Know EXACTLY what to charge for your Cakes and Stop Guessing
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- Опубликовано: 30 сен 2024
- ♦︎ DOWNLOAD MY FREE PRICING CHECKLIST: bit.ly/cake-pri...
Hey! I’m Kristina and I own Aspen Charm Cakes & Questions in Denver, CO. I also teach Cake Designers how to grow profitable cake businesses, charging at least $8 - 12 per slice, and doubling their cake orders.
During this episode of Cake Talk TV, I will cover how to know EXACTLY what to charge for your cakes and STOP GUESSING. You can know exactly how to charge for every single cake you sell. Inside this video, I will give you some insights into know to do the work so you know how to price your cakes and how to stop guessing at what to quote your customers.
Yes this does take work and time but it will be well worth it in the run!
FOLLOW ME!:
🍰 Website → www.cakeandsuccess.com
🍰 Facebook → / aspencharm
🍰Instagram → / aspencharmcakes
🍰 Pinterest → www.pinterest.com/cakeandsuccess/
Not very helpful.
I just downloaded the pricing checklist, its very informative but still doesn't tell you how to do it. Its a lot of questions going on, questions that I have been asking myself for a long time. Not trying to say that your checklist is not helpful, but all it does is ask questions instead of showing us how to do it
Truthfully pricing your cakes means just taking the time to account for everything inside that checklist to then get exactly how much it costs for you to make a cake, labor, supplies, costs, overhead....it takes a lot of time for your business.Each business is different and there isn't some simple formula that really accounts for every single penny that goes into pricing your cakes. I do teach how to price for your business in a course I offer with an pricing system. But without the course, it takes discipline to sit down, do the math, how much do you want to pay yourself, how much for your ingredients, adding mark-ups, etc. Then divide by cost per serving. Take the time to plan your numbers, use the guidelines in the checklist, and you will arrive at how much to charge. Lastly, most designers charging a lot for their cakes know 80% of it is time, so get clear on that number and you will see what to charge from there.
Kristina Norman I can see clearly now lol, pricing cakes is so tricky and most of the time I dont even pay myself, do you have a link for the courses please? Thank you☺
How would you suggest announcing changes in pricing to customers? Should it be discreet and individualized or a general announcement? TIA ☺