is common practice?  

 

I also have a question concerning dowels.  The way I see it, the dowels take up room and cake.  If my calculator says that I will get 94 pieces of cake, it surely will be less because of the dowels?? Any advice please?

Chantilly Creations - Sandra Joanis
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Chantilly Creations - Sandra Joanis
Birthday Cakes
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Cupcakes!
(2 photos)
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post #19 of 21

i charge by the number of servings they request but i always pad more servings into the cake -- 10-15% -- to allow for dowels like you said -- for someone to tear up a few before they realize they have to clean the knife in between slicing-- a few peeps get seconds before everyone is served -- a few servings get dropped -- to allow for life to go on smoothly

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #20 of 21
Quote:
Originally Posted by SetFree View Post
 

Concerning cake servings, a customer requested a cake for 85 people.  One version of my 3 tier cake serves only 76 and the other version (11-9-7) serves 94.  I did not charge for 94 but 85 as requested although the customer received more.  What is common practice?  

 

I also have a question concerning dowels.  The way I see it, the dowels take up room and cake.  If my calculator says that I will get 94 pieces of cake, it surely will be less because of the dowels?? Any advice please?


That's why I think charging by the serving is a bit silly. I believe what most businesses do is to tell the customer that they can buy 76 servings or 94, and which would they like?

post #21 of 21

six of one half dozen of another -- caterers ask for a head count so to keep the cake buyer from having to make too many decisions they aren't capable of making i go by servings then as i said i add more to give them the range but without involving them in that decision --

 

i do all the over thinking for them  :-D

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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