I am considering approaching a few local restaurants about carrying my cakes. I have a few questions for those who currently wholesale their cakes to restaurants, but I don't want this thread to turn into a licensing discussion. I am fully licensed, insured and legal. I would just like my questions answered and any useful advice given professionally please.
1. I am thinking of calling the different restaurants first and asking to speak to the manager. Then introducing myself and asking them if there's a time that we could meet to talk about cakes that I could offer them. Is this the best approach to take? Does anyone have any useful tips or advice they can give for this? I am not a pushy person by nature and sales have never been my strong area. I would have a price sheet to give them, along with a listing of all my flavor choices and samples. Is there anything else I should take?
2. What size cakes do restuarants typically purchase to serve? I was thinking of 8" round cakes (2 layers of cake with a layer of filling in the center). Would this be the best size to target? If so, how many servings do restaurants usually get out of an 8" cake? 12? 14? I know their servings are usually a lot more generous than most. I'm thinking of offering pre-marked cakes, not pre-cut so they stay fresher, but enable the staff to easily cut and serve slices that are consistent in size. Any advice in this area?
3. How would you recommend packaging cakes for this purpose? I typically use cardboard cake boxes for my retail customers. Would this be sufficient for wholesale accounts too?
Thanks in advance!