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Seeking opinions/help on Business Brochure - Page 2

post #16 of 46
Quote:
Originally Posted by Stitches View Post

" It doesn't cost you anything extra to use a different flavor in the same pricing tier" Huh....you must not have understood me. There is a HUGE difference in my costs to bake a vanilla cake verses a carrot cake. All butter cream is way cheaper then fresh raspberries for a filling, etc...

Which is why vanilla cake and BC would be in a lower priced tier than carrot cake and fresh fruit. But, for example, if a cake was offered with vanilla BC and a customer wanted to substitute chocolate BC (assuming both cost the same) it wouldn't cost you anything extra to make that substitution.
Quote:
I've had several brides upgrade for a different filling option.

If they can upgrade to a premium filling options without also having to pick a premium design, that makes more sense to me.

I think we are basically saying the same thing, your description seemed to imply that a design upgrade was required if a customer wanted a flavor upgrade.
post #17 of 46
Quote:
Originally Posted by Stitches View Post
(....Instead I'm going to take in all the corrections I should make here in thread before I correct the original.)

So, are you asking for help with proofreading too?

post #18 of 46
How about using 'pre-designed', or even 'standard designs'? I see the need to distinguish between them in the photos because you have different prices for them, but it's hard to come up with a word for it!
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post #19 of 46
Thread Starter 

"I think we are basically saying the same thing, your description seemed to imply that a design upgrade was required if a customer wanted a flavor upgrade."

 

If a customer wants a flavor upgrade that allows them to choose an upgraded design too, that's their option they don't have to upgrade the design. Same thing if they want an upgraded design, they can still have a basic flavor and not an upgraded flavor. But they pay for the upgraded package/level. You can't pick an upgrade with-out it costing the full upgraded package.

 

So, are you asking for help with proofreading too?

 

Yes, please! I can't see them.

 

How about using 'pre-designed', or even 'standard designs'?

 

I'm totally searching for the right descriptive word! My least expensive cakes aren't all 'Traditional' nor 'Standard'. They are however 'Simple' designs for me to execute. 'Modest' does make sense I think because they are modest in cost and design. "Pre-Designed' also works but doesn't suggest lower cost.

 

I see the need to distinguish between them in the photos because you have different prices for them, but it's hard to come up with a word for it!

 

I show some photos of the 'Modest' cake line on the page that mentions that option 'Modest' Wedding Cakes. And the page where I offer completely custom cakes I have photographs of custom cakes. Do you think I need to label each photograph in my brochure so a vendor can instantly tell, because it's not obvious yet?

post #20 of 46
Quote:

Originally Posted by Stitches View Post

So, are you asking for help with proofreading too?

 

Yes, please! I can't see them.

Cool...

top quality REAL ingredients
top-quality REAL ingredients

from scratch, we
from scratch.  We

never use mixes or ready made products.
never use mixes or ready-made products.

Our 100% all butter frostings
Our 100% all-butter frostings

Why should you, use US?
Why should you use us?

We are dependable, honest and well respected.
We are dependable, honest, and well respected.

with-in the industry! (We offer professional references)
within the industry! (We offer professional references.)

a really great tasting cake
a really great-tasting cake

available, bake fresh to order and really care
available, bake fresh to order, and really care

at your business and create
at your business to create

at 3.50 per person.
at $3.50 per person. (period is black, but the rest of the text is white.)
 

post #21 of 46
Quote:
Originally Posted by Stitches View Post
I'm totally searching for the right descriptive word! My least expensive cakes aren't all 'Traditional' nor 'Standard'. They are however 'Simple' designs for me to execute. 'Modest' does make sense I think because they are modest in cost and design. "Pre-Designed' also works but doesn't suggest lower cost.

Basic.

post #22 of 46
Quote:
Originally Posted by Stitches View Post

If a customer wants a flavor upgrade that allows them to choose an upgraded design too, that's their option they don't have to upgrade the design. Same thing if they want an upgraded design, they can still have a basic flavor and not an upgraded flavor. But they pay for the upgraded package/level. You can't pick an upgrade with-out it costing the full upgraded package.

So if a customer decides to gets an upgraded design, they get an upgraded flavor for free, and vice versa?
post #23 of 46
Basic seems to have a negative connotation to me at least sometimes when it com es to wedding cakes. But it might be just me. Brides want the wedding to reflect themselves and might not think of themselvesas basic.

Also 100% all butter seems rredundant anyways. Maybe just 100% butter or all butter
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post #24 of 46
Quote:
Originally Posted by kaylawaylalayla View Post

Also 100% all butter seems rredundant anyways. Maybe just 100% butter or all butter

You also have to consider that 100% all butter frosting would just be butter. Something like "made with real, all-natural butter" would be more accurate.
post #25 of 46

It seems to me that the part about real ingredients is repeated on each side.  Since we cakers are having trouble with the concept, maybe your wholesale customers would also.  Could you use the same terminology you are using to describe it to us.  For example on one page, have one pricing tier on each trifold.  Give brief examples, with flavors, pics, design, pricing.  Emphasizing how simple it will be for them to use with their brides.  Don't call it a name or modest or anything, use 1, 2, 3 or a, b, c. 

post #26 of 46

I find that there is too much to read in your brochure but I do love the pictures.

I feel like there are too many bullets and too much information included.  I just

went to a food show and I came home with tons of brochures and most I just

dumped into the trash when I got home, the ones I kept were concise and to

the point. I don't need to know if someone has 25 years baking experience or

that they are honest and dependable, I will find that out pretty quickly when I

do business with them.

I think it is important to say what does make your cakes different from the

rest, will the venue make a bigger percentage if they buy from you or do you

sell a quality product that people are sure to rave about and tell their friends

about to send the place more business?  I think that it looks pretty professional

for what you have done so far.  Good Luck!

:) Bren

Baby Shower
(1 photos)
  
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:) Bren

Baby Shower
(1 photos)
  
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post #27 of 46
Thread Starter 

CWR41 you totally crack me up!!!!!!!!!!! It must drive you crazy suffering through all the mis-spelled and punctuated writing on the internet. I LOVE your help and can't begin to tell you how much I appreciate it!!!!

 

So if a customer decides to gets an upgraded design, they get an upgraded flavor for free, and vice versa?

 

Yes. You have to remember that I'm not having any contact with the brides selling this way.The vendor sends me a simple email with the cake name, flavors, dated and count, no variations, no exceptions. It's got to be as simplified as possible (which it is). I've been selling this way for over a year now and it's working quite well. I've got my costs all figured out, any change bumps it into a higher price level. There aren't huge differences in design difficulty for me (all 38 cake designs are easy ones) really it's about the cost of my ingredients. 

Now when your talking about a custom cake sold through a vendor I charge for everything. I talk to the brides the vendor doesn't even need to know the details of the cake, other than my price.

 

Also 100% all butter seems redundant anyways. Maybe just 100% butter or all butter

 

I agree, but there's a lot of people who add shortening to their butter cream and some people who don't put any butter in their butter cream frosting. 100% pure butter cream????

post #28 of 46
Remember that this is a wholesale brochure, not a client brochure, so they are more likely to get the right impression from the words standard or pre-designed, and the price you list under the description explains that its a lower cost cake.
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post #29 of 46
100% butter based buttercream
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post #30 of 46
Remember the thread you made the other day about if you should update your basic designs? The way you explained it there I thought was good.
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