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Bite size mini-cheesecakes! - Page 2

post #16 of 27
What 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.
post #17 of 27

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.

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post #18 of 27
yeah like a 9" vanilla cheesecake costs $30 with super crust $35 -- 24 minis are  $35 or whatever--give out the prices--you're handing out math lessons--
 
don't price one dozen minis when you've got a two dozen minimum--give a price for 2 dozen minis--
 
and your prices are going to lead to discouragement and burn out--i can smell the smoke from here--
 
you don't seem to be listening i'm not sure why i'm responding again--oh mimi got me going again--

 

but i do wish you the best of luck-- i hope you do great

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post #19 of 27
Quote:
Originally Posted by -K8memphis View Post
 

you don't seem to be listening i'm not sure why i'm responding again--

 

I'm still chuckling, Kate. Sometimes you are incredibly perceptive, direct, and funny. 

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post #20 of 27

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

 

thank you, mimi

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post #21 of 27
Thread Starter 

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.

post #22 of 27
Thread Starter 

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..

post #23 of 27

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.  

There are times when I think I can help. Other times I think, given an already shallow gene pool, I am doing more for humanity by just letting go...

 

www.brendabakes.com

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There are times when I think I can help. Other times I think, given an already shallow gene pool, I am doing more for humanity by just letting go...

 

www.brendabakes.com

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post #24 of 27
Quote:
Originally Posted by liz at sugar View Post
 
Quote:
Originally Posted by YGoodies View Post
 

3 - Philadelphia Cream Cheese

1- Cup Sugar

3 - Eggs

3 - Tbsp Flour

1 - Tsp Salt

1 - Tsp Vanilla

1 - Cup Our Cream

 

You've got $10 worth of ingredients listed there, at grocery store pricing.  How much is your packaging?  $16 won't really even cover your hard expenses, before figuring labor or profit.  Seek out posts from Jason Kraft regarding pricing before proceeding.

 

Liz

How I do envy you folks, for being smart enough to live in low cost states.

The cream cheese alone would be about $9.00 in my town.  cost is entirely relevant.

mb

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post #25 of 27
Quote:
Originally Posted by YGoodies View Post
 

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.

 

 

 

do your best to get over this--put it in a box with a tight lid and only get it out when you wanna seriously freak yourself out--it's part of the cost of doing business some peeps will be discouraged to order from you because of prices--it's ok--

 

you have to charge enough starting out--part of starting out is separating the clients from the well wishers --nothing slices 'em up like prices--if you start low you garner the wrong set of clients--later when you wake up to this crucial mistake you realize how your entire investment thus far has been in the wrong direction and you have to start over weary and worn down--

 

you gotta add your over head like electricity and paper towels and time to shop and take orders and deliver and wash dishes and pay for the extra hot water--one of the most expensive utilities we use--plus gas in the car--all that --

 

i'm rootin' for yah

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post #26 of 27
Quote:
Originally Posted by MBalaska View Post
 

How I do envy you folks, for being smart enough to live in low cost states.

The cream cheese alone would be about $9.00 in my town.  cost is entirely relevant.

mb

 

 dang, mb, maybe something like this but probably these ingredients are that expensive too plus you got the extra work--wowzers

 

http://shesimmers.com/2010/12/how-to-make-cream-cheese-at-home.html#lightbox/2/

 

https://www.google.com/search?q=how+to+make+cream+cheese&rlz=1C1SAVU_enUS541US541&oq=hoe+to+make+cream+cheese&aqs=chrome.1.69i57j0l5.11731j0j4&sourceid=chrome&espv=210&es_sm=122&ie=UTF-8

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post #27 of 27
Thread Starter 
I 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
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