Long story....I'll try to make it short. A bride that I made a wedding cake for had the reception at a resaurant.... Manager tasted the cake, said it was the best cake she had ever tasted. (White chocolate cake with vanilla bean cheesecake with strawberry swirl filling, vanilla bean IMBC icing with white chocolate roes, leaves, etc...for deco, an all ivory color cake) She wants me to do sample cakes so she can taste them. She wants me to supply her with dessert cakes. I know I have read threads on CC about supplying a restaurant with cakes. Those of you out there that have done this or anyone ...Help. Can you give me some pointers. (ie variaties, $$, contract...)
before you do, make sure you have all your ducks in a row and you have an ok by your states health department and you are lic.
Good luck with your new venture...
oh and by the way....don't give them any of your recipes!! they may just give them to the kitchen to reproduce and you'll be out!
lol
First, way to go! That would be wonderful business!
Second, do you bake out of a licensed kitchen? Selling to restaurants is a big deal (as big a deal as selling to anyone, really), so make sure you are licensed.
Third, if you are all a go, I would probably make no more than 5 samples. Too many choices makes things more complicated.
In terms of cost, I find that for us little guys, selling cakes at "cost" is not worth it...most bakers that I know who supply to restaurats charge their usual rates (unless they are large companies that mass produce) you're still putting in the time and effort to make the cakes, so selling them at cost would be like doing them for free. I don't think you'd be selling 20 or more cakes to them at one time would you?
Contract? maybe, but that can get really tricky. You might want to do it on a trial basis first and see how things work and then maybe sign a contract for exclusivity on cakes, etc.
My first advise would be to make sure you are licensed to make cakes or to do them at the restaurant. Not trying to be discouraging but you need to be careful.
I wish you all the luck in the world on your adventure.
From the description of the wedding cake you did, you must have an idea on varieties of cakes. As far as prices go, it would help to have some price charts from someone in your area to compare with.
Good luck!
Diane
oh yeah..don't sell your cakes at cost or "wholesale" it's not worth it for us small bakers.
Even I that have a small custom shop have decided that I dont' want to do that!
I will NOT sell my "adult" cakes to adult stores and let them pass it along as theirs! I mean, I went through all the effort to OPEN this particular cake shop and I'm NOT going to let them steal my thunder..hahah
anyway...
at a restaurant they charge obscene prices for a slice of cake....any where from 2.50 to 4.95 plus! and those cakes are not as good as ours!
so, you charge FULL price..and as far as samples are concerned....the smaller the better...I just got some 4 inch wilton pans to make some prototypes ( another venture..lol)
and if I could do them that small I'd do my smallest pan and cut that in 1/2! push 2 different types together, mark them and call it a day!
Take care!! Hope this works out for you!! it's exciting!!
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